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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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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Some quality qualifications of cooked meat sous vide in the storage process by Tarih Eren Babür, Kemal Kaan Tekinşen, Ümit Gürbüz

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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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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 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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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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