Works matching IS 13003070 AND DT 2013
Results: 68
CHEMICAL COMPOSITION, COLOUR and TEXTURAL PROPERTIES of AKÇAABAT MEATBALL: A TRADITIONAL TURKISH MEAT PRODUCT.
- Published in:
- GIDA: The Journal of Food, 2013, v. 38, n. 4, p. 191, doi. 10.5505/gida.2013.58066
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- Article
DENİZLİ İLİNİN DEĞİŞİK RAKIMLI ALT BÖLGELERİNDEN SAĞLANAN ÇALKARASI ÜZÜMLERİNDEN ELDE EDİLEN PEMBE ŞARAPLARIN AROMA MADDELERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 4, p. 207, doi. 10.5505/gida.2013.25733
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- Article
FARKLI KAYNAKLARDAN DOĞAL RENK MADDESİ ÜRETEN MİKROORGANİZMALARIN İZOLASYONU, TANISI VE ELDE EDİLEN PİGMENTLERİN KARAKTERİZASYONU.
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- GIDA: The Journal of Food, 2013, v. 38, n. 4, p. 199
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- Article
A Message from the Editor-in-Chief.
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- GIDA: The Journal of Food, 2013, v. 38, n. 4, p. iv
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- Publication type:
- Article
Editörden.
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- GIDA: The Journal of Food, 2013, v. 38, n. 4, p. iii
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- Article
KARABUĞDAYIN (BUCKWHEAT) KİMYASAL, BESİNSEL VE TEKNOLOJİK ÖZELLİKLERİ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 6, p. 383, doi. 10.5505/gida.2013.08108
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- Article
SOFRALIK ZEYTİN ÜRETİMİNDE DOĞAL MAYA FLORASININ ÖNEMİ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 6, p. 375, doi. 10.5505/gida.2013.08108
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- Article
BİTKİSEL YAĞ RAFİNASYON ARTIKLARININ DEĞERLENDİRİLMESİ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 6, p. 367, doi. 10.5505/gida.2013-36855
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- Article
SÜNE (Eurygaster spp) HASARLI BUĞDAYLARIN BAZI PROTEİN FRAKSİYONLARI VE FARİNOGRAM DEĞERLERİ ÜZERİNE BUHARLA TAVLAMANIN ETKİLERİ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 6, p. 359, doi. 10.5505/gida.2013.33974
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- Article
DENGELİ TAMAMLANMAMIŞ BLOK TASARIMI İÇİN DUYUSAL ANALİZ VERİLERİNİN İSTATİSTİKSEL ANALİZİ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 6, p. 351, doi. 10.5505/gida .2013.65807
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- Article
GİRESUN İLİNDE TÜKETİME SUNULAN BAZI BALIKLARDAN İZOLE EDİLEN ENTEROBA CTERIA CEAE ÜYELERİNİN ANTİBİYOTİK ve AĞIR METAL DİRENÇLİLİK DÜZEYLERİ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 6, p. 343, doi. 10.5505/gida.2013.55264
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- Article
RETENTION of PHYSICAL QUALITY of BANANAS by HEMICELLULOSE COATING.
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- GIDA: The Journal of Food, 2013, v. 38, n. 6, p. 335, doi. 10.5505/gida.2013-76486
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- Article
AN INVESTIGATION of NUTRITIONAL VALUES of DRIED VEGETABLES.
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- GIDA: The Journal of Food, 2013, v. 38, n. 6, p. 327, doi. 10.5505/gida.2013.57441
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- Publication type:
- Article
A Message from the Editor-in-Chief.
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- 2013
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- Publication type:
- Proceeding
Editörden.
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- GIDA: The Journal of Food, 2013, v. 38, n. 6, p. iii
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- Article
OBEZİTE ile MÜCADELEDE YENİ BİR YAKLAŞIM: DİGLİSERİT YAĞ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 5, p. 315, doi. 10.5505/gida.2013.79663
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- Article
GIDALARDA BİYOAKTİF PEPTİT OLUŞUMU VE AKTİVİTESİ ÜZERİNE ISIL İŞLEM VE FERMANTASYONUN ETKİLERİ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 5, p. 307, doi. 10.5505/gida.2013.99609
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- Article
KAYISILARIN ULTRASES YARDIMLI OZMOTİK KURUTULMASI.
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- GIDA: The Journal of Food, 2013, v. 38, n. 5, p. 299, doi. 10.5505/gida.2013.02886
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- Article
KARA HAVUÇ SUYU ÜRETİMİNDE ELEKTROPLAZMOLİZ ve MİKRODALGA UYGULAMALARININ VERİM ve KALİTE ÖZELLİKLERİ ÜZERİNE ETKİLERİ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 5, p. 291, doi. 10.5505/gida.2013.57966
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- Article
EFFECTS of COMBINING ADDED HYDROCOLLOIDS and SURFACTANT and FROZEN STORAGE on THE BAKING QUALITY of FROZEN BREAD DOUGH.
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- GIDA: The Journal of Food, 2013, v. 38, n. 5, p. 283, doi. 10.5505/gida.2013.46220
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- Article
CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS.
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- GIDA: The Journal of Food, 2013, v. 38, n. 5, p. 275, doi. 10.5505/gida.2013.32032
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- Article
RESEARCH on THE PHENOLIC COMPOUNDS in SARILOP (FICUS CARICA L.) FIG VARIETY.
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- GIDA: The Journal of Food, 2013, v. 38, n. 5, p. 267, doi. 10.5505/gida.2013.08208
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- Publication type:
- Article
SENSORY, CHEMICAL and MICROBIOLOGICAL CHARACTERISTICS of CANNED-SMOKED WHITING ROE PATE.
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- GIDA: The Journal of Food, 2013, v. 38, n. 5, p. 259, doi. 10.5505/gida.2013.35229
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- Publication type:
- Article
A Message from the Ediror-in-Chief.
- Published in:
- GIDA: The Journal of Food, 2013, v. 38, n. 5, p. iv
- By:
- Publication type:
- Article
Editörden.
- Published in:
- GIDA: The Journal of Food, 2013, v. 38, n. 5, p. iii
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- Publication type:
- Article
Bacillus TÜRLERİNİN PROBİYOTİK OLARAK DEĞERLENDİRİLMESİ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 4, p. 247, doi. 10.5505/gida.2013.32042
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- Article
ULTRASES YÖNTEMİ İLE KAROTENOİTLERİN EKSTRAKSİYONU.
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- GIDA: The Journal of Food, 2013, v. 38, n. 4, p. 239, doi. 10.5505/gida.2013.30074
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- Article
PASTACILIK ÜRÜNLERİNİN ENERJİ ve BESİN DEĞERLERİ Üe DİYET DEĞİŞİM LİSTELERİNDEKİ KARŞILIKLARININ DEĞERLENDİRİLMESİ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 4, p. 231, doi. 10.5505/gida.2013.69775
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- Article
ANABAENA SP.NİN PIGMENT İÇERİKLERİ ÜZERİNE GLUKOZUN ETKİSİ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 4, p. 223
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- Publication type:
- Article
GIDA MÜHENDİSLİĞİ ÖĞRENCİLERİNİN PROBİYOTİK ÜRÜN TÜKETİM DURUMLARININ BELİRLENMESİ: EGE ÜNİVERSİTESİ ÖRNEĞİ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 4, p. 215
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- Publication type:
- Article
DİĞER.
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- GIDA: The Journal of Food, 2013, p. 48
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- Article
TEZLER ve PROJELER.
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- GIDA: The Journal of Food, 2013, p. 32
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- Article
STANDARTLAR.
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- GIDA: The Journal of Food, 2013, p. 32
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- Article
MAKALELER.
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- GIDA: The Journal of Food, 2013, p. 3
- Publication type:
- Article
ÖNSÖZ.
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- GIDA: The Journal of Food, 2013, p. vi
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- Publication type:
- Article
ZEYTİN ve ZEYTİNYAĞI ÖRNEKLERİNDE PESTİSİT KALINTILARININ BELİRLENMESİ İÇİN BİR METOT ÇALIŞMASI.
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- GIDA: The Journal of Food, 2013, v. 38, n. 3, p. 151, doi. 10.5505/gida.2013.09797
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- Article
KİTAPLAR, DERS NOTLARI ve BROŞÜRLER.
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- GIDA: The Journal of Food, 2013, p. 1
- Publication type:
- Article
ANTIFUNGAL ACTIVITY of PROPOLIS SAMPLES COLLECTED from DIFFERENT GEOGRAPHICAL REGIONS of TURKEY AGAINST TWO FOOD-RELATED MOLDS, Aspergillus versicolor and Penicillium aurantiogriseum.
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- GIDA: The Journal of Food, 2013, v. 38, n. 3, p. 135, doi. 10.5505/gida.2013-10820
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- Article
LİPAZ AKTİVİTESİNİN SPEKTROFOTOMETRİK YÖNTEMLE BELİRLENMESİNDE ÇEVRESEL KOŞULLARIN P-NİTROFENİL PROPİYONAT SUBSTRATININ KARARLIĞINA ETKİSİ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 3, p. 143
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- Article
ÇİFT AKTİVİTELİ KATALAZ-FENOL OKSİDAZININ VE DİĞER KATALAZLARIN GIDA SANAYİSİNDEKİ ÖNEMİ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 2, p. 111
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- Publication type:
- Article
PLAZMA TEKNOLOJİLERİNİN GIDA ENDÜSTRİSİNDE KULLANIMI.
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- GIDA: The Journal of Food, 2013, v. 38, n. 3, p. 183
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- Publication type:
- Article
ÖNSÖZ.
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- GIDA: The Journal of Food, 2013, p. v
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- Publication type:
- Article
GIDA KAYNAKLI ANTİHİPERTENSİF PEPTİTLERİN Bİ YO YARARLILIĞI, ÜRETİMİ YE İLAÇ OLARAK KULLANIM OLANAKLARI.
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- GIDA: The Journal of Food, 2013, v. 38, n. 3, p. 167
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- Publication type:
- Article
MEYVE-SEBZE İŞLEME ENDÜSTRİSİNDE KİTOSAN KULLANIMI.
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- GIDA: The Journal of Food, 2013, v. 38, n. 3, p. 175
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- Publication type:
- Article
ERKENCE ZEYTİN ÇEŞİDİNDEN ELDE EDİLEN YAĞLARIN (HURMALAŞMIŞ VE HURMALAŞMAMIŞ) KARŞILAŞTIRILMASI.
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- GIDA: The Journal of Food, 2013, v. 38, n. 3, p. 159, doi. 10.5505/gida.2013.24008
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- Publication type:
- Article
A Message from the Editor-in-Chief.
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- GIDA: The Journal of Food, 2013, v. 38, n. 2, p. iv
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- Publication type:
- Article
PİŞİRME ÖNCESİNDE HAMURUN KISA SÜRE BEKLETİLMESİNİN PANDİSPANYA NİTELİKLERİ ÜZERİNE ETKİSİ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 1, p. 31
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- Publication type:
- Article
NUTRITIONAL PROPERTIES AND POTENTIAL VALUES OF CORDIA SEBESTENA SEED AND SEED OIL.
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- GIDA: The Journal of Food, 2013, v. 38, n. 3, p. 127
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- Publication type:
- Article
A Message from the Editor-in-Chief.
- Published in:
- GIDA: The Journal of Food, 2013, v. 38, n. 3, p. iv
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- Publication type:
- Article
GIDA KAYNAKLI BİR HASTALIK OLARAK NOROVİRÜS SALGINLARININ ÖNEMİ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 2, p. 119
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- Publication type:
- Article