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