2017 Cilt: 1 - Sayı: 2
İÇİNDEKİLER
Effects of Dietary Supplementation of Glycerol on Performance, Egg Quality and Egg Yolk Fatty Acid Composition in Laying Hens
Gülşah KANBUR, Yusuf CUFADAR, Rabia GÖÇMEN, Ahmet ÜNVER
MATHEMATICAL MODELING OF APRICOT DRYING
Esra ÜNLÜ, Çiğdem SOYSAL
Effects of Cultivar, Maturity Index and Growing Region on Fatty Acid Composition of Olive Oils
Songül KESEN, Asghar AMANPOUR, A. Salih SONMEZDAG, Hasim KELEBEK, Serkan SELLİ
Temperature dependency of sweet cherry concentrate colour: a kinetic study
Şelale YALÇINÖZ, Emine ERÇELEBİ
Physicochemical and Nutritional Properties of Bitter Melon at Four Maturation Stages
Yasin OZDEMIR, Aysun OZTURK, Senem TUFEKCI, Ozge KESKINEL, Rena İ. KOSTI
An Overview of Nano-Scale Food Emulsions: A Mini Review
Increasing Shelf Life of Fruits and Vegetables with Combined System of Modified Atmosphere Packaging and Edible Films Coating
Merve Gozde COSKUN, Perihan YOLCI OMEROGLU, Omer Utku COPUR
Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil
Asghar AMANPOUR, Songul KESEN, Hasim KELEBEK, Serkan SELLI
APPLICATION OF NANOTECHNOLOGY IN FOOD PACKAGING
Merve Gozde COSKUN, Omer Utku COPUR, Perihan Yolci OMEROGLU
4.5b 1.4b
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