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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Works matching IS 13003070 AND DT 2013 AND VI 38 AND IP 5
Results: 10
1
2
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
3
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
4
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
5
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
6
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
7
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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- Article
8
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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- Article
9
A Message from the Ediror-in-Chief.
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- GIDA: The Journal of Food, 2013, v. 38, n. 5, p. iv
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- Article
10
Editörden.
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- GIDA: The Journal of Food, 2013, v. 38, n. 5, p. iii
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- Article