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Some Decontamination Methods Applying to Meat and Meat Products

Yıl 2014, Cilt 1, Sayı 3, 92 - 99, 28.12.2014

Öz

Decontamination of meat and meat products is done with the inhibition or remove of microorganisms that is found in meat by using applications and tools based on different physical, chemical and biological methods. Physical-based applications reduce microbial counts by targeting meat pollution on the surface. Chemical decontamination is a process that inhibits microorganisms by treating meat with different chemicals due to their chemical structure. Biologically-based applications are also used for meat decontamination process by using agents that are naturally derived and based on microorganisms and plants. Effective results are obtained by using combination of these methods. There are many effective integrated decontamination methods such as lactoferrin and lysozyme or combination of nisin and the pressure. The most appropriate method for the product is choosen by making studies on the optimal option. In this paper, the physical, chemical and biological-based methods and integrated method used as a combination of these methods have been analyzed. 

Kaynakça

  • Adams, M. (2003). Nisin in Multifactorial Food Preservation. S. Roller içinde, Natural Antimicrobials for The Minimal Processing of Foods. Woodhead Publishing Limited and CRC Press LLC.
  • Ali, H.N., Farooqui, A., Khan, A., Khan Y.A., Kazmi U. S.(2010). Microbial contamination of raw meat and its environment in retail shops in Karachi, Pakistan. J. Infect Dev Ctries. 4(6):382-388.
  • Al-Nabulsi A., Osaili, T., Awada A., Olaimat, A., Shaker, R., Holley, R. (2014). Occurrence and antibiotic susceptibility of Listeria monocytogenes isolated from raw and processed meat products in Amman, Jordan. Journal of Food http://www.tandfonline.com/doi/abs/10.1080/19476337.2014.982191#.VJPnlshD8 adresinden 19.12.2014 tarihinde alınmıştır.
  • Appendini, P., & Hotchkiss, J. H. (2002). Review of antimicrobial food packaging. Innovative Food Science and Emerging Technologies , (3): 113-126.
  • Avens, J. S., Albright, S. N., Morton, A. S., Prewitt, B. E., Kendall, P. A., & Sofos, J. N. (2002). Destruction of microorganisms on chicken carcasses by steam and boiling water immersion. Food Control, 13, 445–450.In Loretz, M., Stephan, R., & Zweifel, C. (2010 ). Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey. Food Control , (21): 791–804.
  • Aymerich, T., Picouet, P., & Monfort, J. (2008). Decontamination technologies for meat products. Meat Science , (78): 114–129.
  • Barker, C., & Park, S. F. (2001). Sensitization of Listeria monocytogenes to Low pH, Organic Acids, and Osmotic Stress by Ethanol. Applied and Environmental Microbiology , 67(4): 1594–1600.
  • Belk, K. E. (2001). Beef Decontamination Technologies. Beef decontamination technologies (Beef facts).
  • Bolder, N. (1997). Decontamination of meat and poultry carcasses. Trends in Food Science and Technology, (8): 221-227.
  • Bowles, B. L., & Juneja, V. K. (1998). Inhibition of foodborne bacterial pathogens by naturally occuring food additives. Journal of Food Safety , (18): 101-112.
  • Brewer, R., Adams, M., & Park, S. (2002). Enhanced inactivation of Listeria monocytogenes by nisin in the presence of ethanol. Letters in Applied Microbiology , (34): 18-21.
  • Campos, C. A., Gerschenson, L. N., & Flores, S. K. (2011). Development of Edible Films and Coatings with Antimicrobial Activity. Food Bioprocess Technol , (4): 849–875.
  • Capita, R., Alonso-Calleja, C., Gacia-Fernandez, M., & Moreno, B. (2002). Review: Trisodium Phosphate (TSP) Treatment for Decontamination of Poultry. Food Science and Technology International , 8(1):11–24.
  • Carpenter, C.E., Smith, J.V., Broadbent, J.R. (2011). Efficacy of washing meat surfaces with 2% levulinic, acetic, or lactic acid for pathogen decontamination and residual growth inhibition. Meat Science (88): 256–260
  • Cegielska-Radziejewska, R., Leśnierowski, G., Kijowski, J., Szablewski, T., & Zabielski, J. (2009). Effects of Treatment Wıth Lysozyme And Its Polymers On The Microflora and Sensory Properties of Chilled Chicken Breast Muscles. Bull Vet Inst Pulawy , (53): 455-461.
  • Chang, S.-S., Lu, W.-Y. W., Park, S.-H., & Kang, D.-H. (2010). Control of foodborne pathogens on ready-to-eat roast beef slurry by ε-polylysine. International Journal of Food Microbiology , (141): 236-241.
  • Chung, W., & Hancock, R. E. (2000). Action of lysozyme and nisin mixtures against lactic acid bacteria. International Journal of Food Microbiology , (60): 25–32.
  • Comery, R., Thanabalasuriar, A., Garneau P., Portt A., Boerlin P., Reid-Smith, R., Harel, J., Manges, A., Gruenheida, S. (2013). Identification of Potentially Diarrheagenic Atypical Enteropathogenic Escherichia coli Strains Present in Canadian Food Animals at Slaughter and in Retail Meats. Applied and Environmental Microbiology, 79(12): 3892–3896
  • Conley, A. J., & Kabara, J. J. (1973). Antimicrobial Action of Esters of Polyhydric Alcohols. Antimicrobial Agents and Chemotherapy , 4(5): 501-506.
  • Cosentino, S., Tuberoso, C., Pisano, B., Satta, M., Mascia, V., Arzedi, E., et al. (1999). In-vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils. Letters in Applied Microbiology , (29): 130–135.
  • Ding, T., Rahman, S., Purev, U., & Oh, D.-H. (2010). Modelling of Escherichia coli O157:H7 growth at various storage temperatures on beef treated with electrolyzed oxidizing water. Journal of Food Engineering , (97): 497-503.
  • Dupuy, C., Morlot, C., Gilot-Fromont, E., Mas, M., Grandmontagne, C., Gilli-Dunoyer, P., Gaya, E., Callait-Cardinal , MP. (2014). Prevalence of Taenia saginata cysticercosis in French cattle in 2010. Veterinary Parasitology (203): 65–72
  • Fredriksson-Ahomaa, M., Murros-Kontiainen, A., Säde, E., Puolanne, E., Björkroth, J. (2012). High number of Yersinia enterocolitica 4/O:3 in cold-stored modified atmosphere-packed pig cheek meat. International Journal of Food Microbiology (155): 69–72.
  • Friedman, M. (2007). Overview of antibacterial, antitoxin, antiviral and antifungal activities of tea flavanoids and teas . Mol. Nutr. Food. Res. , (51): 116-134.
  • Gennadios, A., Hanna, M. A., & Kurth, L. B. (1997). Application of Edible Coatings on Meats, Poultry and Seafoods: A Review. Lebensm.-Wiss. u.-Technol , (30): 337–350 .
  • Geornaras, I., & Sofos, J. N. (2005). Activity of E–Polylysine Against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes. Food Microbiology and Safety , 70 (9): 404-408.
  • Gill, A. O., & Holley, R. A. (2003). Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and EDTA in the presence of nitrite and sodium chloride at 24 oC. International Journal of Food Microbiology , (80): 251– 259.
  • Gill, A. O., & Holley, R. A. (2004). Mechanisms of Bactericidal Action of Cinnamaldehyde against Listeria monocytogenes and of Eugenol against L. monocytogenes and Lactobacillus Sakei. Applied and Environmental Microbiology , 70 (10): 5750-5755.
  • Giroux M., & Lacroix M. (1998). Nutritional adequacy of irradiated meat - a review. Food Research International, 31(4): 257-264
  • Hammer, K., Carson, C., & T.V. Riley1, 2. (1999). Antimicrobial activity of essential oils and other plant extracts. Journal of Applied Microbiology , (86): 985–990.
  • Harris, D., Brashears, M.M., Garmyn,A.J., Brooks, J.C., Miller M.F. (2012). Microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid, lactic acid, acidified sodium chlorite, or sterile water in a simulated commercial processing environment to reduce Escherichia coli O157:H7 and Salmonella. Meat Science (90): 783–788
  • Hecer, C., Ulusoy Sözen, B.H. (2011). Microbiological properties of mechanically deboned poultry meat that applied lactic acid, acetic acid and sodium lactate. African Journal of Agricultural Research 6(16): 3847-3852.
  • Hiraki, J., Ichikawa, T., Ninomiya, S.-i., Seki, H., Uohama, K., Seki, H., et al. (2003). Use of ADME studies to confirm the safety of e-polylysine as a preservative in food. Regulatory Toxicology and Pharmacology , (37): 328–340.
  • Huang, Y.-R., Hsieh, H.-S., Lin, S.-Y., Lin, S.-J., Hung, Y.-C., & Hwang, D. F. (2006). Application of electrolyzed oxidizing water on the reduction of bacterial contamination for seafood . Food Control , (17): 987-993.
  • James, C. (2002). New Developments in Decontaminating Raw Meat. J. Kerry, J. Kerry, & D. Ledward içinde, Meat Processing İmproving Quality. CRC Press LLC and Woodhead Publishing Ltd. .
  • James, S., Brown, T., Evans, J., James, C., Ketterington, L., & Schofield, I. (1998). Decontamination of meat, meat products and other foods using steam condensation and organic acids. 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food, (s. 175-185). Germany.
  • Leitch, E. C., & Willcox, M. D. (1998). Synergic antistaphylococcal properties of lactoferrin and lysozyme. J. Med. Microbiol. , (47): 837-842.
  • Laukkanen-Ninios, R., Fredriksson-Ahomaa, M., Maijala, R., Korkeala H. (2014). High prevalence of pathogenic Yersinia enterocolitica in pig cheeks. Food Microbiology (43): 50-52.
  • Lin, D., Yan, M., Lin, S., Chen, S. (2014). Increasing prevalence of hydrogen sulfide negative Salmonella in retail meats. Food Microbiology, (43): 1-4.
  • Loretz, M., Stephan, R., & Zweifel, C. (2011). Antibacterial activity of decontamination treatments for cattle hides and beef carcasses. Food Control , (22): 347-359.
  • Loretz, M., Stephan, R., & Zweifel, C. (2010 ). Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey. Food Control , (21): 791–804.
  • Mani-López, E., García H.S., López-Malo A. (2012). Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Research International (45): 713–721
  • McClure, P. J. (2002). Microbiological Hazard Identification in the Meat Industry. J. Kerry, J. Kerry, & D. Ledward içinde, Meat Processing Improving Quality. CRC Press LLC and Woodhead Publishing Ltd.
  • Meyer, A. S. (2003). Antimicrobial Enzymes. P. Zeuthen, & L. Bogh-Sorensen içinde, Food Preservation Techniques. England: CRC Press.
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Et ve Ürünlerinde Dekontaminasyon Yöntemleri

Yıl 2014, Cilt 1, Sayı 3, 92 - 99, 28.12.2014

Öz

Et ve ürünlerinin dekontaminasyonu, farklı fiziksel, kimyasal ve biyolojik temelli uygulama ve araçları kullanarak ette bulunan mikroorganizmaların inhibe edilmesidir. Fiziksel temelli uygulamalar, et yüzeyindeki kaba kirlilikleri hedef alarak mikrobiyal sayıyı düşürürken, kimyasal dekontaminasyon uygulamaları farklı kimyasalların daldırma, püskürtme gibi yollarla etle muamele edilmesiyle, kimyasalın yapısına bağlı olarak mikroorganizmaları inhibe etmesi işlemidir. Biyolojik temelli uygulamalar ise doğal olarak elde edilen genelde mikroorganizmalar ve bitkiler temelli ajanların et dekontaminasyonunda kullanılması işlemidir. Çoğunlukla bu yöntemler farklı kombinasyonlarla kullanılarak etkin sonuçlar elde edilmektedir. Optimal dekontaminasyon seçeneği ile ilgili çalışmalar yapılarak ürüne en uygun yöntem seçilmektedir. Çalışmamızda fiziksel, kimyasal ve biyolojik temelli yöntemlerle, bu yöntemlerin bir arada kullanıldığı bütünleşik yöntemler incelenmiştir.

 

Kaynakça

  • Adams, M. (2003). Nisin in Multifactorial Food Preservation. S. Roller içinde, Natural Antimicrobials for The Minimal Processing of Foods. Woodhead Publishing Limited and CRC Press LLC.
  • Ali, H.N., Farooqui, A., Khan, A., Khan Y.A., Kazmi U. S.(2010). Microbial contamination of raw meat and its environment in retail shops in Karachi, Pakistan. J. Infect Dev Ctries. 4(6):382-388.
  • Al-Nabulsi A., Osaili, T., Awada A., Olaimat, A., Shaker, R., Holley, R. (2014). Occurrence and antibiotic susceptibility of Listeria monocytogenes isolated from raw and processed meat products in Amman, Jordan. Journal of Food http://www.tandfonline.com/doi/abs/10.1080/19476337.2014.982191#.VJPnlshD8 adresinden 19.12.2014 tarihinde alınmıştır.
  • Appendini, P., & Hotchkiss, J. H. (2002). Review of antimicrobial food packaging. Innovative Food Science and Emerging Technologies , (3): 113-126.
  • Avens, J. S., Albright, S. N., Morton, A. S., Prewitt, B. E., Kendall, P. A., & Sofos, J. N. (2002). Destruction of microorganisms on chicken carcasses by steam and boiling water immersion. Food Control, 13, 445–450.In Loretz, M., Stephan, R., & Zweifel, C. (2010 ). Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey. Food Control , (21): 791–804.
  • Aymerich, T., Picouet, P., & Monfort, J. (2008). Decontamination technologies for meat products. Meat Science , (78): 114–129.
  • Barker, C., & Park, S. F. (2001). Sensitization of Listeria monocytogenes to Low pH, Organic Acids, and Osmotic Stress by Ethanol. Applied and Environmental Microbiology , 67(4): 1594–1600.
  • Belk, K. E. (2001). Beef Decontamination Technologies. Beef decontamination technologies (Beef facts).
  • Bolder, N. (1997). Decontamination of meat and poultry carcasses. Trends in Food Science and Technology, (8): 221-227.
  • Bowles, B. L., & Juneja, V. K. (1998). Inhibition of foodborne bacterial pathogens by naturally occuring food additives. Journal of Food Safety , (18): 101-112.
  • Brewer, R., Adams, M., & Park, S. (2002). Enhanced inactivation of Listeria monocytogenes by nisin in the presence of ethanol. Letters in Applied Microbiology , (34): 18-21.
  • Campos, C. A., Gerschenson, L. N., & Flores, S. K. (2011). Development of Edible Films and Coatings with Antimicrobial Activity. Food Bioprocess Technol , (4): 849–875.
  • Capita, R., Alonso-Calleja, C., Gacia-Fernandez, M., & Moreno, B. (2002). Review: Trisodium Phosphate (TSP) Treatment for Decontamination of Poultry. Food Science and Technology International , 8(1):11–24.
  • Carpenter, C.E., Smith, J.V., Broadbent, J.R. (2011). Efficacy of washing meat surfaces with 2% levulinic, acetic, or lactic acid for pathogen decontamination and residual growth inhibition. Meat Science (88): 256–260
  • Cegielska-Radziejewska, R., Leśnierowski, G., Kijowski, J., Szablewski, T., & Zabielski, J. (2009). Effects of Treatment Wıth Lysozyme And Its Polymers On The Microflora and Sensory Properties of Chilled Chicken Breast Muscles. Bull Vet Inst Pulawy , (53): 455-461.
  • Chang, S.-S., Lu, W.-Y. W., Park, S.-H., & Kang, D.-H. (2010). Control of foodborne pathogens on ready-to-eat roast beef slurry by ε-polylysine. International Journal of Food Microbiology , (141): 236-241.
  • Chung, W., & Hancock, R. E. (2000). Action of lysozyme and nisin mixtures against lactic acid bacteria. International Journal of Food Microbiology , (60): 25–32.
  • Comery, R., Thanabalasuriar, A., Garneau P., Portt A., Boerlin P., Reid-Smith, R., Harel, J., Manges, A., Gruenheida, S. (2013). Identification of Potentially Diarrheagenic Atypical Enteropathogenic Escherichia coli Strains Present in Canadian Food Animals at Slaughter and in Retail Meats. Applied and Environmental Microbiology, 79(12): 3892–3896
  • Conley, A. J., & Kabara, J. J. (1973). Antimicrobial Action of Esters of Polyhydric Alcohols. Antimicrobial Agents and Chemotherapy , 4(5): 501-506.
  • Cosentino, S., Tuberoso, C., Pisano, B., Satta, M., Mascia, V., Arzedi, E., et al. (1999). In-vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils. Letters in Applied Microbiology , (29): 130–135.
  • Ding, T., Rahman, S., Purev, U., & Oh, D.-H. (2010). Modelling of Escherichia coli O157:H7 growth at various storage temperatures on beef treated with electrolyzed oxidizing water. Journal of Food Engineering , (97): 497-503.
  • Dupuy, C., Morlot, C., Gilot-Fromont, E., Mas, M., Grandmontagne, C., Gilli-Dunoyer, P., Gaya, E., Callait-Cardinal , MP. (2014). Prevalence of Taenia saginata cysticercosis in French cattle in 2010. Veterinary Parasitology (203): 65–72
  • Fredriksson-Ahomaa, M., Murros-Kontiainen, A., Säde, E., Puolanne, E., Björkroth, J. (2012). High number of Yersinia enterocolitica 4/O:3 in cold-stored modified atmosphere-packed pig cheek meat. International Journal of Food Microbiology (155): 69–72.
  • Friedman, M. (2007). Overview of antibacterial, antitoxin, antiviral and antifungal activities of tea flavanoids and teas . Mol. Nutr. Food. Res. , (51): 116-134.
  • Gennadios, A., Hanna, M. A., & Kurth, L. B. (1997). Application of Edible Coatings on Meats, Poultry and Seafoods: A Review. Lebensm.-Wiss. u.-Technol , (30): 337–350 .
  • Geornaras, I., & Sofos, J. N. (2005). Activity of E–Polylysine Against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes. Food Microbiology and Safety , 70 (9): 404-408.
  • Gill, A. O., & Holley, R. A. (2003). Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and EDTA in the presence of nitrite and sodium chloride at 24 oC. International Journal of Food Microbiology , (80): 251– 259.
  • Gill, A. O., & Holley, R. A. (2004). Mechanisms of Bactericidal Action of Cinnamaldehyde against Listeria monocytogenes and of Eugenol against L. monocytogenes and Lactobacillus Sakei. Applied and Environmental Microbiology , 70 (10): 5750-5755.
  • Giroux M., & Lacroix M. (1998). Nutritional adequacy of irradiated meat - a review. Food Research International, 31(4): 257-264
  • Hammer, K., Carson, C., & T.V. Riley1, 2. (1999). Antimicrobial activity of essential oils and other plant extracts. Journal of Applied Microbiology , (86): 985–990.
  • Harris, D., Brashears, M.M., Garmyn,A.J., Brooks, J.C., Miller M.F. (2012). Microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid, lactic acid, acidified sodium chlorite, or sterile water in a simulated commercial processing environment to reduce Escherichia coli O157:H7 and Salmonella. Meat Science (90): 783–788
  • Hecer, C., Ulusoy Sözen, B.H. (2011). Microbiological properties of mechanically deboned poultry meat that applied lactic acid, acetic acid and sodium lactate. African Journal of Agricultural Research 6(16): 3847-3852.
  • Hiraki, J., Ichikawa, T., Ninomiya, S.-i., Seki, H., Uohama, K., Seki, H., et al. (2003). Use of ADME studies to confirm the safety of e-polylysine as a preservative in food. Regulatory Toxicology and Pharmacology , (37): 328–340.
  • Huang, Y.-R., Hsieh, H.-S., Lin, S.-Y., Lin, S.-J., Hung, Y.-C., & Hwang, D. F. (2006). Application of electrolyzed oxidizing water on the reduction of bacterial contamination for seafood . Food Control , (17): 987-993.
  • James, C. (2002). New Developments in Decontaminating Raw Meat. J. Kerry, J. Kerry, & D. Ledward içinde, Meat Processing İmproving Quality. CRC Press LLC and Woodhead Publishing Ltd. .
  • James, S., Brown, T., Evans, J., James, C., Ketterington, L., & Schofield, I. (1998). Decontamination of meat, meat products and other foods using steam condensation and organic acids. 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food, (s. 175-185). Germany.
  • Leitch, E. C., & Willcox, M. D. (1998). Synergic antistaphylococcal properties of lactoferrin and lysozyme. J. Med. Microbiol. , (47): 837-842.
  • Laukkanen-Ninios, R., Fredriksson-Ahomaa, M., Maijala, R., Korkeala H. (2014). High prevalence of pathogenic Yersinia enterocolitica in pig cheeks. Food Microbiology (43): 50-52.
  • Lin, D., Yan, M., Lin, S., Chen, S. (2014). Increasing prevalence of hydrogen sulfide negative Salmonella in retail meats. Food Microbiology, (43): 1-4.
  • Loretz, M., Stephan, R., & Zweifel, C. (2011). Antibacterial activity of decontamination treatments for cattle hides and beef carcasses. Food Control , (22): 347-359.
  • Loretz, M., Stephan, R., & Zweifel, C. (2010 ). Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey. Food Control , (21): 791–804.
  • Mani-López, E., García H.S., López-Malo A. (2012). Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Research International (45): 713–721
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Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Sena ÖZBAY
Tuz Gölü Su ve Çevre Uygulama ve Araştırma Merkezi, ASÜÇEM
0000-0001-6024-0805
Türkiye


Cemalettin SARIÇOBAN
SELÇUK ÜNİVERSİTESİ
0000-0001-9898-0884
Türkiye

Yayımlanma Tarihi 28 Aralık 2014
Yayınlandığı Sayı Yıl 2014, Cilt 1, Sayı 3

Kaynak Göster

Bibtex @araştırma makalesi { ejosat73010, journal = {Avrupa Bilim ve Teknoloji Dergisi}, issn = {}, eissn = {2148-2683}, address = {}, publisher = {Osman SAĞDIÇ}, year = {2014}, volume = {1}, pages = {92 - 99}, doi = {}, title = {Et ve Ürünlerinde Dekontaminasyon Yöntemleri}, key = {cite}, author = {Özbay, Sena and Sarıçoban, Cemalettin} }
APA Özbay, S. & Sarıçoban, C. (2014). Et ve Ürünlerinde Dekontaminasyon Yöntemleri . Avrupa Bilim ve Teknoloji Dergisi , 1 (3) , 92-99 . Retrieved from https://dergipark.org.tr/tr/pub/ejosat/issue/5381/73010
MLA Özbay, S. , Sarıçoban, C. "Et ve Ürünlerinde Dekontaminasyon Yöntemleri" . Avrupa Bilim ve Teknoloji Dergisi 1 (2014 ): 92-99 <https://dergipark.org.tr/tr/pub/ejosat/issue/5381/73010>
Chicago Özbay, S. , Sarıçoban, C. "Et ve Ürünlerinde Dekontaminasyon Yöntemleri". Avrupa Bilim ve Teknoloji Dergisi 1 (2014 ): 92-99
RIS TY - JOUR T1 - Et ve Ürünlerinde Dekontaminasyon Yöntemleri AU - Sena Özbay , Cemalettin Sarıçoban Y1 - 2014 PY - 2014 N1 - DO - T2 - Avrupa Bilim ve Teknoloji Dergisi JF - Journal JO - JOR SP - 92 EP - 99 VL - 1 IS - 3 SN - -2148-2683 M3 - UR - Y2 - 2014 ER -
EndNote %0 Avrupa Bilim ve Teknoloji Dergisi Et ve Ürünlerinde Dekontaminasyon Yöntemleri %A Sena Özbay , Cemalettin Sarıçoban %T Et ve Ürünlerinde Dekontaminasyon Yöntemleri %D 2014 %J Avrupa Bilim ve Teknoloji Dergisi %P -2148-2683 %V 1 %N 3 %R %U
ISNAD Özbay, Sena , Sarıçoban, Cemalettin . "Et ve Ürünlerinde Dekontaminasyon Yöntemleri". Avrupa Bilim ve Teknoloji Dergisi 1 / 3 (Aralık 2014): 92-99 .
AMA Özbay S. , Sarıçoban C. Et ve Ürünlerinde Dekontaminasyon Yöntemleri. EJOSAT. 2014; 1(3): 92-99.
Vancouver Özbay S. , Sarıçoban C. Et ve Ürünlerinde Dekontaminasyon Yöntemleri. Avrupa Bilim ve Teknoloji Dergisi. 2014; 1(3): 92-99.
IEEE S. Özbay ve C. Sarıçoban , "Et ve Ürünlerinde Dekontaminasyon Yöntemleri", Avrupa Bilim ve Teknoloji Dergisi, c. 1, sayı. 3, ss. 92-99, Ara. 2014