1.The Interrelationships Between pH, Calcium Chloride and Rennet Concentrations on Curd Yield

作　　者：Yaşar Kemal Erdem ;İlbilge Saldamlı

出　　处：Gida : Journal of Food. 1997 ;22(3).

出版社：Association of Food Technology, Turkey

文章 ID：95382074

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2.Coagulation of Milk with Rennet

作　　者：Yaşar Kemal Erdem

出　　处：Gida : Journal of Food. 1991 ;16(4).

出版社：Association of Food Technology, Turkey

文章 ID：95382461

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3.Detection of the Milk Proteins by RP-HPLC

作　　者：Zerrin Yüksel ;Yaşar Kemal Erdem

出　　处：Gida : Journal of Food. 2010 ;35(1).

出版社：Association of Food Technology, Turkey

文章 ID：95381322

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4.Modification of Bovine Milk Protein System by Transglutaminase

作　　者：Zerrin Yüksel ;Yaşar Kemal Erdem

出　　处：Gida : Journal of Food. 2009 ;34(6).

出版社：Association of Food Technology, Turkey

文章 ID：95381425

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5.Applications of Transglutaminase in Food Industry: 2. Possible Usage of the Enzyme in the Food Processes (Turkish with English Abstract)

作　　者：Zerrin Yüksel ;Yaşar Kemal Erdem

出　　处：Gida : Journal of Food. 2008 ;33(3).

出版社：Association of Food Technology, Turkey

文章 ID：95381452

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6.Applications of Transglutaminase in Food Industry: 1: General Properties of the Enzyme

作　　者：Zerrin Yüksel ;Yaşar Kemal Erdem

出　　处：Gida : Journal of Food. 2007 ;32(6).

出版社：Association of Food Technology, Turkey

文章 ID：95381505

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检索条件:"( ( 高级检索(( ((AU:(("Yaşar Kemal Erdem")))) )) ) )"

	Yaşar Kemal Erdem	6篇
	Zerrin Yüksel	4篇
	İlbilge Saldamlı	1篇

	2010	1篇
	2009	1篇
	2008	1篇
	2007	1篇
	1997	1篇