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- W2258583052 abstract "Calismada materyal olarak ticari bir broiler kesimhanesinden elde edilen onar adetlik uc grup karkasla calisilmistir. Birinci grup karkaslar ic alma islemi sirasinda, 1.5 ppm ozon iceren suyla, 2. grup karkaslar 30 ppm sodyum hipoklorid’le klorlanan suyla 7 dk duslanmislardir. Kontrol grubu karkaslarin duslanmasi sirasinda hicbir kimyasal madde kullanilmamistir. Ozonlu su, klorlu suya gore toplam aerobik mezofilik bakteri sayisi uzerine ortalama %50, E.coli sayisi uzerine ortalama %99.47, Staphylococ/Micrococ sayisi uzerine ortalama %66.67 oraninda daha etkili bulunmustur. Sonuc olarak ozonlu suyun, klorlu suya kiyasla tavuk karkaslarinin dezenfeksiyonunda cok daha dusuk duzeylerde, daha guvenilir ve daha etkili oldugu tespit edilmistir" @default.
- W2258583052 created "2016-06-24" @default.
- W2258583052 creator A5004196095 @default.
- W2258583052 date "2006-06-01" @default.
- W2258583052 modified "2023-10-18" @default.
- W2258583052 title "Kesimhanelerde Broiler Karkasların Mikrobiyal Yükü Üzerine Ozon ve Klor Uygulamalarının Etkileri" @default.
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