Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Dilek Ciftci"'
Autor:
Sibel Ozilgen, Dilek Ciftci
Oxidative stability and loss of nutritional values during storage are the major problems that are encountered in the nut spreads and nut pastes affecting the commercial value. In this study, kinetic behavior of lipid oxidation and depletion of the ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee0bfe84cfba83af6b84c4bc66161ff0
https://hdl.handle.net/20.500.11831/1712
https://hdl.handle.net/20.500.11831/1712
Autor:
Ciftci, Dilek, Ozilgen, Sibel
Publikováno v:
Journal of Food Science & Technology; Jan2019, Vol. 56 Issue 1, p483-490, 8p
This book includes studies carried out with a scientific purpose in gastronomy and hospitality in tourism and aims to provide theoretical and practical contributions to both academicians and sector employees. In line with this purpose, the importance
Autor:
Z. Sibel Ozilgen
With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooki
Autor:
Ayhan Bilgin, Armagan Öztürk
Die türkische Gesellschaft befindet sich derzeit in einem umfassenden Wandlungsprozess, der sich insbesondere an der Politik der Partei für Gerechtigkeit und Entwicklung (AKP) seit 2002 ablesen lässt. Der Band untersucht den politisch-kulturellen
Autor:
Ozilgen, Z. Sibel
Written at the undergraduate level, Cooking as a Chemical Reaction: Culinary Science with Experiments provides experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intende