Şeyma ŞİŞİK OĞRAŞ

Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking.

M. Kaya, S. Sallan, G. Kaban, 2019, Meat Science.

Volatile profile and fatty acid composition of kavurma (a cooked uncured meat product) produced with animal fat combinations

M. Kaya, G. Kaban, Şeyma ŞİŞİK OĞRAŞ, 2018 .