Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Aslı ÇELİKEL"'
Publikováno v:
Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi. 9:117-128
In this study, 60 fresh Adıyaman cheeses produced from sheep's milk by traditional method in Adıyaman were collected in April, May, June and July. Physicochemical, textural and microbiological properties of cheese samples were examined. Physicochem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb452a5c5f31ba56783fa2a01658e1a7
https://doi.org/10.54365/adyumbd.1056919
https://doi.org/10.54365/adyumbd.1056919
Autor:
Semra Gürbüz, Aslı Çelikel Güngör
Publikováno v:
Volume: 7, Issue: 4 1026-1030
Türk Tarım ve Doğa Bilimleri Dergisi
Türk Tarım ve Doğa Bilimleri Dergisi
In this study, it is aimed to investigate the presence and levels of nitrate and nitrite in potable waters in Mardin. Totally 118 water samples, taken from 64 taps, 41 wells and 13 water tanks within the city center and districts of Mardin, were used
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a879faa77869ad9f1c0d69705396a0c
https://doi.org/10.30910/turkjans.710466
https://doi.org/10.30910/turkjans.710466
Publikováno v:
Journal of Tourism and Gastronomy Studies. 7:2685-2700
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b985d77ca26f2e07bcffdeefa086ca5
https://doi.org/10.21325/jotags.2019.494
https://doi.org/10.21325/jotags.2019.494
Autor:
Semra Gürbüz, Aslı Çelikel Güngör
Publikováno v:
Veteriner Hekimler Derneği Dergisi. 90:76-82
This study aims to investigate the physical and chemical content of storage, well and network water used in Mardin and to evaluate it in terms of human health. In this study, 111 water samples were collected from Mardin, including 11 storage, 39 well
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c9b54b51b83bd74bdd3a74d16633be4
https://doi.org/10.33188/vetheder.486414
https://doi.org/10.33188/vetheder.486414
Publikováno v:
Volume: 17, Issue: 2 221-226
Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi
Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi
Bu çalışmada Mardin ilinde satışa sunulan yoğurtların kimyasal ve mikrobiyolojik özellikleri yönünden incelenmesi amaçlanmıştır. Araştırmada geleneksel yöntemle üretilen 36 adet inek yoğurdu ve 21 adet koyun yoğurdu ile farklı ti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::223398a5b467f92e7ec6d61eb8ad5f12
https://dergipark.org.tr/tr/pub/aduziraat/issue/59124/724048
https://dergipark.org.tr/tr/pub/aduziraat/issue/59124/724048
Publikováno v:
Current Developments in Food and Nutrition Research
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d48056da149ea1e0b2950a7fbb23fa7
https://doi.org/10.2174/9789811432361120010010
https://doi.org/10.2174/9789811432361120010010
Publikováno v:
Volume: 9, Issue: 1 1-5
Harran Üniversitesi Veteriner Fakültesi Dergisi
Harran Üniversitesi Veteriner Fakültesi Dergisi
Bu çalışmada Mardin’de satışa sunulan toplam 40 çiğ süt örneğinin bazı fizikokimyasal ve mikrobiyolojik özellikleri incelenmiştir. Süt örneklerinin pH değerinin ortalaması 6.56, titrasyon asitliğinin %0.191, yoğunluğunun 1.029 g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eca3d085d8e885f7c4517ba168e6ee23
https://hdl.handle.net/20.500.12514/2557
https://hdl.handle.net/20.500.12514/2557
Autor:
Aslı Çelikel Güngör, Semra Gürbüz
Publikováno v:
Harran Üniversitesi Veteriner Fakültesi Dergisi. 7:28-32
Bu çalışma, Mardin ilinde küçük kasap dükkânlarında geleneksel yöntemle üretilerek satışa sunulan sucukların bazı mikrobiyolojik ve kimyasal özelliklerinin incelenmesi amacıyla yapılmıştır. Mardin şehir merkezindeki kasaplardan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92e8062bf337359d3a3c9af1eaf24ee5
https://doi.org/10.31196/huvfd.501418
https://doi.org/10.31196/huvfd.501418
Publikováno v:
Mljekarstvo, Vol 67, Iss 3, Pp 208-216 (2017)
The effects of apple and lemon fiber addition on some properties of kefir were investigated. Five different kefirs were produced (A is control, B, C, D, E, F and G: contain 0.25 % apple fiber, 0.5 % apple fiber, 1 % apple fiber, 0.25 % lemon fiber, 0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed46833bbcaef9c3bab0705087854485
http://hrcak.srce.hr/file/270725
http://hrcak.srce.hr/file/270725
Publikováno v:
Mljekarstvo, Vol 67, Iss 3, Pp 208-216 (2017)
The effects of apple and lemon fiber addition on some properties of kefir were investigated. Five different kefirs were produced (A is control, B, C, D, E, F and G: contain 0.25 % apple fiber, 0.5 % apple fiber, 1 % apple fiber, 0.25 % lemon fiber, 0
Externí odkaz:
https://doaj.org/article/64cdf2bee2224ad894bfe850a804b228