Shigella and Salmonella contamination in various foodstuffs in Turkey von Cetinkaya, Figen, Cibik, Recep, Ece Soyutemiz, G., Ozakin, Cuneyt, Kayali, Revasiye, Levent, Belkis

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Microbiological and chemical changes throughout the manufacture and ripening of Kashar: a traditional Turkish cheese von SOYUTEMİZ, G. Ece, ÇETİNKAYA, Figen

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Occurrence of Listeria species in the processing stages of frozen pepper von Lee, S, Cetinkaya, F, Soyutemiz, G. E

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A study on survival of Listeria monocytogenes during manufacture and ripening of kashar cheese von SOYUTEMİZ, G. Ece, ÇETİNKAYA, Figen

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Thermal resistance of Listeria monocytogenes in İnegöl meatballs von SOYUTEMİZ, G. Ece, ÇETİNKAYA, Figen

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Hygienic Quality of Different Ready Made Meat Balls Consumed in Bursa (Turkish with English Abstract) von Soyutemiz, G. Ece

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Prevalence, enterotoxin production and antibiotic resistance of bacillus cereus İsolated from milk and cheese von YIBAR A, ÇETİNKAYA F, SOYUTEMİZ E, YAMAN G

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