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dc.contributor.authorEroğlu, Erdal
dc.contributor.authorTüre, Hasan
dc.contributor.authorSoyer, Ferda
dc.contributor.authorÖzen, Banu
dc.date.accessioned2017-11-30T08:41:37Z
dc.date.available2017-11-30T08:41:37Z
dc.date.issued2008
dc.identifier.citationEroğlu, E., Türe, H., Soyer, F., and Özen, B. (2008). Antimicrobial effect of natural antimicrobial agents against foodborne pathogens. In G. Wirtanen, & S. Salo (Eds.), Risk Assessment of Microbial Problems and Preventive Actions in Food Industry. Paper presented at the 2nd Open Seminar Arranged by SAFOODNET - Food Safety and Hygiene Networking Within New Member States and Associated Candidate Countries Istanbul; Turkey, 22-23 October (pp. 91). Finland: VTT.en_US
dc.identifier.isbn9789513863258
dc.identifier.issn0357-9387
dc.identifier.urihttp://hdl.handle.net/11147/6519
dc.descriptionRisk Assessment of Microbial Problems and Preventive Actions in Food Industry - 2nd Open Seminar Arranged by SAFOODNET - Food Safety and Hygiene Networking Within New Member States and Associated Candidate Countries; Istanbul; Turkey; 22 October 2007 through 23 October 2007en_US
dc.description.abstractBesides that foodborne infections and intoxications cause great danger for human health they have also adverse impact on the economics. Alternative food preservation techniques to produce safer foods e.g. systems containing natural antimicrobial agents have recently gained popularity. The consumers prefer foods with no chemical additives without shortened shelf-life. In this sense, natural antimicrobials have become promising alternatives for hurdle technology. However, most of the natural antimicrobials have limited spectrum of activity.en_US
dc.language.isoengen_US
dc.publisherVTT Technical Research Center of Finlanden_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntimicrobial effectsen_US
dc.subjectFoodborne pathogensen_US
dc.subjectAntimicrobial agentsen_US
dc.titleAntimicrobial effect of natural antimicrobial agents against foodborne pathogensen_US
dc.typeconferenceObjecten_US
dc.contributor.authorIDTR114400en_US
dc.contributor.authorIDTR44768en_US
dc.contributor.iztechauthorEroğlu, Erdal
dc.contributor.iztechauthorTüre, Hasan
dc.contributor.iztechauthorSoyer, Ferda
dc.contributor.iztechauthorÖzen, Banu
dc.relation.journalRisk Assessment of Microbial Problems and Preventive Actions in Food Industryen_US
dc.contributor.departmentİYTE, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.issue251en_US
dc.identifier.startpage91en_US
dc.identifier.scopusSCOPUS:2-s2.0-56349088072
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US


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