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Showing 10 out of a total of 13 results for community: Ziraat Fakültesi.
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Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis)
Tarakci, Zekai
;
Temiz, Hasan
(
SPRINGER INDIA, 7TH FLOOR, VIJAYA BUILDING, 17, BARAKHAMBA ROAD, NEW DELHI, 110 001, INDIA
,
2017
)
Effects of packaging materials on some ripening characteristics of Tulum cheese
Durmus, Yusuf
;
Tarakci, Zekai
(
CROATIAN DAIRY UNION, ILICA 31-III, ZAGREB, 10000, CROATIA
,
2016
)
The effects of starter cultures on chemical, biochemical and sensory properties of low-fat Tulum cheeses during ripening
Celik, Omer Faruk
;
Tarakci, Zekai
(
WILEY, 111 RIVER ST, HOBOKEN 07030-5774, NJ USA
,
2017
)
Some physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmalades
Dag, Besir
;
Tarakci, Zekai
;
Temiz, Hasan
;
Yarilgac, Tarik
(
WILEY, 111 RIVER ST, HOBOKEN 07030-5774, NJ USA
,
2018
)
Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt
Demirkol, Melike
;
Tarakci, Zekai
(
ELSEVIER, RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS
,
2018
)
Efficacy of starter culture application using immersion technique on the characteristics of cooked-curd cheeses: Kashar cheese sample
Celik, Omer Faruk
;
Kurt, Sertap
;
Tarakci, Zekai
;
Tufenk, Busra
(
ELSEVIER SCIENCE BV, PO BOX 211, 1000 AE AMSTERDAM, NETHERLANDS
,
2018
)
The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening
Deveci, Fahrettin
;
Tarakci, Zekai
(
CROATIAN DAIRY UNION, ILICA 31-III, ZAGREB, 10000, CROATIA
,
2019
)
Influence of yogurt adding on physicochemical and sensorial properties of some lettuce types
Tarakci, Zekai
;
Ugur, Atnan
;
Temiz, Hasan
;
Dag, Besir
(
WFL PUBLMERI-RASTILANTIE 3 C, HELSINKI FI-00980, FINLAND
,
2013
)
Influence of Kiwi Marmalade on the Rheology Characteristics, Color Values and Sensorial Acceptability of Fruit Yogurt
Tarakci, Zekai
(
KAFKAS UNIV, VETERINER FAKULTESI DERGISI-KARS
,
2010
)
The effects of ripening on some physicochemical and microbiological characteristics of Cokelek cheeses: A market survey of fresh and skin-ripened Cokelek
Celem, Ersin
;
Celik, Omer F.
;
Tarakci, Zekai
(
UNIV ZAGREB, FAC AGRICULTURE-ZAGREB
,
2018
)
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Author
Tarakci, Zekai (13)
Temiz, Hasan (6)
Celik, Omer Faruk (2)
Dag, Besir (2)
Ugur, Atnan (2)
Aykut, Umut (1)
Bak, Tuba (1)
Celem, Ersin (1)
Celik, Omer F. (1)
Demirkol, Melike (1)
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Subject
Antioxidant; Drying; Lyophilization; Pomace; Phenolic compound (1)
CHEMICAL-COMPOSITION, YOGURT, COLOR, MILK, MINERALS, CHEESE, SEEDS (1)
colour, Cokelek cheese, microbiological characteristics, proteolysis, ripening (1)
Cooked-curd cheese; Kashar; Ripening; Starter culture; Immersion technique (1)
FRACTIONS, TURKEY, MILK (1)
KEFALOGRAVIERA-TYPE CHEESE; PROTEOLYSIS (1)
Labneh, Herbs, Storage, Minerals, Organoleptic quality (1)
Low-fat; Cheese; Starter culture; Proteolysis; Ripening; Tulum cheese (1)
Pickled-Otlu cheese, Herby cheese, Allium sp, Color values, Free fatty acids (1)
RHEOLOGICAL PROPERTIES, SET YOGURT, COLOR, FORTIFICATION, FIBER (1)
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Date Issued
2018 (4)
2011 (2)
2017 (2)
2010 (1)
2012 (1)
2013 (1)
2016 (1)
2019 (1)
Has File(s)
No (13)