Eurasian Journal of Food Science and Technology

EN ÇOK OKUNAN MAKALELER

Impact of Temperature on the Salty Taste Perception of Reduced Salt Ayran

Sayfalar: 44-50

Çağım AKBULUT ÇAKIR

Olive Leaf: Antimicrobial and Antioxidant Properties, Food Applications, and Current Studies

Sayfalar: 23-43

Ayla MUMCU

Process Conditions of Table Olive Fermentation

Sayfalar: 1-11

Osman Onur KARA

Cilt: 7 Sayı: 1 -2023Son Sayı

Process Conditions of Table Olive Fermentation

Sayfalar: 1-11

Osman Onur KARA

Investigation of Antimicrobial and Photoprotective Activity of Hylocereus undatus Methanol Extracts

Sayfalar: 12-22

Irem CELIK, Meltem ASAN-OZUSAGLAM

Olive Leaf: Antimicrobial and Antioxidant Properties, Food Applications, and Current Studies

Sayfalar: 23-43

Ayla MUMCU

Impact of Temperature on the Salty Taste Perception of Reduced Salt Ayran

Sayfalar: 44-50

Çağım AKBULUT ÇAKIR

Determination of Microbiological Quality of Fish Burgers Enriched with Orange Peel Extract

Sayfalar: 51-58

İlknur UÇAK, Maliha AFREEN

Eurasian Journal of Food Science and Technology-Cover
  • Yayın Aralığı: Yılda 2 Sayı
  • Başlangıç: 2017
  • Yayıncı: İlknur BAĞDATLI

8.6b8.4b

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