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23篇

出版年度

	2021	1篇
	2012	1篇
	2006	2篇
	2004	2篇
	2002	1篇

	2001	1篇
	2000	1篇
	1999	2篇
	1998	1篇
	1991	1篇
	1990	2篇
	1989	2篇
	1988	3篇
	1987	1篇
	1986	1篇
	1981	1篇

作者

	Asuman Gürsel	22篇
	Ayşe Gürsoy	7篇
	Ebru Şenel	5篇
	Erkan Ergül	4篇
	Balkır Tamuçay	3篇

	Celalettin Koçak	3篇
	Sabiha Odabaşı	3篇
	Şenay Yaman	3篇
	Ebru Karademir	2篇
	Metin Atamer	2篇
	Nesrin Kaptan	2篇
	İlhan Koçhisarlı	2篇
	Abdi Karacabey	1篇
	Asuman GÜRSEL KRAL	1篇
	Atilla Çimer	1篇
	Ayşe Gür	1篇
	Celalattin Koçak	1篇
	Damla SERT	1篇
	Ebru Şanlı	1篇
	Elif Ayşe ANLI	1篇
	Emel Sezgin	1篇
	Gönül Yıldırım	1篇
	M. Sedat Ceylan	1篇
	Melike Özer	1篇
	N. Gül Erdoğdu	1篇
	Nurşen Gençer	1篇
	Organ Deveci	1篇
	Orgun Deveci	1篇
	Seval Kırdar	1篇
	Ülker Pamuk	1篇
	Şebnem Öztürkoğlu Budak	1篇

来源期刊

Gida : Journal of Food

23篇

学科主题

营养卫生、食品卫生

23篇

语种

土耳其语

23篇

国别/地区

土耳其

23篇

检索条件:"( ( 高级检索(( ((AU:(("Asuman Gürsel")))) )) ) )"

共 23 条记录

排序：全选导出：

1.Lactoperoxidase-Thiocyanate-Hydrogen Peroxide System in Milk I. Antibacterial Effect of the System

作　　者：Asuman Gürsel

出　　处：Gida : Journal of Food. 2004 ;29(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381627

文章详细全文下载
2.Use of Biopreservative Culture Against Yeast and Mould Growth in Set-Tyoe Yoghurt

作　　者：Asuman Gürsel ;Ebru Şenel ;Şenay Yaman

出　　处：Gida : Journal of Food. 2004 ;29(4).

出版社：Association of Food Technology, Turkey

文章 ID：95381639

文章详细全文下载
3.Changes in Thiocyanate Content of Milks from Cow and Goat During Lactation Period

作　　者：Asuman Gürsel ;Balkır Tamuçay ;Sabiha Odabaşı 等

出　　处：Gida : Journal of Food. 2002 ;27(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381763

文章详细全文下载
4.Use of Heat-Treated Cultures of Lactobacillus helveticus and Lactobacillus bulgaricus fort he Manufacture of Reduced Fat White Pickled Cheese

作　　者：Ayşe Gürsoy ;Ebru Şenel ;Asuman Gürsel 等

出　　处：Gida : Journal of Food. 2001 ;26(5).

出版社：Association of Food Technology, Turkey

文章 ID：95381865

文章详细全文下载
5.Effect of the LP-System Activation on Distribution of the Nitrogenous Compounds in Cow Milk

作　　者：Asuman Gürsel ;Ayşe Gürsoy ;Sabiha Odabaşı 等

出　　处：Gida : Journal of Food. 2000 ;25(5).

出版社：Association of Food Technology, Turkey

文章 ID：95381928

文章详细全文下载
6.A Study on the Utilization of Pectin in Manufacture of Long-Life Ayran

作　　者：Metin Atamer ;Asuman Gürsel ;Balkır Tamuçay 等

出　　处：Gida : Journal of Food. 1999 ;24(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381955

文章详细全文下载
7.Bacteriocins Produced by Lactic Acid Bacteria and Propionibacteria and Their Applications in Dairy Technology

作　　者：Asuman Gürsel

出　　处：Gida : Journal of Food. 1999 ;24(6).

出版社：Association of Food Technology, Turkey

文章 ID：95381986

文章详细全文下载
8.Bibography of Ice-cream

作　　者：Asuman Gürsel

出　　处：Gida : Journal of Food. 1998 ;23(5).

出版社：Association of Food Technology, Turkey

文章 ID：95382037

文章详细全文下载
9.Protein-Water Interactions

作　　者：Asuman Gürsel ;Ayşe Gür

出　　处：Gida : Journal of Food. 1991 ;16(3).

出版社：Association of Food Technology, Turkey

文章 ID：95382450

文章详细全文下载
10.Effect of Salting in Brine with Various Acidity on Diffusion of Salt into Cheese

作　　者：Celalettin Koçak ;Asuman Gürsel ;Erkan Ergül 等

出　　处：Gida : Journal of Food. 1990 ;15(4).

出版社：Association of Food Technology, Turkey

文章 ID：95382516

文章详细全文下载

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