Use of infrared thermography in determining meat quality

Berna YANMAZ

VALUE ADDED FISH PRODUCTS

İlknur UÇAK, Maham ZAHİD

REVELATION AND DETERMINATION OF 3-MONOCHLOROPROPANE-1,2-DIOL (3-MCPD) IN BREAD FROM MODERN BAKERIES IN KHARTOUM STATE, SUDAN.

Abdalbasit MARIOD, Yousıf IDRIS

Impact of Storage Time on the Content of Kefir

Sadiye AKAN

Study of physicochemical properties and antioxidant content of mango (Mangifera indica L.) fruit

Masresha TASİE, Ammar ALTEMIMI, Rawdah ALI, Gary TAKEOKA