Cilt: 2 Sayı: 2, 1.06.2016

Yıl: 2016

Research Article

 

1. EVALUATION OF TURKISH OLIVE OIL QUALITY: SOME QUALITY CHARACTERISTICS AND TURKISH FOOD CODEX

G Türk , Z. Taccer Caba , Burcu Çakmak , H Özpınar

Sayfa : 1-17

 

2. DETERMINATION OF HYDROXYMETHYLFURFURAL CONTENTS OF SOME APPLE JUICES ON THE MARKET BY HPLC METHOD

Derya Ebru Akkaya , Şükrü Karataş

Sayfa : 19-27

 

3. EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE

Şükrü Karataş , Dilek Dülger Altıner , Eda Tarin

Sayfa : 29-42

 

4. INVESTIGATION OF SORBIC ACID AND BENZOIC ACID AMOUNT OF SOME FOOD EXPOSED FOR SALE IN ISTANBUL

Merve Karataşlı , Burcu Çakmak , Haydar Özpınar

Sayfa : 43-58

 

5. PHENOTYPIC DETERMINATION OF ESBL- and AmpC- PRODUCING ENTEROBACTERIACEAE IN CHEESE SAMPLES

Aylin Özadam , Haydar Özpınar

Sayfa : 59-70

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