Search Results - Obuz, Ersel

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  1. 1
    Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma – A dry cured beef product

    Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma – A dry cured beef product by Gök, Veli, Obuz, Ersel, Akkaya, Levent

    Published in Meat science
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  2. 2
    Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows

    Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows by Obuz, Ersel, Akkaya, Levent, Gök, Veli, Dikeman, Michael E.

    Published in Meat science
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  3. 3
    Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

    Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks by Dikeman, Michael E., Obuz, Ersel, Gök, Veli, Akkaya, Levent, Stroda, Sally

    Published in Meat science
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  4. 4
    Effect of ground poppy seed as a fat replacer on meat burgers

    Effect of ground poppy seed as a fat replacer on meat burgers by Gök, Veli, Akkaya, Levent, Obuz, Ersel, Bulut, Sait

    Published in Meat science
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  5. 5
    Ochratoxin A in grape pekmez (grape molasses) consumed in Turkey

    Ochratoxin A in grape pekmez (grape molasses) consumed in Turkey by Tosun, Halil, Yıldız, Hasan, Obuz, Ersel, Seçkin, A. Kemal

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  6. 6
    THE EFFECTS OF SOME NATURAL ANTIOXIDANTS ON THE COLOR, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SUCUK (TURKISH DRY-FERMENTED SAUSAGE) DURING RIPENING AND STORAGE PERIODS

    THE EFFECTS OF SOME NATURAL ANTIOXIDANTS ON THE COLOR, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SUCUK (TURKISH DRY-FERMENTED SAUSAGE) DURING RIPENING AND STORAGE PERIODS by GÖK, VELI, OBUZ, ERSEL, ŞAHIN, M. EKIN, SERTESER, AHMET

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  7. 7
    Several quality attributes of beef and turkey meat doner kebabs produced by traditional or continuous process

    Several quality attributes of beef and turkey meat doner kebabs produced by traditional or continuous process by Ergönül, Bülent, Tosun, Halil, Obuz, Ersel, Kundakçı, Akif

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  8. 8
    Aflatoxin M1 in Tarhana chips

    Aflatoxin M1 in Tarhana chips by Özçam, Mustafa, Obuz, Ersel, Tosun, Halil

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  9. 9
    THE EFFECTS OF SOME NATURAL ANTIOXIDANTS ON THE COLOR, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SUCUK (TURKISH DRY-FERMENTED SAUSAGE) DURING RIPENING AND STORAGE PERIODS: NATURAL ANTIOXIDANTS AND TURKISH SUCUK

    THE EFFECTS OF SOME NATURAL ANTIOXIDANTS ON THE COLOR, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SUCUK (TURKISH DRY-FERMENTED SAUSAGE) DURING RIPENING AND STORAGE PERIODS: NATURAL... by GÖK, VELI, OBUZ, ERSEL, ŞAHIN, M. EKIN, SERTESER, AHMET

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  10. 10
    Tensile Properties of Extruded Corn Protein Low‐Density Polyethylene Films

    Tensile Properties of Extruded Corn Protein Low‐Density Polyethylene Films by Herald, Thomas J., Obuz, Ersel, Twombly, Wesley W., Rausch, Kent D.

    Published in Cereal chemistry
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  11. 11
    Characterization of Extruded Plant Protein and Petroleum‐Based Packaging Sheets

    Characterization of Extruded Plant Protein and Petroleum‐Based Packaging Sheets by Obuz, Ersel, Herald, Thomas Joseph, Rausch, Kent

    Published in Cereal chemistry
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