KAMBER, U. (2007) "The Traditional Cheeses of Turkey Eastern Anatolia Region", Food Reviews International, 24 (1) pp. 148-174 [SSCI] Link DOI " data-bs-content-id="YazarBilgi-26403">
KAMBER, U. (2007) "The Traditional Cheeses of Turkey Eastern Anatolia Region", Food Reviews International, 24 (1) pp. 148-174 [SSCI] Link DOI KAMBER, U. (2007) "The Traditional Cheeses of Turkey Eastern Anatolia Region", Food Reviews International, 24 (1) pp. 148-174 [SSCI] Link DOI
KAMBER, U., Terzi, G. (2007) "The Traditional Cheeses of Turkey Southeast Anatolia Region", Food Reviews International, 24 (1) pp. 62-73 [SSCI] Link DOI " data-bs-content-id="YazarBilgi-26404">
KAMBER, U., Terzi, G. (2007) "The Traditional Cheeses of Turkey Southeast Anatolia Region", Food Reviews International, 24 (1) pp. 62-73 [SSCI] Link DOI KAMBER, U., Terzi, G. (2007) "The Traditional Cheeses of Turkey Southeast Anatolia Region", Food Reviews International, 24 (1) pp. 62-73 [SSCI] Link DOI
KAMBER, U. (2007) "The Traditional Cheeses of Turkey The Aegean Region", Food Reviews International, 24 (1) pp. 39-61 [SSCI] Link DOI " data-bs-content-id="YazarBilgi-26405">
KAMBER, U. (2007) "The Traditional Cheeses of Turkey The Aegean Region", Food Reviews International, 24 (1) pp. 39-61 [SSCI] Link DOI KAMBER, U. (2007) "The Traditional Cheeses of Turkey The Aegean Region", Food Reviews International, 24 (1) pp. 39-61 [SSCI] Link DOI
KAMBER, U. (2007) "The Traditional Cheeses of Turkey Mediterranean Region", Food Reviews International, 24 (1) pp. 119-147 [SSCI] Link DOI " data-bs-content-id="YazarBilgi-26406">
KAMBER, U. (2007) "The Traditional Cheeses of Turkey Mediterranean Region", Food Reviews International, 24 (1) pp. 119-147 [SSCI] Link DOI KAMBER, U. (2007) "The Traditional Cheeses of Turkey Mediterranean Region", Food Reviews International, 24 (1) pp. 119-147 [SSCI] Link DOI
KAMBER, U., Terzi, G. (2007) "The Traditional Cheeses of Turkey Central Anatolian Region", Food Reviews International, 24 (1) pp. 74-94 [SSCI] Link DOI " data-bs-content-id="YazarBilgi-26407">
KAMBER, U., Terzi, G. (2007) "The Traditional Cheeses of Turkey Central Anatolian Region", Food Reviews International, 24 (1) pp. 74-94 [SSCI] Link DOI KAMBER, U., Terzi, G. (2007) "The Traditional Cheeses of Turkey Central Anatolian Region", Food Reviews International, 24 (1) pp. 74-94 [SSCI] Link DOI
KAMBER, U. (2007) "The Traditional Cheeses of Turkey Cheeses Common to All Regions", Food Reviews International, 24 (1) pp. 1-38 [SSCI] Link DOI " data-bs-content-id="YazarBilgi-26408">
KAMBER, U. (2007) "The Traditional Cheeses of Turkey Cheeses Common to All Regions", Food Reviews International, 24 (1) pp. 1-38 [SSCI] Link DOI KAMBER, U. (2007) "The Traditional Cheeses of Turkey Cheeses Common to All Regions", Food Reviews International, 24 (1) pp. 1-38 [SSCI] Link DOI
Gülmez, M., KAMBER, U. (1997) "Kanatlı Etlerinin Elektrikle Stimülasyonu", Kafkas Universitesi Veteriner Fakultesi Dergisi, 3 (2) pp. 239-245 [SCI Expanded] " data-bs-content-id="YazarBilgi-26409">
Gülmez, M., KAMBER, U. (1997) "Kanatlı Etlerinin Elektrikle Stimülasyonu", Kafkas Universitesi Veteriner Fakultesi Dergisi, 3 (2) pp. 239-245 [SCI Expanded] Gülmez, M., KAMBER, U. (1997) "Kanatlı Etlerinin Elektrikle Stimülasyonu", Kafkas Universitesi Veteriner Fakultesi Dergisi, 3 (2) pp. 239-245 [SCI Expanded]
KAMBER, U. (2006) "Peynirin Tarihçesi", Veteriner Hekimler Derneği Derg, 77 (2) pp. 40-44
Güven, A., Gülmez, M., KAMBER, U. (1997) "Kars İlinde Tüketime Sunulan Kıymalarda Bazı Patojen Mikroorganizmaların Araştırılması ve Kıymaların Mikrobiyolojik Kalitesinin Belirlenmesi", Kafkas Universitesi Veteriner Fakultesi Dergisi, 3 (1) pp. 57-65 [SSCI] " data-bs-content-id="YazarBilgi-26412">
Güven, A., Gülmez, M., KAMBER, U. (1997) "Kars İlinde Tüketime Sunulan Kıymalarda Bazı Patojen Mikroorganizmaların Araştırılması ve Kıymaların Mikrobiyolojik Kalitesinin Belirlenmesi", Kafkas Universitesi Veteriner Fakultesi Dergisi, 3 (1) pp. 57-65 [SSCI] Güven, A., Gülmez, M., KAMBER, U. (1997) "Kars İlinde Tüketime Sunulan Kıymalarda Bazı Patojen Mikroorganizmaların Araştırılması ve Kıymaların Mikrobiyolojik Kalitesinin Belirlenmesi", Kafkas Universitesi Veteriner Fakultesi Dergisi, 3 (1) pp. 57-65 [SSCI]
KAMBER, U., Gökçe, H.İ., Elmalı, M. (2007) "Clostridium perfringens and its toxins in minced meat from Kars, Turkey.", Food Additives and Contaminants, 24 (7) pp. 673-678 [SSCI] Link DOI " data-bs-content-id="YazarBilgi-26413">
KAMBER, U., Gökçe, H.İ., Elmalı, M. (2007) "Clostridium perfringens and its toxins in minced meat from Kars, Turkey.", Food Additives and Contaminants, 24 (7) pp. 673-678 [SSCI] Link DOI KAMBER, U., Gökçe, H.İ., Elmalı, M. (2007) "Clostridium perfringens and its toxins in minced meat from Kars, Turkey.", Food Additives and Contaminants, 24 (7) pp. 673-678 [SSCI] Link DOI
KAMBER, U., Elmalı, M., Yaman, H. (2008) "Microbiological and Chemical Properties of Gravier Cheeses", Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 3 (1) pp. 1-7 [TR Dizin] " data-bs-content-id="YazarBilgi-26414">
KAMBER, U., Elmalı, M., Yaman, H. (2008) "Microbiological and Chemical Properties of Gravier Cheeses", Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 3 (1) pp. 1-7 [TR Dizin] KAMBER, U., Elmalı, M., Yaman, H. (2008) "Microbiological and Chemical Properties of Gravier Cheeses", Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 3 (1) pp. 1-7 [TR Dizin]
Yaman, H., Elmalı, M., KAMBER, U. (2010) "Observation of Lactic Acid Bacteria and Yeast Populations DuringFermentation and Cold Storage in Cow s Ewe s and Goat s Milk Kefirs", Kafkas Universitesi Veteriner Fakultesi Dergisi, 16 (0) pp. 113-118 [SSCI]
KAMBER, U., GÜLBAZ, G. (2017) "The detoxification effect of variosus Ozone Treatments on Aflatoxin B1 Black pepper and changes in the sensory and microbiological chacteristics of the blak pepper", Fresenius Environmental Bulletin, 26 (0) pp. 3314-3324 [SCI Expanded]
GÜL, S., Nur, G., Kaya, T.Ö., KAMBER, U. (2007) "Detection of micronuclei in peripheral erythrocytes of Orthrias angorae Steindachner 1897 exposed to malathion", Fresenius Environmental Bulletin, 16 (5) pp. 472-476 [SSCI]
KAMBER, U., Yaman, H. (2016) "Microbiological Analysis of Dried Goose Carcasses", Macedonian Veterinary Review, 39 (2) pp. 143-152 Link DOI " data-bs-content-id="YazarBilgi-26420">
KAMBER, U., Yaman, H. (2016) "Microbiological Analysis of Dried Goose Carcasses", Macedonian Veterinary Review, 39 (2) pp. 143-152 Link DOI KAMBER, U., Yaman, H. (2016) "Microbiological Analysis of Dried Goose Carcasses", Macedonian Veterinary Review, 39 (2) pp. 143-152 Link DOI
KAMBER, U. (2016) "Evaluation of the Growth of some Pathogen Bacteria in Fruit Yoghurts", Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi, 27 (3) pp. 153-160 [TR Dizin]
Çenesiz, S., KAMBER, U., Devrim, A.K., Sözmen, M. (2008) "The effect of kefir on glutathione GSH malondialdehyde MDA and nitric oxide NO levels in mice with colonic abnormal crypt formation ACF induced by azoxymethane AOM", Deutsche Tierarztliche Wochenschrift, 115 (1) pp. 15-19
Özen, H., KAMBER, U., Karaman, M., GÜL, S., ATAKİŞİ, E., Özcan, K. (2014) "Histopathologic biochemical and genotoxic investigations on chronic sodium nitrite toxicity in mice", Experimental and Toxicologic Pathology, 66 (0) pp. 367-375 [SSCI]
KAMBER, U. (2007) "The Traditional Cheeses of Turkey Marmara Region", Food Reviews International, 24 (1) pp. 175-192 [SSCI] Link DOI " data-bs-content-id="YazarBilgi-26424">
KAMBER, U. (2007) "The Traditional Cheeses of Turkey Marmara Region", Food Reviews International, 24 (1) pp. 175-192 [SSCI] Link DOI KAMBER, U. (2007) "The Traditional Cheeses of Turkey Marmara Region", Food Reviews International, 24 (1) pp. 175-192 [SSCI] Link DOI
GÜLBAZ, G., KAMBER, U. (2016) "The Detection of Brucella Bacteria with PCR and Bacteriological Method in Raw Milk and Some of the Dairy Products which Are Consumed in Kars", Bulletin UASVM Veterinary Medicine, 73 (1) pp. 127-132 DOI " data-bs-content-id="YazarBilgi-26425">
GÜLBAZ, G., KAMBER, U. (2016) "The Detection of Brucella Bacteria with PCR and Bacteriological Method in Raw Milk and Some of the Dairy Products which Are Consumed in Kars", Bulletin UASVM Veterinary Medicine, 73 (1) pp. 127-132 DOI GÜLBAZ, G., KAMBER, U. (2016) "The Detection of Brucella Bacteria with PCR and Bacteriological Method in Raw Milk and Some of the Dairy Products which Are Consumed in Kars", Bulletin UASVM Veterinary Medicine, 73 (1) pp. 127-132 DOI
