Year 4 Issue 1 \u2013 January 2020\u00a0<\/em><\/span><\/p>\n Contents <\/strong><\/span><\/p>\n Review<\/strong><\/span><\/p>\n 1- A Food Safety and Health Issue: Fish and Fish Products Allergens<\/strong><\/a><\/span><\/p>\n \u0130smail Hakk\u0131 TEK\u0130NER, Murat AY, Hayrettin MUTLU<\/em><\/span><\/p>\n \u00a0<\/em><\/span><\/p>\n 2- Geographically Marked Turkish Cheeses <\/strong><\/a><\/span><\/p>\n Derya SAYGILI, Hande DEM\u0130RC\u0130, Ufuk SAMAV<\/em><\/span><\/p>\n \u00a0<\/em><\/span><\/p>\n 3- Flavor from the Sea: The Squid <\/strong><\/a><\/span><\/p>\n \u015eehnaz Yasemin TOSUN, B\u00fc\u015fra T\u00dcRK, Candan VARLIK<\/em><\/span><\/p>\n \u00a0<\/em><\/span><\/p>\n 4- The Grape Pekmez in Terms of Gastronomy and Molecular Gastronomy <\/strong><\/a><\/span><\/p>\n Ali BATU<\/em><\/span><\/p>\n \u00a0<\/em><\/span><\/p>\n 5- Ozone Applications in the Food Beverage Enterprises <\/strong><\/a><\/span><\/p>\n