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Best Crop Management and Processing Practices for Sustainable Cotton Production

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Food Safety Knowledge, Attitudes and Practices of Consumers Regarding Meat Consumption at Home von MUŞTU, Çiğdem, CEYLAN, Veli, SARIIŞIK, Mehmet

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An Optimization Study for Laboratory Scale Production of Glucose Syrup from Potato, Wheat and Maize Starch von KAPAR YILMAZ, Emine, AKBAYRAK, Ali, BAYRAÇ, Ceren

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Optimization of Spray Drying Encapsulation of Bioactive Compounds from Organic Blueberry Extract von CAN, Sultan, GÖĞÜŞ, Fahrettin, BOZKURT, Hüseyin

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Production and Physicochemical Properties of Casein-Based Adhesives von ATAMER, Zeynep

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A Study of Food Poisoning Cases in Turkey from 2016 to 2020 According to the Written and Visual Media von BAŞARAN, Burhan

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Discrimination, Quantitation, and Identification of Edible Vegetable Oil Blends Based on Their Fatty Acid Profiles von ARTAVİA, Graciela, GRANADOS-CHİNCHİLLA, Fabio

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Effect of Storage and Some Hydrocolloid Blends on Physicochemical, Textural and Sensory Characteristics of Keşkül, a Dairy Dessert von KADAĞAN, Selen, ARSLAN, Seher

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Detection of Norovirus, Rotavirus and Astrovirus Antigens in Hand Swabs and Stool Specimens of Employees in Dairy Processing Plants von AYDOGAN, Hatice, GÜRSOY, Oğuz, KALE, Mehmet

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Use of Phenolic Profile and Fatty Acid Composition on Chemometric Discrimination of Turkish Virgin Olive Oils with Geographical Indication von TÜRKAY, Çisil, ÖZDİKİCİERLER, Onur, YEMİŞÇİOĞLU, Fahri

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Effect of Vacuum Cooking Process Conditions on Color, Textural, Microstructural and Sensory Properties of Beef von DEVSEREN, Esra, OKUT, Dilara, KOÇ, Mehmet, KARATAŞ, Haluk, KAYMAK-ERTEKİN, Figen

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