SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 742, doi. 10.15237/gida.GD19081
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- Publication type:
- Article
Works matching IS 13003070 AND DT 2019 AND VI 44 AND IP 4
Results: 17
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ADAÇAYI UÇUCU YAÐ ELDESÝNDEN SONRA ARTA KALAN ÜRÜNLERÝN BÝYOAKTÝF POTANSÝYELLERÝNÝN BELÝRLENMESÝ.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 629, doi. 10.15237/gida.GD19038
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- Article
3
GELENEKSEL GIDALARDAN DARTI'NIN ÜRETİM YÖNTEMİ VE BAZI ÖZELLİKLERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 733, doi. 10.15237/gida.GD19024
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- Article
4
PEYNİRDEN İZOLE EDİLEN YÜKSEK SEVİYEDE AMİNOGLİKOZİD DİRENÇLİ ENTEROKOKLARDA VİRÜLENS FAKTÖRLERİN FENOTİPİK VE GENOTİPİK YÖNTEMLER İLE ARAŞTIRILMASI
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- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 719, doi. 10.15237/gida.GD19075
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- Article
5
ERİK (Prunus domestica) BAZLI KARIŞIK MEYVELİ GELENEKSEL MARMELAT ÜRETİMİ.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 707, doi. 10.15237/gida.GD19065
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- Article
6
PSF/SiO<sub>2</sub> NANOKOMPOZİT MEMBRAN ÜRETİMİ VE ELMA SUYU BERRAKLAŞTIRMA PROSESİNDE KULLANIMI.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 618, doi. 10.15237/gida.GD19083
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- Article
7
SURVIVAL OF ACID ADAPTED AND NON-ADAPTED STATIONARY PHASE ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM AND LISTERIA MONOCYTOGENES IN POMEGRANATE JUICE.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 681, doi. 10.15237/gida.GD19059
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- Article
8
DETERMINATION OF AFLATOXIN CONTENTS OF SEBINKARAHISAR WALNUT VARIETY BY ELISA METHOD.
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- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 672, doi. 10.15237/gida.GD19042
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- Article
9
DETERMINATION OF TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF ANZER HONEY PRODUCED IN RIZE, TURKEY.
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- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 641, doi. 10.15237/gida.GD19046
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- Article
10
GIDALARDA BULUNAN KÜFLERİN TANIMLANMASINDA KULLANILAN YÖNTEMLER.
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- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 692, doi. 10.15237/gida.GD19044
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- Article
11
DRYING CHARACTERISTICS OF RED BEET (BETA VULGARIS ESCULENTACRUENTA) PUREE IN A MICROWAVE OVEN.
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- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 654, doi. 10.15237/gida.GD19028
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- Article
12
FARKLI YÖNTEMLERLE ELDE EDİLEN KAMKAT (FORTUNELLA MARGARITA Swing.) TOZLARININ FONKSİYONEL ÖZELLİKLERİNİN BELİRLENMESİ.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 605, doi. 10.15237/gida.GD18118
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- Article
13
KIRMIZI PANCAR SUYU ÜRETİMİNDE ENZİM ÖN UYGULAMASI: İŞLEM KOŞULLARININ MEYVE SUYU VERİMİ, BETANİN MİKTARI, TOPLAM FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE ÜZERİNE ETKİSİ
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- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 593, doi. 10.15237/gida.GD19053
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- Article
14
AMOUNTS OF VITAMIN A, VITAMIN E, VITAMIN C, B-CAROTENE, LYCOPENE, GHRELIN, GLUTATHIONE, AND MDA IN FRUITS OF DIOSPYROS KAKI L.
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- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 585, doi. 10.15237/gida.GD19033
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- Article
15
YENİ BİR ÜRÜN-KAKAOLU KESTANE KREMASI ÜRETİMİNDE KAVURMA SICAKLIĞININ ETKİSİ.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 576, doi. 10.15237/gida.GD19072
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- Article
16
TOMBUL FINDIK ÇEŞİDİNDE YAĞ OKSİDASYONUNU AZALTACAK KURUTMA YÖNTEMİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 563, doi. 10.15237/gida.GD19040
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- Article
17
DETERMINATION OF MICROBIOLOGICAL QUALITY AND PRESENCE OF SALMONELLA SPP. ON CHICKEN PARTS SOLD AT RETAIL MARKETS IN ERZURUM, ANTIBIOTIC RESISTANCE OF THE SALMONELLA SPP. ISOLATES.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 553, doi. 10.15237/gida.GD18086
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- Article