Canakkale Onsekiz Mart University
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Personal Information
Organization / Workplace
Canakkale, Turkey, Choose a State or Province Turkey
Industry
Consulting / Advisory
Website
www.muhammedyuceer.com
About
Dr. Muhammed Yuceer is an academician (Associate Professor in the Department of Food Processing, Canakkale Onsekiz Mart University, Canakkale, Turkey). He received his bachelor's degree from Yuzuncu Yil University’s department of food engineering (2002) in Van, and his master's degree from Istanbul Technical University's department of food engineering (2007) in Istanbul where his research involved studying cholesterol reduced liquid egg yolk, in particular, its rheology and characterization. Yuceer obtained his Ph.D. in Food Engineering Department of Canakkale Onsekiz Mart University (2013) under the guidance of Professor Cengiz Caner on the subject of extending the shelf life of egg.
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Tags
egg product egg processing gıda ürünleri - egg yumurta yumurta işleme yumurta ürünleri muhammed yuceer egg powder yumurta tozu pastörize sıvı yumurta sıvı yumurta liquid egg pasteurized egg egg processing plant bioactive compounds fonksiyonel gıdalar egg yolk egg albumen yumurta sarısı yumurta akı value-added new food product research and developm yeni gıda sporcu ürünleri sport sports gıda ürünleri - egg functional food food product.
See more
Personal Information
Organization / Workplace
Canakkale, Turkey, Choose a State or Province Turkey
Industry
Consulting / Advisory
Website
www.muhammedyuceer.com
About
Dr. Muhammed Yuceer is an academician (Associate Professor in the Department of Food Processing, Canakkale Onsekiz Mart University, Canakkale, Turkey). He received his bachelor's degree from Yuzuncu Yil University’s department of food engineering (2002) in Van, and his master's degree from Istanbul Technical University's department of food engineering (2007) in Istanbul where his research involved studying cholesterol reduced liquid egg yolk, in particular, its rheology and characterization. Yuceer obtained his Ph.D. in Food Engineering Department of Canakkale Onsekiz Mart University (2013) under the guidance of Professor Cengiz Caner on the subject of extending the shelf life of egg.
Tags
egg product egg processing gıda ürünleri - egg yumurta yumurta işleme yumurta ürünleri muhammed yuceer egg powder yumurta tozu pastörize sıvı yumurta sıvı yumurta liquid egg pasteurized egg egg processing plant bioactive compounds fonksiyonel gıdalar egg yolk egg albumen yumurta sarısı yumurta akı value-added new food product research and developm yeni gıda sporcu ürünleri sport sports gıda ürünleri - egg functional food food product.
See more