1.The Using of Milk Ingredients and Milk Products at the Formula of Meat and Baking Products

作　　者：H. Yusuf Gökalp ;Ömer Zorba ;Abdullah Çağlar 等

出　　处：Gida : Journal of Food. 1995 ;20(1).

出版社：Association of Food Technology, Turkey

文章 ID：95382176

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2.Identification of Coliform Group and S. aureus, Isolated from Raw Caw Milks

作　　者：Hürriyet Yalçın ;Salih Özdemir ;H. Yusuf Gökalp 等

出　　处：Gida : Journal of Food. 1991 ;16(2).

出版社：Association of Food Technology, Turkey

文章 ID：95382438

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3.Tumbling and Massaging in Meat Technology II. Matters to be paid attention during Application, Advantages and Disadvantages, Importance for Turkey

作　　者：Hasan Yetim ;H. Yusuf Gökalp

出　　处：Gida : Journal of Food. 1989 ;14(2).

出版社：Association of Food Technology, Turkey

文章 ID：95382552

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4.Tumbling and Massaging in Meat Technology I. General principles, techniques and pretreatment

作　　者：Hasan Yetim ;H. Yusuf Gökalp

出　　处：Gida : Journal of Food. 1988 ;13(6).

出版社：Association of Food Technology, Turkey

文章 ID：95382658

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5.Processing of Blood and Products as Foodstuffs Intended for Human Consumption

作　　者：H. Yusuf Gökalp ;Mete Yanar

出　　处：Gida : Journal of Food. 1986 ;11(3).

出版社：Association of Food Technology, Turkey

文章 ID：95382746

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	H. Yusuf Gökalp	5篇
	Hasan Yetim	2篇
	Salih Özdemir	2篇
	Abdullah Çağlar	1篇
	Ahmet Kurt	1篇

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	1995	1篇
	1991	1篇
	1989	1篇
	1988	1篇
	1986	1篇

	Hürriyet Yalçın	1篇
	Mete Yanar	1篇
	Ömer Zorba	1篇