Found: 17
Select item for more details and to access through your institution.
Sülfitler ve Gıda Katkı Maddesi Olarak Kullanılması.
- Published in:
- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 114
- By:
- Publication type:
- Article
Saccharomyces boulardii' nin Fermente Süt Ürünlerinde Kullanımı.
- Published in:
- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 108
- By:
- Publication type:
- Article
Yoğurtta Lezzet Bileşenlerinin Oluşumu ve Bu Oluşum Üzerine Etki Eden Faktörler.
- Published in:
- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 101
- By:
- Publication type:
- Article
Sarımsak (Allium sativum L.) Tüketiminin İnsan Sağlığına Yararları.
- Published in:
- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 95
- By:
- Publication type:
- Article
Effect of Cornelian Cherry Use on Physical and Chemical Properties of Tarhana.
- Published in:
- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 34
- By:
- Publication type:
- Article
Basınçlı Çözgen Ekstraksiyonu ve Gıda Sanayiindeki Uygulamaları.
- Published in:
- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 88
- By:
- Publication type:
- Article
Proteinlerin Kromatografik Yöntemlerle Saflaştırılması.
- Published in:
- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 79
- By:
- Publication type:
- Article
Vurgulu Elektrik Alan Teknolojisi (PEF): Sistem ve Uygulama Odacıkları.
- Published in:
- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 69
- By:
- Publication type:
- Article
Carotenoids in Foods and their Effects on Human Health.
- Published in:
- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 61
- By:
- Publication type:
- Article
Kırklareli'nde Üretilen Yoğurt ve Ayranların Fizikokimyasal ve Mikrobiyolojik Kalitesi.
- Published in:
- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 57
- By:
- Publication type:
- Article
Tahıl ve Tahıl Ürünlerinin Aflatoksin, Okratoksin A, Zearalenon, Fumonisin ve Deoksinivalenol Mikotoksinleri Yönünden İncelenmesi.
- Published in:
- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 46
- By:
- Publication type:
- Article
Farklı Bölgelere Ait Ticari Kırmızı Şarapların Elektronik Burun ile Aroma Profillerine Göre Sınıflandırılması.
- Published in:
- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 41
- By:
- Publication type:
- Article
Determination of Certain Quality Characteristics of Probiotic Yoghurts Produced with Different Prebiotic Combinations During Storage.
- Published in:
- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 26
- By:
- Publication type:
- Article
Development of Functional Chocolate with Spices and Lemon Peel Powder by using Response Surface Method: Development of Functional Chocolate.
- Published in:
- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 19
- By:
- Publication type:
- Article
Use of FT-IR Spectroscopy Combined with Discriminant Analysis for Identification of Hazelnuts Infected by Aspergillus flavus.
- Published in:
- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 11
- By:
- Publication type:
- Article
Determination of Polar Compound Contents of Vegetable Oils by Differential Scanning Calorimetry and Fourier Transformed Mid-Infrared Spectroscopy.
- Published in:
- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 6
- By:
- Publication type:
- Article
Editörden.
- Published in:
- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 4
- By:
- Publication type:
- Article