Works matching DE "TURKISH cooking"

Results: 22

Low-dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (cig kofte).

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 9, p. 1105, doi. 10.1111/j.1365-2621.2006.01273.x

By:

Vural, Aydın;
Aksu, Harun;
Erkan, Mehmet E.

Publication type:

Article

Do Omnivores Perform Class Distinction? A Qualitative Inspection of Culinary Tastes, Boundaries and Cultural Tolerance.

Published in:

Sociology, 2021, v. 55, n. 3, p. 469, doi. 10.1177/0038038520967257

By:

Yalvaç, N Simay;
Karademir Hazır, Irmak

Publication type:

Article

DÎVÂNÜ LÜGÂTİ'T-TÜRK'TE GEÇEN TÜRK YEMEK KÜLTÜRÜ UNSURLARI.

Published in:

Journal of Academic Studies, 2008, v. 10, n. 39, p. 306

By:

VURAL, Hanifi

Publication type:

Article

Food, Gender, and Cross-Cultural Consumption in Turkish-German Chick Lit.

Published in:

Food & Foodways: History & Culture of Human Nourishment, 2015, v. 23, n. 3, p. 141, doi. 10.1080/07409710.2015.1066221

By:

Merle benbow, Heather

Publication type:

Article

Globalised Cuisine, Non-National Identities and the Individual: Staging Turkishness in Turkish-Speaking Restaurants in London.

Published in:

Journal of Intercultural Studies, 2013, v. 34, n. 4, p. 371, doi. 10.1080/07256868.2013.807228

By:

Karaosmanoglu, Defne

Publication type:

Article

Statistics in the Kitchen: Ordinary Least Squares and Turkey Cooking.

Published in:

Teaching Statistics, 2007, v. 29, n. 1, p. 10, doi. 10.1111/j.1467-9639.2007.00242.x

By:

Milburn, Michael

Publication type:

Article

The Microbiological Quality of ÇiĞ Köfte Sold in Ankara.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2003, v. 27, n. 2, p. 325

By:

Kuplulu, Ozlem;
Sarimehmetoglu, Belgin;
Oral, Nebahat

Publication type:

Article

Examining the role of country image in the relationship between cuisine image and intention to visit a country.

Published in:

International Journal of Tourism Research, 2021, v. 23, n. 4, p. 555, doi. 10.1002/jtr.2426

By:

Aydin, Bulent;
Erdogan, Bayram Zafer;
Baloglu, Seyhmus

Publication type:

Article

Bountiful empire: a history of Ottoman cuisine.

Published in:

2018

By:

Thomson, Rod

Publication type:

Book Review

Surviving the Global Market.

Published in:

Food, Culture & Society, 2007, v. 10, n. 3, p. 425

By:

Karaosmanoğlu, Defne

Publication type:

Article

A Traditional Turkish Fermented Cereal Food: Tarhana.

Published in:

Food Reviews International, 2007, v. 23, n. 2, p. 107, doi. 10.1080/87559120701224923

By:

Ozdemir, S.;
Gocmen, D.;
Yildirim Kumral, A.

Publication type:

Article

VOLATILE COMPOUNDS OF TRADITIONAL TURKISH DRY FERMENTED SAUSAGE (SUCUK).

Published in:

International Journal of Food Properties, 2010, v. 13, n. 3, p. 525, doi. 10.1080/10942910802688184

By:

Kaban, Guzin

Publication type:

Article

Pastırma Sözü Üzerine.

Published in:

Journal of Dil Araştırmaları, 2013, n. 13, p. 45

By:

Özkan, Nevzat

Publication type:

Article

THE EFFECT OF PROCESSING METHOD AND STORAGE TIME ON CONSTITUENTS OF TURKISH SAUSAGES ( SUCUK).

Published in:

Journal of Food Processing & Preservation, 2010, v. 34, p. 125, doi. 10.1111/j.1745-4549.2008.00328.x

By:

COŞKUNER, ÖZLEM;
ERTAŞ, AHMET HAMDI;
SOYER, AYLA

Publication type:

Article

CHEMICAL COMPOSITIONS OF TRADITIONAL TARHANA HAVING DIFFERENT FORMULATIONS.

Published in:

Journal of Food Processing & Preservation, 2007, v. 31, n. 1, p. 116, doi. 10.1111/j.1745-4549.2007.00113.x

By:

Tamer, Canan Ece;
Kumral, Ayşegül;
Aşan, Müge;
Şahın, İsmet

Publication type:

Article

Studies in Immigrant Restaurants I: Culinary Concepts of Turkish Restaurants in the Netherlands.

Published in:

Journal of Culinary Science & Technology, 2008, v. 6, n. 2/3, p. 119, doi. 10.1080/15428050802338852

By:

Schulp, Jan Arend;
Tirali, Ismail

Publication type:

Article

THE ROLE OF HERBS AND SPICES IN TURKISH CUISINE IN HUNGARY.

Published in:

Türkologiya, 2019, n. 1, p. 99

By:

BÁN, ANDREA

Publication type:

Article

Transfer of ochratoxin A from raw black tea to tea infusions prepared according to the Turkish tradition.

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 1, p. 261, doi. 10.1002/jsfa.8464

By:

Toman, Jakub;
Malir, Frantisek;
Ostry, Vladimir;
Kilic, Mehmet Akif;
Roubal, Tomas;
Grosse, Yann;
Pfohl‐Leszkowicz, Annie

Publication type:

Article

KLASİK VE VAKUM ALTINDA SPREYLENEREK PİŞİRME YÖNTEMLERİNİN AKİDE ŞEKERİNİN BAZI KALİTE KRİTERLERİ VE RAF ÖMRÜ ÜZERİNE ETKİSİ

Published in:

GIDA: The Journal of Food, 2010, v. 35, n. 6, p. 431

By:

Demir, Mustafa Kürşat;
Elgün, Adem;
Avci, Ahmet

Publication type:

Article

Quality Features of Afyon Fermented Sausage (Sucuk) and Standards Compliance.

Published in:

Kocatepe Veterinary Journal / Kocatepe Veteriner Dergisi, 2024, v. 17, n. 2, p. 150, doi. 10.30607/kvj.1435818

By:

ŞEVIK, Ramazan;
YEŞILIRMAK, Hüseyin;
AKARCA, Gökhan;
AŞÇIOĞLU, Çiğdem;
DENIZKARA, Ayşe Janseli

Publication type:

Article

BÖREK.

Published in:

History Today, 2019, v. 69, n. 9, p. 84

By:

Alexander Lee

Publication type:

Article

Milk-based traditional Turkish desserts.

Published in:

Dairy / Mljekarstvo, 2009, v. 59, n. 4, p. 349

By:

Akpinar-Bayizit, Arzu;
Ozcan, Tulay;
Yilmaz-Ersan, Lutfiye

Publication type:

Article