O. Zorba

Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite.

Ş. Kurt, O. Zorba, 2010, Journal of the science of food and agriculture.

The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of "sucuk" - A Turkish dry fermented sausage.

Ş. Kurt, O. Zorba, 2009, Meat science.

Model system evaluations of the effects of different levels of K(2)HPO(4) NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen turkish style meat emulsions.

H. Ockerman, O. Zorba, H. Y. Gokalp, 1993, Meat science.

Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design.

Ş. Kurt, O. Zorba, 2006, Meat science.

Salt, Phosphate and Oil Temperature Effects on Emulsion Capacity of Fresh or Frozen Meat and Sheep Tail Fat

H. Ockerman, O. Zorba, H. Y. Gokalp, 1993 .

Effect of Ripening Period, Nitrite Level and Heat Treatment on the Chemical Characteristics of Turkish Dry Fermented Sausage (Sucuk)

Ş. Kurt, O. Zorba, 2010 .