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Properties of Bacillus cereus Collected from Different Food Sources

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dc.contributor.authorGüven, Kıymet
dc.contributor.authorMutlu, Mehmet
dc.contributor.orcid0000-0001-6683-0419
dc.contributor.orcid0000-0001-7146-1937
dc.date.accessioned2025-11-13T12:13:19Z
dc.date.issued2009-01-01
dc.identifier.doihttps://doi.org/10.3906/biy-0806-2
dc.identifier.issn1300-0152
dc.identifier.openalexW2106026514
dc.identifier.urihttps://hdl.handle.net/11421/9343
dc.identifier.urihttps://doi.org/10.3906/biy-0806-2
dc.language.isoen
dc.relation.ispartofTURKISH JOURNAL OF BIOLOGY
dc.rightsopenAccess
dc.subjectBacillus cereus
dc.subjectCereus
dc.subjectBiology
dc.subjectFood science
dc.subjectEnterotoxin
dc.subjectRibotyping
dc.subjectMicrobiology
dc.subjectFatty acid
dc.subjectStrain (injury)
dc.subjectGenotype
dc.subjectBacteria
dc.subjectGene
dc.subjectEscherichia coli
dc.subjectGenetics
dc.subjectBiochemistry
dc.subject.sdg2
dc.titleProperties of Bacillus cereus Collected from Different Food Sources
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5068346551
local.authorid.openalexA5023572910

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