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Biological Preservation of Foods

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dc.contributor.authorSagdic, Osman
dc.contributor.authorTornuk, Fatih
dc.contributor.authorOzturk, Ismet
dc.contributor.authorKarasu, Salih
dc.contributor.authorYilmaz, Mustafa T.
dc.contributor.institutionauthorSAĞDIÇ, Osman
dc.date.accessioned2026-06-27T13:38:08Z
dc.date.issued2015
dc.identifier.endpage473
dc.identifier.isbn978-1-4665-9307-7; 978-1-4665-9306-0
dc.identifier.startpage453
dc.identifier.urihttps://hdl.handle.net/20.500.14981/53990
dc.identifier.wos000354569800025
dc.language.isoeng
dc.publisherCRC PRESS-TAYLOR & FRANCIS GROUP
dc.relation.ispartofMICROBIAL FOOD SAFETY AND PRESERVATION TECHNIQUES
dc.subjectLACTIC-ACID BACTERIA
dc.subjectOREGANO ESSENTIAL OIL
dc.subjectESCHERICHIA-COLI O157-H7
dc.subjectPLANT ESSENTIAL OILS
dc.subjectTHYME ESSENTIAL OIL
dc.subjectLISTERIA-MONOCYTOGENES
dc.subjectANTIMICROBIAL ACTIVITY
dc.subjectSTAPHYLOCOCCUS-AUREUS
dc.subjectGLUCOSE-OXIDASE
dc.subjectYEAST STRAINS
dc.subjectFood Science & Technology
dc.subjectMicrobiology
dc.titleBiological Preservation of Foods
dc.typeArticle; Book Chapter
dspace.entity.typePublication
local.import.sourceWOS

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