İSTANBUL AYDIN ÜNİVERSİTESİ
INTERNATIONAL JOURNAL OF FOOD ENGINEERING RESEARCH
IJFER NİSAN 2016
ISSN: 2149-5777
Cilt: 2 – Sayı: 1
DOI: 10.17932/IAU.IJFER.2015.003
[su_button url=”/wp-content/uploads/2020/04/10.17932IAU.IJFER_.2015.0032016.201.pdf” icon=”icon: file-pdf-o”]IJFER Nisan 2016[/su_button]
[su_button url=”/wp-content/uploads/2020/04/editör-mesajı-201.pdf” icon=”icon: file-pdf-o”]Editörün Mesajı[/su_button]
Araştırma Makaleleri
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| EVALUATION OF TURKISH OLIVE OIL QUALITY: SOME QUALITY CHARACTERISTICS AND TURKISH FOOD CODEX
G. TÜRK Z. Tacer-CABA Burcu ÇAKMAK H. ÖZPINAR |
[su_button url=”/wp-content/uploads/2020/04/ijfer_v2i1001.pdf” icon=”icon: file-pdf-o”]PDF[/su_button] |
| DETERMINATION OF HYDROXYMETHYLFURFURAL CONTENTS OF SOME APPLE JUICES ON THE MARKET BY HPLC METHOD
Derya Ebru AKKAYA Şükrü KARATAŞ |
[su_button url=”/wp-content/uploads/2020/04/ijfer_v2i1002.pdf” icon=”icon: file-pdf-o”]PDF[/su_button] |
| EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE
Şükrü KARATAŞ Dilek DÜLGER ALTINER Eda TARİN |
[su_button url=”/wp-content/uploads/2020/04/ijfer_v2i1003.pdf” icon=”icon: file-pdf-o”]PDF[/su_button] |
| INVESTIGATION OF SORBIC ACID AND BENZOIC ACID AMOUNT OF SOME FOOD EXPOSED FOR SALE IN ISTANBUL
Merve KARATAŞLI Burcu ÇAKMAK Haydar ÖZPINAR |
[su_button url=”/wp-content/uploads/2020/04/ijfer_v2i1004.pdf” icon=”icon: file-pdf-o”]PDF[/su_button] |
| PHENOTYPIC DETERMINATION OF ESBL- and AmpCPRODUCING ENTEROBACTERIACEAE IN CHEESE SAMPLES
Aylin ÖZADAM Haydar ÖZPINAR |
[su_button url=”/wp-content/uploads/2020/04/ijfer_v2i1005.pdf” icon=”icon: file-pdf-o”]PDF[/su_button] |
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