Showing 1 - 20 results of 22 for search 'Meltem Serdaroglu', query time: 0.04s Refine Results
  1. 1
    FERMENTE ET ÜRÜNLERİNDE PROTEOLİTİK ENZİMLERİN ÖNEMİ

    FERMENTE ET ÜRÜNLERİNDE PROTEOLİTİK ENZİMLERİN ÖNEMİ by Meltem Serdaroğlu, Sumru Tömek

    Published 1995-02-01
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  2. 2
    ET KALİTESİNİN DEĞERLENDİRİLMESİNDE YENİ TEKNİKLER

    ET KALİTESİNİN DEĞERLENDİRİLMESİNDE YENİ TEKNİKLER by Gülen Yıldızturp, Meltem Serdaroğlu

    Published 2004-01-01
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  3. 3
    ET KALİTESİNİN DEĞERLENDİRİLMESİNDE YENİ TEKNİKLER

    ET KALİTESİNİN DEĞERLENDİRİLMESİNDE YENİ TEKNİKLER by Meltem SERDAROĞLU, Gülen YILDIZTURP

    Published 2004-01-01
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  4. 4
    ET KALİTESİNİN DEĞERLENDİRİLMESİNDE YENİ TEKNİKLER

    ET KALİTESİNİN DEĞERLENDİRİLMESİNDE YENİ TEKNİKLER by Meltem SERDAROĞLU, Gülen YILDIZTURP

    Published 2004-01-01
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  5. 5
    IMPORTANCE OF PROTEATIC ENZYMES IN FERMENTED MEAT PRODUCTS

    IMPORTANCE OF PROTEATIC ENZYMES IN FERMENTED MEAT PRODUCTS by Meltem SERDAROĞLU, Sumru TÖMEK

    Published 1995-02-01
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  6. 6
    Quality Changes in Sous-Vide Cooked Meat

    Quality Changes in Sous-Vide Cooked Meat by Meltem Serdaroglu, Esra Derin

    Published 2020-06-01
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  7. 7
    FERMENTE ET ÜRÜNLERİNDE PROTEOLİTİK ENZİMLERİN ÖNEMİ

    FERMENTE ET ÜRÜNLERİNDE PROTEOLİTİK ENZİMLERİN ÖNEMİ by Meltem SERDAROĞLU, Sumru TÖMEK

    Published 1995-02-01
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  8. 8
    ET KALİTESİNİN DEĞERLENDİRİLMESİNDE YENİ TEKNİKLER

    ET KALİTESİNİN DEĞERLENDİRİLMESİNDE YENİ TEKNİKLER by Meltem SERDAROĞLU, Gülen YILDIZTURP

    Published 2004-01-01
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  9. 9
    FERMENTE ET ÜRÜNLERİNDE PROTEOLİTİK ENZİMLERİN ÖNEMİ

    FERMENTE ET ÜRÜNLERİNDE PROTEOLİTİK ENZİMLERİN ÖNEMİ by Meltem SERDAROĞLU, Sumru TÖMEK

    Published 1995-02-01
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  10. 10
    RECENT TECHNIQUES FOR EVALUATION OF MEAT QUALITY

    RECENT TECHNIQUES FOR EVALUATION OF MEAT QUALITY by Meltem SERDAROĞLU, Gülen YILDIZTURP

    Published 2004-01-01
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  11. 11
    FERMENTE ET ÜRÜNLERİNDE PROTEOLİTİK ENZİMLERİN ÖNEMİ

    FERMENTE ET ÜRÜNLERİNDE PROTEOLİTİK ENZİMLERİN ÖNEMİ by Meltem SERDAROĞLU, Sumru TÖMEK

    Published 1995-02-01
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    Article
  12. 12
    As a Thermal Process Contaminant Acrylamide: Formation Mechanisms and Strategies of Reducing Acrylamide Content in Meat Products

    As a Thermal Process Contaminant Acrylamide: Formation Mechanisms and Strategies of Reducing Acrylamide Content in Meat Products by Hülya Serpil Kavuşan, Meltem Serdaroglu

    Published 2019-02-01
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    Article
  13. 13
    THE IMPORTANCE OF BACTERIOCINS IN MEAT AND MEAT PRODUCTS

    THE IMPORTANCE OF BACTERIOCINS IN MEAT AND MEAT PRODUCTS by Meltem SERDAROĞLU, Meltem SAPANCI ÖZSÜMER

    Published 2000-03-01
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  14. 14
    ET VE ET ÜRÜNLERİNDE BAKTERİOSİNLERİN ÖNEMİ

    ET VE ET ÜRÜNLERİNDE BAKTERİOSİNLERİN ÖNEMİ by Meltem Serdaroğlu, Meltem Sapanci Özsümer

    Published 2000-03-01
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  15. 15
    Quality Characteristics of Frankfurters Formulated with Apricot Pomace Obtained from Apricot Juice Processing

    Quality Characteristics of Frankfurters Formulated with Apricot Pomace Obtained from Apricot Juice Processing by Çilem Purma Adıbelli, Meltem serdaroglu

    Published 2017-03-01
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  16. 16
    ET VE ET ÜRÜNLERİNDE BAKTERİOSİNLERİN ÖNEMİ

    ET VE ET ÜRÜNLERİNDE BAKTERİOSİNLERİN ÖNEMİ by Meltem SERDAROĞLU, Meltem Sapanci ÖZSÜMER

    Published 2000-03-01
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  17. 17
    ET VE ET ÜRÜNLERİNDE BAKTERİOSİNLERİN ÖNEMİ

    ET VE ET ÜRÜNLERİNDE BAKTERİOSİNLERİN ÖNEMİ by Meltem SERDAROĞLU, Meltem SAPANCI ÖZSÜMER

    Published 2000-03-01
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  18. 18
    The Role of Novel Pasteurization Approaches on Altering Functional Properties of Egg Proteins

    The Role of Novel Pasteurization Approaches on Altering Functional Properties of Egg Proteins by Hülya Serpil Kavuşan, Meltem Serdaroğlu

    Published 2019-12-01
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  19. 19
    ET VE ET ÜRÜNLERİNDE BAKTERİOSİNLERİN ÖNEMİ

    ET VE ET ÜRÜNLERİNDE BAKTERİOSİNLERİN ÖNEMİ by Meltem SERDAROĞLU, Meltem SAPANCI ÖZSÜMER

    Published 2000-03-01
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  20. 20
    An Overview of Food Emulsions: Description, Classification and Recent Potential Applications

    An Overview of Food Emulsions: Description, Classification and Recent Potential Applications by Meltem Serdaroğlu, Burcu Öztürk, Ayşe Kara

    Published 2015-03-01
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