Food Health and Technology Innovations

2018 Cilt: 1 - Sayı: 1

402 298

İÇİNDEKİLER

Innovative Food Processing on Food Chemistry, Food Bioactive Composition and Public Health Nutrition

Özlem TOKUŞOĞLU

117 78

A New Low Calorie Sweetener D-Tagatose from Lactose in Cheese Whey as a Nutraceutical Value-Added Product

Osama IBRAHİM

93 75

Agri-Food Chain Wastes and Food By-Products: Importance on NutriFood Chemistry and Anticarcinogenity

Özlem TOKUŞOĞLU

91 69

The Improving Quality and Shelf Life of Table Eggs

Özlem TOKUŞOĞLU, Gustavo BARBOSA-CÁNOVAS

101 76
  • ISSN: 2667-5803
  • Başlangıç: 2018
  • Yayıncı: Dokuz Eylül Teknoloji Geliştirme Anonim Şirketi

8.4b 4.8b

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