2016 Cilt: 2 - Sayı: 2
İÇİNDEKİLER
EVALUATION OF TURKISH OLIVE OIL QUALITY: SOME QUALITY CHARACTERISTICS AND TURKISH FOOD CODEX
G TÜRK, Z. TACCER CABA, Burcu ÇAKMAK, H ÖZPINAR
DETERMINATION OF HYDROXYMETHYLFURFURAL CONTENTS OF SOME APPLE JUICES ON THE MARKET BY HPLC METHOD
Derya Ebru AKKAYA, Şükrü KARATAŞ
EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE
Şükrü KARATAŞ, Dilek Dülger ALTINER, Eda TARİN
INVESTIGATION OF SORBIC ACID AND BENZOIC ACID AMOUNT OF SOME FOOD EXPOSED FOR SALE IN ISTANBUL
Merve KARATAŞLI, Burcu ÇAKMAK, Haydar ÖZPINAR
PHENOTYPIC DETERMINATION OF ESBL- and AmpC- PRODUCING ENTEROBACTERIACEAE IN CHEESE SAMPLES
Aylin ÖZADAM, Haydar ÖZPINAR
3.9b 691
Arşiv
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Cilt: 5 - Sayı : 1
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Cilt: 3 - Sayı : 1
Cilt: 2 - Sayı : 2
Cilt: 1 - Sayı : 1