Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Kozat, Pelin"'
Autor:
Çetinkaya, Nurcan, Ünal, Zati, Tükenmez, Ibrahim, İç, Erhan, Denli, Emine, Güçlü, Hülya, Halkman, Hilal B. D., Kozat, Pelin, Başbayraktar, Vasfiye, Özyardımcı, Berna, Uygun Sarıbay, Mine, Köseoğlu, Turhan, Özvatan, Sümer, Erçin, Demet, Yazıcı, Nizamettin, Erel, Yakup
TENMAK D.N. 9465
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10309::41f15b134d485d3c2a2d03b3af369471
http://kurumsalarsiv.tenmak.gov.tr/handle/20.500.12878/334
http://kurumsalarsiv.tenmak.gov.tr/handle/20.500.12878/334
TENMAK D.N.. 9954 Hasar görmüş mikroorganizmanın gıdada varlığı ve kültürel yöntemlerle geri kazanılması kritiktir. Hasarlı mikroorganizma uygun koşullar altında kendi kendini onarabilmesi nedeniyle gıda güvenliğinde potansiyel teh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10309::8bd862ae7a3410798248cd386284ca46
http://kurumsalarsiv.tenmak.gov.tr/handle/20.500.12878/389
http://kurumsalarsiv.tenmak.gov.tr/handle/20.500.12878/389
Turkish International Cooperation Agency.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10309::b8b40e9d0a57ea58f9dfec48262f5d46
http://kurumsalarsiv.tenmak.gov.tr/handle/20.500.12878/1559
http://kurumsalarsiv.tenmak.gov.tr/handle/20.500.12878/1559
TENMAK D.N.3328 Chicken breast and leg meats were packaged. Immediately after packaging, both sets of breast and leg meats were irradiated at 0,1,2,3,4 kGy. All the samples were stored at +8 °C and were analyzed for populations of mesophilic, total
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10309::c850381fcb055c6ab29aca036aca2969
http://kurumsalarsiv.tenmak.gov.tr/handle/20.500.12878/1705
http://kurumsalarsiv.tenmak.gov.tr/handle/20.500.12878/1705
Autor:
Halkman, Hilal B. D., Başbayraktar, Vasfiye, Kozat, Pelin, Yazıcı, Nizamettin, Çetinkaya, Nurcan, Halkman, A.K.
TENMAK D.N.3328 To inhibit Escherichia coli O157:H7 and determine a indicator bacteria for irradiation procedure in minced meat, this study evaluated increased irradiation doses for five strains of each of the following bacteria: 5 strains of E. coli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10309::f9fd9ecec0460998a0fc0fc3ab85d4a1
http://kurumsalarsiv.tenmak.gov.tr/handle/20.500.12878/1694
http://kurumsalarsiv.tenmak.gov.tr/handle/20.500.12878/1694