International Journal of Food Engineering Research

2020 Cilt: 6 - Sayı: 1

382 293

İÇİNDEKİLER

THE METHODS REDUCING OF FAT CONTENT IN MEAT AND MEAT PRODUCTS

Hatice Sena OLCAY

99 71

THE ANTIOXIDANT ACTIVITY OF APIUM GRAVEOLENS

Merve BAT-ÖZMATARA

107 75

FUNDAMENTAL DRYING TECHNIQUES APPLIED IN FOOD SCIENCE AND TECHNOLOGY

Nasim KIAN-POUR

176 147
  • ISSN: 2149-5777
  • Başlangıç: 2015
  • Yayıncı: İstanbul Aydın Üniversitesi

5.7b 3.8b

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