Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Mustafa Kadir Esen"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 3, Pp 493-497 (2021)
Ülkemizde önemli bir yere sahip olan geleneksel gıdalara duyulan ilgi her geçen gün artmaktadır. Turistler tarafından ilgi odağı olan Kapadokya bölgesinde, geleneksel ürünler de önemli birer gastronomi unsurudur. Yöresel süt ürünleri
Externí odkaz:
https://doaj.org/article/a5a10746bd574b40ae3901b230b4f3da
Publikováno v:
Journal of Dairy Research. :1-5
We investigated four different production methods of Künefe cheese, emphasizing their industrial importance. The four methods used fresh Künefe cheese (FKC), salted Künefe cheese (SKC), Boru type Künefe cheese (BKC) and culture-added processed K
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::349df298d349eed24f66be0a875b977f
https://doi.org/10.1017/s0022029923000298
https://doi.org/10.1017/s0022029923000298
Publikováno v:
Volume: 26, Issue: 2 254-267
Harran Tarım ve Gıda Bilimleri Dergisi
Harran Tarım ve Gıda Bilimleri Dergisi
In this study, the effect of different cooking techniques on chicken tenderloin was investigated. For this purpose, chicken tenderloins were produced with oven, grill, and sous vide cooking techniques and stored at +4°C for seven days. pH, cooking e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc9f16cf5fd660e3e373b72d69738ee7
https://dergipark.org.tr/tr/pub/harranziraat/issue/70320/1109946
https://dergipark.org.tr/tr/pub/harranziraat/issue/70320/1109946
Autor:
Mustafa Kadir Esen, Nuray Güzeler
Publikováno v:
International Dairy Journal. 137:105519
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c62ea2e24b9afcf51cfb869360506d44
https://doi.org/10.1016/j.idairyj.2022.105519
https://doi.org/10.1016/j.idairyj.2022.105519
Autor:
Ezgi Demir Özer, Mustafa Kadir Esen
Publikováno v:
Journal of Tourism and Gastronomy Studies. 7:805-817
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83240b2da22c00ca7eb33a4aa68a24d8
https://doi.org/10.21325/jotags.2019.393
https://doi.org/10.21325/jotags.2019.393
The interest in traditional foods, which have an important place in Turkey, is increasing day by day. Traditional products are also important gastronomy elements in the Cappadocia region, which is the center of attention by tourists. Production and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8c3a4d255e7eb5cfde0282e0e2e1fe3
http://hdl.handle.net/20.500.11787/4554
http://hdl.handle.net/20.500.11787/4554
Publikováno v:
International Journal of Gastronomy and Food Science. 25:100376
Kalaba Yoghurt which is a traditional dairy product is produced from milk cream and in Kalaba Town, Avanos district of Nevşehir. In this study, it was aimed to investigate the possibilities of using Kalaba yoghurt as a substitute for mascarpone and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27e979f2d4ada2759ff130786d94d6a7
https://doi.org/10.1016/j.ijgfs.2021.100376
https://doi.org/10.1016/j.ijgfs.2021.100376
Autor:
Mustafa Kadir ESEN
Publikováno v:
AYDIN GASTRONOMY. 6:283-294
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dfc77da9ce019a88e6c20dde4cc8ff93
https://doi.org/10.17932/iau.gastronomy.2017.016/gastronomy_v06i2014
https://doi.org/10.17932/iau.gastronomy.2017.016/gastronomy_v06i2014