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Food and Health
Food and Health
Issue
Volume: 4 - Issue: 1
3.537 |
21.540
Contents
Articles
COMPARISON OF DIFFERENT METHODS FOR BETA LACTOGLOBULIN ISOLATION
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Pages : 1-8
PDF
Ezgi DEMİR ÖZER, Zübeyde ÖNER
EFFECTS OF BAKER’S YEAST ADDITION ON SOME PROPERTIES AND PHYTIC ACID CONTENT OF TARHANA PREPARED WITH DIFFERENT CEREAL AND LEGUME PRODUCTS
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Pages : 9-18
PDF
Nilgün ERTAŞ
Nigella sativa OIL COULD INDUCE OSTEOGENIC DIFFERENTIATION OF DENTAL PULP MESENCHYMAL STEM CELLS: CLINICAL NUTRITION FOR DENTISTRY
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Pages : 19-24
PDF
Ayşegül MENDİ
CHARACTERIZATION OF FLOWER AND COTTON HONEY VOLATILE COMPOUNDS USING SOLVENT ASSISTED FLAVOR EVAPORATION
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Pages : 25-36
PDF
Ahmet Salih Sönmezdağ
EFFECT OF DISTILLATION TIME ON ESSENTIAL OIL COMPOSITIONS OF BAY LEAF (Laurus nobilis L.)
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Pages : 37-42
PDF
Muharrem GÖLÜKÇÜ, Hakuk TOKGOZ, Demet YILDIZ TURGUT
BENEFITS OF FISH CONSUMPTION FOR HEALTHY AND BALANCED NUTRITION DURING LIFELONG TIME
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Pages : 43-62
PDF
Abdullah Öksüz, Şenay Burçin Alkan, Havvanur Taşkın, Meryem AYRANCI
ANTIMICROBIALS USED IN ACTIVE PACKAGING FILMS
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Pages : 63-79
PDF
Sevgin DIBLAN, Sevim KAYA
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