Year 3 Issue 1 – January 2019
Contents
Review
1- Regional Differences in Traditional Products of Turkish Cuisine: The Example of Tarhana
Ümit SORMAZ, Neslihan ONUR, Eda GÜNEŞ, H. Ferhan NİZAMOĞLU
2- Determination of Fisheries Consumption Preferences in Ankara
Esmanur YÜKSEL, Abdullah DİLER
Çiğdem MUŞTU
4- Cheese Desserts in Turkish Cuisine Culture
Efe Kaan ULU
5- Molecular Gastronomy: A New Revolution in Food Production
Ali BATU
6- Microbiological Quality of Stuffed Mussels Sold in Istanbul
Mehmet Nezir GÜNGÖRÜR, Kamil BOSTAN