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International Journal of Food Engineering Research
43-58
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
DETERMINATION OF HYDROXYMETHYLFURFURAL CONTENTS OF SOME APPLE JUICES ON THE MARKET BY HPLC METHOD
International Journal of Food Engineering Research
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EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE
International Journal of Food Engineering Research
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PHENOTYPIC DETERMINATION OF ESBL- and AmpC- PRODUCING ENTEROBACTERIACEAE IN CHEESE SAMPLES