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Food and Health
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Cilt: 2 - Sayı: 1
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Articles
THE EFFECTS OF DRYING & BOILING PROCESS ON NUTRITIONAL COMPONENTS OF Holothuria forskali (Delle Chiaje, 1823)
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Sayfalar : 1-8
PDF
Şengül BİLGİN, Levent İZCİ
ISO 22000 FOOD SAFETY MANAGEMENT SYSTEM
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Sayfalar : 9-26
PDF
Burhan BAŞARAN
HIGH HYDROSTATIC PRESSURE TREATMENT OF FRUIT, FRUIT PRODUCTS AND FRUIT JUICES: A REVIEW ON PHENOLIC COMPOUNDS
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Sayfalar : 27-39
PDF
Müzeyyen BERKEL KAŞIKÇI, Neriman BAĞDATLIOĞLU
OCCURRENCE OF LISTERIA SPECIES IN PROCESSING EQUIPMENTS, UNITS AND FROZEN FISH OF FISH PROCESSING FACTORIES
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Sayfalar : 40-48
PDF
Berna KILINÇ, Atife Tuba BEKEN
BEHAVIOR OF Escherichia coli O157:H7 DURING THE RIPENING OF HERBY CHEESE MANUFACTURED FROM RAW MILK
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Sayfalar : 49-56
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Süleyman ALEMDAR, Sema AĞAOĞLU
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