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ISIL OLMAYAN YENİ GIDA MUHAFAZA TEKNİKLERİNİN SANAYİ UYGULAMALARI-1

Yıl 2016, Cilt: 41 Sayı: 4, 235 - 242, 01.08.2016

Engin Güven Hasan Yıldız

Öz

-

Anahtar Kelimeler

Gıda sanayi yeni muhafaza teknikleri tüketici istekleri yüksek kalite

Kaynakça

  • Fellows P. 2000. Processing using electric fields, high hydrostatic pressure, light or ultrasound. Food Processing Technology Principles and Practice, Fellows P (ed), CRC Press, Cambridge, England, pp. 210-226.
  • Gupta R, Balasubramaniam VM. 2012. High pressure processing of fluid foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods, Cullen PJ (chief ed), Elsevier Academic Press, London, UK, pp. 109-165.
  • Karım PA. 2011. High pressure processing as an alternative food preservation technology and its applications for fruits and vegetables. Kansas State University, Food Science, Master of Science, Kansas, USA, 87 p.
  • Hogan E, Kelly AL, Sun DW. 2005. High pressure processing of foods: an overview. Emerging Technologies for Food Processing, Sun DW (ed), Elsevier Academic Press, London, UK, pp 3-27.
  • Gökmen V, Acar J. 1995. Yüksek basınç teknolojisinin gıda endüstrisinde uygulamaları. GIDA 20 (3): 167-172.
  • Ramaswamy R, Balasubramaniam VM, Kaletunç G. 2004. High pressure processing. Ohio State University, Food Science and Technology, Fact Sheet for Food Processors, USA, 3p.
  • Norton T, Sun DW. 2008. Recent advances in the use of high pressure as an effective processing technique in the food industry. Food Bioprocess Techn1: 2-34.
  • Kingsley DH. 2013. High pressure processing and its application to the challenge of virus- contaminated foods. Food Environ Virol 5: 1-12.
  • Zhang C, Trierweiler B, Li W, Butz P, Xu Y, Rüfer CE, Ma Y, Zhao X. 2011. Comparison of thermal, ultraviolet-C, and high pressure treatments on quality parameters of watermelon juice. Food Chem 126: 254-260.
  • Velazquez DAJ, Brenes CH. 2012. Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage. Innov Food Sci Emerg16: 121-128.
  • Kruk ZA, Yun H, Rutley DL, Lee EJ, Kim YJ, Jo C. 2011. The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control 22: 6-12.
  • Ates MB, Skipnes D, Rode TM, Lekang OI. 2016. Comparison of spore inactivation with novel agitating retort, static retort and combined high pressure-temperature treatments. Food Control 60: 484-492.
  • Caner C, Hernandez RJ, Harte BR. 2004. High-pressure processing effects on the mechanical, barrier and mass transfer properties of food packaging flexible structures: a critical review. Packag Technol and Sci17: 23-29.
  • Juliano P, Koutchma T, Sui Q, Barbosa-Canovas GV, Sadle G. 2010. Polymeric-based food packaging for high-pressure processing. Food Eng Rev 2: 274-297.
  • AVURE. 2015. High pressure processing. http://www.avure-hpp-foods.com/ (Eriflim tarihi: 05.01.2015).
  • HIPERBARIC. 2015. High pressure processing. http://www.hiperbaric.com/en (Eriflim tarihi: 05.01.2015).
  • UHDE. 2015. High pressure processing. http://www.uhde-hpt.com/ (Eriflim tarihi: 05.01.2015).
  • ELMHURST. 2015. High pressure processing. http://www.elmhurstresearch.com/ food_ processing. htm (Eriflim tarihi: 05.01.2015).
  • KOBELCO. 2015. High pressure processing. http://www.kobelco.co.jp/english/machinery /products/ip/product/food/index.html (Eriflim tarihi: 05.01.2015).
  • Ünlütürk S. 2012. Ultraviyole (mor ötesi) ıflınlama. Gıda Mühendisliğinde Isıl Olmayan Teknolojiler, Baysal T (bafl editör), Nobel Akademik Yayıncılık, Ankara, Türkiye, s. 219-248.
  • Choudhary R, Bandla S. 2012. Ultraviolet pasteurization for food industry. Int J Food Sci Nutr Eng2 (1): 12-15.
  • Koutchama T, Forney L, Moraru C. 2009. UV pocessing effects on quality of foods. Ultraviolet Light in Food technology Principles and Applications, Sun DW (ed), CRC Press, Florida, USA, pp. 103-121. 23. Koutchama T, Forney L, Moraru C. 2009. Principles and applications of UV technology. Ultraviolet Light in Food technology Principles and Applications, Sun DW (ed), CRC Press, Florida, USA, pp. 1-31.
  • Gayan E, Condon S, Alvarez I. 2014. Biological aspects in food preservation by ultraviolet light: a review. Food Bioprocess Tech 7: 1-20.
  • Gomez Lopez VM, Koutchma T, Linden K. 2012. Ultraviolet and pulsed light processing of fluid foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods, Cullen PJ (chief ed), Elsevier Academic Press, London, UK, pp 185-223.
  • ADVANCED AIR HYGIENE. 2015. Ultraviolet light. http://www.aahygiene.com/ (Eriflim tarihi: 05.01.2015).
  • UV TECHNOLOGY. 2015. Ultraviolet light. http://www.uvtechnology.co/foodindustry.html (Eriflim tarihi: 05.01.2015).
  • HANOVIA. 2015. Ultraviolet light. http:// www.hanovia.com/uv-applications/food-beverage/ (Eriflim tarihi: 05.01.2015).
  • SUREPURE. 2015. Ultraviolet light. http://www.surepureinc.com/index.html (Eriflim tarihi: 04/02/2015).
  • MICRO TEK. 2015. Ultraviolet light. http:// www.microtekprocesses.com/Pages/ Solutions. aspx (Eriflim tarihi: 05.01.2015).
  • HERAEUS. 2015. Ultraviolet light. http://www.heraeusnoblelight.com/en/home/ noblelight_home.aspx (Eriflim tarihi: 05.01.2015). 32. TROJAN TECHNOLOGIES. 2015. Ultraviolet light. http://www.trojantechnologies.com/ applications/ (Eriflim tarihi: 05.01.2015).
  • Yıldız H. 2012. Vurgulu ıflık. Gıda Mühendisliğinde Isıl Olmayan Teknolojiler, Baysal T (bafl editör), Nobel Akademik Yayıncılık, Ankara, Türkiye, s. 249-260.
  • Gomez OL, Salvatori DM, Loredo AG, Alzamora SM. 2012. Pulsed light treatment of cut apple: dose effect on color, structure, and microbiological stability. Food Bioprocess Tech 5: 2311-2322.
  • Palmieri L, Cacea D. 2005. High intensity pulsed light technology. Emerging Technologies for Food Processing, Sun DW (ed), Elsevier Academic Press, London, UK, pp. 279-306.
  • Gomez-Lopez VM, Koutchma T, Linden K. 2012. Ultraviolet and Pulsed Light Processing of Fluid Foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods, Cullen PJ (chief ed), Elsevier Academic Press, London, UK, pp. 185-223.
  • Oliu GO, Belloso OM, Fortuny RS. 2010. Pulsed light treatments for food preservation. Food Bioprocess Tech3: 13-23.
  • Levy C, Aubert X, Lacour B, Carlin F. 2012. Relevant factors affecting microbial surface decontamination by pulsed light. Int J Food Microbiol152: 168-174.
  • XENON. 2015. Pulsed light. http://www. xenoncorp.com/ (Eriflim tarihi: 05.01.2015).
  • CLARANOR. 2015. Pulsed light. http://claranor. com/pulsed-light-sterilization (Eriflim tarihi: 05.01.2015).
  • ECONOS. 2015. Pulsed light. http://www. econos.co.jp/english/index.html (Eriflim tarihi: 05.01.2015).
  • Dunn JE, Clark RW, Bushnell AH, Salisburg KJ. 1999. Deactivation of organisms using foreign patent documents high-intensity pulsed. US Patent, Patent Number: 5900211.
  • Pataro G, Munoz A, Palgan I, Noci F, Ferrari G, Lyng JG. 2011. Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system. Food Res Int 44: 1642-1648.
  • Gomez PL, Garcia-Loredo A, Nieto A, Salvatori DM, Guerrero S, Alzamora SM. 2012. Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple. Innov Food Sci Emerg16: 102-112.
  • Demirdöven A, Baysal T. 2012. Iflınlama. Gıda Mühendisliğinde Isıl Olmayan Teknolojiler,Baysal T (bafl editör), Nobel Akademik Yayıncılık, Ankara, Türkiye, s. 303-330.
  • Niemira BA, Gao M. 2012. Irradiation of fluid foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods, Cullen PJ (chief ed), Elsevier Academic Press, London, UK, pp. 167-183. 47. Farkas J, Mohacsi Farkas C. 2011. History and future of food irradiation. Trends Food Sci Tech 22: 121-126.
  • Anon 1999. Gıda Iflınlama Yönetmeliği. T.C. Resmi Gazete06.11.1999 23868: 21-27.
  • Çetinkaya N. 2011. Gıda ıflınlama teknolojisinin ticari uygulamaları. Samsun Sempozyumu, 13-16 Ekim, Samsun, Türkiye, 1-8.
  • Stefanova R, Vasilev NV, Spassov SL. 2010. Irradiation of food, current legislation framework, and detection of irradiated foods. Food Anal Method3: 225-252.
  • Diehl JF. 2002. Food irradiation - past, present and future. Radiat Phys and Chem 63: 211-215.
  • NORDION. 2015. Irradiation http://www. nordion.com/ (Eriflim tarihi: 05.01.2015).
  • GAMMA PAK. 2015. Irradiation http://www. gammapak.com/ (Eriflim tarihi:05.01.2015).
  • TAEK. 2015. Iflınlama. http://www.taek. gov.tr/kurumsal/birimler/baglikuruluslar/sanaem/ 189-nukleer-teknikler-bolumu.html (Eriflim tarihi: 05.01.2015).
  • Kume T, Todoriki S. 2013. Food irradiation in Asia, the European Union, and the United States: a status update. Radioisotopes 62: 291-299.
  • Anonim. 2015. Report from the commission to the european parliament and the council on food and food ingredients treated with ionising radiation for the year 2014, Brussels, 27 p.
  • Kume T, Furuta M, Todoroki S, Uenoyama N, Kobayashi Y. 2009. Status of food irradiation in the world. Radiat Phys and Chem 78: 222-226.
  • SYMEC ENGINEERS. 2015. Irradiation. http:// www.symecengineers.com/ (Eriflim tarihi: 05.01.2015).
  • GRAY STAR. 2015. Irradiation. http://www. graystarinc.com/ (Eriflim tarihi: 05.01.2015).
  • IBA. 2015. Irradiation. http://www.iba- industrial.com/ (Eriflim tarihi: 05.01.2015).

INDUSTRIAL APPLICATIONS OF NON-THERMAL NOVEL FOOD PRESERVATION TECHNIQUES-1

Yıl 2016, Cilt: 41 Sayı: 4, 235 - 242, 01.08.2016

Engin Güven Hasan Yıldız

Öz

Losses in foods caused by thermal processing and high demand for nutritions and high quality foodsby consumers have brought about the need for novel food preservation techniques. High pressureprocessing, ultraviolet light, and irradiation are some of the non-thermal novel technologies whichhave been in use for inactivation of microorganisms for certain foods in the food industry in recent years.Ultraviolet light and pulsed light are also used for reduction of microbial load of environment, foodpocessing equipments, and packaging materials in the food industry. Although processing of foodswith these non-thermal novel preservation techniques is a viable alternative to thermal processing,they have been limitedly used in the food industry due to high investment cost and uncertainty onprocess parameters for specific foods. This review will address applications of novel non-thermal foodpreservation techniques such as high pressure processing, ultraviolet light, pulsed light, and irradiationin the food industry

Anahtar Kelimeler

Food industry new preservation techniques consumer requests high quality

Kaynakça

  • Fellows P. 2000. Processing using electric fields, high hydrostatic pressure, light or ultrasound. Food Processing Technology Principles and Practice, Fellows P (ed), CRC Press, Cambridge, England, pp. 210-226.
  • Gupta R, Balasubramaniam VM. 2012. High pressure processing of fluid foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods, Cullen PJ (chief ed), Elsevier Academic Press, London, UK, pp. 109-165.
  • Karım PA. 2011. High pressure processing as an alternative food preservation technology and its applications for fruits and vegetables. Kansas State University, Food Science, Master of Science, Kansas, USA, 87 p.
  • Hogan E, Kelly AL, Sun DW. 2005. High pressure processing of foods: an overview. Emerging Technologies for Food Processing, Sun DW (ed), Elsevier Academic Press, London, UK, pp 3-27.
  • Gökmen V, Acar J. 1995. Yüksek basınç teknolojisinin gıda endüstrisinde uygulamaları. GIDA 20 (3): 167-172.
  • Ramaswamy R, Balasubramaniam VM, Kaletunç G. 2004. High pressure processing. Ohio State University, Food Science and Technology, Fact Sheet for Food Processors, USA, 3p.
  • Norton T, Sun DW. 2008. Recent advances in the use of high pressure as an effective processing technique in the food industry. Food Bioprocess Techn1: 2-34.
  • Kingsley DH. 2013. High pressure processing and its application to the challenge of virus- contaminated foods. Food Environ Virol 5: 1-12.
  • Zhang C, Trierweiler B, Li W, Butz P, Xu Y, Rüfer CE, Ma Y, Zhao X. 2011. Comparison of thermal, ultraviolet-C, and high pressure treatments on quality parameters of watermelon juice. Food Chem 126: 254-260.
  • Velazquez DAJ, Brenes CH. 2012. Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage. Innov Food Sci Emerg16: 121-128.
  • Kruk ZA, Yun H, Rutley DL, Lee EJ, Kim YJ, Jo C. 2011. The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control 22: 6-12.
  • Ates MB, Skipnes D, Rode TM, Lekang OI. 2016. Comparison of spore inactivation with novel agitating retort, static retort and combined high pressure-temperature treatments. Food Control 60: 484-492.
  • Caner C, Hernandez RJ, Harte BR. 2004. High-pressure processing effects on the mechanical, barrier and mass transfer properties of food packaging flexible structures: a critical review. Packag Technol and Sci17: 23-29.
  • Juliano P, Koutchma T, Sui Q, Barbosa-Canovas GV, Sadle G. 2010. Polymeric-based food packaging for high-pressure processing. Food Eng Rev 2: 274-297.
  • AVURE. 2015. High pressure processing. http://www.avure-hpp-foods.com/ (Eriflim tarihi: 05.01.2015).
  • HIPERBARIC. 2015. High pressure processing. http://www.hiperbaric.com/en (Eriflim tarihi: 05.01.2015).
  • UHDE. 2015. High pressure processing. http://www.uhde-hpt.com/ (Eriflim tarihi: 05.01.2015).
  • ELMHURST. 2015. High pressure processing. http://www.elmhurstresearch.com/ food_ processing. htm (Eriflim tarihi: 05.01.2015).
  • KOBELCO. 2015. High pressure processing. http://www.kobelco.co.jp/english/machinery /products/ip/product/food/index.html (Eriflim tarihi: 05.01.2015).
  • Ünlütürk S. 2012. Ultraviyole (mor ötesi) ıflınlama. Gıda Mühendisliğinde Isıl Olmayan Teknolojiler, Baysal T (bafl editör), Nobel Akademik Yayıncılık, Ankara, Türkiye, s. 219-248.
  • Choudhary R, Bandla S. 2012. Ultraviolet pasteurization for food industry. Int J Food Sci Nutr Eng2 (1): 12-15.
  • Koutchama T, Forney L, Moraru C. 2009. UV pocessing effects on quality of foods. Ultraviolet Light in Food technology Principles and Applications, Sun DW (ed), CRC Press, Florida, USA, pp. 103-121. 23. Koutchama T, Forney L, Moraru C. 2009. Principles and applications of UV technology. Ultraviolet Light in Food technology Principles and Applications, Sun DW (ed), CRC Press, Florida, USA, pp. 1-31.
  • Gayan E, Condon S, Alvarez I. 2014. Biological aspects in food preservation by ultraviolet light: a review. Food Bioprocess Tech 7: 1-20.
  • Gomez Lopez VM, Koutchma T, Linden K. 2012. Ultraviolet and pulsed light processing of fluid foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods, Cullen PJ (chief ed), Elsevier Academic Press, London, UK, pp 185-223.
  • ADVANCED AIR HYGIENE. 2015. Ultraviolet light. http://www.aahygiene.com/ (Eriflim tarihi: 05.01.2015).
  • UV TECHNOLOGY. 2015. Ultraviolet light. http://www.uvtechnology.co/foodindustry.html (Eriflim tarihi: 05.01.2015).
  • HANOVIA. 2015. Ultraviolet light. http:// www.hanovia.com/uv-applications/food-beverage/ (Eriflim tarihi: 05.01.2015).
  • SUREPURE. 2015. Ultraviolet light. http://www.surepureinc.com/index.html (Eriflim tarihi: 04/02/2015).
  • MICRO TEK. 2015. Ultraviolet light. http:// www.microtekprocesses.com/Pages/ Solutions. aspx (Eriflim tarihi: 05.01.2015).
  • HERAEUS. 2015. Ultraviolet light. http://www.heraeusnoblelight.com/en/home/ noblelight_home.aspx (Eriflim tarihi: 05.01.2015). 32. TROJAN TECHNOLOGIES. 2015. Ultraviolet light. http://www.trojantechnologies.com/ applications/ (Eriflim tarihi: 05.01.2015).
  • Yıldız H. 2012. Vurgulu ıflık. Gıda Mühendisliğinde Isıl Olmayan Teknolojiler, Baysal T (bafl editör), Nobel Akademik Yayıncılık, Ankara, Türkiye, s. 249-260.
  • Gomez OL, Salvatori DM, Loredo AG, Alzamora SM. 2012. Pulsed light treatment of cut apple: dose effect on color, structure, and microbiological stability. Food Bioprocess Tech 5: 2311-2322.
  • Palmieri L, Cacea D. 2005. High intensity pulsed light technology. Emerging Technologies for Food Processing, Sun DW (ed), Elsevier Academic Press, London, UK, pp. 279-306.
  • Gomez-Lopez VM, Koutchma T, Linden K. 2012. Ultraviolet and Pulsed Light Processing of Fluid Foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods, Cullen PJ (chief ed), Elsevier Academic Press, London, UK, pp. 185-223.
  • Oliu GO, Belloso OM, Fortuny RS. 2010. Pulsed light treatments for food preservation. Food Bioprocess Tech3: 13-23.
  • Levy C, Aubert X, Lacour B, Carlin F. 2012. Relevant factors affecting microbial surface decontamination by pulsed light. Int J Food Microbiol152: 168-174.
  • XENON. 2015. Pulsed light. http://www. xenoncorp.com/ (Eriflim tarihi: 05.01.2015).
  • CLARANOR. 2015. Pulsed light. http://claranor. com/pulsed-light-sterilization (Eriflim tarihi: 05.01.2015).
  • ECONOS. 2015. Pulsed light. http://www. econos.co.jp/english/index.html (Eriflim tarihi: 05.01.2015).
  • Dunn JE, Clark RW, Bushnell AH, Salisburg KJ. 1999. Deactivation of organisms using foreign patent documents high-intensity pulsed. US Patent, Patent Number: 5900211.
  • Pataro G, Munoz A, Palgan I, Noci F, Ferrari G, Lyng JG. 2011. Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system. Food Res Int 44: 1642-1648.
  • Gomez PL, Garcia-Loredo A, Nieto A, Salvatori DM, Guerrero S, Alzamora SM. 2012. Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple. Innov Food Sci Emerg16: 102-112.
  • Demirdöven A, Baysal T. 2012. Iflınlama. Gıda Mühendisliğinde Isıl Olmayan Teknolojiler,Baysal T (bafl editör), Nobel Akademik Yayıncılık, Ankara, Türkiye, s. 303-330.
  • Niemira BA, Gao M. 2012. Irradiation of fluid foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods, Cullen PJ (chief ed), Elsevier Academic Press, London, UK, pp. 167-183. 47. Farkas J, Mohacsi Farkas C. 2011. History and future of food irradiation. Trends Food Sci Tech 22: 121-126.
  • Anon 1999. Gıda Iflınlama Yönetmeliği. T.C. Resmi Gazete06.11.1999 23868: 21-27.
  • Çetinkaya N. 2011. Gıda ıflınlama teknolojisinin ticari uygulamaları. Samsun Sempozyumu, 13-16 Ekim, Samsun, Türkiye, 1-8.
  • Stefanova R, Vasilev NV, Spassov SL. 2010. Irradiation of food, current legislation framework, and detection of irradiated foods. Food Anal Method3: 225-252.
  • Diehl JF. 2002. Food irradiation - past, present and future. Radiat Phys and Chem 63: 211-215.
  • NORDION. 2015. Irradiation http://www. nordion.com/ (Eriflim tarihi: 05.01.2015).
  • GAMMA PAK. 2015. Irradiation http://www. gammapak.com/ (Eriflim tarihi:05.01.2015).
  • TAEK. 2015. Iflınlama. http://www.taek. gov.tr/kurumsal/birimler/baglikuruluslar/sanaem/ 189-nukleer-teknikler-bolumu.html (Eriflim tarihi: 05.01.2015).
  • Kume T, Todoriki S. 2013. Food irradiation in Asia, the European Union, and the United States: a status update. Radioisotopes 62: 291-299.
  • Anonim. 2015. Report from the commission to the european parliament and the council on food and food ingredients treated with ionising radiation for the year 2014, Brussels, 27 p.
  • Kume T, Furuta M, Todoroki S, Uenoyama N, Kobayashi Y. 2009. Status of food irradiation in the world. Radiat Phys and Chem 78: 222-226.
  • SYMEC ENGINEERS. 2015. Irradiation. http:// www.symecengineers.com/ (Eriflim tarihi: 05.01.2015).
  • GRAY STAR. 2015. Irradiation. http://www. graystarinc.com/ (Eriflim tarihi: 05.01.2015).
  • IBA. 2015. Irradiation. http://www.iba- industrial.com/ (Eriflim tarihi: 05.01.2015).
Toplam 57 adet kaynakça vardır.

Ayrıntılar

Diğer ID JA38EB43EK
Bölüm Araştırma Makalesi
Yazarlar

Engin Güven Bu kişi benim

Hasan Yıldız Bu kişi benim

Yayımlanma Tarihi 1 Ağustos 2016
Yayımlandığı Sayı Yıl 2016 Cilt: 41 Sayı: 4

Kaynak Göster

APA Güven, E., & Yıldız, H. (2016). ISIL OLMAYAN YENİ GIDA MUHAFAZA TEKNİKLERİNİN SANAYİ UYGULAMALARI-1. Gıda, 41(4), 235-242.
AMA Güven E, Yıldız H. ISIL OLMAYAN YENİ GIDA MUHAFAZA TEKNİKLERİNİN SANAYİ UYGULAMALARI-1. GIDA. Ağustos 2016;41(4):235-242.
Chicago Güven, Engin, ve Hasan Yıldız. “ISIL OLMAYAN YENİ GIDA MUHAFAZA TEKNİKLERİNİN SANAYİ UYGULAMALARI-1”. Gıda 41, sy. 4 (Ağustos 2016): 235-42.
EndNote Güven E, Yıldız H (01 Ağustos 2016) ISIL OLMAYAN YENİ GIDA MUHAFAZA TEKNİKLERİNİN SANAYİ UYGULAMALARI-1. Gıda 41 4 235–242.
IEEE E. Güven ve H. Yıldız, “ISIL OLMAYAN YENİ GIDA MUHAFAZA TEKNİKLERİNİN SANAYİ UYGULAMALARI-1”, GIDA, c. 41, sy. 4, ss. 235–242, 2016.
ISNAD Güven, Engin - Yıldız, Hasan. “ISIL OLMAYAN YENİ GIDA MUHAFAZA TEKNİKLERİNİN SANAYİ UYGULAMALARI-1”. Gıda 41/4 (Ağustos 2016), 235-242.
JAMA Güven E, Yıldız H. ISIL OLMAYAN YENİ GIDA MUHAFAZA TEKNİKLERİNİN SANAYİ UYGULAMALARI-1. GIDA. 2016;41:235–242.
MLA Güven, Engin ve Hasan Yıldız. “ISIL OLMAYAN YENİ GIDA MUHAFAZA TEKNİKLERİNİN SANAYİ UYGULAMALARI-1”. Gıda, c. 41, sy. 4, 2016, ss. 235-42.
Vancouver Güven E, Yıldız H. ISIL OLMAYAN YENİ GIDA MUHAFAZA TEKNİKLERİNİN SANAYİ UYGULAMALARI-1. GIDA. 2016;41(4):235-42.

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