| dc.contributor.author | Kıvanç, Merih | |
| dc.contributor.author | Akgül, A. | |
| dc.date.accessioned | 2019-10-20T08:01:13Z | |
| dc.date.available | 2019-10-20T08:01:13Z | |
| dc.date.issued | 1991 | |
| dc.identifier.issn | 0027769X | |
| dc.identifier.uri | https://dx.doi.org/10.1002/food.19910350206 | |
| dc.identifier.uri | https://hdl.handle.net/11421/16285 | |
| dc.description | PubMed: 2052071 | en_US |
| dc.description.abstract | The effect of Laser trilobum spice on natural microflora of „köfte”, a Turkish ground meat product, prepared using three beef samples and stored at 7 °C and 20 °C was evaluated. Little or no inhibition was seen in all products and temperatures with 1.0% spice. Growth of natural microflora, namely total viables, coliforms, psychrotrophs and yeasts-moulds, was significantly inhibited by 2.0% of the spice, especially at 7 °C. The inhibitory effect of the spice increased with decreased fat content and increased water and protein contents of beef samples. It was concluded that the usual addition of the spice improved the hygienic quality of the product containing low fat and stored at 7 °C. Copyright © 1991 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim | en_US |
| dc.language.iso | eng | en_US |
| dc.relation.isversionof | 10.1002/food.19910350206 | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.title | Effect of Laser trilobum spice on natural microflora of köfte, a Turkish ground meat product | en_US |
| dc.type | article | en_US |
| dc.relation.journal | Food / Nahrung | en_US |
| dc.contributor.department | Anadolu Üniversitesi, Fen Fakültesi, Biyoloji Bölümü | en_US |
| dc.identifier.volume | 35 | en_US |
| dc.identifier.issue | 2 | en_US |
| dc.identifier.startpage | 149 | en_US |
| dc.identifier.endpage | 154 | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.contributor.institutionauthor | Kıvanç, Merih | |
