Determination of contamination stages of frozen chicken doner
| dc.authorid | 0000-0002-6838-2215 | en_US |
| dc.authorid | 0000-0002-1186-3106 | en_US |
| dc.authorid | 0000-0001-6327-2474 | en_US |
| dc.contributor.author | Değirmencioğlu, Nurcan | |
| dc.contributor.author | İrkin, Reyhan | |
| dc.contributor.author | Değirmencioğlu, Ali | |
| dc.date.accessioned | 2019-10-17T12:21:39Z | |
| dc.date.available | 2019-10-17T12:21:39Z | |
| dc.date.issued | 2012 | en_US |
| dc.department | Meslek Yüksekokulları, Bandırma Meslek Yüksekokulu | en_US |
| dc.department | Meslek Yüksekokulları, Susurluk Meslek Yüksekokulu | en_US |
| dc.description | Değrmencioğlu, Nurcan (Balikesir Author) | en_US |
| dc.description.abstract | "Doner" is a traditional food product generally produced with beef, lamb, and/or chicken meat, and is a very popular product in Turkey. The aim of this study was to investigate the possible contamination sources during the processing stages of Chicken Doner. Total viable psychrotrophs, total lactic acid bacteria, Enterobacteriaceae spp., Escherichia coli, total yeast and mold, Salmonella spp., and Staphylococcus aureus counts were determined at 13 processing points. At the freezing stage, lactic acid bacteria and Enterobacteriaceae counts can decrease, but at this point the elimination of E. coli and S. aureus contaminations is also very important. | en_US |
| dc.identifier.endpage | 320 | en_US |
| dc.identifier.issn | 1120-1770 | |
| dc.identifier.issn | 2239-5687 | |
| dc.identifier.issue | 4 | en_US |
| dc.identifier.scopus | 2-s2.0-84872416953 | |
| dc.identifier.scopusquality | Q2 | |
| dc.identifier.startpage | 315 | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.12462/8954 | |
| dc.identifier.volume | 24 | en_US |
| dc.identifier.wos | WOS:000319110700001 | |
| dc.identifier.wosquality | Q4 | |
| dc.indekslendigikaynak | Web of Science | |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | en_US |
| dc.publisher | Chiriotti Editori | en_US |
| dc.relation.ispartof | Italian Journal of Food Science | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Chicken Doner | en_US |
| dc.subject | Contamination | en_US |
| dc.subject | Meat Processing | en_US |
| dc.subject | Microbiological Quality | en_US |
| dc.subject | Ready-To-Eat | en_US |
| dc.title | Determination of contamination stages of frozen chicken doner | en_US |
| dc.type | Article | en_US |
