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| The effect of brine in different salt and CaCl₂ concentrations on the sensorial and textural properties of braided cheese |
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| Effect of Active Packaging (Oxygen Scavengers) and MAP on the Physicochemical and Microbial Quality of Sliced Bread |
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| Effect of Zeolite Incorporated Active Polyethylene Packaging on the Quality and Shelf-Life of Mushrooms |
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| Shelf life of sliced apples using nanoporous and zeolite added polyethylene based packaging |
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| Effect of active packaging (oxygen scavengers) on the microbiological and sensor quality of sliced sourdough bread |
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| Application of zeolite incorporated polyethylene bags for packaging of cherry tomatoes |
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| Effect of zeolite incorporated polyethylene packaging on the quality and shelf life of cucumber |
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| Zeolit Katkılı Polietilen Ambalaj Malzemesinin Kivi Meyvesinin Kimyasal Duyusal Özelliklerine ve Raf Ömrüne Etkisi |
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| Peynirde hızlı olgunlaştırma ve etkileşimler |
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| Beslenmede biyoaktif peptitler ve sağlık üzerindeki fonksiyonel etkileri |
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| Mikrobiyel ve rekombinant rennetler |
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| Fonksiyonel gıda olarak sert kabuklu meyvelerin beslenmedeki önemi |
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| Mamursa As a Circassian Culture |
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| Characteristics of Pepeçura Desserts Producing with Different Formulations |
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| Traditional Turk Flavor Çiğ Köfte Raw Meatball |
İletişim
elifsezer@sakarya.edu.tr+90 (264) 295 5943