Zobrazeno 1 - 10
of 16
pro vyhledávání: '"O. Cenap TEKİNŞEN"'
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 14, Iss 2, Pp 63-70
Experimental tulum cheese samples were produced according to the traditional method. The use of synle-tic packaging materials and the effects of vacuum packaging on the quality properties were investigated. It is concluded that syntetic casings can b
Externí odkaz:
https://doaj.org/article/dbc4b91557db47d1a526efd47bf5ba7e
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 13, Iss 1, Pp 23-28
This study was carried out to determine the effect of various heating and smoking processes on the quality of Turkish fermented sausage. Experimentally 4 sausage samples were manifactured. After 7 days of ripening periods heating and smoking processe
Externí odkaz:
https://doaj.org/article/750c84b436d54752801a7e1d95fe5111
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 9, Iss 2, Pp 8-12
The occurence of coliform group microorganism species in şavak cheese were investigated in 45 samples. All of the samp!es contained coliform group microorganisms. The most occuring species in the samples were Aerobacter aerogenes 1 (75. 6 %), Escher
Externí odkaz:
https://doaj.org/article/b3151e60ce4f43afaca8d16684767f6e
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 5, Iss 1, Pp 155-165
This research was carried out for the microbiological evaluation of poultry slaughtering techniques with dry and wet systems. Chickens slaughtered by both techniques and the scalding water were used as materials. In physical investigations; the conte
Externí odkaz:
https://doaj.org/article/a2cd7a851f0f45c0a64c153e2c5abf63
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 4, Iss 1, Pp 83-89
This work was carried out to investigate the hygienic quality of drinking water in Konya. For this reason, totally 100 drinking water samples were analyzed for the microbial, chemical and physical qualities. Of 100 samples, 51 percent microhiological
Externí odkaz:
https://doaj.org/article/43ae038077b247739498717cb77c2c13
Autor:
O. Cenap TEKİNŞEN, Suzan YALÇIN
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 2, Iss 1, Pp 1-8
Fermentation with lactic acid bacteria is one of the oldest methods of food processing and food preservation used by mankind. Fermented dairy products have essentially the same caloric value as the milk from which they are made, but they are more nut
Externí odkaz:
https://doaj.org/article/3bd446942ad343238d76c169bc6c982e
Autor:
O. Cenap TEKiNŞEN
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 0, Iss 0, Pp 5-16
Externí odkaz:
https://doaj.org/article/a7166d83543c4bb4bedcb7caf360e34d
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 28, Iss 3, Pp 159-163
Aim: There was no enough research about the presence of heavy metals in the milk a source of important nutrients. In this study, some heavy metal existence was investigated in the milk obtained from Konya region. Materials and Methods: Lead (Pb), cad
Externí odkaz:
https://doaj.org/article/cb8d3a12363a4dfabb8a44b3e13109c7
Autor:
Suzan Yalçın, O. Cenap Tekinşen
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 8, Iss 1, Pp 14-16
This study was carried out to investigate the nutritional values of culture-mushrooms and to obtain some basic information to increase their consumption. Agaricus bisporus, Agaricus campestris and Agaricus bitorquis were analyzed for chemical compos
Externí odkaz:
https://doaj.org/article/f79e60992d8d42b6bd9705040aa4cb49
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 9, Iss 2, Pp 36-37
The study was carried out to determine the effect of sforage time on histamine content in fish. Mackerel, bonito and anchovy fish were usedin this study. Fish samples were stored at 4°C during 3 days. The concentrations of histamine in fish were det
Externí odkaz:
https://doaj.org/article/12c8480c6fe34fa394293723362829b3