Suchergebnisse - "Sucuk"
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1
Autoren:
Quelle: Turkish Journal of Agriculture: Food Science and Technology, Vol 13, Iss 10, Pp 3062-3069 (2025)
Schlagwörter: sucuk, pulsed uv light, listeria monocytogenes, microbial inactivation, biochemical properties, Agriculture, Agriculture (General), S1-972
Dateibeschreibung: electronic resource
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2
Autoren:
Quelle: Volume: 5, Issue: 2111-122
Recep Tayyip Erdogan University Journal of Science and Engineering
Recep Tayyip Erdoğan Üniversitesi Fen ve Mühendislik Bilimleri DergisiSchlagwörter: Food Engineering, Isıl işlem görmüş sucuk, Kılıf çapı, Tütsüleme, Heat-treated sucuk, Casing diameter, Smoking, Gıda Mühendisliği
Dateibeschreibung: application/pdf
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3
Autoren:
Quelle: Issue: Yeşil Dönüşüm Özel Sayısı7-15
Akademik GıdaSchlagwörter: Sucuk, Grape pomace, Waste, Value added product, Natural antioxidant, Üzüm posası, Atık, Katma değerli ürün, Doğal antioksidan, Food Engineering, Gıda Mühendisliği
Dateibeschreibung: application/pdf
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4
Autoren:
Quelle: Applied Microbiology, Vol 4, Iss 3, Pp 1215-1231 (2024)
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5
Autoren: et al.
Weitere Verfasser: et al.
Quelle: Chiang Mai Journal of Science. 51:1-18
Schlagwörter: 2. Zero hunger, Maldi-Tof Ms, Heat -Treated Sucuk, Enterococcus Spp, Probiotic Culture, 3. Good health
Dateibeschreibung: application/pdf
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6
Autoren:
Quelle: Volume: 49, Issue: 2312-325
The Journal of Food
GıdaSchlagwörter: 2. Zero hunger, Et Teknolojisi, Food Biotechnology, Gıda Biyoteknolojisi, Food Microbiology, Acid-resistant, Limosilactobacillus fermentum, Sucuk, probiyotik, Asit direnç, Gıda Mikrobiyolojisi, Meat Technology, 3. Good health
Dateibeschreibung: application/pdf
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7
Autoren:
Quelle: Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 10, Pp 1855-1861 (2023)
Schlagwörter: lactic acid bacteria, 2. Zero hunger, ph, heat-treated sucuk, Agriculture (General), sucuk, Agriculture, nitrite, S1-972
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8
Autoren: Zeynep Feyza YILMAZ ORAL
Quelle: Volume: 48, Issue: 5 1036-1046
The Journal of Food
GıdaSchlagwörter: Et Teknolojisi, Heat treated sucuk, swiss chard powder, nitrosamine, residual nitrite, Isıl işlem görmüş sucuk, pazı tozu, nitrozamin, kalıntı nitrit, Food Engineering, Meat Technology, Gıda Mühendisliği
Dateibeschreibung: application/pdf
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9
Autoren:
Quelle: Foods, Vol 14, Iss 21, p 3785 (2025)
Schlagwörter: heat-treated sucuk, Swiss chard powder, natural curing agent, volatiles, fermented sausage, lipid oxidation, Chemical technology, TP1-1185
Dateibeschreibung: electronic resource
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10
Autoren: et al.
Quelle: Foods, Vol 14, Iss 20, p 3495 (2025)
Schlagwörter: lactic acid bacteria, coagulase-negative staphylococci, sucuk, dry fermented sausage, genetic identification, antagonistic activity, Chemical technology, TP1-1185
Dateibeschreibung: electronic resource
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11
Autoren:
Quelle: Volume: 0, Issue: 3351-60
Gıda ve Yem Bilimi Teknolojisi DergisiSchlagwörter: Gıda Teknolojileri, Lacticaseibacillus casei, probiyotik sucuk, fermente sosis, starter kültür, Food Technology, probiotic sucuk, fermented sausage, starter culture
Dateibeschreibung: application/pdf
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12
Autoren: et al.
Quelle: Food Chemistry Advances, Vol 6, Iss , Pp 100873- (2025)
Schlagwörter: Torba sucuk, Fermentation conditions, Controlled cabin, Volatiles, Proteolysis, Textural properties, Food processing and manufacture, TP368-456
Dateibeschreibung: electronic resource
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13
Autoren: et al.
Quelle: Volume: 38, Issue: 3486-494
Selcuk Journal of Agriculture and Food SciencesSchlagwörter: Et Teknolojisi, Staphylococcus aureus, Fermented sausage, Autochthonous strains, Heat treated sucuk, Staphylococcal enterotoxin, Food Microbiology, Gıda Mikrobiyolojisi, Meat Technology
Dateibeschreibung: application/pdf
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14
Autoren: et al.
Quelle: Volume: 70, Issue: 4 437-446
Ankara Üniversitesi Veteriner Fakültesi DergisiSchlagwörter: 0403 veterinary science, 2. Zero hunger, Veterinary Sciences (Other), 0402 animal and dairy science, 04 agricultural and veterinary sciences, Characteristic, Digestibility, dog, fermented sucuk food, shelf life, Microbiological shelf life, Veteriner Bilimleri (Diğer)
PDF-VolltextDateibeschreibung: application/pdf
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15
Autoren:
Quelle: Volume: 6, Issue: 3 304-313
Black Sea Journal of AgricultureSchlagwörter: 0404 agricultural biotechnology, Food Engineering, Sucuk, Red beet powder, Color properties, Lipid hydrolysis, Nitrite, 0402 animal and dairy science, 04 agricultural and veterinary sciences, Gıda Mühendisliği
Dateibeschreibung: application/pdf
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16
Autoren: et al.
Quelle: Volume: 18, Issue: 138-41
Dicle Üniversitesi Veteriner Fakültesi Dergisi
Dicle University Journal of Faculty of Veterinary MedicineSchlagwörter: Aflatoxin, public health, traditional product, UV/VIS spectrophotometer, walnut sausage, Aflatoksin, cevizli sucuk, geleneksel ürün, halk sağlığı, UV/VIS spektrofotometre, Veteriner Gıda Hijyeni ve Teknolojisi, Veterinary Food Hygiene and Technology
Dateibeschreibung: application/pdf
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17
Autoren: et al.
Quelle: Volume: 26, Issue: 2 244-253
Harran Tarım ve Gıda Bilimleri Dergisi
Harran Journal of Agricultural and Food ScienceSchlagwörter: 2. Zero hunger, Püskürterek Kurutma, 0404 agricultural biotechnology, Cheese powder, characterization, lyophilization, sausage, spray drying, Food Engineering, Sucuk, Peynir Tozu, Karakterizasyon, 04 agricultural and veterinary sciences, Peynir tozu, sucuk, püskürterek kurutma, liyoflizasyon, karakterizasyon, Liyoflizasyon, Gıda Mühendisliği
Dateibeschreibung: application/pdf
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18
Autoren:
Quelle: Kafkas Universitesi Veteriner Fakültesi Dergisi, Vol 29, Iss 6, Pp 705-715 (2023)
Schlagwörter: fermented sausage, green tea, heat treated sucuk, nitrosamine, ndma, ndea, npip, rosemary, Veterinary medicine, SF600-1100
PDF-VolltextDateibeschreibung: electronic resource
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19
Autoren: et al.
Weitere Verfasser: et al.
Quelle: Volume: 17, Issue: 2150-161
Kocatepe Veterinary Journal
Kocatepe Veteriner DergisiSchlagwörter: 2. Zero hunger, Mikrobiyoloji, pH, Veterinary Food Hygiene and Technology, sucuk, mikrobiyoloji, kalite, Afyonkarahisar, Microbiology, Quality, 3. Good health, Kalite, Veteriner Gıda Hijyeni ve Teknolojisi, Fermente Sosis, Fermented Sausage, fermented sausage, quality, microbiology
Dateibeschreibung: application/pdf
PDF-VolltextZugangs-URL: https://hdl.handle.net/11630/12038
https://dergipark.org.tr/tr/pub/kvj/issue/84009/1435818 -
20
Autoren: Doğan, Murat
Weitere Verfasser: Doğan, Murat
Dateibeschreibung: application/octet-stream
Relation: Yazar Denetimli Yayın; https://hdl.handle.net/11363/7517
Verfügbarkeit: https://hdl.handle.net/11363/7517
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