Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat von Fadiloglu, Eylem Ezgi, Yildiz Turp, Gulen, Celebioglu, Cansu, Sel, Gamze

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Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef von Sengun, Ilkin Yucel, Yildiz Turp, Gulen, Cicek, Seyma Nur, Avci, Tugce, Ozturk, Berna, Kilic, Gulden

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Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball von Yildiz Turp, Gulen, Icier, Filiz, Kor, Gamze

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Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes von Sengun, Ilkin Yucel, Yildiz Turp, Gulen, Icier, Filiz, Kendirci, Perihan, Kor, Gamze

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Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system von Icier, Filiz, Sengun, Ilkin Yucel, Yildiz Turp, Gulen, Arserim, Ender Hikmet

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The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative von Sucu, Cisem, Turp, Gulen Yildiz

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Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour von Turp, Gulen Yildiz

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Effects of deboning methods on chemical composition and some properties of beef and turkey meat von BAĞDATLIOĞLU, Neriman, SERDAROĞLU, Meltem, TURP, Gülen, Yıldız

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Et ürünlerinde tuzun fonksiyonları, tuz azaltılması amacıyla kullanılan ikame katkılar ve etkileri von Turp,Gülen Yıldız, Atalı,Ayşegül

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Current Approaches to Nitrite Reduction Methods in Meat Products and Their Potential for Transfer to Industry von Gülen Yıldız Turp, Tuğçe Avcı

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Köfte Üretiminde Hardal, Çörek Otu Ve Kişniş Tohum Unları Kullanımının Depolama Süresince Bazı Ürün Özellikleri Üzerine Etkileri von Turp,Gülen Yıldız, Reçber,Başak, Gençoğlu,Kübra

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Our Traditional Product Doner; Production Methods, Quality Characteristics and Development Studies von Gülen Yıldız Turp, Buket Yıldırım

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Geleneksel Ürünümüz Döner; Üretim Yöntemleri, Kalite Özellikleri ve Geliştirme Çalışmaları von Yıldız Turp, Gülen, Yıldırım, Buket

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