Scopus
YÖKSİS DOI Eşleşti
SJR Q3
Spinal cord tissue detection on the joints of beef carcass in a private abattoir in Southern Turkey
Acta Alimentaria · Mart 2012
Özet
In this study, the distribution of Central Nervous System (CNS) tissue contamination on the joints of beef during cutting of 88 carcass halves in a private slaughterhouse was investigated. In conclusion, the first time in Turkey, the level of contamination of spinal cord tissue as CNS tissue on the joints of beef during cutting the carcasses into the parts was shown. Additionally, high level of contamination risk via the knives used for cutting carcasses, the cutting tables, the moving cutting tables and the aprons was detected.
YÖKSİS Kayıtları
Spinal cord tissue detection on the joints of beef carcass in a private abattoir in Southern Turkey
Acta Alimentaria · 2012 SCI-Expanded
Prof. Dr. SİBEL YAVRU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 8 kaydı bulundu.
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 8 kaydı bulundu.
Spinal cord tissue detection on the joints of beef carcass in a private abattoir in Southern Turkey
2012 ISSN: 0139-3006 SCI-Expanded
Prof. Dr. SİBEL YAVRU →
Preacidification treatments of milk used in halloumi cheese manufacture
2003 ISSN: 0139-3006 SCI-Expanded
Prof. Dr. GÜRKAN UÇAR →
Effect of using sodium and potassium nitrate on degrading and residue level of nitrate and nitrite contents of pastırma during the storage period
2005 ISSN: 0139-3006 SCI-Expanded
Prof. Dr. YUSUF DOĞRUER →
Identification of Enterobacteriaceae in Urfa Cheese
2007 ISSN: 0139-3006 SCI-Expanded
Prof. Dr. YUSUF DOĞRUER →
Use of different salting techniques in halloumi cheese effect on sensory microbiological and chemical properties
2003 ISSN: 0139-3006 SCI-Expanded
Prof. Dr. AHMET GÜNER →
Identification of enterobacteriaceae in Urfa cheese
2007 ISSN: 0139-3006 SCI-Expanded
Prof. Dr. AHMET GÜNER →
Effect of using sodium and potassium nitrate on degrading and residue level of nitrate and nitrite contents of pastirma during the storage period
2005 ISSN: 0139-3006 SSCI
Prof. Dr. AHMET GÜNER →
Use of different salting techniques in halloumi cheese effect on sensory microbiological and chemical properties
2003 ISSN: 0139-3006 SCI-Expanded
Prof. Dr. GÜRKAN UÇAR →
Makale Bilgileri
Dergi
Acta Alimentaria
Toplam Atıf
0 atıf
· Scopus
ISSN01393006
Yayın TarihiMart 2012
Cilt / Sayfa41 · 126-130
Scopus ID2-s2.0-84859308876
Kurumlar
Burdur Mehmet Akif Ersoy Üniversitesi
Burdur Turkey
Selçuk Üniversitesi
Selçuklu Turkey
T.C. Tarim ve Köyişleri Bakanliği
Antakya Turkey
Havuzumuzdaki Atıflar 0
Bu makaleye, sistemimizdeki Scopus veritabanında bulunan 0 makale atıf yapmıştır.
Bu makaleye, kendi Scopus havuzumuzdaki başka bir makaleden atıf kaydı bulunmuyor.
Scimago Dergi (ISSN Eşleşmesi)
Acta Alimentaria
Q3
SJR Skoru0,289
H-Index38
YayıncıAkademiai Kiado
ÜlkeHungary
Food Science (Q3)