The effects of organic acid and Origanum onites supplementations on some physical and microbial characteristics of broiler meat obtained from broilers kept under seasonal heat stres
This study was conducted to determine the effects of dietary organic acid combination or Origanum onites supplementations on the microbiological quality and some meat quality parameters of broiler meat obtained from heat stressed broilers. 540 broiler chicks (Ross 308) were divided into three groups...
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| Veröffentlicht in: | Veteriner fakultesi dergisi 2010-06, Vol.16, p.41-46 |
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| creator | Göksoy, E.Ö., Adnan Menderes University, Faculty of Veterinary Medicine, Aydın (Turkey). Div. of Food Hygiene and Technology Akşit, M., Adnan Menderes University, Faculty of Agriculture, Aydın (Turkey). Div. of Animal Science Kırkan, Ş., Adnan Menderes University, Faculty of Veterinary Medicine, Aydın (Turkey). Div. of Microbiology |
| description | This study was conducted to determine the effects of dietary organic acid combination or Origanum onites supplementations on the microbiological quality and some meat quality parameters of broiler meat obtained from heat stressed broilers. 540 broiler chicks (Ross 308) were divided into three groups as control, organic acid (OA) supplemented group and Origanum onites supplemented group (OO). After the period of 0-3 weeks, chickens were raised under seasonal heat stress. On the 42nd day, 10 birds were randomly chosen from each group and slaughtered then some meat quality parameters, colour, drip and cooking loss were determined on the breast muscles. The microbiological quality and some meat quality parameters of breast muscles and skins were analysed at the 0, 3rd, 8th and 15th days of storage period at 4°C. Coliforms in faces samples taken from gastrointestinal tract were counted. Control group had the lowest pH ultimate value, whereas the values of drip loss (18.28±0.99%) and cooking loss (31.15±0.99%) of this group were the highest (P< 0.05). Chickens in control group had the highest L* value (62.23±1.53) whereas the OO supplemented group had the lowest L* value (54.93±1.53) (P< 0.05). OA supplementation affected broiler meat microbiological quality significantly (P< 0.05). OA supplemented group had significantly lower coliform count (P< 0.05). OO supplementation improved the meat quality parameters, such as drip loss, cooking loss and lightness, in broilers under seasonal heat stress. Organic acid supplementations improved microbiological quality of chicken meat during storage.
Bu çalışma mevsimsel sıcak stresine maruz kalıp organic asit veya esansiyel yağ asidi ile beslenilmiş olan broilerlerden elde edilen kanatlı etinin bazı et kalitesi özellikleri ve raf ömrünün belirlenmesi amacıyla yapılmıştır. 540 broiler tavuk (Ross 308) kontrol, organik asit ilave edilmiş (OA) veya Origaum onites ilave edilmiş (OO) grup olmak üzere 3 ayrı gruba ayrıldı. İlk 3 haftanın takibinde broilerler mevsimsel sıcak stresine maruz bırakıldılar. 42. günde kesilen broilelerden her bir gruptan 10'ar tane rastgele seçilerek göğüs kaslarında renk, pişme ve soğutma kaybı gibi bazı et kalitesi parametreleri incelendi. Göğüs etlerinin raf ömürleri özellikleri soğuk muhafazanın 0, 3., 8. ve 15. günlerinde mikrobiyolojik yöntemlerle incelendi ve bazı et kalitesi özellikleri kontrol edildi. Broilerlerin barsak sisteminden alınan dışkı örnekleri de 0. günde coliform sayısı açısından |
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Bu çalışma mevsimsel sıcak stresine maruz kalıp organic asit veya esansiyel yağ asidi ile beslenilmiş olan broilerlerden elde edilen kanatlı etinin bazı et kalitesi özellikleri ve raf ömrünün belirlenmesi amacıyla yapılmıştır. 540 broiler tavuk (Ross 308) kontrol, organik asit ilave edilmiş (OA) veya Origaum onites ilave edilmiş (OO) grup olmak üzere 3 ayrı gruba ayrıldı. İlk 3 haftanın takibinde broilerler mevsimsel sıcak stresine maruz bırakıldılar. 42. günde kesilen broilelerden her bir gruptan 10'ar tane rastgele seçilerek göğüs kaslarında renk, pişme ve soğutma kaybı gibi bazı et kalitesi parametreleri incelendi. Göğüs etlerinin raf ömürleri özellikleri soğuk muhafazanın 0, 3., 8. ve 15. günlerinde mikrobiyolojik yöntemlerle incelendi ve bazı et kalitesi özellikleri kontrol edildi. Broilerlerin barsak sisteminden alınan dışkı örnekleri de 0. günde coliform sayısı açısından incelendi. Kontrol grubu en düşük son pH'a ulaşırken fire (%18.28±0.99) ve pişirme kaybı (%31.15±0.99) en yüksek olan gruptu. Kontrol grubunda L*değeri en yüksek bulunurken (62.23±1.53), OO ilave edilen grupta en düşüktü (54.93±1.53). OA ilavesi mikrobiyolojik kaliteyi istatistiksel olarak belirgin bir şekilde (P< 0.05) etkiledi. OA ilavesi ile dışkıda coliform sayısında belirgin bir azalma görüldü (P< 0.05). Yemlere OO ilavesi ile Lightness, drip ve pişirme kaybı gibi et kalitesi parametrelerinde iyileşme görülürken organic asit ilavesinin raf ömrü süresince mikrobiyel kaliteyi karşılaştırılan diğer gruplara göre arttırdığı gözlemlendi.]]></description><identifier>ISSN: 1309-2251</identifier><identifier>EISSN: 1309-2251</identifier><language>eng</language><subject>ACIDE ORGANIQUE ; ACIDOS ORGANICOS ; APTITUD PARA LA CONSERVACION ; APTITUDE A LA CONSERVATION ; BROILER CHICKENS ; CALIDAD ; CARNE ; CONTAMINACION ; CONTAMINATION ; http://www.fao.org/aos/agrovoc#c_14877 ; http://www.fao.org/aos/agrovoc#c_28317 ; http://www.fao.org/aos/agrovoc#c_4082 ; http://www.fao.org/aos/agrovoc#c_4669 ; http://www.fao.org/aos/agrovoc#c_5383 ; http://www.fao.org/aos/agrovoc#c_5408 ; http://www.fao.org/aos/agrovoc#c_6400 ; http://www.fao.org/aos/agrovoc#c_6461 ; http://www.fao.org/aos/agrovoc#c_8013 ; http://www.fao.org/aos/agrovoc#c_9435 ; KEEPING QUALITY ; MEAT ; ORGANIC ACIDS ; ORIGANUM ; POLLO DE ENGORDE ; POULET DE CHAIR ; QUALITE ; QUALITY ; RACIONES ; RATION ; RATIONS ; THYM ; THYME ; TOMILLO ; TURKEY ; TURQUIA ; TURQUIE ; VIANDE</subject><ispartof>Veteriner fakultesi dergisi, 2010-06, Vol.16, p.41-46</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784</link.rule.ids></links><search><creatorcontrib>Göksoy, E.Ö., Adnan Menderes University, Faculty of Veterinary Medicine, Aydın (Turkey). Div. of Food Hygiene and Technology</creatorcontrib><creatorcontrib>Akşit, M., Adnan Menderes University, Faculty of Agriculture, Aydın (Turkey). Div. of Animal Science</creatorcontrib><creatorcontrib>Kırkan, Ş., Adnan Menderes University, Faculty of Veterinary Medicine, Aydın (Turkey). Div. of Microbiology</creatorcontrib><title>The effects of organic acid and Origanum onites supplementations on some physical and microbial characteristics of broiler meat obtained from broilers kept under seasonal heat stres</title><title>Veteriner fakultesi dergisi</title><description><![CDATA[This study was conducted to determine the effects of dietary organic acid combination or Origanum onites supplementations on the microbiological quality and some meat quality parameters of broiler meat obtained from heat stressed broilers. 540 broiler chicks (Ross 308) were divided into three groups as control, organic acid (OA) supplemented group and Origanum onites supplemented group (OO). After the period of 0-3 weeks, chickens were raised under seasonal heat stress. On the 42nd day, 10 birds were randomly chosen from each group and slaughtered then some meat quality parameters, colour, drip and cooking loss were determined on the breast muscles. The microbiological quality and some meat quality parameters of breast muscles and skins were analysed at the 0, 3rd, 8th and 15th days of storage period at 4°C. Coliforms in faces samples taken from gastrointestinal tract were counted. Control group had the lowest pH ultimate value, whereas the values of drip loss (18.28±0.99%) and cooking loss (31.15±0.99%) of this group were the highest (P< 0.05). Chickens in control group had the highest L* value (62.23±1.53) whereas the OO supplemented group had the lowest L* value (54.93±1.53) (P< 0.05). OA supplementation affected broiler meat microbiological quality significantly (P< 0.05). OA supplemented group had significantly lower coliform count (P< 0.05). OO supplementation improved the meat quality parameters, such as drip loss, cooking loss and lightness, in broilers under seasonal heat stress. Organic acid supplementations improved microbiological quality of chicken meat during storage.
Bu çalışma mevsimsel sıcak stresine maruz kalıp organic asit veya esansiyel yağ asidi ile beslenilmiş olan broilerlerden elde edilen kanatlı etinin bazı et kalitesi özellikleri ve raf ömrünün belirlenmesi amacıyla yapılmıştır. 540 broiler tavuk (Ross 308) kontrol, organik asit ilave edilmiş (OA) veya Origaum onites ilave edilmiş (OO) grup olmak üzere 3 ayrı gruba ayrıldı. İlk 3 haftanın takibinde broilerler mevsimsel sıcak stresine maruz bırakıldılar. 42. günde kesilen broilelerden her bir gruptan 10'ar tane rastgele seçilerek göğüs kaslarında renk, pişme ve soğutma kaybı gibi bazı et kalitesi parametreleri incelendi. Göğüs etlerinin raf ömürleri özellikleri soğuk muhafazanın 0, 3., 8. ve 15. günlerinde mikrobiyolojik yöntemlerle incelendi ve bazı et kalitesi özellikleri kontrol edildi. Broilerlerin barsak sisteminden alınan dışkı örnekleri de 0. günde coliform sayısı açısından incelendi. Kontrol grubu en düşük son pH'a ulaşırken fire (%18.28±0.99) ve pişirme kaybı (%31.15±0.99) en yüksek olan gruptu. Kontrol grubunda L*değeri en yüksek bulunurken (62.23±1.53), OO ilave edilen grupta en düşüktü (54.93±1.53). OA ilavesi mikrobiyolojik kaliteyi istatistiksel olarak belirgin bir şekilde (P< 0.05) etkiledi. OA ilavesi ile dışkıda coliform sayısında belirgin bir azalma görüldü (P< 0.05). Yemlere OO ilavesi ile Lightness, drip ve pişirme kaybı gibi et kalitesi parametrelerinde iyileşme görülürken organic asit ilavesinin raf ömrü süresince mikrobiyel kaliteyi karşılaştırılan diğer gruplara göre arttırdığı gözlemlendi.]]></description><subject>ACIDE ORGANIQUE</subject><subject>ACIDOS ORGANICOS</subject><subject>APTITUD PARA LA CONSERVACION</subject><subject>APTITUDE A LA CONSERVATION</subject><subject>BROILER CHICKENS</subject><subject>CALIDAD</subject><subject>CARNE</subject><subject>CONTAMINACION</subject><subject>CONTAMINATION</subject><subject>http://www.fao.org/aos/agrovoc#c_14877</subject><subject>http://www.fao.org/aos/agrovoc#c_28317</subject><subject>http://www.fao.org/aos/agrovoc#c_4082</subject><subject>http://www.fao.org/aos/agrovoc#c_4669</subject><subject>http://www.fao.org/aos/agrovoc#c_5383</subject><subject>http://www.fao.org/aos/agrovoc#c_5408</subject><subject>http://www.fao.org/aos/agrovoc#c_6400</subject><subject>http://www.fao.org/aos/agrovoc#c_6461</subject><subject>http://www.fao.org/aos/agrovoc#c_8013</subject><subject>http://www.fao.org/aos/agrovoc#c_9435</subject><subject>KEEPING QUALITY</subject><subject>MEAT</subject><subject>ORGANIC ACIDS</subject><subject>ORIGANUM</subject><subject>POLLO DE ENGORDE</subject><subject>POULET DE CHAIR</subject><subject>QUALITE</subject><subject>QUALITY</subject><subject>RACIONES</subject><subject>RATION</subject><subject>RATIONS</subject><subject>THYM</subject><subject>THYME</subject><subject>TOMILLO</subject><subject>TURKEY</subject><subject>TURQUIA</subject><subject>TURQUIE</subject><subject>VIANDE</subject><issn>1309-2251</issn><issn>1309-2251</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNpNT8tqwzAQNKWFhjSfUNgfMEi2rNjHEvqCQKCk57CSV7FaWzKScuiH9f-qpi10L7szOzPLXhQLXrOurKqGX_6br4tVjG8sl-ga0clF8bkfCMgY0imCN-DDEZ3VgNr2gK6HXbCZOU3gnU0UIZ7meaSJXMJkvcsmB9FPBPPwEa3G8eyarA5e2Yz0gAF1omBjsvp8QwVvRwowESbwKqF11IMJfvpbRXinOcHJ9VkWCaN3OWr41scUKN4UVwbHSKvfvixeH-73m6dyu3t83txtS8PZOpWSZCMFCWxbw3mmhKGeGSkrKZWWmvOmaVHxtsV1q9fIkJoa60oLpbjpRL0sbn9yDfoDHvMPh_1LxXIUY7yT9Rf4yG_3</recordid><startdate>20100601</startdate><enddate>20100601</enddate><creator>Göksoy, E.Ö., Adnan Menderes University, Faculty of Veterinary Medicine, Aydın (Turkey). Div. of Food Hygiene and Technology</creator><creator>Akşit, M., Adnan Menderes University, Faculty of Agriculture, Aydın (Turkey). Div. of Animal Science</creator><creator>Kırkan, Ş., Adnan Menderes University, Faculty of Veterinary Medicine, Aydın (Turkey). Div. of Microbiology</creator><scope>FBQ</scope></search><sort><creationdate>20100601</creationdate><title>The effects of organic acid and Origanum onites supplementations on some physical and microbial characteristics of broiler meat obtained from broilers kept under seasonal heat stres</title><author>Göksoy, E.Ö., Adnan Menderes University, Faculty of Veterinary Medicine, Aydın (Turkey). Div. of Food Hygiene and Technology ; Akşit, M., Adnan Menderes University, Faculty of Agriculture, Aydın (Turkey). Div. of Animal Science ; Kırkan, Ş., Adnan Menderes University, Faculty of Veterinary Medicine, Aydın (Turkey). Div. of Microbiology</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-f107t-6e6564e4a88f111074fed0f66266bc6c11558ab188a78c7a0ae53a32c4bb1f943</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>ACIDE ORGANIQUE</topic><topic>ACIDOS ORGANICOS</topic><topic>APTITUD PARA LA CONSERVACION</topic><topic>APTITUDE A LA CONSERVATION</topic><topic>BROILER CHICKENS</topic><topic>CALIDAD</topic><topic>CARNE</topic><topic>CONTAMINACION</topic><topic>CONTAMINATION</topic><topic>http://www.fao.org/aos/agrovoc#c_14877</topic><topic>http://www.fao.org/aos/agrovoc#c_28317</topic><topic>http://www.fao.org/aos/agrovoc#c_4082</topic><topic>http://www.fao.org/aos/agrovoc#c_4669</topic><topic>http://www.fao.org/aos/agrovoc#c_5383</topic><topic>http://www.fao.org/aos/agrovoc#c_5408</topic><topic>http://www.fao.org/aos/agrovoc#c_6400</topic><topic>http://www.fao.org/aos/agrovoc#c_6461</topic><topic>http://www.fao.org/aos/agrovoc#c_8013</topic><topic>http://www.fao.org/aos/agrovoc#c_9435</topic><topic>KEEPING QUALITY</topic><topic>MEAT</topic><topic>ORGANIC ACIDS</topic><topic>ORIGANUM</topic><topic>POLLO DE ENGORDE</topic><topic>POULET DE CHAIR</topic><topic>QUALITE</topic><topic>QUALITY</topic><topic>RACIONES</topic><topic>RATION</topic><topic>RATIONS</topic><topic>THYM</topic><topic>THYME</topic><topic>TOMILLO</topic><topic>TURKEY</topic><topic>TURQUIA</topic><topic>TURQUIE</topic><topic>VIANDE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Göksoy, E.Ö., Adnan Menderes University, Faculty of Veterinary Medicine, Aydın (Turkey). Div. of Food Hygiene and Technology</creatorcontrib><creatorcontrib>Akşit, M., Adnan Menderes University, Faculty of Agriculture, Aydın (Turkey). Div. of Animal Science</creatorcontrib><creatorcontrib>Kırkan, Ş., Adnan Menderes University, Faculty of Veterinary Medicine, Aydın (Turkey). Div. of Microbiology</creatorcontrib><collection>AGRIS</collection><jtitle>Veteriner fakultesi dergisi</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Göksoy, E.Ö., Adnan Menderes University, Faculty of Veterinary Medicine, Aydın (Turkey). Div. of Food Hygiene and Technology</au><au>Akşit, M., Adnan Menderes University, Faculty of Agriculture, Aydın (Turkey). Div. of Animal Science</au><au>Kırkan, Ş., Adnan Menderes University, Faculty of Veterinary Medicine, Aydın (Turkey). Div. of Microbiology</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effects of organic acid and Origanum onites supplementations on some physical and microbial characteristics of broiler meat obtained from broilers kept under seasonal heat stres</atitle><jtitle>Veteriner fakultesi dergisi</jtitle><date>2010-06-01</date><risdate>2010</risdate><volume>16</volume><spage>41</spage><epage>46</epage><pages>41-46</pages><issn>1309-2251</issn><eissn>1309-2251</eissn><abstract><![CDATA[This study was conducted to determine the effects of dietary organic acid combination or Origanum onites supplementations on the microbiological quality and some meat quality parameters of broiler meat obtained from heat stressed broilers. 540 broiler chicks (Ross 308) were divided into three groups as control, organic acid (OA) supplemented group and Origanum onites supplemented group (OO). After the period of 0-3 weeks, chickens were raised under seasonal heat stress. On the 42nd day, 10 birds were randomly chosen from each group and slaughtered then some meat quality parameters, colour, drip and cooking loss were determined on the breast muscles. The microbiological quality and some meat quality parameters of breast muscles and skins were analysed at the 0, 3rd, 8th and 15th days of storage period at 4°C. Coliforms in faces samples taken from gastrointestinal tract were counted. Control group had the lowest pH ultimate value, whereas the values of drip loss (18.28±0.99%) and cooking loss (31.15±0.99%) of this group were the highest (P< 0.05). Chickens in control group had the highest L* value (62.23±1.53) whereas the OO supplemented group had the lowest L* value (54.93±1.53) (P< 0.05). OA supplementation affected broiler meat microbiological quality significantly (P< 0.05). OA supplemented group had significantly lower coliform count (P< 0.05). OO supplementation improved the meat quality parameters, such as drip loss, cooking loss and lightness, in broilers under seasonal heat stress. Organic acid supplementations improved microbiological quality of chicken meat during storage.
Bu çalışma mevsimsel sıcak stresine maruz kalıp organic asit veya esansiyel yağ asidi ile beslenilmiş olan broilerlerden elde edilen kanatlı etinin bazı et kalitesi özellikleri ve raf ömrünün belirlenmesi amacıyla yapılmıştır. 540 broiler tavuk (Ross 308) kontrol, organik asit ilave edilmiş (OA) veya Origaum onites ilave edilmiş (OO) grup olmak üzere 3 ayrı gruba ayrıldı. İlk 3 haftanın takibinde broilerler mevsimsel sıcak stresine maruz bırakıldılar. 42. günde kesilen broilelerden her bir gruptan 10'ar tane rastgele seçilerek göğüs kaslarında renk, pişme ve soğutma kaybı gibi bazı et kalitesi parametreleri incelendi. Göğüs etlerinin raf ömürleri özellikleri soğuk muhafazanın 0, 3., 8. ve 15. günlerinde mikrobiyolojik yöntemlerle incelendi ve bazı et kalitesi özellikleri kontrol edildi. Broilerlerin barsak sisteminden alınan dışkı örnekleri de 0. günde coliform sayısı açısından incelendi. Kontrol grubu en düşük son pH'a ulaşırken fire (%18.28±0.99) ve pişirme kaybı (%31.15±0.99) en yüksek olan gruptu. Kontrol grubunda L*değeri en yüksek bulunurken (62.23±1.53), OO ilave edilen grupta en düşüktü (54.93±1.53). OA ilavesi mikrobiyolojik kaliteyi istatistiksel olarak belirgin bir şekilde (P< 0.05) etkiledi. OA ilavesi ile dışkıda coliform sayısında belirgin bir azalma görüldü (P< 0.05). Yemlere OO ilavesi ile Lightness, drip ve pişirme kaybı gibi et kalitesi parametrelerinde iyileşme görülürken organic asit ilavesinin raf ömrü süresince mikrobiyel kaliteyi karşılaştırılan diğer gruplara göre arttırdığı gözlemlendi.]]></abstract><tpages>6</tpages></addata></record> |
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| ispartof | Veteriner fakultesi dergisi, 2010-06, Vol.16, p.41-46 |
| issn | 1309-2251 1309-2251 |
| language | eng |
| recordid | cdi_fao_agris_TR2011000196 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | ACIDE ORGANIQUE ACIDOS ORGANICOS APTITUD PARA LA CONSERVACION APTITUDE A LA CONSERVATION BROILER CHICKENS CALIDAD CARNE CONTAMINACION CONTAMINATION http://www.fao.org/aos/agrovoc#c_14877 http://www.fao.org/aos/agrovoc#c_28317 http://www.fao.org/aos/agrovoc#c_4082 http://www.fao.org/aos/agrovoc#c_4669 http://www.fao.org/aos/agrovoc#c_5383 http://www.fao.org/aos/agrovoc#c_5408 http://www.fao.org/aos/agrovoc#c_6400 http://www.fao.org/aos/agrovoc#c_6461 http://www.fao.org/aos/agrovoc#c_8013 http://www.fao.org/aos/agrovoc#c_9435 KEEPING QUALITY MEAT ORGANIC ACIDS ORIGANUM POLLO DE ENGORDE POULET DE CHAIR QUALITE QUALITY RACIONES RATION RATIONS THYM THYME TOMILLO TURKEY TURQUIA TURQUIE VIANDE |
| title | The effects of organic acid and Origanum onites supplementations on some physical and microbial characteristics of broiler meat obtained from broilers kept under seasonal heat stres |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-22T18%3A35%3A09IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-fao&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=The%20effects%20of%20organic%20acid%20and%20Origanum%20onites%20supplementations%20on%20some%20physical%20and%20microbial%20characteristics%20of%20broiler%20meat%20obtained%20from%20broilers%20kept%20under%20seasonal%20heat%20stres&rft.jtitle=Veteriner%20fakultesi%20dergisi&rft.au=G%C3%B6ksoy,%20E.%C3%96.,%20Adnan%20Menderes%20University,%20Faculty%20of%20Veterinary%20Medicine,%20Ayd%C4%B1n%20(Turkey).%20Div.%20of%20Food%20Hygiene%20and%20Technology&rft.date=2010-06-01&rft.volume=16&rft.spage=41&rft.epage=46&rft.pages=41-46&rft.issn=1309-2251&rft.eissn=1309-2251&rft_id=info:doi/&rft_dat=%3Cfao%3ETR2011000196%3C/fao%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |