Investigations on the presence of e.coli o157:h7 in some meat products by Duygu Balpetek, Ümit Gürbüz

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Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality by Duygu Balpetek Külcü, Ümit Gürbüz

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The chemical and microbiological quality of pastrami produced by using various salting techniques and kept at+4°c by Ümit Gürbüz, Yusuf Doğruer, Nazif Anıl

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Effect of the sodium and potassium nitrate on the quality uf pastrami during storage period by Yusuf Doğruer, Suzan Yalçın, Ümit Gürbüz, Ahmet Güner

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The investigation on the possibilities of consantrated and texturized soy protein usage in the production of chicken sausage by Semra Kayaardı, Ümit Gürbüz, Mustafa Nizamlıoğlu, Yusuf Doğruer

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The quality of butter consumed in konya by Suzan Yalçın, O. Cenap Tekinşen, Yusuf Doğruer, Ümit Gürbüz

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The effects of the pastörization temperature on quality of the white cheese production by Mustafa Nizamlıoğlu, Abdullah Keleş, Mustafa Atasever, Semra Kayaardı, Ümit Gürbüz

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Effect of bromelain treatment on some chemical and microbiological properties of pastrami during storage period by Ümit Gürbüz, Yusuf Doğruer, Mustafa Nizamlıoğlu, Mustafa Atasever, Semra Kayaardı

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Production technology of poultry sausage-1: the studies on the quality of chemical, microbiological and organoleptic by Nazif Anıl, Yusuf Doğruer, Ümit Gürbüz, Semra Kayaardı, Abdullah Keleş

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The effect of quality and the use of hot smoking on the development of pastrami production tecniques by Ümit Gürbüz, Yusuf Doğruer, Suzan Yalçın, Mustafa Nizamlıoğlu, Ahmet Güner

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Effect of bromelain treatmant on chemical, microbiological and sensorial quality of pastramı by Yusuf Doğruer, Ümit Gürbüz, Mustafa Nizamlıoğiu, Suzan Yalçın, Mustafa Atasever

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Some chemical and microbiological quality charactersitics of domestic goose (anser domesticus) meat by GürkanUçar Sait GürkanUçar, Ümit Gürbüz, Ahmet Güner, Yusuf Doğruer

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