Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Ali Batu"'
Autor:
Ali Batu
Publikováno v:
Journal of Ethnic Foods, Vol 5, Iss 3, Pp 184-193 (2018)
This manuscript describes the historical background of gastronomy and culinary culture from ancient time to the present day of Konya, which is a world city. Konya is an important historical center that has witnessed various civilizations since ancien
Externí odkaz:
https://doaj.org/article/7a195fd5eb6748a685495c158e114da0
Autor:
Ali Batu, Heysem S. Batu
Publikováno v:
Journal of Ethnic Foods, Vol 5, Iss 2, Pp 76-82 (2018)
This study has focused on Turkish culinary culture from ancient times until today. Horse meat and mutton were prominent foods of ancient Turks. The journey of Turkish food culture has been in continuous development from the past beginning from Centra
Externí odkaz:
https://doaj.org/article/6b3f936e5fff4c21bfae21473a7087f3
Autor:
Ali BATU
Publikováno v:
Helal ve Etik Araştırmalar Dergisi.
Birçok çalışan insanların dinlenmeye ve tatil yapmaya ihtiyaçları vardır. Ancak dini bakımdan hassas Müslümanlar dini vecibelerini yerine getirebilecek bir şekilde tatillerini yapabilecekleri bir mekanda tatil yapmak isterler. Buda Helal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a319f3250441ed47aedd3ca58e836ad1
https://doi.org/10.51973/head.1222725
https://doi.org/10.51973/head.1222725
Autor:
Ali BATU
Publikováno v:
Helal ve Etik Araştırmalar Dergisi.
Müslümanlar yedikleri ve içtikleri gıdaların helal olmalarına dikkat etmektedirler. Helal üretim gereklilikleri diyette izin verilenleri ve yasakları göz önünde bulundurularak kurallar ve prosedürler formüle edilmiştir. Ticari olarak i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0e7dbbcc488048745432b5b4af01b81
https://doi.org/10.51973/head.1135969
https://doi.org/10.51973/head.1135969
Autor:
Ali BATU
Publikováno v:
Helal ve Etik Araştırmalar Dergisi. 4:44-61
Gastronomi, tarihsel ve kültürel süreçte yiyecek ve içecekleri insanların damak tatlarını esas alarak inceleyen bilim dalıdır. Hem gayrimüslim ülkelerde ve hem de Müslüman ülkelerde yaşayan dindar Müslümanlar haram olduğu kesin ola
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::313208ee41ea771d516ae77fc09a55dc
https://doi.org/10.51973/head.1072453
https://doi.org/10.51973/head.1072453
Autor:
Ali Batu
Publikováno v:
AYDIN GASTRONOMY. 4:35-44
Molecular gastronomy is a scientific field that contains the food materials, food ingredients, food additives, method of preparation of the food and appreciated by consumers. Grape pekmez, one of the traditional foods subject to our study, is the thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b07f1e991d9c4e0181b87a8d4cf5138
https://doi.org/10.17932/iau.gastronomy.2017.016/2020.401/gas_v04i1004
https://doi.org/10.17932/iau.gastronomy.2017.016/2020.401/gas_v04i1004
Publikováno v:
Engineering Perspective, Vol 4, Iss 2, Pp 54-59 (2024)
In this study, lacquer thinner (LT) has been utilized as an addition to pure gasoline in a single cylinder SI engine for increasing performance and reducing emissions. The tests were done at wide open throttle condition and 2400, 2700, 3000, 3300, 36
Externí odkaz:
https://doaj.org/article/64bccb31ca9c4e54938c791959f78204
Autor:
Heysem Suat Batu, Ali Batu
Publikováno v:
Journal of Ethnic Foods, Vol 5, Iss 2, Pp 76-82 (2018)
This study has focused on Turkish culinary culture from ancient times until today. Horse meat and mutton were prominent foods of ancient Turks. The journey of Turkish food culture has been in continuous development from the past beginning from Centra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::210c1d63ade894cee40e762b131c6954
https://doi.org/10.1016/j.jef.2018.05.002
https://doi.org/10.1016/j.jef.2018.05.002
Publikováno v:
Scientific Journal for Damietta Faculty of Science. 6:14-19
Tomatoes harvested at both green and pink stages of maturity and bananas harvested at the three quarter green mature stage were stored at 20°C and relative humidity of 62%, 78% and 94% until full ripening. Bananas ripening was initiated by exposure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bda1067fa12801d9540abccd403cbf7
https://doi.org/10.21608/sjdfs.2016.194520
https://doi.org/10.21608/sjdfs.2016.194520
Autor:
Ali Batu
Publikováno v:
Global Journal of Archaeology & Anthropology. 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71acd43e3b312a76406a63a901c1550f
https://doi.org/10.19080/gjaa.2018.06.555684
https://doi.org/10.19080/gjaa.2018.06.555684