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  1. ERKMEN, Osman and Barazi, Aykut. Predictive model for the growth of Salmonella Typhimurium in packaged sucuk under modified atmospheres and storage temperatures. Fleischwirtschaft, 7:98-103, 2008.

  2. ERKMEN, Osman. Fate of L. monocytogenes and natural flora in experimentally contaminated sucuks during ripening and storage. Fleischwirtschaft International, 3:78-81, 2008.

  3. ERKMEN, Osman and Barazi Aykut. Influence of storage atmosphere modification on S. Typhimurium and natural flora in sucuk. Fleischwirtschaft International, 4:78-84, 2008.

  4. ERKMEN, O. Growth characteristics of Escherichia coli O157:H7 on sliced meat at temperature abuse conditions. African Journal of Microbiology Research, 7(16):1613-1618, 2013.

  5. ERKMEN, Osman and ÖZCAN, Musa. The effects of essential oils of Turkish plants
    spices on microorganisms in broth. Journal of Essential Oil-Bearing Plants
    6(1):130-134, 2003.

  6. ERKMEN, Osman and ÖZCAN, Musa. Antimicrobial effects of essential oils on bacteria, yeasts and molds. Journal of Esential Oil Bearing Plants, 7(3):279-287, 2004.

  7. BOZKURT, Hüseyin and ERKMEN, Osman. Quality characteristic’s differences between traditional and firm-made sucuks. Fleischwirtschaft International, 3:39-43, 2005.

  8. ERKMEN, Osman. Survival of Salmonella typhimurium in sucuk during manufacturing and storage. Fleischwirtschaft International, 3:39-43, 2006.

  9. Guc, S. and Erkmen, O. Citric acid production from nontreated beet molasses by a novel Aspergillus niger Strain: Effects of pH, sugar and ingredients. Journal of Food: Microbiology, Safety and Hygiene, 2(2):1-5, 2017.

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