Turkish Journal of Veterinary & Animal Sciences
DOI
-
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
Keywords
Bologna-type sausage, residual nitrite, hydroxyprolin, water/protein ratio, pathogen flora
First Page
1299
Last Page
1303
Recommended Citation
APAYDIN, GÜZİN; CEYLAN, ZİYA GÖKALP; and KAYA, MÜKERREM (2003) "Some Microbiological and Chemical Properties of Bologna-Type Sausage Samples From Different Brands," Turkish Journal of Veterinary & Animal Sciences: Vol. 27: No. 6, Article 8. Available at: https://journals.tubitak.gov.tr/veterinary/vol27/iss6/8
