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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The effect of bovine colostrum usage on serum immunoglobulins and protein levels in basketball players by Ali Kıvrak, Gurkan Ucar

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Determination of microbiological, chemical, and sensory characteristics of hosmerim desserts derived from sheep, goat, and cow cheese by Yılmaz Seçim, Gürkan Uçar

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The effects of different cooking methods on some fatty acid composition in sea bass grown in marine, freshwater, and culture environments by Ali Şen, Gürkan Uçar

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The properties of kashar cheese produced with added rennet casein by Abdullah Badem, Gürkan Uçar

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A study on chemical and microbiological properties of kashar cheese produced without using starter culture by Abdullah Badem, Gürkan Uçar

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Investigations on the presence of e. coli o157: h7 in İnegöl and hamburger meat balls by Abdullah Keleş, Gürkan Uçar, Ahmet Güner

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The possible usage of konjac gum in ice-cream production by K. Kaan Tekinşen, Ahmet Güner, Gürkan Uçar

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Some quality properties of turkish fermented sausages consumed in konya by Mustafa Atasever, Abdullah Keleş, Ahmet Güner, Gürkan Uçar

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Chicken salami production by adding beef by Abdullah Keleş, Mustafa Atasever, Ahmet Güner, Gürkan Uçar

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Effect of the potassium serhat application on the microbiological quality of poultry meats during the cold storage by Ahmet Güner, Yusuf Doğruer, Gürkan Uçar, Abdullah Keleş

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