Objective & Hypothesis:Micfobiological qiİality is the most . imprtant aspÇf ;for pickled products as in other foods, · Only 14 - pickloo · hefü samples ·\verei ;:obtairi&f .:.from retail markets in vari;' and analyzed Jd(m1tfoblologically and, chemicaııy.
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Key Findings & Data:Micfobiological qiİality is the most . imprtant aspÇf ;for pickled products as in other foods, · Only 14 - pickloo · hefü samples ·\verei ;:obtairi&f .:.from retail markets in vari;' and analyzed Jd(m1tfoblologically and, chemicaııy.
Micfobiological qiİality is the most . imprtant aspÇf ;for pickled products as in other foods, · Only 14 - pickloo · hefü samples ·\verei ;:obtairi&f .:.from retail markets in vari;' and analyzed Jd(m1tfoblologically and, chemicaııy. The obtainect avefage '·iesuıts weie as''iiil'. röliöwiiı'g; 'ptt '3'.85,•· tiitable acidity 1.06 %, salt concentration 5.82 %, .totlii eroblC coulit 5.73log/g;' ·cüunt of Coliforin 'grqup 3.3 ı . lög/g;· totaf .Eiıteroadteriacee 3.40'.; fog/g,l!rtnd':molds .::ycast$ "6:09' log/g. ·it w# ' underSt:düd 'riorri tıie $tucİy that.. 'thete ·was rio··srandart !bn :chniicaı :a5pec( ::ailcf"iilie pfokled herbs 'ffiay i:ıe a.:c,ısource of microfüologicafı y pötentiaı 'haz.ird fot°peopıe :'
Özet
Özet
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Cite This Article
AKYÜZ, N., ÇOŞKUN, H., ANDİÇ, S., ALTUN, İ. (2016). Some General Characteristics of Pickled Herbs Used in Making Van Herby Cheese. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, Cilt: 6 - Sayı: 1, 35–41. https://ajindex.com/articles/191872