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

Research Article

2. THE ANTIOXIDANT ACTIVITY OF APIUM GRAVEOLENS

Merve Bat-özmatara

Page: 17-33

Research Article

3. FUNDAMENTAL DRYING TECHNIQUES APPLIED IN FOOD SCIENCE AND TECHNOLOGY

Nasim Kıan-pour

Page: 35-63
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