111 related articles for article (PubMed ID: 2560817)
1. The microbiological quality of Erzincan (Savak) Tulum cheese from Turkish retail markets.
Kivanç M
Nahrung; 1989; 33(9):895-900. PubMed ID: 2560817
[TBL] [Abstract][Full Text] [Related]
2. A survey on the microbiological quality of various cheeses in Turkey.
Kivanç M
Int J Food Microbiol; 1989 Aug; 9(1):73-7. PubMed ID: 2641276
[TBL] [Abstract][Full Text] [Related]
3. Microbiological and compositional status of Turkish white cheese.
Turantaş F; Unlütürk A; Göktan D
Int J Food Microbiol; 1989 Feb; 8(1):19-24. PubMed ID: 2701567
[TBL] [Abstract][Full Text] [Related]
4. Foodborne pathogens and microbiological characteristics of raw milk soft cheese produced and on retail sale in Brazil.
Moraes PM; Viçosa GN; Yamazi AK; Ortolani MB; Nero LA
Foodborne Pathog Dis; 2009 Mar; 6(2):245-9. PubMed ID: 19099356
[TBL] [Abstract][Full Text] [Related]
5. Microbial quality and presence of moulds in Kuflu cheese.
Hayaloglu AA; Kirbag S
Int J Food Microbiol; 2007 Apr; 115(3):376-80. PubMed ID: 17258341
[TBL] [Abstract][Full Text] [Related]
6. Antimicrobial effects of pepper, parsley, and dill and their roles in the microbiological quality enhancement of traditional Egyptian Kareish cheese.
Wahba NM; Ahmed AS; Ebraheim ZZ
Foodborne Pathog Dis; 2010 Apr; 7(4):411-8. PubMed ID: 19919287
[TBL] [Abstract][Full Text] [Related]
7. Short communication: Inactivation of microbial contaminants in raw milk La Serena cheese by high-pressure treatments.
Arqués JL; Garde S; Gaya P; Medina M; Nuñez M
J Dairy Sci; 2006 Mar; 89(3):888-91. PubMed ID: 16507682
[TBL] [Abstract][Full Text] [Related]
8. Biogenic amine content and microbiological profile of Pecorino di Farindola cheese.
Schirone M; Tofalo R; Mazzone G; Corsetti A; Suzzi G
Food Microbiol; 2011 Feb; 28(1):128-36. PubMed ID: 21056784
[TBL] [Abstract][Full Text] [Related]
9. Survival of Listeria monocytogenes during Production and ripening of traditional Turkish Savak tulum cheese and in synthetic gastric fluid.
Dikici A; Calicioglu M
J Food Prot; 2013 Oct; 76(10):1801-5. PubMed ID: 24112584
[TBL] [Abstract][Full Text] [Related]
10. Relationships between physico-chemical parameters and microbial groups in Manchego and Burgos cheeses studied by principal component analysis.
García MC; Otero A; García ML; Moreno B
Microbiologia; 1987 Jun; 3(2):91-100. PubMed ID: 3268292
[TBL] [Abstract][Full Text] [Related]
11. Microbiological quality of Pecorino Siciliano "primosale" cheese on retail sale in the street markets of Palermo, Italy.
Giammanco GM; Pepe A; Aleo A; D'Agostino V; Milone S; Mammina C
New Microbiol; 2011 Apr; 34(2):179-85. PubMed ID: 21617830
[TBL] [Abstract][Full Text] [Related]
12. [Microbiological quality of muesli samples purchased in retail network].
Wójcik-Stopczyńska B
Rocz Panstw Zakl Hig; 2003; 54(3):269-74. PubMed ID: 14755854
[TBL] [Abstract][Full Text] [Related]
13. Bacteriological quality of on-farm manufactured goat cheese.
Tham WA; Hajdu LJ; Danielsson-Tham ML
Epidemiol Infect; 1990 Feb; 104(1):87-100. PubMed ID: 2106443
[TBL] [Abstract][Full Text] [Related]
14. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments.
Abadias M; Usall J; Anguera M; Solsona C; Viñas I
Int J Food Microbiol; 2008 Mar; 123(1-2):121-9. PubMed ID: 18237811
[TBL] [Abstract][Full Text] [Related]
15. Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (
Çakır Y; Çakmakçı S
J Food Sci Technol; 2018 Apr; 55(4):1435-1443. PubMed ID: 29606758
[TBL] [Abstract][Full Text] [Related]
16. [Microbiological quality of wheat flour consumed in Morocco].
Ennadir J; Hassikou R; Ohmani F; Hammamouchi J; Bouazza F; Qasmaoui A; Mennane Z; Touhami AO; Charof R; Khedid K
Can J Microbiol; 2012 Feb; 58(2):145-50. PubMed ID: 22260306
[TBL] [Abstract][Full Text] [Related]
17. Venezuelan White Cheese: Composition and Quality
Arispe I; Westhoff D
J Food Prot; 1984 Jan; 47(1):27-35. PubMed ID: 30925645
[TBL] [Abstract][Full Text] [Related]
18. Lessons from the organization of a proficiency testing program in food microbiology by interlaboratory comparison: analytical methods in use, impact of methods on bacterial counts and measurement uncertainty of bacterial counts.
Augustin JC; Carlier V
Food Microbiol; 2006 Feb; 23(1):1-38. PubMed ID: 16942983
[TBL] [Abstract][Full Text] [Related]
19. [Evaluation of microbiological quality of seasoning purchased in the retail network].
Wójcik-Stopczyńska B; Jakubowska B; Szot K
Rocz Panstw Zakl Hig; 2010; 61(1):45-50. PubMed ID: 20803899
[TBL] [Abstract][Full Text] [Related]
20. Characterization of microorganisms in Argentinean honeys from different sources.
Iurlina MO; Fritz R
Int J Food Microbiol; 2005 Dec; 105(3):297-304. PubMed ID: 16169624
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
