WoS
🏆 JCR Q4 · JIF 0,9
YÖKSİS Eşleşti
2022 Article 1. Yazar
Effect of freeze-dried yoghurt powders on the physicochemical, microbial changes, and Texture profiles of Sucuk, a traditional turkish fermented sausage, throughout fermentation
JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE
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Cilt 73, s. 67-73
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ISSN 0003-925X
WoS
🏆 JCR Q1 · JIF 4
YÖKSİS Eşleşti
2018 Article 1. Yazar
The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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Cilt 98, s. 719-725
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ISSN 0022-5142
WoS
🏆 JCR Q3 · JIF 0,9 2017 Article 1. Yazar
The Effect of Clove and Cinnamon on Some Physicochemical Properties of Sucuk Produced by Different Animal Fat Types
JOURNAL OF TEKIRDAG AGRICULTURE FACULTY-TEKIRDAG ZIRAAT FAKULTESI DERGISI
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Cilt 14, s. 55-65
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ISSN 1302-7050
WoS
YÖKSİS Eşleşti
2012 Article 2. Yazar
Effects of Disodium Dihydrogen Pyrophosphate and Sodium Tripolyphosphate on the Microbiological Quality and <i>Enterobacteriaceae</i> Species During Fermentation Period of Turkish Fermented Dry Sausage (Sucuk)
JOURNAL OF ANIMAL AND VETERINARY ADVANCES
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Cilt 11, s. 1805-1811
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ISSN 1680-5593
Prof. Dr. AHMET GÜNER
· 3 yazar