Cilt: 2 - Sayı: 1

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- THE EFFECTS OF DRYING & BOILING PROCESS ON NUTRITIONAL COMPONENTS OF Holothuria forskali (Delle Chiaje, 1823) / Sayfalar : 1-8
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  Şengül BİLGİN, Levent İZCİ
- ISO 22000 FOOD SAFETY MANAGEMENT SYSTEM / Sayfalar : 9-26
  PDF
  
  Burhan BAŞARAN
- HIGH HYDROSTATIC PRESSURE TREATMENT OF FRUIT, FRUIT PRODUCTS AND FRUIT JUICES: A REVIEW ON PHENOLIC COMPOUNDS / Sayfalar : 27-39
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  Müzeyyen BERKEL KAŞIKÇI, Neriman BAĞDATLIOĞLU
- OCCURRENCE OF LISTERIA SPECIES IN PROCESSING EQUIPMENTS, UNITS AND FROZEN FISH OF FISH PROCESSING FACTORIES / Sayfalar : 40-48
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  Berna KILINÇ, Atife Tuba BEKEN
- BEHAVIOR OF Escherichia coli O157:H7 DURING THE RIPENING OF HERBY CHEESE MANUFACTURED FROM RAW MILK / Sayfalar : 49-56
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  Süleyman ALEMDAR, Sema AĞAOĞLU

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