Biogenic Amine Formation in “Bez Sucuk,” a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios

Yazar: Çiçek, Ümran, Tokatli, Kader
Yayımlandı Korean J Food Sci Anim Resour (2018)

Influences of chitosan coatings on functional compounds of sweet cherries

Yazar: Tokatlı, Kader, Demirdöven, Aslıhan
Yayımlandı J Food Sci Technol (2020)