SURVIVAL CHARACTERISTICS OF E. COLI O157:H7, S. TYPHIMURIUM AND S. AUREUS DURING KEFIR FERMENTATION

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KARAGOZLU N.; KARAGOZLU C.; ERGONUL B.

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Journal Paper

Paper Information

Journal: CZECH JOURNAL OF FOOD SCIENCES Year:2007 | Volume:25 | Issue:4 Page(s): 202-207

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Information Journal Paper

Title

SURVIVAL CHARACTERISTICS OF E. COLI O157:H7, S. TYPHIMURIUM AND S. AUREUS DURING KEFIR FERMENTATION

Author(s)

KARAGOZLU N. | KARAGOZLU C. | ERGONUL B. | Issue Writer Certificate

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Not Registered.

Abstract

Cites

SCREENING OF ANTAGONISTIC ACTIVITY OF PROBIOTIC BACTERIA AGAINST SOME FOOD-BORNE PATHOGENS

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APA: Copy

KARAGOZLU, N., KARAGOZLU, C., & ERGONUL, B.. (2007). SURVIVAL CHARACTERISTICS OF E. COLI O157:H7, S. TYPHIMURIUM AND S. AUREUS DURING KEFIR FERMENTATION. CZECH JOURNAL OF FOOD SCIENCES, 25(4), 202-207. SID. https://sid.ir/paper/639083/en

Vancouver: Copy

KARAGOZLU N., KARAGOZLU C., ERGONUL B.. SURVIVAL CHARACTERISTICS OF E. COLI O157:H7, S. TYPHIMURIUM AND S. AUREUS DURING KEFIR FERMENTATION. CZECH JOURNAL OF FOOD SCIENCES[Internet]. 2007;25(4):202-207. Available from: https://sid.ir/paper/639083/en

IEEE: Copy

N. KARAGOZLU, C. KARAGOZLU, and B. ERGONUL, “SURVIVAL CHARACTERISTICS OF E. COLI O157:H7, S. TYPHIMURIUM AND S. AUREUS DURING KEFIR FERMENTATION,” CZECH JOURNAL OF FOOD SCIENCES, vol. 25, no. 4, pp. 202–207, 2007, [Online]. Available: https://sid.ir/paper/639083/en

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