Warning: Declaration of Jetpack_IXR_Client::query() should be compatible with IXR_Client::query(...$args) in /home/iau/public_html/ijfer.aydin.edu.tr/wp-content/plugins/jetpack/vendor/automattic/jetpack-connection/legacy/class-jetpack-ixr-client.php on line 122
{"id":866,"date":"2020-04-09T12:48:18","date_gmt":"2020-04-09T09:48:18","guid":{"rendered":"http:\/\/ijfer.aydin.edu.tr\/?page_id=866"},"modified":"2020-04-09T12:51:33","modified_gmt":"2020-04-09T09:51:33","slug":"2017-nisan-cilt-3-sayi-1","status":"publish","type":"page","link":"https:\/\/ijfer.aydin.edu.tr\/tr\/2017-nisan-cilt-3-sayi-1\/","title":{"rendered":"2017 N\u0130SAN C\u0130LT 3 SAYI 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 2017<\/strong><\/p>\n

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

Cilt:<\/strong>\u00a03 \u00a0–\u00a0 Say\u0131:<\/strong> 1<\/p>\n

\n
\n
\n

DOI:\u00a0<\/strong>10.17932\/IAU.IJFER.2015.003<\/p>\n<\/i> IJFER Nisan 2017<\/span><\/a>\n<\/i> Edit\u00f6r\u00fcn Mesaj\u0131<\/span><\/a>\n<\/div>\n<\/div>\n<\/div>\n

 <\/p>\n

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

\n\n\n\n\n\n\n\n\n\n\n
INVESTIGATION OF LEAD, CADMIUM, ARSENIC AND MERCURY IN SOME SEAFOOD FROM BLACK SEA AND MARMARA SEA BY ICP-MASS SPECTROMETRY<\/strong><\/p>\n

Gizem \u0130NAL ERDEM<\/p>\n

Haydar \u00d6ZPINAR<\/td>\n

<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
CHESTNUT FLOUR AND APPLICATIONS OF UTILIZATION<\/strong><\/p>\n

Merve METE<\/p>\n

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

<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
THE EFFECT OF PROCESSING TECHNOLOGIES ON\u00a0LYCOPENE IN TOMATOES (Lycopersicon esculentum L.)<\/strong><\/p>\n

Nahide T\u00dcR\u00dcT<\/p>\n

G\u00fcner ARKUN<\/td>\n

<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
EXAMINATION OF SOME CHEMICAL AND FUNCTIONAL PROPERTIES OF CAROB AND SOY FLOURS AND USAGE OF THEM IN BAKERY PRODUCTS<\/strong><\/p>\n

\u015eeyma HALLA\u00c7<\/p>\n

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

<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u0130STANBUL AYDIN \u00dcN\u0130VERS\u0130TES\u0130 INTERNATIONAL JOURNAL OF FOOD ENGINEERING RESEARCH\u00a0 IJFER N\u0130SAN 2017 ISSN:\u00a02149-5777 Cilt:\u00a03 \u00a0–\u00a0 Say\u0131:…<\/p>\n","protected":false},"author":5,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/ijfer.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/pages\/866"}],"collection":[{"href":"https:\/\/ijfer.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ijfer.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ijfer.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/ijfer.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/comments?post=866"}],"version-history":[{"count":3,"href":"https:\/\/ijfer.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/pages\/866\/revisions"}],"predecessor-version":[{"id":869,"href":"https:\/\/ijfer.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/pages\/866\/revisions\/869"}],"wp:attachment":[{"href":"https:\/\/ijfer.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/media?parent=866"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}