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International Journal of Food Engineering Research

Volume: 6 Issue: 1, 4/1/20

Year: 2020

Research Article

Research Article

1. THE METHODS REDUCING OF FAT CONTENT IN MEAT AND MEAT PRODUCTS

Hatice Sena Olcay

Page : 1-16
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Research Article

2. THE ANTIOXIDANT ACTIVITY OF APIUM GRAVEOLENS

Merve Bat-özmatara

Page : 17-33
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Research Article

3. FUNDAMENTAL DRYING TECHNIQUES APPLIED IN FOOD SCIENCE AND TECHNOLOGY

Nasim Kıan-pour

Page : 35-63
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