İSTANBUL AYDIN ÜNİVERSİTESİ
INTERNATIONAL JOURNAL OF FOOD ENGINEERING RESEARCH
IJFER NİSAN 2020
ISSN: 2149-5777
Cilt: 6 – Sayı: 1
DOI: 10.17932/IAU.IJFER.2015.003/2020.601
[su_button url=”/wp-content/uploads/2021/04/10.17932IAU.IJFER_.2015.0032020.601.pdf” icon=”icon: file-pdf-o”]IJFER Nisan 2020[/su_button]
[su_button url=”/wp-content/uploads/2021/04/editor-mesaji-601.pdf” icon=”icon: file-pdf-o”]Editörün Mesajı[/su_button]
Araştırma Makaleleri
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| The Methods Reducing of Fat Content in Meat and Meat Products
Hatice Sena OLCAY |
[su_button url=”/wp-content/uploads/2021/04/ijfer_v06i1001.pdf” icon=”icon: file-pdf-o”]PDF[/su_button] |
| The Antioxidant Activity of Apium Graveolens
Merve BAT-ÖZMATARA |
[su_button url=”/wp-content/uploads/2021/04/ijfer_v06i1002.pdf” icon=”icon: file-pdf-o”]PDF[/su_button] |
| Fundamental Drying Techniques Applied In Food Science and Technology
Nasim KIAN-POUR |
[su_button url=”/wp-content/uploads/2021/04/ijfer_v06i1003.pdf” icon=”icon: file-pdf-o”]PDF[/su_button] |
| IJFER NİSAN 2020 CİLT 6 SAYI 1 DOI LİSTESİ | [su_button url=”/wp-content/uploads/2021/04/doi-numaralari-601.pdf” icon=”icon: file-pdf-o”]PDF[/su_button] |
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