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Sayı: 2
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İçindekiler
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Article
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Main Page, Editorial Board and Contents
/ Sayfalar
: 1-3
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Effects of Dietary Supplementation of Glycerol on Performance, Egg Quality and Egg Yolk Fatty Acid Composition in Laying Hens
/ Sayfalar
: 4-10
Gülşah KANBUR, Yusuf CUFADAR, Rabia GÖÇMEN, Ahmet ÜNVER
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MATHEMATICAL MODELING OF APRICOT DRYING
/ Sayfalar
: 12-17
Esra ÜNLÜ, Çiğdem SOYSAL
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Effects of Cultivar, Maturity Index and Growing Region on Fatty Acid Composition of Olive Oils
/ Sayfalar
: 18-28
Songül KESEN, Asghar AMANPOUR, A. Salih SONMEZDAG, Hasim KELEBEK, Serkan SELLİ
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Temperature dependency of sweet cherry concentrate colour: a kinetic study
/ Sayfalar
: 29-35
Şelale YALÇINÖZ, Emine ERÇELEBİ
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Physicochemical and Nutritional Properties of Bitter Melon at Four Maturation Stages
/ Sayfalar
: 36-40
Yasin OZDEMIR, Aysun OZTURK, Senem TUFEKCI, Ozge KESKINEL, Rena İ. KOSTI
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An Overview of Nano-Scale Food Emulsions: A Mini Review
/ Sayfalar
: 41-46
Şelale YALÇINÖZ, Emine ERÇELEBİ
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Increasing Shelf Life of Fruits and Vegetables with Combined System of Modified Atmosphere Packaging and Edible Films Coating
/ Sayfalar
: 47-53
Merve Gozde COSKUN, Perihan YOLCI OMEROGLU, Omer Utku COPUR
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Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil
/ Sayfalar
: 54-58
Asghar AMANPOUR, Songul KESEN, Hasim KELEBEK, Serkan SELLI
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APPLICATION OF NANOTECHNOLOGY IN FOOD PACKAGING
/ Sayfalar
: 59-66
Merve Gozde COSKUN, Omer Utku COPUR, Perihan Yolci OMEROGLU
