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1. 
Effects of yeast species on quality characteristics of fermented turkish sausages için kapak resmi
Effects of yeast species on quality characteristics of fermented turkish sausages
Effects of yeast species on quality characteristics of fermented turkish sausages
by 
Büyüktaş, Duygu.
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starter cultures had the lowest lipid oxidation derived volatile compounds. According to the sensory
2. 
Effect of storage time on olive oil quality için kapak resmi
Effect of storage time on olive oil quality
Effect of storage time on olive oil quality
by 
Yıldırım, Gaye.
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bandwidths, which can be considered as the finger-prints of the oxidation phenomenon (2924, 2852, 1746-1743
3. 
Antimicrobial, antioxidant properties and chemical composition of some spices/herbs için kapak resmi
Antimicrobial, antioxidant properties and chemical composition of some spices/herbs
Antimicrobial, antioxidant properties and chemical composition of some spices/herbs
by 
Yavuzdurmaz, Hatice, author.
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meat application study. All treatment showed significant reduction in oxidation comparing with control
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