Year 3 Issue 1 \u2013 January 2019<\/em><\/p>\n Contents <\/strong><\/p>\n Review<\/strong><\/p>\n 1- Regional Differences in Traditional Products of Turkish Cuisine:\nThe Example of Tarhana<\/a> <\/strong><\/span><\/p>\n \u00dcmit SORMAZ, Neslihan ONUR, Eda G\u00dcNE\u015e, H. Ferhan N\u0130ZAMO\u011eLU<\/em><\/span><\/p>\n \u00a0<\/em><\/span><\/p>\n 2- Determination of Fisheries Consumption Preferences in Ankara<\/a> <\/strong><\/span><\/p>\n Esmanur Y\u00dcKSEL, Abdullah D\u0130LER<\/em><\/span><\/p>\n \u00a0<\/em><\/span><\/p>\n 3- Dry Aging of Beef<\/a> <\/strong><\/span><\/p>\n \u00c7i\u011fdem MU\u015eTU<\/em><\/span><\/p>\n \u00a0<\/em><\/span><\/p>\n 4- Cheese Desserts in Turkish Cuisine Culture<\/a> <\/strong><\/span><\/p>\n Efe Kaan ULU<\/em><\/span><\/p>\n \u00a0<\/em><\/span><\/p>\n 5- Molecular Gastronomy: A New Revolution in Food Production<\/a> <\/strong><\/span><\/p>\n