Halime SELEN, Aziz AKSOY
Food and Health
2019-Cilt: 5 - Sayı: 2
101-111
4527
DETERMINING THE LEVEL OF FOOD SAFETY AWARENESS AMONG FOOD PROFESSIONALS: A CASE STUDY OF TURKEY AND NIGERIA
Osman ÇAVUŞ, Balarabe Bilyaminu ISMAIL, Fügen ÖZKAYA
CONTROL OF ENZYMATIC BROWNING IN POTATO WITH CALCIUM CHLORIDE AND ASCORBIC ACID COATINGS
GÜLÇİN YILDIZ
EVALUATING THE PERFORMANCE OF ATP BIOLUMINESCENCE METHOD BY COMPARISON WITH CLASSICAL CULTURAL METHOD
Pınar ÖZ, Özge ÖZGEN ARUN
ZEYTİN KARASUYU FENOLİKLERİNDEN 3,4-DİHİDROKSİFENİL ETANOLÜN FARKLI PROSTAT KANSERİ HÜCRE HATLARINDAKİ SİTOTOKSİK ETKİLERİ
Olcay BOYACIOĞLU
GEBELERDE FOLİK ASİT DESTEĞİ VE GÜNCEL YAKLAŞIMLAR
Taygun DAYI, Ayla Gülden PEKCAN
THE ACQUISITION OF HEALTHY FOOD CHOICES, BREAKFAST AND EATING HABITS TO THE PRE-EDUCATION AND AFTER EDUCATION IN ADOLESCENTS
Aziz AKSOY, Gözde ULAŞ