H. Ulu

Evaluation of three 2-thiobarbituric acid methods for the measurement of lipid oxidation in various meats and meat products.

H. Ulu, 2004, Meat science.

Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs

H. Ulu, 2006 .

Microbiological and chemical qualities of chicken döner kebab retailed on the Turkish restaurants

H. Ulu, A. Oztan, B. Vazgecer, 2004 .

Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs

H. Ulu, 2004 .