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Food and Health
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Articles
DEVELOPMENTS AND APPLICATIONS OF OLFACTORY SENSORS IN THE EVALUATION OF THE FISHERY’S QUALITY
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Sayfalar : 1-11
PDF
Seda Oğur
SUITABILITY OF CORN HUSK AND COW DUNG AS ALTERNATIVES TO FUEL WOOD FOR SMOKING FISH
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Sayfalar : 12-18
PDF
Victoria Offuene Ayuba, Victor Tosin KOMODA, Simon İhie IKAPE
PESTICIDE RISKS OF SEAFOOD IN TURKEY
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Sayfalar : 19-32
PDF
Şafak Ulusoy, Özkan Özden
USE OF NATURAL PRESERVATIVES IN SEAFOOD: PLANT EXTRACTS, EDIBLE FILM AND COATING
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Sayfalar : 33-49
PDF
Nuray Erkan, Hande Doğruyol, Ali Günlü, İsmail Yüksel Genç
EFFECT OF THE LASALOSIT USED IN BROILERS AND DIFFERENT HEAT TREATMENT PROCESS ON ITS RESIDUAL LEVELS
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Sayfalar : 50-66
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