Possibilities of using dried oyster mushroom (Pleurotus ostreatus) in the production of beef salami von Özünlü, Orhan, Ergezer, Haluk

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Development of novel paper‐based colorimetric indicator labels for monitoring shelf life of chicken breast fillets von Özünlü, Orhan, Ergezer, Haluk

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Sağlıklı et ürünleri geliştirme stratejileri von Özünlü,Orhan, Ergezer,Haluk, Gökçe,Ramazan

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The Strategies Of Developing Healthy Meat Products von Özünlü, Orhan, Ergezer, Haluk, Gökçe, Ramazan

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Sağlıklı et ürünleri geliştirme stratejileri von Ramazan Gökçe, Haluk Ergezer, Orhan Özünlü

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Production of Bone Broth Powder with Spray Drying Using Three Different Carrier Agents von Haluk, Ergezer, Yeliz, Kara, Orhan, Özünlü

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EFFECT OF DIFFERENT TEMPERATURE ON REHYDRATION KINETICS OF CHICKEN BREAST MEAT CUBES von Ozunlu, O., Ergezer, H., Demiray, E., Gokce, R.

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Production of Bone Broth Powder with Spray Drying Using Three Different Carrier Agents von Haluk, Ergezer, Yeliz, Kara, Orhan, Ozunlu

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