Microbiological quality of pastrami and associated surfaces at the point of sale in Kayseri, Turkey von Yildirim, Y, Ertas Onmaz, N, Gonulalan, Z, Al, S, Yildirim, A, Karadal, F, Hizlisoy, H, Pamuk, Ş

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Detection of Escherichia coli O157:H7 using immunomagnetic separation and mPCR in Turkish foods of animal origin von Ertas, N., Gonulalan, Z., Yildirim, Y., Karadal, F., Abay, S., Al, S.

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Effects of liquid smoke on quality characteristics of Turkish standard smoked beef tongue von Gonulalan, Z., Kose, A., Yetim, H.

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Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage von Gonulalan, Z., Yetim, H., Kose, A.

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Isolation, genotyping and antimicrobial susceptibility of pathogenic Escherichia coli serotypes in ready to eat foods von KARADAL, F., ERTAS ONMAZ, N., HIZLISOY, H., AL, S., TELLI, N., YILDIRIM, Y., GONULALAN, Z.

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Detection of Escherichia coliO157:H7 using immunomagnetic separation and mPCR in Turkish foods of animal origin von Ertas, N, Gonulalan, Z, Yildirim, Y, Karadal, F, Abay, S, Al, S

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Determination Of Escherichia Coli O157:h7 In Chicken Meats Sold In Şanlıurfa Region von A. Dinçoğlu, Z. Gönülalan

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Effects of Different Starter Culture Combinations on Fermented Sausages von GÖNÜLALAN, Zafer

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All Aspects Of Koumiss, The Natural Fermented Product von Z. Gönülalan, R. Adil Akai Tegin

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Fermented Cyprinus carpio L. sausage von DİNÇOĞLU, Ahmet H, GÖNÜLALAN, Zafer, ARSLAN, Ali

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