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Haluk Ergezer Assoc. Prof. Dr. Pamukkale üniv
Publication 8 Review 10 CrossRef Cited 14
8 Publication
10 Review
14 CrossRef Cited

Research Fields

Meat Technology

Institution

Pamukkale üniv

Publications

Physicochemical and Microbiological Properties of Sliced Lamb Kokoreç Packaged with Different Methods
Authors: Orhan Özünlü , Haluk Ergezer , Ramazan Gökçe
Published: 2024 , Akademik Gıda
DOI: 10.24323/akademik-gida.1543484
FAVORITE 0 TOTAL DOWNLOAD COUNT 1007

0

1007

The use of cornelian cherry (Cornus mas) extract as natural antioxidant in cooked beef patties during frozen storage
Authors: Şeyma Elgin , Orhan Özünlü , Haluk Ergezer
Published: 2024 , Harran Tarım ve Gıda Bilimleri Dergisi
DOI: 10.29050/harranziraat.1416330
FAVORITE 0 TOTAL DOWNLOAD COUNT 870

0

870

THE USAGE OF CHICKEN BREAST MEAT ADDED WITH DIFFERENT RATE OF WHITE STRIPE PROBLEM MEATS IN PRODUCTION OF CHICKEN NUGGETS
Authors: Orhan Özünlü , Fazilet Ceyda Yüksel, Haluk Ergezer
Published: 2024 , The Journal of Food
DOI: 10.15237/gida.GD24014
FAVORITE 0 TOTAL DOWNLOAD COUNT 1360

0

1360

Using of Infusion Method for Producing of Ice Green Tea Enriched With Dried Artichoke Bracts
Authors: Orhan Özünlü , Haluk Ergezer
Published: 2019 , Akademik Gıda
DOI: 10.24323/akademik-gida.667257
FAVORITE 0 TOTAL DOWNLOAD COUNT 3787

0

3787

The strategies of developing healthy meat products
Authors: Orhan Özünlü , Haluk Ergezer , Ramazan Gökçe
Published: 2019 , Pamukkale University Journal of Engineering Sciences
DOI: -
FAVORITE 0 TOTAL DOWNLOAD COUNT 1778

0

1778

Effects of cornelian cherry (Cornus mas L.) extract on quality characteristics of sucuk
Authors: Haluk Ergezer , Ramazan Gökçe , Şeyma Elgin, Tolga Akcan
Published: 2018 , Pamukkale University Journal of Engineering Sciences
DOI: -
FAVORITE 0 TOTAL DOWNLOAD COUNT 2149

0

2149

Effect of Pasteurization and Sorbate Addition on Some Quality Parameters of Verjuice
Authors: Haluk Ergezer , Ramazan Gökçe , Tolga Akcan
Published: 2018 , Akademik Gıda
DOI: 10.24323/akademik-gida.475352
FAVORITE 0 TOTAL DOWNLOAD COUNT 3434

0

3434

Kuru Olgunlaştırma Yöntemi ile Olgunlaştırılan Bonfile, Nuar ve Kaburga Etlerinin Bazı Fizikokimyasal ve Duyusal Özellikleri
Authors: Tuğba Atış Karaduman, Ramazan Gökçe , Haluk Ergezer , Tolga Akcan
Published: 2018 ,
DOI: -
FAVORITE 0 TOTAL DOWNLOAD COUNT 565

0

565

Articles published in
Akademik Gıda
Akademik Gıda
Harran Tarım ve Gıda Bilimleri Dergisi
Harran Tarım ve Gıda Bilimleri Dergisi
Pamukkale University Journal of Engineering Sciences
Pamukkale University Journal of Engineering Sciences
The Journal of Food
The Journal of Food

Reviews

Dokuz Eylül Üniversitesi Mühendislik Fakültesi Fen ve Mühendislik Dergisi
Dokuz Eylül Üniversitesi Mühendislik Fakültesi Fen ve Mühendislik Dergisi
Food and Health
Food and Health
Journal of Gaziosmanpasa Scientific Research
Journal of Gaziosmanpasa Scientific Research
Soma Vocational School Technical Sciences Journal
Soma Vocational School Technical Sciences Journal
The Journal of Food
The Journal of Food
Uluslararası Anadolu Ziraat Mühendisliği Bilimleri Dergisi
Uluslararası Anadolu Ziraat Mühendisliği Bilimleri Dergisi
Yuzuncu Yıl University Journal of Agricultural Sciences
Yuzuncu Yıl University Journal of Agricultural Sciences

Publications

THE USAGE OF CHICKEN BREAST MEAT ADDED WITH DIFFERENT RATE OF WHITE STRIPE PROBLEM MEATS IN PRODUCTION OF CHICKEN NUGGETS
Authors: Orhan Özünlü , Fazilet Ceyda Yüksel, Haluk Ergezer
Published: 2024 , The Journal of Food
DOI: 10.15237/gida.GD24014
CITED 3 FAVORITE 0 TOTAL DOWNLOAD COUNT 1360

3

0

1360

Using of Infusion Method for Producing of Ice Green Tea Enriched With Dried Artichoke Bracts
Authors: Orhan Özünlü , Haluk Ergezer
Published: 2019 , Akademik Gıda
DOI: 10.24323/akademik-gida.667257
CITED 7 FAVORITE 0 TOTAL DOWNLOAD COUNT 3787

7

0

3787

Effect of Pasteurization and Sorbate Addition on Some Quality Parameters of Verjuice
Authors: Haluk Ergezer , Ramazan Gökçe , Tolga Akcan
Published: 2018 , Akademik Gıda
DOI: 10.24323/akademik-gida.475352
CITED 4 FAVORITE 0 TOTAL DOWNLOAD COUNT 3434

4

0

3434

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