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	1.	The Effect of the Addition of Encapsulated Collagen Hydrolysate on Some Quality Characteristics of Sucuk. [electronic resource] by Palamutoğlu, Recep Sariçoban, Cemalettin Publication details: Korean journal for food science of animal resources 2016 In: Korean journal for food science of animal resources vol. 36 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of thyme/cumin essential oils and butylated hydroxyl anisole/butylated hydroxyl toluene on physicochemical properties and oxidative/microbial stability of chicken patties. [electronic resource] by Sariçoban, Cemalettin Yilmaz, Mustafa Tahsin Producer: 20140501 In: Poultry science vol. 93 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties. [electronic resource] by Sarıçoban, Cemalettin Yılmaz, Mustafa Tahsin Karakaya, Mustafa Producer: 20121002 In: Meat science vol. 83 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Chemical composition and antimicrobial activity of the extracts of Kefe cumin (Laser trilobum L.) fruits from different regions. [electronic resource] by Parlatan, Ahmet Sariçoban, Cemalettin Ozcan, Mehmet Musa Producer: 20100125 In: International journal of food sciences and nutrition vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties. [electronic resource] by Dundar, Adnan Sarıçoban, Cemalettin Yılmaz, Mustafa Tahsin Producer: 20120802 In: Meat science vol. 91 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef. [electronic resource] by Sariçoban, Cemalettin Yilmaz, Mustafa Tahsin Karakaya, Mustafa Tiske, Sümeyra Sultan Producer: 20100726 In: Meat science vol. 84 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)