January 2020

Year 4 Issue 1 – January 2020 

Contents

Review

1- A Food Safety and Health Issue: Fish and Fish Products Allergens

İsmail Hakkı TEKİNER, Murat AY, Hayrettin MUTLU

 

2- Geographically Marked Turkish Cheeses

Derya SAYGILI, Hande DEMİRCİ, Ufuk SAMAV

 

3- Flavor from the Sea: The Squid

Şehnaz Yasemin TOSUN, Büşra TÜRK, Candan VARLIK

 

4- The Grape Pekmez in Terms of Gastronomy and Molecular Gastronomy

Ali BATU

 

5- Ozone Applications in the Food Beverage Enterprises

Çiğdem MUŞTU

 

6- Food Culture from Ottoman to Republic in Refik Halit Karay’s Expression

Selma GÖKTÜRK ÇETİNKAYA

AGD