Antimicrobial effects of fruit sauces on some pathogenic bacteria in vitro and on chicken breast meat

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DOI: https://doi.org/10.12681/jhvms.26755
Λέξεις-κλειδιά:
Antimicrobial effect Chicken Pomegranate Seville orange Sumac
I VAR
Çukurova University Agricultural Faculty Food Engineering Department, Adana, Turkey
S UZUNLU
Alanya Alaaddin Keykubat University RafetKayış Engineering Faculty Food Engineering Department, Alanya, Turkey
I DEĞIRMENCI
Çukurova University Agricultural Faculty Food Engineering Department, Adana, Turkey
Περίληψη
ΔΕΝ ΔΙΑΤΙΘΕΤΑΙ ΠΕΡΙΛΗΨΗ
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Αναφορές
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