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Hülya Yaman Assoc. Prof. Dr. BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ, BOLU TEKNİK BİLİMLER MESLEK YÜKSEKOKULU
Publication 2 Review 4 CrossRef Cited 8
2 Publication
4 Review
8 CrossRef Cited

Research Fields

Food Sciences Food Technology Food Chemistry and Food Sensory Science Dairy Technology

Institution

BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ, BOLU TEKNİK BİLİMLER MESLEK YÜKSEKOKULU

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 2845

0

2845

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 2761

0

2761

Articles published in
Süleyman Demirel University Journal of Natural and Applied Sciences
Süleyman Demirel University Journal of Natural and Applied Sciences
The Journal of Food
The Journal of Food

Reviews

The Journal of Food
The Journal of Food
Toros University Journal of Food, Nutrition and Gastronomy
Toros University Journal of Food, Nutrition and Gastronomy

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 2 FAVORITE 0 TOTAL DOWNLOAD COUNT 2845

2

0

2845

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 6 FAVORITE 0 TOTAL DOWNLOAD COUNT 2761

6

0

2761

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