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  1. Some physical and biochemical properties of fermented beef sausage named as Bez Sucuk
  2. The effect of maternal nutrition level during mid-gestation on postnatal muscle fibre composition and meat quality in lambs
  3. The Sensory Properties of Fermented Turkey Sausages: Effects of Processing Methodologies and Starter Culture
  4. Soğuk Muhafaza Edilen Dana, Kuzu ve Tavuk Etlerinin Bazı Fizikokimyasal ve Mikrobiyolojik Özellikleri
  5. Et ve Et Ürünlerinde Heterosiklik Aminler
  6. Dana Etinin Bazı Fizikokimyasal ve Mikrobiyolojik Özellikleri Üzerine Farklı Ambalajlama Yöntemleri ve Depolama Süresinin Etkisi
  7. CHANGES IN BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF TURKEY SUCUKS AS AFFECTED BY PROCESSING AND STARTER CULTURE UTILIZATION
  8. Effects of dietary supplementation of L-carnitine on performance, carcass and meat characteristics of quails
  9. Quality characteristics of spent layer surimi during frozen storage