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Citation: H. Yetim et al., Using fluid whey in comminuted meat products: effects on technological, chemical and sensory properties of frankfurter-type sausages, FOOD RES IN, 34(2-3), 2001, pp. 97-101

Authors: Yanar, M Yetim, H Ockerman, HW

Citation: M. Yanar et al., Effects of blade tenderization on some quality characteristics of the muscles of mature ewes, EUR FOOD RE, 209(3-4), 1999, pp. 197-200

Authors: Yapar, A Yetim, H

Citation: A. Yapar et H. Yetim, Determination of anchovy freshness by refractive index of eye fluid, FOOD RES IN, 31(10), 1998, pp. 693-695