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23篇 您的检索式：作者名="Yetim H"

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	题名	作者	年代	出处	被引量
1	Salt,phophate and oil temperature effects on emulsion capacity of fresh or frozen meat and sheep tail fat显示文摘	Z orba O Gokalp H Y Yetim H	1993	Journal of Food Science1993，，3：	1
2	The effects of nitrite on the survival of Clostn'dium sporogenes and the autoxidation properties of the Kavurma 显示文摘	Yetim H Kayacier A Kesmen Z	2006	Meat Science2006，72，2：	1
3	Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscolastic analysis for effect of temperature and oil concentration on protein network formation 显示文摘	Karaman S Yilmaz M T Doqan M Yetim H Kayacier A	2011	Journal of Food Engineering2011，107，：	1
4	PCR assay for the identification of animal species in cooked sausages显示文摘	Kesmen Z Sahin F Yetim H	2007	Meat Science2007，77，4：	1
5	The effects of nitrite on the survival of Clostridium sporogenes and the autoxidation properties of the Kavurma显示文摘	Yetim H Kayacier A Kesmen Z	2006	Meat Science2006，72，：	1
6	PCR assay for the identification of animal species in cooked sausages 显示文摘	Kesmen Z Sahin F Yetim H	2007	Meat Science2007，77，：	1
7	PCR assay for the identification of animal species in cooked sausages meat science显示文摘	Kesmen Z Sanin F Yetim H	2007	77 (4) : 649-6532007，77，4：	1
8	PCR assay for the identification of animal species in cooked sausages显示文摘	KESMEN Z SAHIN F YETIM H		Meat Science0，，：	1
9	Salt, phophate and oil temperature effects on emulsion capacity of fresh or frozen meat and sheep tail fat显示文摘	Zorba O Gokalp HY Yetim H	1993	Journal of Food Science1993，，3：	1
10	The effects of nitrite on the surivival of Clostridium sporogenes and the autoxidation properties of the Kavurma显示文摘	YETIM H KAYACIER A KESMEN Z	2006	Meat Science2006，72，：	1
11	The effects of nitrite on the survival of Clostridium sporogenes and the autoxidation properties of the Kavurma显示文摘	Yetim H Kayacier A Kesmen Z	2006	Meat Science2006，72，：	1
12	Using fluid whey in comminutod meat products:effects on technological,chemical and sensory properties of frankfurter-type sausages显示文摘	Yetim H Muller W D Eber M	2001	Food Research International2001，34，2：	1
13	Emulsion stability and viscosity of frozen and fresh beef显示文摘	ZORBA O GOKALP H Y YETIM H	1993	Meat Science1993，34，：	1
14	The effects of nitrite on the surivival of Clostridium sporogenes and the autoxidation properties of the Kavurma 显示文摘	YETIM H KAYACIER A KESMEN Z	2006	Meat Science2006，72，：	1
15	PCR assay for the identification of an- imal species in cooked sausages显示文摘	Kesmen Z Sahin F Yetim H	2007	Meat Science2007，77，：	1
16	Several plasma diffusion process for improving wear properties of Ti6A14V alloy 显示文摘	YETIM A K Y1LDIZ K VANGOLU h'\ ALSARAN A CELIK A	2009	Wear2009，267，21：	1
17	The effect of magnetic field on the wear properties of a ferromagnetic steel显示文摘	YETIM A F KOVACI H ALAN M	2013	Wear2013，301，：	1
18	Using fluid whey incomminuted meat products:Effects on textural properties of frankfuter-type sausages显示文摘	YETIM H MULLER W D DOGAN M	2001	Journal of Muscle Foods2001，17，3：	1
19	The effects of nitrite on the survival of Clostridium sporogenes and the autoxidation properties of the Kavurma显示文摘	Yetim H Kayacier A Kesmen Z	2006	Meat Science2006，72，：	1
20	PCR assay for the identification of animal species in cooked sausages显示文摘	Kesmen Z Sahin F Yetim H	2007	Meat Sci2007，77，4：	1

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