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Food and Health
Food and Health
Issue
Volume: 1 - Issue: 3
3.038 |
11.513
Contents
Articles
MEAT DRYING TECHNOLOGY AND SOME DRIED MEAT PRODUCTS CONSUMED IN THE WORLD
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Pages : 109-123
PDF
Sena ÖZBAY DOĞU, Cemalettin SARIÇOBAN
COMPARISON OF PROXIMATE, FATTY ACIDS AND ELEMENT COMPOSITION OF DIFFERENT VARIETIES (CULTIVARS) AND SPECIES OF FLAX SEEDS
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Pages : 124-134
PDF
Abdullah ÖKSÜZ, Nadire Pelin BAHADIRLI, Mehmet Uğur YILDIRIM, Ercüment Osman SARIHAN
THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES
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Pages : 135-141
PDF
F. Kübra SAYIN, S. Burçin ALKAN
FISH OILS AND HUMAN HEALTH
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Pages : 142-149
PDF
Eda ÖZER ANDIZ, Mustafa ÜNLÜSAYIN
EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS
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Pages : 150-165
PDF
Serkan KORAL, Sevim KÖSE
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