المؤلفون: Kilinc, Berna, Kafa, Bulent

مصطلحات موضوعية: processed mussel, Ready-to-eat mussel products, fried mussel, stuffed mussel, microbiological quality, Vibrio-Parahaemolyticus

العلاقة: Su Urunleri Dergisi; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://search.trdizin.gov.tr/yayin/detay/509624Test; https://doi.org/10.12714/egejfas.39.1.07Test; https://hdl.handle.net/11454/77886Test; KAFA, Bulent/0000-0002-1402-894X; 39; 46; 54

الإتاحة: https://doi.org/10.12714/egejfas.39.1.07Test
https://hdl.handle.net/11454/77886Test
https://search.trdizin.gov.tr/yayin/detay/509624Test

المؤلفون: Kafa, Bulent, Kilinc, Berna

مصطلحات موضوعية: Ready-to-eat mussel products, processed mussel, fried mussel, stuffed mussel, microbiological quality, Vibrio-Parahaemolyticus

العلاقة: Su Urunleri Dergisi; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://doi.org/10.12714/egejfas.39.1.07Test; https://search.trdizin.gov.tr/yayin/detay/509624Test; https://hdl.handle.net/11454/84504Test; 39; 46; 54; 509624; WOS:000864833400007

الإتاحة: https://doi.org/10.12714/egejfas.39.1.07Test
https://hdl.handle.net/11454/84504Test
https://search.trdizin.gov.tr/yayin/detay/509624Test

المؤلفون: Sanjib Bhuyan, Ramu Govindasamy

المصدر: International Journal of Food and Agricultural Economics, Vol 8, Iss 3, Pp 257-269 (2020)

مصطلحات موضوعية: ready-to-eat (rte), international food, ethnic food, consumer behavior, food-athome (fah), Agriculture

وصف الملف: electronic resource

العلاقة: https://www.foodandagriculturejournal.com/vol8.no3.pp257.pdfTest; https://doaj.org/toc/2147-8988Test

الوصول الحر: https://doaj.org/article/c2371ccaccb041af8f0a7b4a4f1a431fTest

المؤلفون: Bülent Kafa, Berna Kılınç

المصدر: Volume: 39, Issue: 1 46-54
Ege Journal of Fisheries and Aquatic Sciences

مصطلحات موضوعية: animal structures, Ready-to-eat mussel products, fungi, Vibrio-Parahaemolyticus, Ready-to-eat mussel products,processed mussel,fried mussel,stuffed mussel,microbiological quality, microbiological quality, Tüketime hazır midye ürünleri,işlenmiş midye,midye tava,midye dolma,mikrobiyal kalite, fried mussel, Food Science and Technology, processed mussel, stuffed mussel, Gıda Bilimi ve Teknolojisi

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6833a3d5fe08c2432d6904dcd54a3777Test
https://hdl.handle.net/11454/77886Test

المؤلفون: Gökmen, Mukadderat, Önen, Adem, Ektik, Nisanur, Kara, Recep, Torlak, Emrah, Metli, Murat

المساهمون: orcid:0000-0003-4636-7791, NEÜ, Fen Fakültesi, Moleküler Biyoloji ve Genetik Anabilim Dalı

مصطلحات موضوعية: Veterinerlik, Antibiotic Resistance, Enterococcus Spp, Ready-To-Eat Foods, Virulence Factors, Antibiyotik Dirençlilik, Tüketime Hazır Gıda, Virülens Faktörler

وصف الملف: application/pdf

العلاقة: Kocatepe Veterinary Journal; Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı; Gökmen, M., Önen, A., Ektik, N., Kara, R., Torlak, E, Metli, M. (2017). Tüketime Hazır Bazı Gıdalarda Enterococcus spp. Prevalansı, Antibiyotik Dirençlilik ve Virülens Faktörlerinin Tespiti. Kocatepe Veteriner Dergisi, 2, 10, 76-82.; http://app.trdizin.gov.tr/publication/paper/detail/TWpVMU16RXdNQT09Test; https://hdl.handle.net/20.500.12452/2086Test; 10; 76; 82

الإتاحة: https://doi.org/20.500.12452/2086Test
https://hdl.handle.net/20.500.12452/2086Test
http://app.trdizin.gov.tr/publication/paper/detail/TWpVMU16RXdNQT09Test

المؤلفون: Chukwujindu Maxwell Iwegbue, Sarah O Nwozo, Chukwudumebi L Overah, Francisca I Bassey, Godwin E Nwajei

المصدر: Turkish Journal of Agriculture: Food Science and Technology, Vol 1, Iss 1, Pp 1-7 (2013)

مصطلحات موضوعية: Metal ions, Dietary intake, Target hazard quotients, Ready-to-eat-foods, Nigeria, Agriculture, Agriculture (General), S1-972

وصف الملف: electronic resource

العلاقة: http://www.agrifoodscience.com/index.php/TURJAF/article/view/1Test; https://doaj.org/toc/2148-127XTest

الوصول الحر: https://doaj.org/article/3abf08bfc5f341e99534e7aa425682b0Test

المؤلفون: KAFA, Bülent, KILINÇ, Berna

المصدر: Volume: 39, Issue: 1 46-54 ; 2148-3140 ; Ege Journal of Fisheries and Aquatic Sciences

مصطلحات موضوعية: Ready-to-eat mussel products,processed mussel,fried mussel,stuffed mussel,microbiological quality, Tüketime hazır midye ürünleri,işlenmiş midye,midye tava,midye dolma,mikrobiyal kalite

وصف الملف: application/pdf

العلاقة: https://dergipark.org.tr/tr/download/article-file/1624189Test; https://dergipark.org.tr/tr/pub/egejfas/issue/68550/892851Test

الإتاحة: https://dergipark.org.tr/tr/pub/egejfas/issue/68550/892851Test

المؤلفون: Gökmen, Mukadderat, Akkaya, Levent, Kara, Recep, Gök, Veli, Önen, Adem, Ektik, Nisanur

المساهمون: Balıkesir Üniversitesi

مصطلحات موضوعية: Gıda Bilimi ve Teknolojisi, Hazır Köfte, Zeytin Yaprağı Ekstraktı, S. Typhimurium, E. Coli O157, S. Aureus, Ready to Eat Meatballs, Olive Leaves Extract

وصف الملف: application/pdf

العلاقة: Akademik Gıda; Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı; https://hdl.handle.net/20.500.12462/3809Test; 14; 28; 32

الإتاحة: https://doi.org/20.500.12462/3809Test
https://hdl.handle.net/20.500.12462/3809Test

المؤلفون: Cumhur, Ayşe Merve

المساهمون: Tavman, Şebnem, Ege Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Gıda Mühendisliği Ana Bilim Dalı

مصطلحات موضوعية: Dried Vegetable, Functional Food, Food Engineering, Ekstrüzyon Pişirme, Zenginleştirilmiş Tüketime Hazır Erişte, Extrusion Cooking, Enriched Ready-To-Eat Noodle, Kurutulmuş Bitkisel Ürün, Vegetable Powder, Gıda Mühendisliği, Sebze Tozu, Fonksiyonel Gıda

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1856e39ff6d3cdf3fa7bf1aa44dea456Test
https://hdl.handle.net/11454/72617Test

المؤلفون: Cumhur, Ayşe Merve

المساهمون: Tavman, Şebnem

مصطلحات موضوعية: Functional Food, Ekstrüzyon Pişirme, Zenginleştirilmiş Tüketime Hazır Erişte, Kurutulmuş Bitkisel Ürün, Sebze Tozu, Fonksiyonel Gıda, Extrusion Cooking, Enriched Ready-To-Eat Noodle, Dried Vegetable, Vegetable Powder

العلاقة: Tez; https://hdl.handle.net/11454/72617Test; orcid:0000-0003-4942-5897

الإتاحة: https://hdl.handle.net/11454/72617Test