Cilt: 6 Sayı: 1, 1.04.2020

Yıl: 2020

Research Article

Araştırma Makalesi

1. THE METHODS REDUCING OF FAT CONTENT IN MEAT AND MEAT PRODUCTS

Hatice Sena Olcay

Sayfa : 1-16

Araştırma Makalesi

2. THE ANTIOXIDANT ACTIVITY OF APIUM GRAVEOLENS

Merve Bat-özmatara

Sayfa : 17-33

Araştırma Makalesi

3. FUNDAMENTAL DRYING TECHNIQUES APPLIED IN FOOD SCIENCE AND TECHNOLOGY

Nasim Kıan-pour

Sayfa : 35-63
Kapak Resmi İndir

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