2020 NİSAN CİLT 6 SAYI 1

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

Araştırma Makaleleri

The Methods Reducing of Fat Content in Meat and Meat Products Hatice Sena OLCAY	PDF
The Antioxidant Activity of Apium Graveolens Merve BAT-ÖZMATARA	PDF
Fundamental Drying Techniques Applied In Food Science and Technology Nasim KIAN-POUR	PDF




IJFER NİSAN 2020 CİLT 6 SAYI 1 DOI LİSTESİ	PDF