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