Determining the enterotoxin genes and methicillin resistance in Staphylococcus Aureus isolated from goat milk and its products by Mustafa Bilgin, Mustafa Atasever

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Biochemical Processes During Cheese Ripening by Halit Mazlum, Mustafa Atasever

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Investigation of growth and survival of some pathogens in koumiss by Mustafa Atasever, Fatih Ramazan İstanbullugil

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Determining Some Chemical and Microbiological Changes in the Ripening Process of Kashar Cheese by Sevda Urçar Gelen, Mustafa Atasever, Özgür Kaynar

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

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Gümüşhane İlindeki Halk Çeşmesi Sularının Kalitesinin İncelenmesi ve Cryptosporidium spp. Varlığının PCR Yöntemiyle Araştırılması by Mustafa Atasever, Halit Mazlum, Burak Çevik, Halil Üzüm

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Effect of Packaging Methods and Storage Temperatures on the Quality of Erzurum Cheese Halva by Mustafa Atasever, Hayrunnisa Özlü, Sevda Urçar Gelen, Meryem Aydemir Atasever

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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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The use of semi-syntetic casings in tulum cheese production and effects of vacuum packaging on quality by O. Cenap Tekinşen, Mustafa Nizamlıoğlu, Abdullah Keleş, Mustafa Atasever, Ahmet Güner

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