Year 3 Issue 2 – July 2019
Contents
Review
1- Gastronomic Tourism Potential of Istanbul and the Role of Fish
Sühendan MOL, Candan VARLIK
2- A Universal Language in Gastronomy: Science and Engineering
İsmail Hakkı TEKİNER, Tolgahan TABAK, Oğuzhan KÖKLÜ, Gizem HÜLAĞA, Halil İbrahim ORHAN
3- Bacterial Biofilms: Formation, Properties and Prevention in Food Industry
Kefyalew CHIRKENA, Beyza ULUSOY, Canan HECER
4- Benefits of Hodan and its use in Kitchens
Ayla ÜNVER ALÇAY
Mehmet Nezir GÜNGÖRÜR, Sühendan MOL
6- The Importance of Management Planning Function in Tourism Business
Berat GEVŞEK