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INCIDENCE AND CHARACTERIZATION OF <i>BACILLUS CEREUS</i> IN MEAT AND MEAT PRODUCTS CONSUMED IN TURKEY

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dc.contributor.authorKıymet Güven
dc.contributor.authorGüven, Kıymet
dc.contributor.authorMehmet Mutlu
dc.contributor.authorMutlu, Mehmet
dc.contributor.authorOğuzhan Avcı
dc.contributor.authorAvcı, Oğuzhan
dc.contributor.orcid0000-0001-6683-0419
dc.contributor.orcid0000-0001-7146-1937
dc.contributor.orcid0000-0001-9299-4695
dc.date.accessioned2025-11-13T09:28:59Z
dc.date.issued2006-01-17
dc.identifier.doi10.1111/j.1745-4565.2005.00031.x
dc.identifier.endpage40
dc.identifier.issn0149-6085
dc.identifier.issue1
dc.identifier.openalexW2073398501
dc.identifier.scopus2-s2.0-33645120344
dc.identifier.startpage30
dc.identifier.urihttps://hdl.handle.net/11421/1277
dc.identifier.urihttps://doi.org/10.1111/j.1745-4565.2005.00031.x
dc.identifier.volume26
dc.identifier.wos000234697600003
dc.language.isoen
dc.relation.ispartofJournal of Food Safety
dc.rightsrestrictedAccess
dc.subjectBacillus cereus
dc.subjectCereus
dc.subjectEnterotoxin
dc.subjectMicrobiology
dc.subjectBiology
dc.subjectFood science
dc.subjectLatex fixation test
dc.subjectAgar
dc.subjectAntimicrobial
dc.subjectBacteria
dc.subjectEscherichia coli
dc.subject.sdg3
dc.titleINCIDENCE AND CHARACTERIZATION OF <i>BACILLUS CEREUS</i> IN MEAT AND MEAT PRODUCTS CONSUMED IN TURKEY
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5068346551
local.authorid.openalexA5023572910
local.authorid.openalexA5021892716

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