Works matching IS 13003070 AND DT 2019 AND VI 44 AND IP 1
Results: 16
THE EFFECTS OF COOKING METHODS ON THE PROPERTIES OF BEEF LONGISSIMUS DORSI.
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- GIDA: The Journal of Food, 2019, v. 44, n. 1, p. 173, doi. 10.15237/gida.GD18101
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LİSANS ÖĞRENCİLERİNİN SÜT TÜKETİM ALIŞKANLIKLARININ VE DAVRANIŞLARININ BELİRLENMESİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 1, p. 163, doi. 10.15237/gida.GD18080
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YAZILI, GÖRSEL VE SOSYAL MEDYADA GIDA İLE İLGİLİ BİLGİ KİRLİLİĞİNİN HALKIN GIDA TERCİHİ ÜZERİNE ETKİLERİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 1, p. 153, doi. 10.15237/gida.GD18108
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THERMAL PROPERTIES AND ESTIMATED GLYCEMIC INDEX OF DIFFERENT COMPOSITE FLOURS AND THEIR GLUTEN-FREE BREAD MAKING PERFORMANCES.
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- GIDA: The Journal of Food, 2019, v. 44, n. 1, p. 143, doi. 10.15237/gida.GD18105
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GIDALARDA AKILLI AMBALAJLAMA TEKNOLOJİSİ VE GÜNCEL UYGULAMALAR.
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- GIDA: The Journal of Food, 2019, v. 44, n. 1, p. 131, doi. 10.15237/gida.GD18106
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ÜNİVERSİTE ÖĞRENCİLERİNİN PROBİYOTİK BİLGİ DÜZEYİ VE TÜKETİM DURUMLARININ BELİRLENMESİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 1, p. 118, doi. 10.15237/gida.GD18104
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- Article
ÇÖREK OTU BALI KULLANIMI İLE FONKSİYONEL SET TİPİ YOĞURT ÜRETİMİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 1, p. 104, doi. 10.15237/gida.GD18116
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- Article
CONTINUOUS ETHANOL FERMENTATION FROM CAROB POD EXTRACT MEDIUM AT DIFFERENT HYDRAULIC RESIDENCE TIME (HRT).
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- GIDA: The Journal of Food, 2019, v. 44, n. 1, p. 93, doi. 10.15237/gida.GD18085
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COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS.
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- GIDA: The Journal of Food, 2019, v. 44, n. 1, p. 86, doi. 10.15237/gida.GD18056
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DETERMINATION OF OPINIONS ON PLANT AND ANIMAL BASED NUTRITION OF STUDENTS IN A FOUNDATION UNIVERSITY, AND EVALUATION OF RESULTS FOR FOOD SUSTAINABILITY.
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- GIDA: The Journal of Food, 2019, v. 44, n. 1, p. 71, doi. 10.15237/gida.GD18102
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EFFECTS OF SOME EDIBLE COATING ON QUALITY OF READY-TO-EAT AMASYA APPLES.
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- GIDA: The Journal of Food, 2019, v. 44, n. 1, p. 60, doi. 10.15237/gida.GD18095
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TÜRKİYE'DE TÜKETİLEN KÜLTÜR BALIKLARINDA BESİN DEĞERİ VE YAĞ ASİDİ BAKIMINDAN FARKLILIKLAR.
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- GIDA: The Journal of Food, 2019, v. 44, n. 1, p. 50, doi. 10.15237/gida.GD18100
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MEYVE VE SEBZELERDE HASAT SONRASI FUNGAL HASTALIKLARIN ANTAGONİSTİK MAYALAR İLE BİYOKONTROLÜ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 1, p. 31, doi. 10.15237/gida.GD18082
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DETERMINATION OF VOLATILE COMPONENTS AND ANTIOXIDANT ACTIVITY OF ESSENTIAL OIL OBTAINED FROM KASTAMONU GARLIC BY MICROWAVE-ASSISTED CLEVENGER SYSTEM.
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- GIDA: The Journal of Food, 2019, v. 44, n. 1, p. 22, doi. 10.15237/gida.GD18103
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VURGULU ELEKTRİK ALAN TEKNİĞİNİN NATÜREL ZEYTİNYAĞININ ÜRETİM VERİMİ İLE KİMYASAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİNİN DEĞERLENDİRİLMESİ
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- GIDA: The Journal of Food, 2019, v. 44, n. 1, p. 10, doi. 10.15237/gida.GD18097
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KIRINIM PENCERELİ KURUTMA VE SICAK HAVA AKIMINDA KURUTMA İŞLEM ŞARTLARININ KUŞBURNU TOZLARININ FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 1, p. 1, doi. 10.15237/gida.GD18092
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