Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process von Gürbüz, Ümit, Kahraman, Hatice Ahu, Telli, Arife Ezgi, Biçer, Yusuf, Doǧruer, Yusuf

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Effects of three aging methods on the Longissimus lumborum muscle from Holstein-Friesian steers von KAHRAMAN, HATICE AHU, GÜRBÜZ, ÜMIT

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The effect of the platelet-rich plasma and ozone therapy on tendon-to-bone healing in the rabbit rotator cuff repair model von Gurger, Murat, Once, Gokhan, Yilmaz, Erhan, Demir, Sukru, Calik, Ilknur, Say, Yakup, Kavakli, Ahmet, Key, Sefa, Gurbuz, Mustafa Umit, Bingollu, Onur

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Is Carpal Tunnel Release Necessary in High-Energy Distal Fractures of the Radius? von Kazez, Muhammed, Agar, Anil, Key, Sefa, Ayas, Orhan, Gürbüz, Mustafa Ümit

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The effect of eugenol on survival of listeria monocytogenes inoculated İnegöl meatball von GÜRBÜZ Ü, KAHRAMAN HA, TELLİ AE, BALPETEK KÜLCÜ D

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DETECTION OF THE AIRBORNE MICROBIOLOGICAL CONTAMINATION IN DOMESTIC REFRIGERATORS IN A STUDENT RESIDENTIAL AREA OF KONYA-TURKEY von Telli, Arife Ezgi, Kahraman, Hatice Ahu, Bicer, Yusuf, Gurbuz, Umit

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Application of Ohmic Heating System in Meat Thawing von Duygu, Balpetek, Ümit, Gürbüz

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Effect of Selenium Supplementation on Lipid Peroxidation, Antioxidant Enzymes, and Lactate Levels in Rats Immediately After Acute Swimming Exercise von Akil, Mustafa, Gurbuz, Umit, Bicer, Mursel, Sivrikaya, Abdullah, Mogulkoc, Rasim, Baltaci, Abdulkerim Kasim

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Presence of Enterobacter sakazakii in milk powder, whey powder and white cheese produced in Konya von Gökmen, M., Provincial Directorate of Agriculture, Konya (Turkey), Tekinşen, K.K., Selçuk Univ., Faculty of Veterinary Medicine, Konya (Turkey). Div. of Food Hygiene and Technology, Gürbüz, Ü., Selçuk Univ., Faculty of Veterinary Medicine, Konya (Turkey). Div. of Food Hygiene and Technology

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Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality von Duygu Balpetek Külcü, Ümit Gürbüz

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Some quality qualifications of cooked meat sous vide in the storage process von Tarih Eren Babür, Kemal Kaan Tekinşen, Ümit Gürbüz

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Türk Sucuğu Üretiminde Kitosan Kullanımı ve Kalite Üzerine Etkileri von GÖKMEN, Mukadderat, GÜRBÜZ, Ümit

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Eugenolün İnegöl Köfteye İnokule Edilen Listeria monocytogenes’in Varlığını Sürdürmesi Üzerine Etkisi von GÜRBÜZ, Ümit, KAHRAMAN, H. Ahu, TELLİ, A. Ezgi, BALPETEK KÜLCÜ, Duygu

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Microbiological conditions of sheep carcasses during the slaughtering process von Yalcin, S, Nizamlioglu, M, Gurbuz, U

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FECAL COLIFORM CONTAMINATION OF BEEF CARCASSES DURING THE SLAUGHTERING PROCESS von YALCIN, Suzan, NIZAMLIOGLU, Mustafa, GÜRBÜZ, Ümit

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Konya’da Üretilen Süt Tozu, Peynir Altı Suyu Tozu ve Beyaz Peynirde Enterobacter sakazakii Varlığının Araştırılması von GÖKMEN, Mukadderat, TEKİNŞEN, Kemal Kaan, GÜRBÜZ, Ümit

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Critical Control Points and Risk Analysis Systems for Food Safety (Turkish with English Abstract) von Aras, Bendegül, Gürbüz, Ümit

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Sodyum ve potasyum nitratın üretim periyodu süresince pastırmanın kalitesine etkisi von UÇAR, Gürkan, GÜNER, Ahmet, DOĞRUER, Yusuf, GÜRBÜZ, Ümit

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Bazı et ürünlerinde E. coli 0157:H7 varlığının araştırılması von BALPETEK, Duygu, GÜRBÜZ, Ümit

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Thermal stabilization and energy harvesting in a solar PV/T-PCM-TEG hybrid system: A case study on the design of system components von Gürbüz, Habib, Demirtürk, Selim, Akçay, Hüsameddin, Topalcı, Ümit

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