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Biogenic Amines in Meat and Meat Products Vatansever L
The Microbiological Quality of Ready-to-Eat Foods and Drinking Water Serviced in Restaurants Gülmez M, Sezer Ç, Duman B, Vatansever L, Oral N, Baz E
Decontamination of Parsely Samples Using Oregano Water (Osmyrnaeum) or Grape Vinegar Gülmez M, Oral N, Sezer Ç, Duman B, Vatansever L
Isolation of Staphylococci from Food Handlers and Investigation of Their Enterotoxigenicity and Susceptibility to Some Antibiotics CEPOGLU H, VATANSEVER L, BILGE ORAL N DOI : 10.9775/kvfd.2009.744
Effect of Oregano Essential Oil on Biofilms Formed By Staphylococci and Escherichia coli BILGE ORAL N, VATANSEVER L, DUMAN AYDIN B, SEZER C, GUVEN A, GULMEZ M, BASER KHC, KURKCUOGLU M DOI : 10.9775/kvfd.2009.1147
Incidence and Pathogenicity of Yersinia enterocolitica Isolates from Foods in Turkey GUVEN A, SEZER C, DUMAN AYDIN B, BILGE ORAL N, VATANSEVER L DOI : 10.9775/kvfd.2010.2030
Some Phsical, Microbiological and Chemical Properties of Cheese Coagulants (Rennet) sold in Kars-Turkey Gülmez M, Oral N, Güven A, Baz E, Vatansever L, Sezer Ç, Duman B
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