Effects of Different Concentration of Nisin, Lysozyme, and Chitosan on The Changes of Microorganism Profile in Produced Çiğ Köfte (Turkish Traditional Meat Product; Raw Meatball) During The Production Stage
Consumption of Çiğ Köfte as an uncooked meat product has some health risks for public health. Therefore, this study aimed to determine the effects of some natural antimicrobials such as nisin, lysozyme and chitosan on the bacterial profile in Çiğ köfte and also to determine the correlation between a...
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| Format: | Article |
| Language: | English |
| Published: |
Kyrgyz Turkish Manas University
2014-10-01
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| Series: | MANAS: Journal of Engineering |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/en/download/article-file/575930 |
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