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FiLiZ KOK
FiLiZ KOK
Unknown affiliation
Verified email at adu.edu.tr
Title
Cited by
Cited by
Year
Microbiological quality of broiler carcasses during processing in two slaughterhouses in Turkey
EO Goksoy, S Kirkan, F Kok
Poultry science 83 (8), 1427-1432, 2004
1182004
The impacts of organic acid and essential oil supplementations to diets on the microbiological quality of chicken carcasses
M Aksit, E Goksoy, F Kok, D Ozdemir, M Ozdogan
Archiv fur Geflugelkunde 70 (4), 168-173, 2006
722006
Aydın ilinde satışa sunulan fermente sucukların mikrobiyolojik kalitelerinin incelenmesi
F Kök, G Özbey, A Muz
Fırat Üniversitesi Sağlık Bilimleri Dergisi 21 (6), 249-252, 2007
322007
Elazığ’da tüketime sunulan tulum peynirinin mikrobiyolojik ve kimyasal kalitesi ile laktik asit bakterileri üzerine araştırmalar
B Patır, G Ateş, AH Dinçoğlu, F Kök
Fırat Üniversitesi Sağlık Bilimleri Veteriner Dergisi 14 (1), 75-83, 2000
252000
Pastırma üretim teknolojisini geliştirme çabaları
F Kök
Uludağ Üniversitesi Veteriner Fakültesi Dergisi 22, 1-2, 2003
222003
Determination of microbiological quality of stuffed mussels sold in Aydin and İzmir
F Kök, S Büyükyörük, D Beyaz, E Göksoy, P Koçak, C Şahiner
MANAS Journal of Engineering 3 (1), 70-76, 2015
212015
Microbiological evaluation of ready-to-eat sandwiches served near hospitals and schools
S Büyükyörük, D Beyaz, EÖ Göksoy, KÖK Filiz, P Koçak
Ankara Üniversitesi Veteriner Fakültesi Dergisi 61 (3), 193-198, 2014
202014
Prevalence of Listeria species in camel sausages from retail markets in Aydin province in Turkey and RAPD analysis of Listeria monocytogenesisolates
G Ozbey, HB Ertas, F Kok
Irish veterinary journal 59, 1-3, 2006
182006
Isolation of Salmonella spp. in camel sausages from retail markets in Aydın, Turkey, and polymerase chain reaction (PCR) confirmation
G Özbey, F Kök, A Muz
Turkish Journal of Veterinary & Animal Sciences 31 (1), 67-71, 2007
142007
Chemical and microbiological quality of fermented sausages made from camel meat
F Kök, G Öksüztepe, Oİ İlhak, B Patır
Medycyna Weterynaryjna 62 (8), 893-896, 2006
142006
Vakumlu vakumsuz aynalı sazan (Cyprinus carpio L.) pastırmalarının mikrobiyolojik ve kimyasal kalitesinin incelenmesi
A Arslan, C Çelik, G Ateş, A Kök, A Kaya
Turkish Journal of Veterinary and Animal Sciences 21, 23-29, 1997
141997
Analysis of microbiological and chemical qualities of vacuumed and unvacuumed mirror carp (Cyprinus carpino L.) pastrami
A ARSLAN, C ÇELİK, Z GÖNÜLALAN, G ATEŞ, F KÖK, A KAYA
Turkish Journal of Veterinary & Animal Sciences 21 (1), 23-29, 1997
141997
Çine köftelerinin mikrobiyolojik kalitelerinin incelenmesi
F Kök, D Keskin, S Büyükyörük
Erciyes Üniversitesi Veteriner Fakültesi Dergisi 4 (1), 29-33, 2007
132007
Tavuk karkas kısımları ve karkas yıkama sularında Listeria türlerinin incelenmesi
A Arslan, Z Gönülalan, F Kök, AH Dinçoğlu
Turkish Journal Veterinary Animal Science 2, 305-308, 1999
131999
Farklı sürelerde çemende bekletmenin bıyıklı balık (Barbus esoscinus) pastırmasının kalitesi üzerine etkisi
F KÖK, A ARSLAN
Turkish Journal of Veterinary and Animal Sciences 27 (1), 181-188, 2003
102003
Effects of starter culture use on some quality parameters of pastrami manufactured from water buffalo meat
Z GÖNÜLALAN, Y Yildirim, N Ertaş, F Kok
Journal of Animal and Veterinary Advances 8 (10), 2009
92009
Determination of microbiologic quality of fermented sausages produced in Aydın province
F Kok, G Ozbey, A Muz
FÜ Sağ Bil Vet Derg 21, 249-252, 2007
92007
The Microbiological, Chemical and Sensory Features of Vacuumed-Packed Wels Catfish (Silurus glanis L.) Pastrami Stored Under Ambient Conditions (20 degrees C)
F Kok, E Goksoy, Z GÖNÜLALAN
Journal of Animal and Veterinary Advances 8 (4), 2009
82009
Seasonal prevalence of Escherichia coli O157:H7, Listeria spp. and Salmonella spp. in fermented sausages, sosis and salami in eastern Turkey.
G Ozbey, U Ozbey, F Kok
72017
Occurrence of Aflatoxin M1 in flavored UHT milk
P Koçak, EÖ Göksoy, F Kök, D Beyaz, S Büyükyörük
Ankara Üniversitesi Veteriner Fakültesi Dergisi 62 (3), 217-222, 2015
72015
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