header
Thursday 27th July 2017  || Contact us || Türkçe

Academic Food Contact Form:

Name
: Required.Minimum 3.Maximum 40.
Surname
: Required.Minimum 3.Maximum 40.Geçersiz format.
E-mail Address
: Required.Invalid e-mail !
Message
: Required.Minimum 10.Maximum 5000.
   
A1 A2 A3 A4

Issue 4



Previous Issue   |   Next Issue

Volume 13, Issue 4 (2015) 

Table of Contents

Editörden / Editorial

  Abstract
PDF
Top
Open Access
Makaleler / Papers



  Show Abstract
PDF (141 KB)
Top Open Access

  Show Abstract
PDF (110 KB)
Top Open Access

  Show Abstract
PDF (203 KB)
Top Open Access
Derlemeler / Reviews

  Show Abstract
PDF (166 KB)
Top Open Access

  Show Abstract
PDF (143 KB)
Top Open Access

  Show Abstract
PDF (261 KB)
Top Open Access

  Show Abstract
PDF (129 KB)
Top Open Access

  Show Abstract
PDF (133 KB)
Top Open Access
Görüş / Opinion

  Show Abstract
PDF (79 KB)
Top Open Access  


Ayar, A., Siçramaz, H., Sert, D., 2015. Effect of Different Processes on Chemical, Textural and Sensory Properties of Sakarya Circassian Cheese. Academic Food Journal, 14, 4, 276-285.

Çınar, İ., Aydın, R., Gergin, R., 2015. Drying Behavior Modelling of White Cabbage Slabs. Academic Food Journal, 14, 4, 286-290.

Pages 286-290