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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

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