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标题：A Study on the Kurut Produced in Van and its Province Abstract
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作者：Nurhan Akyüz ; Hayri Coşkun ; İhsan Bakırcı 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1993
卷号：18
期号：4
出版社：Association of Food Technology, Turkey
摘要：In this study, chemical and microbiological analysis of 20 Kurut samples were carried out. According to the chemical analysis results, the dry matter 85.51%, water 14.48%, fat 8.52%, protein 54.64%, total ash 14.89%, salt 12.18%, non-fat-dry matter 77.00%, and acidity 1.18% were found averagely. The average numbers of total bacteria, yeasts-moulds and lipolytic bacteria in analysed Kurut samples were found 1.49x10⁴/g, 1.40x10³/g, 1.40x10³/g respectively. The coliform bacteria was not found in analysed Kurut samples.