Journals / Journal of Food and Health Science
Journal of Food and Health ScienceFen
2016 · Cilt: 2 - Sayı: 4
| Article | Author | Pages |
|---|---|---|
| THE EFFECT OF MICROWAVE, AUTOCLAVE AND HOT AIR OVEN STABILIZED WHEAT BRAN SUBSTITUTION ON NUTRITIONAL AND SENSORIAL PROPERTIES OF FLAT BREADS | Nilgün ERTAŞ | 147–158 |
| The Sensory, Chemical and Microbiological Quality of Makizushi Produced with Crab Surimi, Lobster Surimi and Smoked Norway Salmon at 4 ±1°C | Nilgün GÜNERİ | 159–170 |
| Protein Oxidation in Meat and Meat Products | Aslı BASTIOĞLU ZUNGUR, Berker NACAK, Meltem SERDAROĞLU | 171–183 |
| CHILLING RATE OF COOKED RICE AND RISK OF Bacillus cereus GROWTH IN RESTAURANT OPERATION | Nezih MÜFTÜGİL | 184–188 |
| QUALITY OF 'MANTI' (MEAT-FILLED PASTA PRODUCT) AS AFFECTED BY MODIFIED ATMOSPHERE PACKAGING DURING REFRIGERATED STORAGE | Aysun YÜCETEPE, Gürbüz GÜNEŞ | 189–198 |