Kirkyol, Mine

Effects of fat ratio and cooking method on the formation of polycyclic aromatic hydrocarbons in a semi-dry fermented sausage

Polycyclic aromatic hydrocarbons (PAHs) in potato and corn chips: Assessment of dietary exposure and health risk

Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators

Effects of Animal Fat Replacement with Argan Oil on the Quality Properties of Bologna-type Chicken Sausages

Investigation of textural and physicochemical changes during the manufacturing process of pastirma, a dry-cured meat product

Effects of animal fat replacement with almond flour on quality parameters of beef patties