Cilt: 2 - Sayı: 4

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Articles
- THE EFFECT OF MICROWAVE, AUTOCLAVE AND HOT AIR OVEN STABILIZED WHEAT BRAN SUBSTITUTION ON NUTRITIONAL AND SENSORIAL PROPERTIES OF FLAT BREADS / Sayfalar : 147-158
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  Nilgün ERTAŞ
- THE SENSORY, CHEMİCAL AND MİCROBİOLOGİCAL QUALİTY OF MAKİZUSHİ PRODUCED WİTH CRAB SURİMİ, LOBSTER SURİMİ AND SMOKED NORWAY SALMON AT 4 ±1°C / Sayfalar : 159-170
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  Bengünur ÇORAPÇI, Nilgün GÜNERİ
- PROTEIN OXIDATION IN MEAT AND MEAT PRODUCTS / Sayfalar : 171-183
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  Aslı ZUNGUR BASTIOĞLU, Meltem SERDAROĞLU, Berker NACAK
- CHILLING RATE OF COOKED RICE AND RISK OF Bacillus cereus GROWTH IN RESTAURANT OPERATION / Sayfalar : 184-188
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  Nezih MÜFTÜGİL
- QUALITY OF ‘MANTI’ (MEAT-FILLED PASTA PRODUCT) AS AFFECTED BY MODIFIED ATMOSPHERE PACKAGING DURING REFRIGERATED STORAGE / Sayfalar : 189-198
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  Aysun YÜCETEPE, Gürbüz GÜNEŞ

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