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
- Pages
- 139–146
- DOI
- —
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.