{"id":841,"date":"2020-04-09T12:29:33","date_gmt":"2020-04-09T09:29:33","guid":{"rendered":"http:\/\/ijfer.aydin.edu.tr\/?page_id=841"},"modified":"2020-04-09T12:33:06","modified_gmt":"2020-04-09T09:33:06","slug":"2016-nisan-cilt-2-sayi-1","status":"publish","type":"page","link":"https:\/\/ijfer.aydin.edu.tr\/en\/2016-nisan-cilt-2-sayi-1\/","title":{"rendered":"2016 APRIL VOLUME 2 ISSUE 1"},"content":{"rendered":"

\u0130STANBUL AYDIN \u00dcN\u0130VERS\u0130TES\u0130<\/strong><\/p>\n

INTERNATIONAL JOURNAL OF FOOD ENGINEERING RESEARCH\u00a0<\/strong><\/p>\n

IJFER N\u0130SAN 2016<\/strong><\/p>\n

ISSN:\u00a0<\/strong>2149-5777<\/p>\n

Cilt:<\/strong>\u00a02 \u00a0–\u00a0 Say\u0131:<\/strong> 1<\/p>\n

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DOI:\u00a0<\/strong>10.17932\/IAU.IJFER.2015.003<\/p>\n

[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]<\/p>\n

[su_button url=”\/wp-content\/uploads\/2020\/04\/edit\u00f6r-mesaj\u0131-201.pdf” icon=”icon: file-pdf-o”]Edit\u00f6r\u00fcn Mesaj\u0131[\/su_button]<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Ara\u015ft\u0131rma Makaleleri<\/strong><\/p>\n

[su_table responsive=”yes”]<\/p>\n\n\n\n\n\n\n\n\n\n\n
EVALUATION OF TURKISH OLIVE OIL QUALITY: SOME QUALITY\u00a0CHARACTERISTICS AND TURKISH FOOD CODEX<\/strong><\/p>\n

G. T\u00dcRK<\/p>\n

Z. Tacer-CABA<\/p>\n

Burcu \u00c7AKMAK<\/p>\n

H. \u00d6ZPINAR<\/td>\n

[su_button url=”\/wp-content\/uploads\/2020\/04\/ijfer_v2i1001.pdf” icon=”icon: file-pdf-o”]PDF[\/su_button]<\/td>\n<\/tr>\n
DETERMINATION OF HYDROXYMETHYLFURFURAL CONTENTS OF SOME APPLE JUICES ON THE MARKET BY HPLC METHOD<\/strong><\/p>\n

Derya Ebru AKKAYA<\/p>\n

\u015e\u00fckr\u00fc KARATA\u015e<\/td>\n

[su_button url=”\/wp-content\/uploads\/2020\/04\/ijfer_v2i1002.pdf” icon=”icon: file-pdf-o”]PDF[\/su_button]<\/td>\n<\/tr>\n
EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE<\/strong><\/p>\n

\u015e\u00fckr\u00fc KARATA\u015e<\/p>\n

Dilek D\u00dcLGER ALTINER<\/p>\n

Eda TAR\u0130N<\/td>\n

[su_button url=”\/wp-content\/uploads\/2020\/04\/ijfer_v2i1003.pdf” icon=”icon: file-pdf-o”]PDF[\/su_button]<\/td>\n<\/tr>\n
INVESTIGATION OF SORBIC ACID AND BENZOIC ACID AMOUNT OF SOME FOOD EXPOSED FOR SALE IN ISTANBUL<\/strong><\/p>\n

Merve KARATA\u015eLI<\/p>\n

Burcu \u00c7AKMAK<\/p>\n

Haydar \u00d6ZPINAR<\/td>\n

[su_button url=”\/wp-content\/uploads\/2020\/04\/ijfer_v2i1004.pdf” icon=”icon: file-pdf-o”]PDF[\/su_button]<\/td>\n<\/tr>\n
PHENOTYPIC DETERMINATION OF ESBL- and AmpCPRODUCING\u00a0ENTEROBACTERIACEAE IN CHEESE\u00a0SAMPLES<\/strong><\/p>\n

Aylin \u00d6ZADAM<\/p>\n

Haydar \u00d6ZPINAR<\/td>\n

[su_button url=”\/wp-content\/uploads\/2020\/04\/ijfer_v2i1005.pdf” icon=”icon: file-pdf-o”]PDF[\/su_button]<\/td>\n<\/tr>\n
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[\/su_table]<\/p>\n","protected":false},"excerpt":{"rendered":"

\u0130STANBUL AYDIN \u00dcN\u0130VERS\u0130TES\u0130 INTERNATIONAL JOURNAL OF FOOD ENGINEERING RESEARCH\u00a0 IJFER N\u0130SAN 2016 ISSN:\u00a02149-5777 Cilt:\u00a02 \u00a0–\u00a0 Say\u0131: 1 DOI:\u00a010.17932\/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\/edit\u00f6r-mesaj\u0131-201.pdf” icon=”icon: file-pdf-o”]Edit\u00f6r\u00fcn Mesaj\u0131[\/su_button]   Ara\u015ft\u0131rma Makaleleri [su_table responsive=”yes”] EVALUATION OF TURKISH OLIVE OIL QUALITY: SOME QUALITY\u00a0CHARACTERISTICS AND TURKISH FOOD CODEX G. T\u00dcRK Z. Tacer-CABA Burcu \u00c7AKMAK H. \u00d6ZPINAR [su_button […]<\/p>\n","protected":false},"author":5,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-841","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/ijfer.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages\/841","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ijfer.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ijfer.aydin.edu.tr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ijfer.aydin.edu.tr\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/ijfer.aydin.edu.tr\/en\/wp-json\/wp\/v2\/comments?post=841"}],"version-history":[{"count":3,"href":"https:\/\/ijfer.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages\/841\/revisions"}],"predecessor-version":[{"id":853,"href":"https:\/\/ijfer.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages\/841\/revisions\/853"}],"wp:attachment":[{"href":"https:\/\/ijfer.aydin.edu.tr\/en\/wp-json\/wp\/v2\/media?parent=841"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}