International Journal of Food Engineering Research

EN ÇOK OKUNAN MAKALELER

PRODUCTION OF PROBIOTIC JUICE IN FRUIT MATRIX

Sayfalar: 69-88

Tuğçe CEYHAN, İzem SÜZGÜN

PRODUCTION OF COLD GREEN TEA WITH NATURAL ADDITIVES

Sayfalar: 55-68

Atilla Oktamış TANYILDIZ, Elif ÇULHACI, Meral YILDIRIM YALÇIN

GARLIC (Allium sativum L.) AS FUNCTIONAL AND MEDICINAL FOOD

Sayfalar: 89-101

Asma HARB, Banu Yeşim BÜYÜKAKINCI

Cilt: 7 Sayı: 2 -2021Son Sayı

DETERMINATION OF SOME CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF KIWI VINEGAR PRODUCED UNDER DIFFERENT CONDITIONS

Sayfalar: 17-31

Emine DİLİMEN, Tuğçe CEYHAN, Zeynep Dilek HEPERKAN

Antioxidant Activity and Phenolic Compounds of Lawson Molecule Extracted from Lawsonia inermis (Henna)

Sayfalar: 1-16

Enayatullah RAHMANİ, Avni ÇAKICI, Elif ÇAKIR

THE EFFECT OF REDUCING SALT IN PASTRAMI PRODUCTION ON QUALITY AND INVESTIGATION OF ALTERNATIVE APPLICATIONS TO SALT

Sayfalar: 33-54

Gökçe GÜRÜN, İlayda Fatma DEĞERLİ, Serap NAZIR

ISSN: 2149-5777
Yayın Aralığı: Yılda 2 Sayı
Yayıncı: İstanbul Aydın Üniversitesi

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