Search Results - USTUN, N.S

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  1. 1
    EFFECTS OF HOT-WATER EXTRACTS FROM MYRTLE, ROSEMARY, NETTLE AND LEMON BALM LEAVES ON LIPID OXIDATION AND COLOR OF BEEF PATTIES DURING FROZEN STORAGE

    EFFECTS OF HOT-WATER EXTRACTS FROM MYRTLE, ROSEMARY, NETTLE AND LEMON BALM LEAVES ON LIPID OXIDATION AND COLOR OF BEEF PATTIES DURING FROZEN STORAGE by AKARPAT, A, TURHAN, S, USTUN, N.S

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  2. 2
    Effect of cooking methods on total and heme iron contents of anchovy ( Engraulis encrasicholus)

    Effect of cooking methods on total and heme iron contents of anchovy ( Engraulis encrasicholus) by Turhan, Sadettin, Ustun, N.Sule, Altunkaynak, T.Bogachan

    Published in Food chemistry
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  3. 3
    Effect of freeze–thaw cycles on total and heme iron contents of bonito ( Sarda sarda) and bluefish ( Pomatomus saltator) fillets

    Effect of freeze–thaw cycles on total and heme iron contents of bonito ( Sarda sarda) and bluefish ( Pomatomus saltator) fillets by Turhan, Sadettin, Sule Ustun, N., Bank, Inci

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  4. 4
    Drying kinetics and color retention of dehydrated rosehips

    Drying kinetics and color retention of dehydrated rosehips by Koyuncu, T, Tosun, I, Ustun, N.S

    Published in Drying technology
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  5. 5
    Nitrate content of lettuce grown in the greenhouse

    Nitrate content of lettuce grown in the greenhouse by Tosun, I, Ustun, N.S

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  6. 6
    Utilization of hazelnut pellicle in low-fat beef burgers

    Utilization of hazelnut pellicle in low-fat beef burgers by Turhan, Sadettin, Sagir, Inci, Sule Ustun, N.

    Published in Meat science
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