Derya Ebru AKKAYA, Şükrü KARATAŞ
International Journal of Food Engineering Research
19-27
EVALUATION OF TURKISH OLIVE OIL QUALITY: SOME QUALITY CHARACTERISTICS AND TURKISH FOOD CODEX
International Journal of Food Engineering Research
G TÜRK, Z. TACCER CABA, Burcu ÇAKMAK, H ÖZPINAR
EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE
International Journal of Food Engineering Research
Şükrü KARATAŞ, Dilek Dülger ALTINER, Eda TARİN
INVESTIGATION OF SORBIC ACID AND BENZOIC ACID AMOUNT OF SOME FOOD EXPOSED FOR SALE IN ISTANBUL
International Journal of Food Engineering Research
Merve KARATAŞLI, Burcu ÇAKMAK, Haydar ÖZPINAR
PHENOTYPIC DETERMINATION OF ESBL- and AmpC- PRODUCING ENTEROBACTERIACEAE IN CHEESE SAMPLES