Bacterial Biofilms: Formation, Properties and Its Prevention in Food Industry

Beyza Ulusoy,Canan Hecer,Kefyalew CHIRKENA

Determination of Fisheries Consumption Preferences in Ankara

Cheese Desserts in Turkish Cuisine Culture

BENEFITS OF HODAN AND ITS APPLICATION IN KITCHENS

Ayla ünver Al？ay

Dry Aging of Beef

Molecular Gastronomy: A New Revolution in Food Production

Gastronomic Tourism Potential of Istanbul and the Role of Fish

Candan Varl？k,Sühendan MOL

Microbiological Quality of Stuffed Mussels Sold in Istanbul

The Importance of Management Planning Function in Tourism Business

Berat Gev？ek

Regional Differences in Traditional Products of Turkish Cuisine: The Example of Tarhana

Mussel as a Food

Mehmet Nezir Güng？rür,Sühendan MOL

A Universal Language in Gastronomy: Science and Engineering

Gizel HüLA？A,Halil ？brahim Orhan,O？uzhan K？klü,Tolgahan TABAK,？smail Hakk？ Tekiner

Ciris herb and its use in Turkish cuisine

Investigation of Various Quality Properties of Salami Produced with Cranberry Fruit

Flavonoids in food and their health benefits

Caviar

Biogenic Amines in Cheese

Changes in the Gastronomic Characteristics Plain Tukish Delight (Lokum) During Production

Usage Areas of Juniper Berries and Oils

Effects of nisin and lysozyme on the microbiological quality of cream

Potential Seafood Safety Hazard: Vibro vulnificus

Culinary Culture of The Yoruks in Central Taurus in 20th Century