1.EFFECT OF BACTERIAL CELLULOSE AS A FAT REPLACER ON SOME QUALITY CHARACTERISTICS OF FAT REDUCED SUCUK

作　　者：Aylin Akoğlu ;İbrahim Çakır ;İlker Turan Akoğlu 等

出　　处：Gida : Journal of Food. 2015 ;40(3):133-139.doi:10.15237/gida.GD15020

出版社：Association of Food Technology, Turkey

文章 ID：183223272

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2.Probiotics: Definition, Effect Mechanisms, Selection and Safety Critera

作　　者：İbrahim Çakır ;M. Lütfü Çakmakçı

出　　处：Gida : Journal of Food. 2004 ;29(6).

出版社：Association of Food Technology, Turkey

文章 ID：95381655

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3.Enumeration of Coliforms, Fecal Coliforms and E. coli in Foods

作　　者：Hilal B. Doğan ;İbrahim Çakır ;Fikret Keven 等

出　　处：Gida : Journal of Food. 2001 ;26(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381826

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4.Properties of Bacterial Cellulose and Usage in Food Industry

作　　者：Aylin Akoğlu ;Aynur Gül Karahan ;M. Lütfü Çakmakçı 等

出　　处：Gida : Journal of Food. 2010 ;35(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381338

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5.Detection of Cronobacter spp. in Powdered Infant Formula by PCR

作　　者：Gökçe Polat Yemiş ;İbrahim Çakır A. Kadir Halkman

出　　处：Gida : Journal of Food. 2016 ;41(6):411-418.doi:10.15237/gida.GD16043

出版社：Association of Food Technology, Turkey

文章 ID：200744328

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	Gökçe Polat Yemiş	1篇
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	İbrahim Çakır	4篇
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