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  1. 1
    The investigation on the possibilities of consantrated and texturized soy protein usage in the production of chicken sausage

    The investigation on the possibilities of consantrated and texturized soy protein usage in the production of chicken sausage by Semra Kayaardı, Ümit Gürbüz, Mustafa Nizamlıoğlu, Yusuf Doğruer

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  2. 2
    The effects of the pastörization temperature on quality of the white cheese production

    The effects of the pastörization temperature on quality of the white cheese production by Mustafa Nizamlıoğlu, Abdullah Keleş, Mustafa Atasever, Semra Kayaardı, Ümit Gürbüz

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  3. 3
    Production technology of poultry sausage-1: the studies on the quality of chemical, microbiological and organoleptic

    Production technology of poultry sausage-1: the studies on the quality of chemical, microbiological and organoleptic by Nazif Anıl, Yusuf Doğruer, Ümit Gürbüz, Semra Kayaardı, Abdullah Keleş

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