1.Studies on Some Properties of Ice Cream sold in Burdur

作　　者：Seval Kırdar

出　　处：Gida : Journal of Food. 2003 ;28(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381683

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2.Microbylogical, Chemical and Physical Properties of Strained Yoghurt Consumed in burdur Turkey

作　　者：Seval Kırdar ;İlhan Gün

出　　处：Gida : Journal of Food. 2002 ;27(1).

出版社：Association of Food Technology, Turkey

文章 ID：95381752

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3.Manufacturing of Strained Yoghurt in Burdur

作　　者：Seval Kırdar ;İlhan Gün

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

出版社：Association of Food Technology, Turkey

文章 ID：95381828

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4.A Study on the Quality Criteria of Yoghurts Manufactured by Using Beta D Galactosidase Enzyme (Turkish with English Abstract)

作　　者：Seval Kırdar ;Emel Sezgin ;Metin Atamer

出　　处：Gida : Journal of Food. 2000 ;25(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381892

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5.A Study on the Quality Criteria of Yoghurts Manufactured by Using Beta D Galactosidase Enzyme

作　　者：Seval Kırdar ;Emel Sezgin ;Metin Atamer

出　　处：Gida : Journal of Food. 2000 ;25(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381903

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6.A Study on the Utilization of Pectin in Manufacture of Long-Life Ayran

作　　者：Metin Atamer ;Asuman Gürsel ;Balkır Tamuçay 等

出　　处：Gida : Journal of Food. 1999 ;24(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381955

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	Balkır Tamuçay	1篇
	Ebru Karademir	1篇
	Ebru Şenel	1篇
	Gönül Yıldırım	1篇
	Nurşen Gençer	1篇
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	Seval Kırdar	6篇
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