İSTANBUL AYDIN ÜNİVERSİTESİ
INTERNATIONAL JOURNAL OF FOOD ENGINEERING RESEARCH
IJFER NİSAN 2016
ISSN: 2149-5777
Cilt: 2 – Sayı: 1
Araştırma Makaleleri
| EVALUATION OF TURKISH OLIVE OIL QUALITY: SOME QUALITY CHARACTERISTICS AND TURKISH FOOD CODEX
G. TÜRK Z. Tacer-CABA Burcu ÇAKMAK H. ÖZPINAR |
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| DETERMINATION OF HYDROXYMETHYLFURFURAL CONTENTS OF SOME APPLE JUICES ON THE MARKET BY HPLC METHOD
Derya Ebru AKKAYA Şükrü KARATAŞ |
|
| EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE
Şükrü KARATAŞ Dilek DÜLGER ALTINER Eda TARİN |
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| INVESTIGATION OF SORBIC ACID AND BENZOIC ACID AMOUNT OF SOME FOOD EXPOSED FOR SALE IN ISTANBUL
Merve KARATAŞLI Burcu ÇAKMAK Haydar ÖZPINAR |
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| PHENOTYPIC DETERMINATION OF ESBL- and AmpCPRODUCING ENTEROBACTERIACEAE IN CHEESE SAMPLES
Aylin ÖZADAM Haydar ÖZPINAR |
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