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Results:
1-12
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Results: 12
Authors:
YAMAN A
GOKALP HY
CON AH
Citation: A. Yaman et al., SOME CHARACTERISTICS OF LACTIC-ACID BACTERIA PRESENT IN COMMERCIAL SUCUK SAMPLES, Meat science, 49(4), 1998, pp. 387-397
Authors:
ZORBA O
OZDEMIR S
GOKALP HY
Citation: O. Zorba et al., STABILITY OF MODEL EMULSIONS PREPARED USING WHEY AND MUSCLE PROTEINS, Die Nahrung, 42(1), 1998, pp. 16-18
Authors:
AKTAS N
TULEK Y
GOKALP HY
Citation: N. Aktas et al., DETERMINATION OF DIFFERENCES IN FREE AND BOUND WATER CONTENTS OF BEEFMUSCLE BY DSC UNDER VARIOUS FREEZING COMBINATIONS, Journal of thermal analysis, 50(4), 1997, pp. 617-624
Authors:
AKTAS N
TULEK Y
GOKALP HY
Citation: N. Aktas et al., DETERMINATION OF FREEZABLE WATER-CONTENT OF BEEF SEMIMEMBRANOUS MUSCLE DSC STUDY, Journal of thermal analysis, 48(2), 1997, pp. 259-266
Authors:
KARAKAYA M
YETIM H
GOKALP HY
OCKERMAN HW
Citation: M. Karakaya et al., CHARACTERISTICS OF MODEL EMULSIONS FROM M USCULATURE OF 3 TYPES OF ANIMALS AND VARIOUS FATS, Die Fleischwirtschaft, 77(8), 1997, pp. 741-743
Authors:
KAYA M
GOKALP HY
Citation: M. Kaya et Hy. Gokalp, THE INCIDENCE OF LISTERIA SPP IN TURKISH STYLE DRY SAUSAGE, Die Fleischwirtschaft, 77(3), 1997, pp. 275-276
Authors:
CON AH
CAKMAKCI S
CAGLAR A
GOKALP HY
Citation: Ah. Con et al., EFFECTS OF DIFFERENT FRUITS AND STORAGE PERIODS ON MICROBIOLOGICAL QUALITIES OF FRUIT-FLAVORED YOGURT PRODUCED IN TURKEY, Journal of food protection, 59(4), 1996, pp. 402-406
Authors:
CON AH
KAYA M
GOKALP HY
Citation: Ah. Con et al., ISOLATIONS AND IDENTIFICATION OF LISTERIA -MONOCYTOGENES AND OTHER LISTERIA SPP IN TURKISH STYLE DRY SAUSAGE (SUCUK), Archiv für Lebensmittelhygiene, 47(3), 1996, pp. 65-66
Authors:
UNSAL M
GOKALP HY
NAS S
Citation: M. Unsal et al., BASIC CHEMICAL CHARACTERISTICS OF FRESH, NON-PACKED AND VACUUM-PACKEDSHEEP-TAIL AND TAIL-FAT STORED FROZEN FOR DIFFERENT PERIODS, Meat science, 39(2), 1995, pp. 195-204
Authors:
ZORBA O
YETIM H
OZDEMIR S
GOKALP HY
Citation: O. Zorba et al., THE POSSIBILITY OF USING FLUID WHEY IN COMMINUTED MEAT-PRODUCTS - CAPACITY AND VISCOSITY OF THE MODEL EMULSIONS PREPARED USING WHEY AND MUSCLE PROTEINS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 200(6), 1995, pp. 425-427
Authors:
OZDEMIR F
GOKALP HY
NAS S
Citation: F. Ozdemir et al., EFFECTS OF SHOOTING PERIOD, TIMES WITHIN SHOOTING PERIODS AND PROCESSING SYSTEMS ON THE EXTRACT, CAFFEINE AND CRUDE FIBER CONTENTS OF BLACKTEA, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 197(4), 1993, pp. 358-362
Authors:
ZORBA O
GOKALP HY
YETIM H
OCKERMAN HW
Citation: O. Zorba et al., SALT, PHOSPHATE AND OIL TEMPERATURE EFFECTS ON EMULSION CAPACITY OF FRESH OR FROZEN MEAT AND SHEEP TAIL FAT, Journal of food science, 58(3), 1993, pp. 492-496
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