The alteration of O157 H7 E coli number for fresh Urfa cheese and after 90 days maturation period
The Third International Congress, ”Enviromental Micropaleontology, Microbiology and Meibenthology, 1 - 06 Eylül 2006
- Yayın Türü: Bildiri
- Gazi Üniversitesi Adresli: Evet