Combine Effects of Essential Oils and Packaging on Smoked Rainbow Trout Stored 4°C von Ouzhan Yildiz, Pinar

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Casein/natamycin edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese von Yangilar, Filiz, Ouzhan Yildiz, Pinar

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Effects of Different Whey Protein Concentrate Coating on Selected Properties of Rainbow Trout (Oncorhynchus mykiss) During Cold Storage (4°C) von Yildiz, Pinar Oguzhan, Yangilar, Filiz

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Effect of chitosan coatings enriched with cinnamon oil on proximate composition of rainbow trout fillets von Yıldız, Pınar Oğuzhan

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The effect of chitosan coatings enriched with clove oil on sensory changes of rainbow trout at refrigerated storage von Yıldız, Pınar Oğuzhan

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Effects of whey protein isolate based coating enriched with Zingiber officinale and Matricaria recutita essential oils on the quality of refrigerated rainbow trout von Ouzhan Yildiz, Pinar, Yangilar, Filiz

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Application of HACCP in Aquaculture Processing von Arslan, Gökhan, Oğuzhan Yıldız, Pınar

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Turunçgil Kabuk Yağlarının Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Raf Ömrü Üzerine Etkileri von Yildiz, Pınar Oğuzhan

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Investigation of Quality Parameters of Trout Fishballs Cooked with Sous-Vide Method von Maskan, Nesim, Oğuzhan Yıldız, Pinar

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Effect of Essential Oils and Packaging on Hot Smoked Rainbow Trout during Storage von Ouzhan Yildiz, Pinar

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Su Ürünleri Kurutma Teknolojisi von Oğuzhan Yıldız,Pınar

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Gıdalarda mikroorganizma inaktivasyonunun modellemesi ve uygulaması von Oğuzhan Yıldız,Pınar, Yangılar,Filiz

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Keten ve Çiya Tohumu ile Zenginleştirilmiş Yayın Balığı (Siluris glanis) Köftelerinin Bazı Kalite Kriterlerinin Araştırılması von OĞUZHAN YILDIZ, Pinar, ARSLAN, Gökhan

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Balık ve Balık Ürünlerinin Modifiye Atmosferde Paketlenmesi von Oğuzhan Yıldız,Pınar

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The effects of chitosan coatings enriched with thyme oil on the quality of rainbow trout von Oguzhan Yildiz, Pınar

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The combine effects of salting and thyme oil on sensory and chemical changes of rainbow trout (Oncorhynchus mykiss) fillets von Yildiz, Pınar Oğuzhan

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Determination of Shellfish Consumption Preferences and Habits in Erzurum Province von OĞUZHAN YILDIZ, Pinar, ARSLAN, Gökhan

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Determination of Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets Cooked at Different Combinations of Temperatures Using the Sous Vide Technique von ÇALIŞIR ERÜMİT, Pakize, OĞUZHAN YILDIZ, Pinar

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Effect of Essential Oils and Packaging on Hot Smoked Rainbow Trout during Storage: Effect of Essential Oil and Packaging on Smoked Trout von Oğuzhan Yildiz, Pinar

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Characterization, Identification and Phylogeny of the Creatine Kinase (ckma) Gene in Medaka (Oryzias latipes) von BAYIR, Mehtap, ARSLAN, Gökhan, OĞUZHAN YILDIZ, Pinar

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