FONKSİYONEL GIDA MI, FONKSİYONEL BİLEŞEN Mİ? GIDALARDA FONKSİYONELLİK.
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- GIDA: The Journal of Food, 2014, v. 39, n. 1, p. 57, doi. 10.5505/gida.03511
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Works matching IS 13003070 AND DT 2014 AND VI 39 AND IP 1
Results: 10
1
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KRİTİK ALTI SU EKSTRAKSİYONU İŞLEMİNİN GIDA ENDÜSTRİSİNDE KULLANIMINA YÖNELİK UYGULAMALAR.
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- GIDA: The Journal of Food, 2014, v. 39, n. 1, p. 41, doi. 10.5505/gida.18291
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- Article
3
FİLİZLENME İŞLEMİMİN FİTOKİMYASAL BİLEŞİKLER UZERİNE ETKİSİ.
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- GIDA: The Journal of Food, 2014, v. 39, n. 1, p. 49, doi. 10.5505/gida.55706
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- Article
4
TÜRKİYE'DE ÜRETİLEN MAKARNALARIN BAZI KİMYASAL BİLEŞİMLERİNİN ve PİŞME KALİTELERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2014, v. 39, n. 1, p. 33
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- Article
5
DOĞAL BULANIK LİMON SUYU ÜRETİMİ UZERİNE BİR ARAŞTIRMA.
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- GIDA: The Journal of Food, 2014, v. 39, n. 1, p. 25, doi. 10.5505/gida.88598
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- Article
6
DETERMINING ESSENTIAL OIL COMPOSITION, ANTIBACTERIAL and ANTIOXIDANT ACTIVITY of WATER WORMWOOD EXTRACTS.
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- GIDA: The Journal of Food, 2014, v. 39, n. 1, p. 17, doi. 10.5505/gida.00710
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- Article
7
DETERMINATION OF STARTER CULTURE PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM CHEESE.
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- GIDA: The Journal of Food, 2014, v. 39, n. 1, p. 9, doi. 10.5505/gida.02486
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- Publication type:
- Article
8
EFFECT of CHERRY LAUREL MARMALADE on PHYSICOCHEMICAL and SENSORIAL CHARACTERISTICS of THE STIRRED YOGURT DURING STORAGE TIME.
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- GIDA: The Journal of Food, 2014, v. 39, n. 1, p. 1, doi. 10.5505/gida.38358
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- Article
9
A Message from the Editor-in-Chief.
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- GIDA: The Journal of Food, 2014, v. 39, n. 1, p. iv
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- Article
10
Editörden,.
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- GIDA: The Journal of Food, 2014, v. 39, n. 1, p. iii
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- Article