Eurasian Journal of Food Science and Technology » Cilt: 4 Sayı: 2

Article

Derleme

1. Use of infrared thermography in determining meat quality

Sayfa : 54-58

Derleme

2. VALUE ADDED FISH PRODUCTS

İlknur Uçak , Maham Zahid

Sayfa : 59-69

Araştırma Makalesi

3. REVELATION AND DETERMINATION OF 3-MONOCHLOROPROPANE-1,2-DIOL (3-MCPD) IN BREAD FROM MODERN BAKERIES IN KHARTOUM STATE, SUDAN.

Abdalbasit Marıod , Yousıf Idrıs

Sayfa : 70-81

Araştırma Makalesi

4. Impact of Storage Time on the Content of Kefir

Sayfa : 82-90

Araştırma Makalesi

5. Study of physicochemical properties and antioxidant content of mango (Mangifera indica L.) fruit

Masresha Tasie , Ammar Altemımı , Rawdah Alı , Gary Takeoka

Sayfa : 91-104

Kapak Resmi İndir

Sayı Dosyaları

Sayı Tam Dosyası

Arşiv

Eurasian Journal of Food Science and Technology (EJFST) e-ISSN: 2667-4890 Web: https://dergipark.org.tr/en/pub/ejfst e-mail: foodsciencejournal@gmail.com