Abstract

In this study, the microbiological and chemical quality of bologna-type sausage samples from 4 different brands (A,B,C,D) sold in Erzurum markets was determined. Microbiological analysis showed that while the total aerobic mesophilic bacteria numbers were

DOI

Keywords

Bologna-type sausage, residual nitrite, hydroxyprolin, water/protein ratio, pathogen flora

First Page

1299

Last Page

1303

Recommended Citation

APAYDIN, G, CEYLAN, Z. G, & KAYA, M (2003). Some Microbiological and Chemical Properties of Bologna-Type Sausage Samples From Different Brands. Turkish Journal of Veterinary & Animal Sciences 27 (6): 1299-1303. https://doi.org/-

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