OPTIMIZATION OF PROCESS PARAMETERS FOR PEANUT MILK BASED ON NUTRITIONAL AND SENSORY CHARACTERISTICS
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Peanut Milk,
Respond Surface Methodology,
Vegan Milk,
Plant Based Beverage,
Functional Food,
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İLKÖĞRETİM II. KADEME ÖĞRENCİLERİNİN OKUMAYA YÖNELİK TUTUMLARININ DEĞERLENDİRİLMESİ
ASSESSMENT OF ATTITUDE OF SECONDARY EDUCATION STUDENTS TOWARDS READING
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Türkçe Öğretimi,
Okuma,
Okuma Alışkanlığı ,
Tutum,
Öğrenci,
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Turkish Teaching,
Reading,
Reading habit,
Attitude,
Student,
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VAKA ANALİZ ÇALIŞMASI: HAFİF DÜZEY MENTAL YETERSİZLİĞİ OLAN ÖĞRENCİNİN ÖZEL EĞİTİM SINIFINDAN KAYNAŞTIRMA EĞİTİMİNE GEÇİŞİ
CASE ANALYSIS STUDY; TRANSITION OF STUDENT HAVING LOW LEVEL MENTAL INSUFFICIENCY FROM SPECIAL EDUCATION CLASS TO INCLUSIVE EDUCATION
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Kaynaştırma Eğitimi,
Mental Yetersizlik,
Zihinsel Engel,
Bireyselleştirilmiş Eğitim Planı,
Özel Eğitim,
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Special Education,
Mental Insufficiency,
Mental Disability,
Individualized Training Plan,
Mainstreaming Education,
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GENOTOXIC EFFECTS OF SOME FOOD ADDITIVES ON MAMMALS
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Food Preservatives,
Mammals,
Genotoxic Effect,
Microbiological Deterioration,
Cytotoxicity ,
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GÖKKUŞAĞI ALABALIĞI (Oncorhynchus mykiss, Walbaum 1792) FİLETOLARININ MUHAFAZASI SIRASINDA KİMYASAL VE DUYUSAL KALİTESİ ÜZERİNDE DOĞAL KORUYUCU MADDELERLE ZENGİNLEŞTİRİLMİŞ KİTOSAN YENİLEBİLİR KAPLAMALARIN ETKİLERİ
IMPACTS OF CHITOSAN EDIBLE COATINGS ENRICHED WITH NATURAL PRESERVATIVES ON THE CHEMICAL AND SENSORIAL QUALITY OF RAINBOW TROUT (Oncorhynchus mykiss, Walbaum 1792) FILLETS DURING STORAGE
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Kitosan Kaplama,
Doğal Koruyucular,
Kimyasal Kalite,
Duyusal Kalite,
Gökkuşağı Alabalığı,
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Chitosan Coating,
Natural Preservatives,
Chemical Quality,
Sensorial Quality,
Rainbow trout,
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INVESTIGATION OF SOME QUALITY CHARACTERISTICS OF SMOKED COMMON CARP (Cyprinus carpio) SAUSAGES SUPPLEMENTED WITH PROPOLIS EXTRACT
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Cyprinus carpio,
Fish sausage,
Propolis,
Natural preservative ,
Thiobarbituric acid (TBA),
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Luciobarbus esocinus’DAN HAZIRLANAN “GRAVLAKS”IN BESİN KOMPOZİSYONU VE DUYUSAL DEĞERLENDİRMESİ
SENSORY EVALUATION AND PROXIMATE COMPOSITION AND “GRAVLAX” PREPARED FROM LUCIOBARBUS ESOCINUS
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Gravlaks,
Luciobarbus esocinus,
Balık,
Duyusal Kalite,
Besin Kompozisyonu,
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Gravlax,
Luciobarbus esocinus,
Fish,
Sensory Quality,
Proximate Composition,
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GÖKKUŞAĞI ALABALIĞININ (oncorhynchus mykiss) DUYUSAL KALİTESİ ÜZERİNE KURT ÜZÜMÜ EKSTRAKTI İÇEREN ÇİYA (Salvia hispanica)MÜSİLAJ KAPLAMANIN ETKİSİ
EFFECT OF CHIA (Salvia hispanica)MUCILAGE COATING CONTAINING GOJIBERRY EXTRACT ON THE SENSORY QUALITY OF RAINBOW TROUT (Oncorhynchus mykiss)
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Yenilebilir Kaplama,
Çiya,
Kurt Üzümü Ekstrakt,
Duyusal Kalite,
Gökkuşağı Alabalığı ,
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Edible Coating,
Chia,
Gojiberry Ekstrakt,
Sensory Quality,
Rainbow Trout,
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ALOE VERA TOZU İÇEREN BALIK BURGERLERİN TÜKETİCİ TARAFINDAN KABUL EDİLEBİLİRLİĞİ VE BESİN KOMPOZİSYONU
CONSUMER ACCEPTABILITY AND NUTRITIONAL COMPOSITION OF FISH BURGERS CONTAINING ALOE VERA POWDER
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Aloe vera,
Balık Burger,
Kalite,
Tüketici Kabulü,
Doğal Katkı Maddesi,
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Aloe vera,
Fish Burger,
Quality,
Consumer Acceptance,
Natural Additive,
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DERİN SU PEMBE KARİDESİNİN DUYUSAL ÖZELLİKLERİNDE DEFNE, HÜNNAP VE MERSİN BİTKİSİ AROMATİK YAĞLARININ ETKİSİ
THE EFFECTS OF AROMATIC LAUREL, JUJUBE AND MYRTLE OIL ON SENSORY QUALITY OF DEEP WATER PINK SHRIMP
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Karides,
Defne Yağı,,
Mersin Bitkisi Yağı ,
Duyusal Kalite,
Hünnap Yağı,
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Shrimp,
Laurel Oil,
Jujube OiL,
Myrtle Plant Oil,
Sensory Quality,
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SU ÜRÜNLERİ İŞLEME SEKTÖRÜNDE KAN AKITMA/İÇ ORGAN UZAKLAŞTIRMA İŞLEMİNİN DUYUSAL KALİTE AÇISINDAN ÖNEMİ: TÜRK SOMONU, ÇİPURA, LEVREK
THE IMPORTANCE OF BLEEDING/ORGAN REMOVAL PROCESS IN TERMS OF SENSORY QUALITY IN FISH PROCESSING INDUSTRY: TURKISH SALMON, SEA BREAM, SEA BASS
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Balık İşleme Endüstrisi ,
Duyusal Kalite ,
Balık Fileto Rengi,
Kan Akıtma İşlemi ,
Balık İç Organ Uzaklaştırma,
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Fish Processing Industry,
Sensory Quality,
Fish Fillet Color,
Bleeding Process,
Fish Evisceration,
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THE DETERMINATION OF SHELF LIFE OF CRAYFISH (Astacus leptodactylus ESCH., 1823) VACUUM PACKAGED IN DIFFERENT SAUCE
FARKLI SOSLARDA VAKUM PAKETLENMİŞ KEREVİTLERİN (Astacus leptodactylus ESCH., 1823) RAF ÖMRÜNÜN BELİRLENMESİ
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Kerevit,
Astacus leptodactylus,
Sos,
Vakum Paketleme,
Raf Ömrü,
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Crayfish,
Astacus leptodactylus,
Sauce,
Vacuum Packaging,
Shelf Life,
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TAZE SU ÜRÜNLERİ İÇİN TEKSTÜR PROFİL ANALİZİ
TEXTURE PROFILE EVALUATION FOR THE FRESH SEAFOOD
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Duyusal Analiz, Tekstür, Su Ürünleri,,
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Sensory Evaluation, Texture, Seafood,,
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