Ogras, Seyma Sisik

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

Exploring the impact of protected fat on fattening performance, carcass characteristics, fatty acid composition, and meat quality in Tuj lambs

Carcass characteristics and meat quality of Holstein bulls according to slaughter age and muscle type

Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate

The Effects of Frying Method and Oil Type on the Quality Attributes of Turkey Nuggets and Frying Oils