Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Gürkan UÇAR"'
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 14, Iss 2, Pp 27-32
In this research, chemical and microbiological properties of 30 Turkish sausage samples collected from Konya markets were determined. At the result of microbiological analyzes, the average count oftotal microorganisms, Coliform groups, Staphylococcus
Externí odkaz:
https://doaj.org/article/4190f9ec2cb048cf8f65b49fb67e3749
Autor:
Abdullah Badem, Gürkan Uçar
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 32, Iss 3, Pp 188-192
Aim: It is aimed to research the change in chemical and microbiological properties of Kashar cheese produced without starter culture during ripening period. Materials and Methods: Fat rate of the raw cow milk was set as 3.0% and was heated to 37˚C a
Externí odkaz:
https://doaj.org/article/a00146efdd644186bd868d17a593b458
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 22, Iss 3-4, Pp 69-73
In this research, microbiological and chemical qualities of 20 animal liquid rennet samples, used for che-esemaking in dairy plants in Konya region were determined. As a result of the microbiological analysis, aerobic me-sophile, yeast and mould coun
Externí odkaz:
https://doaj.org/article/c4457df3efc54e94a044f6ba412f63e3
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 22, Iss 1-2, Pp 51-57
In this study, totally 41 minced meat, 32 hamburger balls (7 refrigerated. 25 frozen) and 46 Inagol meat balls (29 refrigerated. 17 frozen) were investigated for contamination of E. coli0157:H7, total mesophilic aerobic and coliform bacteria. One sam
Externí odkaz:
https://doaj.org/article/2370f1b1e2764eebbea706dfe409ae06
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 27, Iss 4, Pp 199-206
Aim: This investigation was done to determine the effect of konjac gum and combination of the konjac gum with carragenan and xanthan gum the possible usage on the ice-cream production. Materials and Methods: In the research, the control group was for
Externí odkaz:
https://doaj.org/article/c01ad7fce8ae494296709bb100f14b4d
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 20, Iss 3, Pp 49-54
Efect of the potassium sorbate on the microbiological quality of different pouttry species (partridge, quail, turkey, chicken) dipped into potassium sorbate solution (0%, 2.5%, 5%) during the cold storage was investigated. It was determined that pota
Externí odkaz:
https://doaj.org/article/b5aeb6382dc04d42af9e19e40c1f3dba
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 20, Iss 3, Pp 35-42
It was aimed to determine quantities of meat, bone and skin of goose carcass. For this purpose, totaly 33 geese, 15 of which male and 16 of which female, were used. It was determined that carcass consisted of 54-58% meat, 18-22% bone and 24.28% skin.
Externí odkaz:
https://doaj.org/article/c6f9695605784695bf3ee8c4166b2bad
Autor:
Ali Şen, Gürkan Uçar
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 37, Iss 3, Pp 157-165
Aim: In this study, it was aimed to investigate the changes in fatty acid composition of sea bass fish grown in different environments (wild-freshwater environment, wild-marine environment, culture) as a result of applying three different cooking met
Externí odkaz:
https://doaj.org/article/51dfe5f7919645dd8957ffbfd2692bc8
Autor:
Abdullah Badem, Gürkan Uçar
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 34, Iss 4, Pp 242-248
Aim: It was aimed to investigate the changes in the chemical, microbiological and sensory properties of kashar cheese produced by adding different rates of rennet casein during ripening. Materials and Methods: Bovine milk (3,0% fat) was heated (37˚C
Externí odkaz:
https://doaj.org/article/5b42758e320340c4802cc3e68119cade
Autor:
Yılmaz Seçim, Gürkan Uçar
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 34, Iss 3, Pp 156-163
Aim: It is aimed to determine the quality characteristics of the hosmerim desserts produced by using goat, sheep and cow cheeses during storage. Materials and Methods: The cheeses have been produced from goat, sheep and cow milk obtained from farms p
Externí odkaz:
https://doaj.org/article/4a04768a980c42daa8be802429d1a244