RHEOLOGİCAL BEHAVİOUR OF TYPE I SOURDOUGH DURİNG REFRESHMENT PROCEDURE
Görkem Özülkü
Pages:
8 - 14
AN OVERVIEW IN THE REGION REGARDING DIFFERENT TOXIC RESIDUES IN THE PRODUCTS OF ANIMAL ORIGIN AND FUTURE COOPERATION POSSIBILITIES FOR A BETTER FOOD SAFETY
Jani Mavromati, Lulzim Shaqiri
Pages:
15 - 19
THE EFFECTS OF SURFACTANTS ON THE OXIDATION OF SUNFLOWER OIL IN EMULSIONS
Ayse Karadag
Pages:
20 - 24
TREE BARKS AS POTENTIAL SOURCES OF VALUE-ADDED COMPONENTS FOR THE FOOD INDUSTRY
Kubra Dogan, P. Kubra Akman, Fatih Tornuk
Pages:
25 - 35
PESTICIDE RESIDUES IN FOOD: FOOD SAFETY, NUTRITION AND HEALTH EFFECTS