MÜGE HENDEK ERTOP, Müberra BEKTAŞ
Food and Health
2018-Cilt: 4 - Sayı: 3
159-165
5143
THE EFFECT OF SORBATE ON MICROBIOLOGICAL, SENSORY PROPERTIES AND RIPENING PARAMETERS OF KASHAR CHEESE
Ayşen BABACAN, SALİH ÖZDEMİR
PRELIMINARY STUDY OF DNA ЕXTRACTION FROM BULGARIAN HONEYS AND ITS AMPLIFICATION BY PCR FOR BOTANICAL IDENTIFICATION
Ralitsa BALKANSKA, Katerina STEFANOVA, Radostina STOİKOVA GRİGOROVA, Vanya MANOLOVA
SIMULTANEOUS DETERMINATION OF BENZOIC ACID AND SORBIC ACID IN FOOD PRODUCTS BY CAPILLARY ELECTROPHORESIS
NEVİN ÖZTEKİN
PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH
ABDULLAH KURT
GIDA BİLEŞENLERİNİN SPREY SOĞUTMA YÖNTEMİ İLE ENKAPSÜLASYONU
Emine VARHAN, MEHMET KOÇ
GIDALARDA BULUNAN BİYOJEN AMİNLERİN ÖNEMİ VE DETOKSİFİKASYON MEKANİZMALARI
SADİYE AKAN, MUSTAFA KEMAL DEMİRAĞ