Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner–Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade
Obuz, E, Dikeman, M.E, Grobbel, J.P, Stephens, J.W, Loughin, T.M
Published in Meat science (01.10.2004)
Published in Meat science (01.10.2004)
Get full text
Journal Article
Soluble Polymer Pneumatic Networks and a Single-Pour System for Improved Accessibility and Durability of Soft Robotic Actuators
Greer, Alexander H, King, Edward, Lee, Elijah H, Sardesai, Aditya N, Chen, Yiheng, Obuz, Safa E, Graf, Yan, Ma, Toby, Chow, Daniel Y, Fu, Tianshi, Somani, Josiah, Schork, Bram, Sankuratri, Yeshwin, Barnes, Troy, Broadus, Bryce, Costner, Calvin, Golecki, Holly M
Published in Soft robotics (01.04.2021)
Published in Soft robotics (01.04.2021)
Get more information
Journal Article
Various radiological appearances of angiomyolipoinas in the same kidney
Obuz, E., Karabay, N., Seçil, M., İğci, E., Kovanlikaya, A., Yörükoğlu, K
Published in European radiology (01.06.2000)
Published in European radiology (01.06.2000)
Get full text
Journal Article
Textural, Chemical and Sensory Properties of Döners Produced from Beef, Chicken and Ostrich Meat
KARACA DEMİRCİOĞLU, Sibel, OBUZ, Ersel, KAYAARDI, Semra
Published in Veteriner fakultesi dergisi (01.11.2013)
Published in Veteriner fakultesi dergisi (01.11.2013)
Get full text
Journal Article