Search Results - Candoğan, K

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  1. 1
    Active packaging of chicken meats with modified atmosphere including oxygen scavengers

    Active packaging of chicken meats with modified atmosphere including oxygen scavengers by Demirhan, B, Candoğan, K

    Published in Poultry science
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  2. 2
    Sensory Properties of Fermented Turkey Sausages: Effects of Processing Methodologies and Starter Culture

    Sensory Properties of Fermented Turkey Sausages: Effects of Processing Methodologies and Starter Culture by Çiçek, Ü, Kolsarici, N, Candoğan, K

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  3. 3
    Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri-Polyphosphate

    Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri-Polyphosphate by Çarkcioğlu, E., Rosenthal, A.J., Candoğan, K.

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  4. 4
    Effect of starter culture on proteolytic changes during processing of fermented beef sausages

    Effect of starter culture on proteolytic changes during processing of fermented beef sausages by Candogan, K., Wardlaw, F.B., Acton, James C.

    Published in Food chemistry
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  5. 5
    The Sensory Properties of Fermented Turkey Sausages: Effects of Processing Methodologies and Starter Culture: The Sensory Properties of Fermented Turkey Sausages

    The Sensory Properties of Fermented Turkey Sausages: Effects of Processing Methodologies and Starter Culture: The Sensory Properties of Fermented Turkey Sausages by Çiçek, Ü., Kolsarici, N., Candoğan, K.

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  6. 6
    The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters

    The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters by Candogan, Kezban, Kolsarici, Nuray

    Published in Meat science
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  7. 7
    The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage

    The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage by CANDOGAN, Kezban

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  8. 8
    Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin

    Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin by Candogan, Kezban, Kolsarici, Nuray

    Published in Meat science
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  9. 9
    Rinse Treatment and Oxygen Barrier Properties of Films for Improving Quality Retention in Vacuum-Skin Packaged Fresh Chicken

    Rinse Treatment and Oxygen Barrier Properties of Films for Improving Quality Retention in Vacuum-Skin Packaged Fresh Chicken by Kartika, S., Candogan, K., Grimes, L.W., Acton, J.C.

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  10. 10
    The effects of potassium sorbate and lactic acid on the shelf-life of vacuum-packed chicken meats

    The effects of potassium sorbate and lactic acid on the shelf-life of vacuum-packed chicken meats by Kolsarici, N, Candogan, K

    Published in Poultry science
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  11. 11
    Quality characteristics of spent layer surimi during frozen storage

    Quality characteristics of spent layer surimi during frozen storage by ENSOY, Ümran, KOLSARICI, Nuray, CANDOGAN, Kezban

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  12. 12
    A Finite Element Method for the Determination of Two-Dimensional Residual Stress Fields

    A Finite Element Method for the Determination of Two-Dimensional Residual Stress Fields by Candogan,Ali, Reifsnider,K. L

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