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Microbial ecology of mayonnaise, margarine, and sauces

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dc.contributor.authorSagdic, O.
dc.contributor.authorTornuk, F.
dc.contributor.authorKarasu, S.
dc.contributor.authorDurak, M. Z.
dc.contributor.authorArici, M.
dc.date.accessioned2026-06-27T13:58:15Z
dc.date.issued2017
dc.identifier.endpage532
dc.identifier.isbn978-1-118-82307-1; 978-1-118-75642-3
dc.identifier.startpage519
dc.identifier.urihttps://hdl.handle.net/20.500.14981/56068
dc.identifier.wos000468559700026
dc.language.isoeng
dc.publisherJOHN WILEY & SONS LTD
dc.relation.ispartofQUANTITATIVE MICROBIOLOGY IN FOOD PROCESSING: MODELING THE MICROBIAL ECOLOGY
dc.subjectESCHERICHIA-COLI O157-H7
dc.subjectLACTIC-ACID BACTERIA
dc.subjectHEAT-RESISTANT MOLDS
dc.subjectFISH SAUCE
dc.subjectSALMONELLA-ENTERITIDIS
dc.subjectLISTERIA-MONOCYTOGENES
dc.subjectSTAPHYLOCOCCUS-AUREUS
dc.subjectMICROBIOLOGICAL CHANGES
dc.subjectENTEROTOXIN PRODUCTION
dc.subjectASPERGILLUS-FUMIGATUS
dc.subjectFood Science & Technology
dc.subjectMicrobiology
dc.titleMicrobial ecology of mayonnaise, margarine, and sauces
dc.typeArticle; Book Chapter
dspace.entity.typePublication
local.import.sourceWOS

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