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Journals / Etlik Veteriner Mikrobiyoloji Dergisi / 1974 / Cilt: 4 - Sayı: 5-10

A Study of the Hygeinic Condition of Bovıne and Ovine ·smail lntestines Used in the Production of Turkish Sausages

Et Sucuğu İmalinde Kullanılan Barsakların Hijyenik Durumu Üzerinde Araştırma

İlhan SÜER
Cumhuriye ANTER
Pages
139–146
Publication Date
1976-12-01
DOI
—
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AI Summary & Key Takeaways

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⚡ TL;DR(Too Long; Didn't Read)

The folloving results were obtained in this study: Number of total bacteria (per g.): 50.000- 130.000.000 Number of coliforms organism (per g.): O- 600 Number of yeasts and molds (per g.): 300-60.000.000 Number of staphylococci (per g.): 700-34200

📌 3 Key Takeaways

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Objective & Hypothesis:The folloving results were obtained in this study: Number of total bacteria (per g.): 50.000- 130.000.000 Number of coliforms organism (per g.): O- 600 Number of yeasts and molds (per g.): 300-60.000.000 Number of staphylococci (per g.): 700-34200
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Key Findings & Data:The folloving results were obtained in this study: Number of total bacteria (per g.): 50.000- 130.000.000 Number of coliforms organism (per g.): O- 600 Number of yeasts and molds (per g.): 300-60.000.000 Number of staphylococci (per g.): 700-34200
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Conclusion & Impact:The folloving results were obtained in this study: Number of total bacteria (per g.): 50.000- 130.000.000 Number of coliforms organism (per g.): O- 600 Number of yeasts and molds (per g.): 300-60.000.000 Number of staphylococci (per g.): 700-34200
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Et Sucuğu İmalinde Kullanılan Barsaklar · İlhan SÜER · Cumhuriye ANTER

Abstract

The folloving results were obtained in this study: Number of total bacteria (per g.): 50.000- 130.000.000 Number of coliforms organism (per g.): O- 600 Number of yeasts and molds (per g.): 300-60.000.000 Number of staphylococci (per g.): 700-34200

Özet

Eklecek.

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Cite This Article

SÜER, İ., ANTER, C. (1976). A Study of the Hygeinic Condition of Bovıne and Ovine ·smail lntestines Used in the Production of Turkish Sausages. Etlik Veteriner Mikrobiyoloji Dergisi, Cilt: 4 - Sayı: 5-10, 139–146. https://ajindex.com/articles/141227

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References (6)

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