KAFKAS ÜNİVERSİTESİ
VETERİNER FAKÜLTESİ DERGİSİ
Smilar Issues: 7 Record Found
An Investigation on the Microbiological Quality of Sucuk Produced by Traditional Methods
Pages 705-708 YALCIN H, CAN OP DOI : 10.9775/kvfd.2013.8610
Kinetic Modeling of Quality Aspects of Fermented Sausage (Sucuk) During Storage
Pages 195-200 ÖZKAL SG, ERCOŞKUN H DOI : 10.9775/kvfd.2016.16167
Effects of Supplementation with Rosemary (Rosmarinus officinalis L.) Volatile Oil on Growth Performance, Meat MDA Level and Selected Plasma Antioxidant Parameters in Quail Diets
Pages 283-288 CETIN I, YESILBAG D, CENGIZ SS, BELENLI D DOI : 10.9775/kvfd.2016.16438
Probiotic Shelf Life, Antioxidant, Sensory, Physical and Chemical Properties of Yogurts Produced with Lactobacillus acidophilus and Green Tea Powder
Pages 673-682 Songül ÇAKMAKÇI,Emel ÖZ,Kübra ÇAKIROĞLU,Atilla POLAT,İlhami GÜLÇİN,Şaziye ILGAZ,Kimya SEYYEDCHERAGHI,İzzet ÖZHAMAMCI DOI : 10.9775/kvfd.2018.21598
Influence of Sheep Tail Fat and Autochthonous Starter Culture on the Formation of Volatile Nitrosamines in Sucuk
Pages 171-176 Selen SALLAN DOI : 10.9775/kvfd.2022.28904
Effect of Celery Powder as an Alternative Nitrite Source on Some Quality Properties and Nitrosamine Formation in Sucuk
Pages 545-550 Zeynep Feyza YILMAZ ORAL DOI : 10.9775/kvfd.2023.30016
The Effect of the Combination of Rosemary Extract and Green Tea Extract on Nitrosamine Content, Microbiological, Physicochemical and Sensorial Properties of Heat-Treated Sucuk
Pages 705-715 Zeynep Feyza YILMAZ ORAL,Güzin KABAN DOI : 10.9775/kvfd.2023.30300