Türkçe
Türkçe
English
Panel
Profil
Dergilerim
Kullanıcı Sayfası
Profil Düzenle
Çıkış
Giriş
Food and Health
Sayı
Cilt: 2 - Sayı: 4
3.035 |
11.635
İçindekiler
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
PDF
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
PDF
Bengünur ÇORAPÇI, Nilgün GÜNERİ
PROTEIN OXIDATION IN MEAT AND MEAT PRODUCTS
/
Sayfalar : 171-183
PDF
Aslı ZUNGUR BASTIOĞLU, Meltem SERDAROĞLU, Berker NACAK
CHILLING RATE OF COOKED RICE AND RISK OF Bacillus cereus GROWTH IN RESTAURANT OPERATION
/
Sayfalar : 184-188
PDF
Nezih MÜFTÜGİL
QUALITY OF ‘MANTI’ (MEAT-FILLED PASTA PRODUCT) AS AFFECTED BY MODIFIED ATMOSPHERE PACKAGING DURING REFRIGERATED STORAGE
/
Sayfalar : 189-198
PDF
Aysun YÜCETEPE, Gürbüz GÜNEŞ
Indexed by
Platforms