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PreviewIssue DateTitleAuthor(s)
ijfer_3_1_p026-032.pdf.jpg2017THE EFFECT OF PROCESSING TECHNOLOGIES ON LYCOPENE IN TOMATOES (Lycopersicon esculentum L.)Türüt, Nahide; Arkun, Güner
ijfer-yil4-sayi1_p008-019.pdf.jpg2018Contamination of Dioxins in FoodsEşder, Banu; Arkun, Güner
ijfer_3_1_p010-016.pdf.jpg2017INVESTIGATION OF LEAD, CADMIUM, ARSENIC AND MERCURY IN SOME SEAFOOD FROM BLACK SEA AND MARMARA SEA BY ICP-MASS SPECTROMETRYİnal Erdem, Gizem; Özpınar, Haydar
ijfer-yil4-sayi1_p020-030.pdf.jpg2018Hydroxymethylfurfural (Hmf) Formation in Milk and Dairy ProductsÖzdal, Harun R.; Yıldız, Bihter; Arkun, Güner
ijfer_3_1_p018-025.pdf.jpg2017CHESTNUT FLOUR AND APPLICATIONS OF UTILIZATIONMete, Merve; Dülger Altıner, Dilek
ijfer_3_1_p034-042.pdf.jpg2017EXAMINATION OF SOME CHEMICAL AND FUNCTIONAL PROPERTIES OF CAROB AND SOY FLOURS AND USAGE OF THEM IN BAKERY PRODUCTSHallaç, Şeyma; Dülger Altıner, Dilek

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