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29篇

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	1997	1篇
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	1984	2篇
	1982	1篇

作者

	Metin Atamer	29篇
	Emel Sezgin	9篇
	Atilla Yetişmeyen	7篇
	Sabiha Odabaşı	4篇
	Metin Yıldırım	3篇

	Seval Kırdar	3篇
	Adnan Çavuş	2篇
	Asuman Gürsel	2篇
	Atilla Çimer	2篇
	Balkır Tamuçay	2篇
	Ebru Karademir	2篇
	Ebru Şenel	2篇
	Nesrin Kaptan	2篇
	Okan Alpar	2篇
	Tümer Uraz	2篇
	Zeliha Yıldırım	2篇
	Aynur Gül Karahan	1篇
	Aynur Karahan	1篇
	Ayşe Gürsoy	1篇
	Bakır Tamuçay	1篇
	Birsel Görgülü	1篇
	Erkan Ergül	1篇
	Gönül Yıldırım	1篇
	Gülşen Aydın	1篇
	H. Barbaros Özer	1篇
	Hürriyet Şen	1篇
	Metin Güldaş	1篇
	Mihriban Korukluoğlu	1篇
	Nermin Alpar	1篇
	Nurşen Gencer	1篇
	Nurşen Gençer	1篇
	Nurşen Yamaner	1篇
	Orgun Deveci	1篇
	Orhan Dağlıoğlu	1篇
	Zahide Kocabaş	1篇
	Zehra Güler	1篇
	Zübeyde Öner	1篇
	Şebnem Öztekin	1篇

来源期刊

Gida : Journal of Food

29篇

学科主题

营养卫生、食品卫生

29篇

语种

土耳其语

29篇

国别/地区

土耳其

29篇

检索条件:"( ( 高级检索(( ((AU:(("Metin Atamer")))) )) ) )"

共 29 条记录

排序：全选导出：

1.A Study on Possibilities of Ultrafiltration (UF) Technique for Production of Goat Milk Yoghurts (Set-Type)

作　　者：Metin Atamer ;Atilla Yetişmeyen ;Ebru Karademir 等

出　　处：Gida : Journal of Food. 2001 ;26(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381827

文章详细全文下载
2.A Study on the Quality Criteria of Yoghurts Manufactured by Using Beta D Galactosidase Enzyme (Turkish with English Abstract)

作　　者：Seval Kırdar ;Emel Sezgin ;Metin Atamer

出　　处：Gida : Journal of Food. 2000 ;25(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381892

文章详细全文下载
3.A Study on the Quality Criteria of Yoghurts Manufactured by Using Beta D Galactosidase Enzyme

作　　者：Seval Kırdar ;Emel Sezgin ;Metin Atamer

出　　处：Gida : Journal of Food. 2000 ;25(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381903

文章详细全文下载
4.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
5.A Study on some Quality Criteria of White Pickled Cheese Produced from Milk Preserved by the Activation of Lactoperoxidase/ Thiocyanate/ Hydrogen Peroxide (LP) System

作　　者：Sabiha Odabaşı ;Ayşe Gürsoy ;Atilla Çimer 等

出　　处：Gida : Journal of Food. 1999 ;24(5).

出版社：Association of Food Technology, Turkey

文章 ID：95381977

文章详细全文下载
6.Choice of the Suitable Transformation for the Statistical Analysis of Microbiological Data

作　　者：Zahide Kocabaş ;Sabiha Odabaşı ;Metin Atamer

出　　处：Gida : Journal of Food. 1998 ;23(1).

出版社：Association of Food Technology, Turkey

文章 ID：95381992

文章详细全文下载
7.Microbiological Properties of Milks Preserved by the Activation of Lactoperoxidase/Thiocyanate/Hydrogen Peroxide (LP) System and Teleme and Kasar Cheeses Produced by These Milks

作　　者：Metin Atamer ;Nurşen Yamaner ;Sabiha Odabaşı 等

出　　处：Gida : Journal of Food. 1997 ;22(5).

出版社：Association of Food Technology, Turkey

文章 ID：95382086

文章详细全文下载
8.Research on the Possibilities of Using Buttermilk Powder in Yoghurt

作　　者：Zehra Güler ;Emel Sezgin ;Metin Atamer

出　　处：Gida : Journal of Food. 1996 ;21(5).

出版社：Association of Food Technology, Turkey

文章 ID：95382148

文章详细全文下载
9.Effect of Pasteurization Norm and Storage Temperature on the Quality of Long-Life Yoghurt

作　　者：Metin Güldaş ;Metin Atamer

出　　处：Gida : Journal of Food. 1995 ;20(5).

出版社：Association of Food Technology, Turkey

文章 ID：95382218

文章详细全文下载
10.Role of Whey Protein on the Formation of Yoghurt Gels

作　　者：H. Barbaros Özer ;Metin Atamer

出　　处：Gida : Journal of Food. 1994 ;19(3).

出版社：Association of Food Technology, Turkey

文章 ID：95382256

文章详细全文下载

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