Results 191 to 200 of about 1,788 (216)

Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures

Food Chemistry, 2008
Ahmet Ferit Atasoy
exaly  

Farmers’ Attitudes toward Public Support Policy for Sustainable Agriculture in GAP-Şanlıurfa, Turkey

Sustainability, 2019
Gönül Sevinç, Mustafa Hakki Aydogdu, Mehmet Cançelik   +2 more
exaly  

Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures during ripening

Food Chemistry, 2009
Ahmet Ferit Atasoy
exaly  

Distribution of Sand Fly (Diptera: Psychodidae) Species and Efficiency of Capturing Methods in Sanlıurfa Province, Turkey

Journal of Medical Entomology, 2007
Şahin Toprak
exaly  

CHAPTER VII. URFA

2006
openaire   +1 more source

Effect of partial substitution of caprine milk for ovine milk, dry salting and cured scalding on lipolysis in Urfa cheeses

International Journal of Dairy Technology, 2015
Ahmet Ferit Atasoy
exaly  

An Evaluation of the Ruha (Urfa) Hans

2004
Although 32 "hans" (a kind of covered bazaar with accomodation) are known to be present in Urfa at the end of 19. century in Ottoman Period, there is only 11 hans survived today in the area. Most of these hans in the region generally have one courtyard.
openaire   +1 more source

Some properties of urfa cheese (a traditional white-brined Turkish cheese) produced from bovine and ovine milks

International Journal of Dairy Technology, 2002
Barbaros Ozer, Ahmet Ferit Atasoy
exaly  

Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk

International Journal of Food Properties, 2015
Ali Adnan Hayaloglu, Barbaros Ozer, Ahmet Ferit Atasoy   +2 more
exaly  

Investigation of the photoluminescence properties of Urfa stone powder doped with chromium oxide

Arabian Journal of Geosciences, 2018
Şerife Yalcin, Bulent Aktas, Mehmet Albaskara   +2 more
exaly