1.Antimicrobial Activity of the Essential Oils Extracted from some Spices (Turkish with English Abstract)

作　　者：Ahmet Hilmi Çon ;Ahmet Ayar ;Hüsnü Yusuf Gökalp

出　　处：Gida : Journal of Food. 1998 ;23(3).

出版社：Association of Food Technology, Turkey

文章 ID：95382011

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2.Some Chemical and Microbiological Characteristics of Sucuk Samples Marketed in Türkiye

作　　者：Ahmet Hilmi Çon ;Hüsnü Yusuf Gökalp

出　　处：Gida : Journal of Food. 1998 ;23(5).

出版社：Association of Food Technology, Turkey

文章 ID：95382033

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3.A Study on the Kurut Produced in Van and its Province Abstract

作　　者：Nurhan Akyüz ;Hayri Coşkun ;İhsan Bakırcı 等

出　　处：Gida : Journal of Food. 1993 ;18(4).

出版社：Association of Food Technology, Turkey

文章 ID：95382336

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4.Comparison of Microbiological and Chemical Properties of Home and Plant-Type Uşak Tarhana Dough during Fermentation

作　　者：Ömer Şimşek ;Serap Özel ;Ahmet Hilmi Çon

出　　处：Gida : Journal of Food. 2012 ;37(6).

出版社：Association of Food Technology, Turkey

文章 ID：95381270

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5.Technological properties of some lactic acid bacteria and interactions with Saccharomyces cerevisiae PFC121 in tarhana dough during fermentation

作　　者：Latife Betül Gül ;Ahmet Hilmi Çon

出　　处：Journal of BioScience and Biotechnology. 2019 ;8(1):7-16.

出版社：Plovdiv University Press

文章 ID：243724240

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	营养卫生、食品卫生	4篇
	社会科学总论	1篇
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	土耳其	4篇
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	Ahmet Ayar	1篇
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