| dc.contributor.author | Kıvanç, Merih | |
| dc.contributor.author | Sert, S | |
| dc.contributor.author | Hasenekoğlu, I | |
| dc.date.accessioned | 2019-10-18T18:44:20Z | |
| dc.date.available | 2019-10-18T18:44:20Z | |
| dc.date.issued | 1992 | |
| dc.identifier.issn | 0027-769X | |
| dc.identifier.uri | https://hdl.handle.net/11421/10591 | |
| dc.description | WOS: A1992JC28900012 | en_US |
| dc.description.abstract | Forty nine meat product samples were examined for the fungal genera. Penicillium sp. was detected in 74.8% of samples. No sample contained Aspergillus parasiticus or Aspergillus flaws. Production of aflatoxins in sausage, salami, sucuk and kavurma by A. parasiticus and A. flavus was studied at different temperatures. A. parasiticus and A. flavus produced no aflatoxins on meat products samples at 15-degrees-C. Sucuk was a poor substrate for A. parasiticus and A. parasiticus at 25-degrees-C. Sausage, salami and kavurma were favorable substrates for aflatoxin production by A. parasiticus at 25-degrees-C. | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | Vch Publishers Inc | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.title | Production of Aflatoxins in Sausage, Salami, Sucuk and Kavurma | en_US |
| dc.type | article | en_US |
| dc.relation.journal | Nahrung-Food | en_US |
| dc.contributor.department | Anadolu Üniversitesi | en_US |
| dc.identifier.volume | 36 | en_US |
| dc.identifier.issue | 3 | en_US |
| dc.identifier.startpage | 293 | en_US |
| dc.identifier.endpage | 298 | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.contributor.institutionauthor | Kıvanç, Merih | |
