Yayınlar
Seçilmiş Yayınlar
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  7. Yildirim, Z., Yildirim, M, Johnson, M.G. “Effects of Bifidocin B and Lactococcin R on growth of Listeria monocytogenes and Bacillus cereus on sterile chicken breast,” J. Food Safety, 27, 373–385 (2007).
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  17. Ozbey, A., Uygun, U., 2007, Behaviour of some organophosphorus pesticide residues in thyme and stinging nettle tea during infusion process. International Journal of Food Science and Technology 42: 380–383.
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  19. Yorulmaz, A., Erinc, H., Tekin, A., 2013. Changes in Olive and Olive Oil Characteristics During Maturation, J Am Oil Chem Soc., 90:647–658.
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  21. Musavi, A., Tekin, A., Erinç, H. 2011. Formulation of Trans-Free Margarines Using Hydrogenated and Interesterified Palm Olein. Journal of Oil Palm Researc, vol, 23, p. 1154-1159
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  23. Tanguler, H., Saris, Per E.J., Erten, H.,, 2015. Microbial, chemical and sensory properties of shalgams made using different production methods. Journal of the Science of Food and Agriculture. 95(5):1008–1015. DOI 10.1002/jsfa.6781.
  24. Tanguler, H., 2013. Influence of Temperatures and Fermentation Behaviour of Mixed Cultures of Williopsis saturnus var. saturnus and Saccharomyces cerevisiae Associated with Winemaking. Food Sci. Technol. Res., 19(5):781-793
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  29. Baltacıoğlu, C., Uslu, N., Özcan, M.M. 2015. Optimization of microwave and air drying conditions of quince (cydonia oblonga, miller) using response surface methodology. Italian Journal of Food Science. 27(1), 56-64.
  30. Baltacıoğlu, C., Karacabey, E., Çevik, M. 2011. Microwave drying of jerusalem artichoke (helianthus tuberosus l.). Akademik Gıda 9(6), 13-22.
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  33. Baltacıoğlu H, Artık N (2013). Study of postharvest changes in the chemical composition of persimmon by HPLC. Turkish Journal of Agriculture and Forestry, 37(5), 568-574.
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Son Güncelleme Tarihi:20.12.2015