ORGANİK GIDALARIN BESİN DEĞERİ, GIDA GÜVENLİĞI ve LEZZET AÇISINDAN DEĞERLENDİRİLMESİ.
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- GIDA: The Journal of Food, 2014, v. 39, n. 2, p. 119, doi. 10.5505/gida.65375
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Works matching IS 13003070 AND DT 2014 AND VI 39 AND IP 2
Results: 10
1
2
A Message from the Editor-in-Chief.
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- GIDA: The Journal of Food, 2014, v. 39, n. 2, p. iv
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- Article
3
Editörden.
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- GIDA: The Journal of Food, 2014, v. 39, n. 2, p. iii
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- Article
4
BAHARAT IŞINLAMA.
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- GIDA: The Journal of Food, 2014, v. 39, n. 2, p. 111, doi. 10.5505/gida.72792
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- Article
5
ADANA İLİ GEMLİK ve BARNEA ZEYTİNYAĞLARININ AROMA MADDELERİNİN KIYASLANMASI.
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- GIDA: The Journal of Food, 2014, v. 39, n. 2, p. 103, doi. 10.5505/gida.30502
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- Article
6
Lactobacillus bulgaricus FAJLARININ RESTRİKSİYON FRAGMENT UZUNLUK POLİMORFİZMİ, PROTEİN PROFİLLERİ VE KONAKÇI ÖZGÜLLÜKLERİNE GÖRE TANIMLANMASI.
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- GIDA: The Journal of Food, 2014, v. 39, n. 2, p. 95, doi. 10.5505/gida.87597
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- Article
7
KARANLIK ve AYDINLIKTA DEPOLANMIŞ AYVALIK ve MEMECİK ÇEŞİDİ NATÜREL ZEYTİNYAĞLARININ SPEKTROSKOPİK VERİLERE GÖRE KEMOMETRİK SINIFLANDIRILMASI.
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- GIDA: The Journal of Food, 2014, v. 39, n. 2, p. 87, doi. 10.5505/gida.25744
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- Article
8
BAZI KROMATOGRAFİK ve SPEKTROSKOPİK VERİLERİN KULLANIMI ile GEMLİK ÇEŞİDİNDEN ÜRETİLMİŞ NATÜREL ZEYTİNYAĞLARININ KEMOMETRİK SINIFLANDIRILMASI.
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- GIDA: The Journal of Food, 2014, v. 39, n. 2, p. 79, doi. 10.5505/gida.77486
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- Article
9
EFFECTS of PREBIOTICS on GROWTH and ACIDIFYING ACTIVITY of PROBIOTIC BACTERIA.
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- GIDA: The Journal of Food, 2014, v. 39, n. 2, p. 71, doi. 10.5505/gida.66375
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- Article
10
DETERMINATION of SOME QUALITY PROPERTIES and NUTRITIONAL COMPOSITION of TURKISH RAW MEAT BALL PRODUCED WITH MARINATED ATLANTIC BONITO.
- Published in:
- GIDA: The Journal of Food, 2014, v. 39, n. 2, p. 63, doi. 10.5505/gida.79188
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- Article