Iğdır ve Yöresinde Üretilen Sütlerin Bazı Kimyasal Özellikleri ve Aflatoksin M1 Miktarının Belirlenmesi
Sensory and descriptor attributes of some walnut cultivars and types
Maintaining quality of minimally processed pomegranate arils by honey treatments
Baharat mekânları: Antalya’da yerel ve turistik baharatçılar
Carvacrol loaded electrospun fibrous films from zein and poly(lactic acid) for active food packaging
Computer vision based analysis of potato chips-A tool for rapid detection of acrylamide level
Consumer trust and distrust in the food system: some implications for the debates on food biotechnologies
Consumers' view of food biotechnology: a proactive approach to marketing and public policy
Consuming, studying, and regulating genetically modified foods: a case for transformative consumer research
Cost-effective production of biological materials for food applications
Creating ethnic memory: takuhi tovmasyan’s “merry meals
Designation of the Influential Factors during the Food Decision Process of the Tourists at the Destination
Determination of Effective Motivations in Turks Food Preferences
The Effect of Gastronomy-Travel Based Tv Programs on Behavioral Intention of Tasting
Türkiye’de Üretilen Bazı Patates Ve Mısır Cipslerinin Besin Bileşimi Ve Enerji Değerlerinin Belirlenmesi, Standartlara Ve Etiket Bilgilerine Uygunluğunun İncelenmesi
Türkiye Türkçesi Ağızlarında “Domates, Kedi, Patates” Kelimeleri ve Bir Kelime Haritası Denemesi
Karaman ilindeki soğuk depolarının mevcut durumu, sorunları ve çözüm önerileri
In Antalya: The Factors Causing People to Go to the Village Café, the Place of Origin Café and the Cafés of the City Center
IÄdır Ãniversitesi Sosyal Bilimler Enstitüsü Dergisi
İmparator Sofraları
View of COGNITIVE, PERCEPTUAL AND BEHAVIORAL EFFECTS OF NEURO-STIMULI: A STUDY ON PACKAGED FOOD PRODUCTS
View of DETERMINATION OF FOOD LABEL LITERACY ACCORDING TO TURKISH FOOD CODEX: A RESEARCH ON YOUNG CONSUMERS
Physical and chemicial properties of a type of almond called "Akbadem" grown in the aegean region in Turkey
View of EXAMINING FOOD WASTE GENERATION FACTORS IN RESTAURANTS BASED ON THE SERVICE BLUEPRINT
