Yazar "Turhan, İlkay" için TR-Dizin İndeksli Yayınlar Koleksiyonu listeleme
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Determination of starter culture properties of lactic acid bacteria isolated from cheese
Turhan, İlkay; Öner, Zübeyde (2014)In this study, starter properties of 83 lactic acid bacteria (LAB) strains which were isolated from 13 cheese samples that were produced from raw milk and were characterized by using phenotypic, API and FTIR spectroscopy ... -
Minci (Minzi) peynirinin özelliklerinin belirlenmesi
Minci (Minzi), Karadeniz bölgesinde geleneksel yöntemlerle üretilen bir peynir çeşidimizdir. Bu çalışmada Trabzon ve Rize’de piyasada satılan Minci peynirlerinin (21 adet) mikrobiyolojik, kimyasal ve duyusal analizleri ... -
Presence of salmonella spp., listeria monocytogenes, escherichia coli 0157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastirma)
Büyükünal, Serkan Kemal; Şakar, Fitnat Şule; Turhan, İlkay; Erginbaş, Çınar; Sandıkçı Altunatmaz, Sema; Yılmaz Aksu, Filiz; Yılmaz Eker, Funda; Kahraman, Tolga (Kafkas Üniversitesi, 2016)Turkish sucuk and pastirma are traditional meat products commonly consumed in Turkey. These products are generally known as dryfermented meat products (FMP), fermented and ripened naturally. Curing is a preparation method ...