Dergiler / Journal of Food and Health Science

2016 · Cilt: 2 - Sayı: 4

MakaleYazarSayfa
THE EFFECT OF MICROWAVE, AUTOCLAVE AND HOT AIR OVEN STABILIZED WHEAT BRAN SUBSTITUTION ON NUTRITIONAL AND SENSORIAL PROPERTIES OF FLAT BREADSNilgün ERTAŞ147–158
YENGEÇ, İSTAKOZ SURİMİ VE FÜME SOMON İLE HAZIRLANMIŞ MAKİZUŞİNİN 4 ±1°C'DE DUYUSAL, KİMYASAL VE MİKROBİYOLOJİK KALİTESİNilgün GÜNERİ159–170
ET ve ET ÜRÜNLERİNDE PROTEİN OKSİDASYONUAslı BASTIOĞLU ZUNGUR, Berker NACAK, Meltem SERDAROĞLU171–183
CHILLING RATE OF COOKED RICE AND RISK OF Bacillus cereus GROWTH IN RESTAURANT OPERATIONNezih MÜFTÜGİL184–188
QUALITY OF 'MANTI' (MEAT-FILLED PASTA PRODUCT) AS AFFECTED BY MODIFIED ATMOSPHERE PACKAGING DURING REFRIGERATED STORAGEAysun YÜCETEPE, Gürbüz GÜNEŞ189–198