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Researchers
Hülya Yaman
Hülya Yaman
Asst. Prof. Dr.
BOLU ABANT IZZET BAYSAL UNIVERSITY, VOCATIONAL HIGHER SCHOOL OF TECHNICAL SCIENCES
Publication
2
Review
2
CrossRef Cited
6
2
Publication
2
Review
6
CrossRef Cited
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Summary
Publications
Peer Review
Cited
Research Fields
Food Sciences
Food Chemistry and Food Sensory Science
Food Technology
Dairy Technology
Institution
BOLU ABANT IZZET BAYSAL UNIVERSITY, VOCATIONAL HIGHER SCHOOL OF TECHNICAL SCIENCES
Publications
MICROBIAL QUALITY, VOLATILE COMPOUNDS PROFILE, TEXTURAL AND SOME CHEMICAL PROPERTIES OF TRADITIONAL MENGEN CHEESE
Authors: Kübra Sarı,
Hülya Yaman
,
Hayri Coşkun
,
Aylin Akoğlu
Published: 2018 ,
The Journal of Food
DOI: 10.15237/gida.GD17089
FAVORITE
0
TOTAL DOWNLOAD COUNT
2447
0
FAVORITE
2447
TOTAL DOWNLOAD COUNT
Mengen Peynirinden Laktik Asit Bakterilerinin İzolasyonu, Moleküler Tanımlanması ve Bazı Starter Kültür Özelliklerinin Belirlenmesi
Authors:
Aylin Akoğlu
,
Hülya Yaman
,
Hayri Coşkun
, Kübra Sarı
Published: 2017 ,
Süleyman Demirel University Journal of Natural and Applied Sciences
DOI: -
FAVORITE
0
TOTAL DOWNLOAD COUNT
2324
0
FAVORITE
2324
TOTAL DOWNLOAD COUNT
Articles published in
Süleyman Demirel University Journal of Natural and Applied Sciences
The Journal of Food
Reviews
The Journal of Food
Publications
MICROBIAL QUALITY, VOLATILE COMPOUNDS PROFILE, TEXTURAL AND SOME CHEMICAL PROPERTIES OF TRADITIONAL MENGEN CHEESE
Authors: Kübra Sarı,
Hülya Yaman
,
Hayri Coşkun
,
Aylin Akoğlu
Published: 2018 ,
The Journal of Food
DOI: 10.15237/gida.GD17089
CITED
1
FAVORITE
0
TOTAL DOWNLOAD COUNT
2447
1
CITED
0
FAVORITE
2447
TOTAL DOWNLOAD COUNT
Mengen Peynirinden Laktik Asit Bakterilerinin İzolasyonu, Moleküler Tanımlanması ve Bazı Starter Kültür Özelliklerinin Belirlenmesi
Authors:
Aylin Akoğlu
,
Hülya Yaman
,
Hayri Coşkun
, Kübra Sarı
Published: 2017 ,
Süleyman Demirel University Journal of Natural and Applied Sciences
DOI: -
CITED
5
FAVORITE
0
TOTAL DOWNLOAD COUNT
2324
5
CITED
0
FAVORITE
2324
TOTAL DOWNLOAD COUNT
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