Asst. Prof. EMİR AYŞE &#214;ZER

Özer E. A., Özbuldu N., Özpalas B.

Journal of Food Processing and Preservation , vol.46, no.6, 2022 (SCI-Expanded, Scopus)

5. Optimisation of low-fat high-protein cookie formulation: effects of using butter and composite flour on nutritional, physical and sensory properties

Rivista Italiana delle Sostanze Grasse , vol.99, no.2, pp.151-163, 2022 (SCI-Expanded, Scopus)

6. OPTIMIZATION OF PROCESS PARAMETERS FOR PEANUT MILK BASED ON NUTRITIONAL AND SENSORY CHARACTERISTICS

Özpalas B., Özer E. A.

e-journal of new world sciences academy , vol.16, no.4, 2021 (Peer-Reviewed Journal)

7. Almond Milk: Preparation, Chemical, Fatty Acids, Mineral, Total Phenolic Compositions and Antioxidant Activity

CEYLAN M. M., ÖZER E. A.

International Journal of Scientific and Technological Research , no.8, pp.99-111, 2020 (Peer-Reviewed Journal)

8. Optimisation of Almond Milk Producing Using Response Surface Method

CEYLAN M. M., ÖZER E. A.

Journal of Agriculture , no.1, pp.6-18, 2020 (Peer-Reviewed Journal)

9. Kafeinin İnsan Sağlığı Üzerindeki Etkileri

DİDİN M., Ubeyitoğulları F., DUMAN A. D., ÖZER E. A.

Nevşehir Bilim ve Teknoloji Dergisi , vol.6, no.ICAFOF2017, pp.297-305, 2017 (Peer-Reviewed Journal)

10. Physical, Chemical and Technological Features of some Potatoes Kinds Grown in Hatay Province of Turkey

Annals of the University of Craiova - Agriculture, Montanology, Cadastre Series , vol.48, no.2, pp.102-108, 2017 (Peer-Reviewed Journal)

11. Inactivation effect of probiotic biofilms on growth of Listeria monocytogenes Listeria monocytogenes’in gelişimi üzerine probiyotik biyofilmlerin ınaktivasyon etkisi

Unal Turhan E., ERGİNKAYA Z., Uney M. H., ÖZER E. A.

Kafkas Universitesi Veteriner Fakultesi Dergisi , vol.23, no.4, pp.541-546, 2017 (SCI-Expanded, Scopus, TRDizin)

12. Determination of some quality characteristics of peanut (Arachis hypogaea L.) using Near-Infrared Reflectance Spectroscopy (NIRS)

Akkaya M. R., Yucel H., DIDIN M., ÖZER E. A., Kola O., Duman A. D.

Derim , vol.34, no.1, pp.37-42, 2017 (TRDizin)

13. Design of probiotic dry fermented sausage (sucuk) production with microencapsulated and free cells of Lactobacillus rhamnosus

Ünal Turhan E., ERGİNKAYA Z., POLAT S., ÖZER E. A.

Turkish Journal of Veterinary and Animal Sciences , vol.41, no.5, pp.598-603, 2017 (SCI-Expanded, Scopus, TRDizin)

14. The Production of Bread with Chickpea Ferment and Dominant Microflora

ERGİNKAYA Z., Unal Turhan E., ÖZER E. A.

Uludağ Üniversitesi Ziraat Fakültesi Dergisi , vol.30, no.1, pp.89-99, 2016 (TRDizin)

15. Unutulmak Üzere Olan Geleneksel Tatlımız UĞUT

TANGÜLER H., ELEROĞLU H., ÖZER E. A., DEVELİ IŞIKLI N.

TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , vol.3, no.7, pp.604-609, 2015 (TRDizin)

16. Nanotechnology in Food and Agriculture Industry

ÖZER E. A., Ozcan M., DİDİN M.

FOOD PROCESSING: STRATEGIES FOR QUALITY ASSESSMENT , pp.477-497, 2014 (SCI-Expanded) Sustainable Development

17. Gıdalarda Bulunan Ağır Metaller, Gıdalara Geçiş Yolları ve İnsan Sağlığı ile İlişkisi

Çukurova Üniversitesi Ziraat Fakültesi Dergisi , vol.14, no.2, pp.21-24, 2009 (TRDizin)

18. Pestilin Bileşimi ile Beslenmedeki Yeri ve Önemi” Gıda Mühendisliği Dergisi

Gıda Mühendisliği Dergisi , vol.12, no.27, pp.79-83, 2008 (Peer-Reviewed Journal)

19. Cezerye Üretimi ile Beslenmedeki Yeri ve Önemi

Gıda Mühendisliği Dergisi , vol.13, no.28, pp.69-72, 2008 (Peer-Reviewed Journal)

20. Cevizli Sucuğun Bileşimi ile Beslenmedeki Yeri ve Önemi

Gıda Mühendisliği Dergisi , vol.10, no.25, pp.87-92, 2006 (Peer-Reviewed Journal)

21. Ekmek Tüketim Durumu

Gıda Mühendisliği Dergisi , vol.10, no.22, pp.17-24, 2006 (Peer-Reviewed Journal)

22. Physical and sensory evaluation of a nutritionally balanced gluten-free extruded snack

Ibanoǧlu Ş., Ainsworth P., Özer E. A., Plunkett A.

Journal of Food Engineering , vol.75, no.4, pp.469-472, 2006 (SCI-Expanded, Scopus)

23. Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food

Ozer E. A., Herken E. N., Güzel S., Ainsworth P., Ibanoǧlu Ş.

International Journal of Food Science and Technology , vol.41, no.3, pp.289-293, 2006 (SCI-Expanded, Scopus)

24. Türkiye’de Üretilen Bazı Bisküvi ve Benzeri Tahıl Ürünlerinin Besin Değerleri (Protein, Yağ, Rutubet, Kül, Karbonhidrat ve Enerji Miktarları)

YAĞMUR C., Mazahreh A., ÖZER E. A.

Sendrom , vol.17, no.22, pp.76-80, 2005 (Peer-Reviewed Journal)

25. Fındığın İnsan Beslenmesinde ve Sağlığındaki Önemi

Fiskobirlik , vol.29, no.30, 2005 (Peer-Reviewed Journal)

26. Expansion characteristics of a nutritious extruded snack food using response surface methodology

ÖZER E. A., Ibanoglu S., Ainsworth P., Yagmur C.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.5, pp.474-479, 2004 (SCI-Expanded, Scopus)

27. Residual nitrate and nitrite levels in different meat products – analysis of dry fermented sausage, salami and sausage produced and marketed in Türkey”, Fleischwirtschaft, international 3, 47-50, (2001)

Fleischwirtschaft , vol.3, pp.47-50, 2001 (Peer-Reviewed Journal)

28. Adana’da Tüketime Sunulan Sucuk, Salam ve Sosislerin Bazı Fiziksel, Kimyasal ve Organoleptik Özelliklerinin Belirlenmesi

ÖZER E. A., özbuldu n., ÖZPALAS B.

Çukurova Üniversitesi Ziraat Fakültesi Dergisi , vol.14, no.3, pp.51-60, 1999 (TRDizin)

Papers Presented at Peer-Reviewed Scientific Conferences 67

1. Optimization of Low Fat High Protein Cookies Formulation: Effects of Using Butter and Composite Flour on Nutritional, Physical and Sensory Properties

2ND INTERNATIONAL VIRTUAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Adana, Turkey, 03 June 2021, pp.338-355, (Full Text)

2. Optimization of Gluten Free Cookies Produced with Nutritious Ingredients: Evaluating a New Food Product

2ND INTERNATIONAL VIRTUAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Adana, Turkey, 03 June 2021, pp.356-370, (Full Text)

3. NUTRITIONAL COMPOSITION OF FUNCTIONAL SNACK GRAIN BASED MIX

ÖZGEN S. B., ÖZER E. A., ÖZPALAS B.

2ND INTERNATIONAL VIRTUAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Adana, Turkey, 03 June 2021, pp.371-378, (Full Text)

4. Nutritional changes during extrusion

RPFOODS, 11 - 13 April 2018, (Full Text)

5. ŞİŞMAN BİREYLERDE BESLENME EĞİTİMİ VE TIBBİ BESLENME TEDAVİSİNİN AĞIRLIKKAYBI VE VÜCUT KOMPOZİSYONUNA ETKİSİ

NERGİZOĞLU S., ÖZER E. A.

2. Uluslararası Beslenme Obezite ve Toplum Sağlığı Kongresi, 26 - 27 December 2019, (Full Text) Sustainable Development

6. ÜNİVERSİTE ÖĞRENCİLERİNİN İÇECEK TÜKETİM TERCİHLERİNİN BELİRLENMESİ

2. Uluslararası Beslenme Obezite ve Toplum Sağlığı Kongresi, 26 - 27 December 2019, (Full Text)

7. HATAY İLİNDE YÖRESEL YEMEKLERİN TÜKETİM SIKLIĞI

NERGİZOĞLU S., ÖZER E. A.

2. Uluslararası Beslenme Obezite ve Toplum Sağlığı Kongresi, 26 - 27 December 2019, (Full Text)

8. ŞİŞMAN BİREYLERDE BESLENME EĞİTİMİ VE TIBBİ BESLENME TEDAVİSİNİNBİYOKİMYASAL BULGULARA ETKİSİ

2. Uluslararası Beslenme Obezite ve Toplum Sağlığı Kongresi, 26 - 27 December 2019, (Full Text) Sustainable Development

9. FUNCTIONAL FOOD ADDITIVES: DIETARY FİBRES

2. Uluslararası Beslenme Obezite ve Toplum Sağlığı Kongresi, 26 - 27 December 2019, (Full Text)

10. GÜNCEL GIDA TAKVİYELERİ VE SAĞLIK

2. Uluslararası Beslenme Obezite ve Toplum Sağlığı Kongresi, 26 - 27 December 2019, (Full Text)

11. Nanotechnology Applications in Food Industry: Nanomaterial and Nanocapsule

ÖZER E. A., ÖZGEN S. B., ÖZPALAS B.

IAARHIES 151st International Conference on Engineering TechnologyYıl:2019, 7 - 08 August 2019, (Full Text)

12. Gluten Free Noodle Enriched with Chickpea and Quinoa: Cooking Property, Colour and Sensory Properties

RPFOODS, 11 April 2018, (Full Text)

13. Development Functional Gluten Free Biscuits from Buckwheat, Amaranth and Quinoa Flour

ÖZER E. A., ÖZPALAS B., ÖZGEN S. B., KARAASLAN İ.

INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Antalya, Turkey, 11 - 19 April 2018, (Summary Text)

14. Development of Gluten- Free Cracker Snacks Using Chicpea, Quinoa Flours

ÖZGEN S. B., ÖZER E. A., ÖZPALAS B.

RPFOODS, 11 April 2018, (Full Text)

15. Food Fortification

ÖZER E. A., ÖZGEN S. B., ÖZPALAS B.

RPFOODS, 11 April 2018, (Full Text)

16. Bioactive Peptides:Functional Properties and Health Effects

DİDİN M., Ubeyitoğulları F., DUMAN A. D., ÖZER E. A.

The International Academic Association of Researchers in Humanities, IT, Engineering and Science, Londrina, Brazil, 28 - 29 December 2018, vol.1, pp.24-27, (Full Text)

17. Cooking Behavior, Colour and Sensory Properties Enriched Noodles with Chickpea and Buckwheat

ÖZER E. A., ÖZPALAS B., DİDİN M.

The 13th ANNUAL MEETING”DURABLE AGRICULTURE – AGRICULTURE OF THE FUTURE, 9 - 10 November 2017, (Summary Text)

18. Physical, Chemical and Technological Features of some Potatoes Kinds Grown in Hatay Province of Turkey

The 13th Annual Meeting Durable Agriculture-Agrıculture Of Future, Craiova, Romania, 9 - 10 November 2017, (Summary Text)

19. Production of Turkish Delight with Blood Orange JuiceUsing Response Surface Method

ÖZER E. A., ÖZPALAS B., DİDİN M., AKSAY S.

2 nd International Mediterranean Science and Engineering Congress, 25 - 27 October 2017, pp.1999, (Summary Text)

20. Enriched Gluten Free Cookie with Low Glysemic Index Using Response Surface Method

ÖZER E. A., ÖZPALAS B., DOLĞUN S. B.

2 nd International Mediterranean Science and Engineering Congress, 25 - 27 October 2017, (Summary Text)

21. Review on The Potential Heatlhy Risk of Nanotechnology Applicaitons in Food Industy

4th North and East European Congress on Food, 10 - 13 October 2017, (Summary Text)

22. Effects of Caffeine on Health and Nutrition

International Conference on Agriculture, Forest, Food Science and Technology, 15 - 17 May 2017, (Summary Text)

23. Microalgaes: Functional Foods and/or Additives for Food Products

ARSLAN R., AKSAY S., TOKBAŞ H., ÇINAR F., ÖZER E. A.

International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), 15 - 17 May 2017, (Summary Text)

24. Determination of Cooking Methods and Consumption Frequency of Local Foods in Hatay Provience

İnternational Conferance on Agriiculture , Forest, Food Sciences and Technologies, 15 - 17 May 2017, (Summary Text)

25. Chlorophiles and Phycocyanin Extraction from Spirulina and Their Ferric Reducing Antioxidant Power

ARSLAN R., AKSAY S., ÇINAR F., TOKBAŞ H., ÖZER E. A.

International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), 15 - 17 May 2017, (Summary Text)

26. Nanotechnology Applications in Functional Foods

International Conference on Agriculture, Forest, Food Scıences and Technologies, 15 - 17 May 2017, (Summary Text)

27. Consumed as Food Edible Wild Plants Some of the Aegean Region, Consumption Method and Functional Properties

İnternational Conferance on Agriiculture , Forest, Food Sciences and Technologies, 15 May 2017 - 17 January 2018, (Summary Text)

28. The effects of probiotic containing lactobacillus on human healthy

IMSEC, Turkey, 26 - 28 October 2016, (Full Text) Sustainable Development

29. The place and Importance of Egg in Healthy Nutrition A sociological View for Production and Consumption of Egg in Turkey

ÖZER E. A., ARSLAN Z., ÖZPALAS B.

International Congress on Food of Animal Orijin, 10 - 13 November 2016, (Summary Text)

30. Milk and Dairy Products The Place of Milk and Milk products in The Food Pyramid and the Importance of Healthy Eating

International Congress on Food of Animal Orijin, 10 - 13 November 2016, (Summary Text)

31. Honey Nutrition Production and Consumption

ARSLAN Z., ÖZER E. A.

International Congress ofn Food of Animal Orijin, 10 - 13 November 2016, (Summary Text)

32. Sağlıklı Beslenmede Yumurtanın Yeri ve Önemi Türkiye de Yumurta Üretim ve Tüketimine Sosyolojik Bir Bakış

ÖZER E. A., ARSLAN Z., ÖZPALAS B.

Uluslararası Hayvansal Gıdalar Kongresi “Sektörle İşbirliği”, Girne, Cyprus (Kktc), 10 - 13 November 2016, (Summary Text)

33. Bal Beslenme Üretim ve Tüketim

ARSLAN Z., ÖZER E. A.

Uluslararası Hayvansal Gıdalar Kongresi, Girne, Cyprus (Kktc), 10 - 13 November 2016, (Summary Text)

34. Development of a Gluten Free Biscuit Using Turkish Hazelnut and Apricot

ÖZER E. A., DURSUN A., AKIN M. B., AKSAY S., Yavasca A.

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.594, (Summary Text)

35. The Place of Meat and Meat Products in the Food Pyramid and the Importance of Healthy Nutrition

İBANOĞLU Ş., İBANOĞLU E., ÖZER E. A.

International Congress on food of animal orijin, 10 November - 13 June 2016

36. Physical and sensory properties of a rice snack extruded with fresh herbs and tomato powder

ICFSN 2016, 23 - 25 March 2016

37. Traditional dairy deserts in Turkey

ÖZER E. A., DURSUN A., AKIN M. B., AKSAY S.

III. International Symposium on Traditional Foods from Adriatic toCaucasus, 1 - 04 October 2015, (Summary Text)

38. Traditional Dairy Dessert in Turkey

ÖZER E. A., DURSUN A., AKIN M. B., AKSAY S., Yavasca A.

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.279, (Summary Text)

39. A Kind of Traditional Snack Kavurga

GÜLTEN Ş. S., AKIN M. B., ÖZER E. A., AKIN M. S.

The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus " Sarajevo – BOSNIA and HERZEGOVINA, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015

40. Health Related Constituents of Legumes Antinutritional Factors or Bioactive Compounds

AKSAY S., ÖZER E. A., ÖZBEY F.

NAFI 2014, International Food Congress, 26 - 29 May 2014

41. Geleneksel Türk Şekerlemeleri

ÖZER E. A., DURSUN A., AKSAY S., Yalçın Z.

4. Geleneksel Gıdalar Sempozyumu, Adana, Turkey, 17 - 19 April 2014, pp.1096-1100, (Full Text)

42. Geleneksel Türk İçecekleri

ÖZER E. A., KABAK B., DURSUN A., ÇUKURKENT A.

4. Geleneksel Gıdalar Sempozyumu, Adana, Turkey, 17 - 19 April 2014, pp.1091-1095, (Full Text)

43. Yerfıstığı Arachis hypogaea L nda Yağ ve Protein Oranının NIRS Near Infrared Reflectance Spectroscopy Yardımıyla Belirlenmesi

AKKAYA M. R., Yücel H., DUMAN A. D., DİDİN M., ÖZER E. A.

TGDF Gıda Kongresi, Turkey, 12 - 14 November 2013, pp.91

44. Mustafa Kemal Üniversitesi Öğrencilerinin Beslenme Alışkanlıklarının Belirlenmesi

ÖZER E. A., DURSUN A., KIRIS A., TOSUN C., INAL D.

TGDF GIDA KONGRESİ 2013 YÜZÜNCÜ YILA ON KALA, Antalya, Turkey, 12 - 14 November 2013, pp.66, (Summary Text)

45. Mustafa Kemal Üniversitesi Öğrencilerinin Yiyecek İçecek İşletmelerinde Sunulan Hizmetlerle İlgili Görüşlerinin Belirlenmesi

ÖZER E. A., DURSUN A., COSKUN Y., BOZDANA K., OZER M. I.

TGDF Gıda Kongresi 2013 Yüzüncü Yıla On Kala, Antalya, Turkey, 12 - 14 November 2013, pp.67, (Summary Text)

46. Yerfıstığı (Arachis hypogaea L.)’nda Yağ ve Protein Oranının NIRS (Near Infrared Reflectans Spectroscpoy) Yardımı İle Belirlenmesi

AKKAYA M. R., Yücel H., DUMAN A. D., DİDİN M., ÖZER E. A.

TGDF Gıda Kongresi 2023:Yüzüncü Yıla On Kala, Turkey, 12 - 14 October 2013, pp.91, (Summary Text)

47. Geleneksel Bir Ürünümüz:Pestil

TANGÜLER H., ELEROĞLU H., ÖZER E. A.

III. GelenekselGıdalar Sempozyumu, Konya, Turkey, 10 - 12 May 2012, (Full Text)

48. Lactobacillus rhamnosus, L. casei Shirota ve L. plantarum’un mikroenkapsülasyonunda farklı kaplama materyali kombinasyonlarının gastrik koşullara karşı optimizasyonu

ÜNAL TURHAN E., ERGİNKAYA Z., ÖZER E. A.

Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, pp.296, (Summary Text)

49. Investigation of Physical and Sensory Properties of Potato and Corn Chips and Their Suitability to standarts Production in Turkiye

V. International Nutrition and Dietetic Congress, 12 - 15 April 2006, (Summary Text)

50. Bread Consumption of Families that Have Different Socio-Economic Status

V. International Nutrition and Dietetic Congress, 12 April 2006 - 15 April 2012, (Summary Text)

51. The fat Cosumption of Academic Female Staff Working in Uiversity

ÖZER E. A., ÜNAL TURHAN E., ERGİNKAYA Z.

V. International Nutrition and Dietetic Congress, 12 April 2006, (Summary Text)

52. Production and Properties of Milk Produced some Nuts

ÖZER E. A., AKSAY S., DİDİN M.

IV. International Congress on Food and Nutrition, 12 - 14 October 2011, (Full Text)

53. The Nutrient Composition and Mineral Content of Fenugreek Seeds Trigonella foenum Graceum L Traditionally Consumed for Spices in Turkey

KAN A., ÖZER E. A., ÇOKSARI G.

The 1th Traditional Symposıum on ‘’Traditional Foods From Adriatic To Caucasus’’, Tekirdağ, Turkey, 15 April 2010, pp.579, (Full Text)

54. Geleneksel bir içecek: Kaynar

I. Uluslararası “Adriyatik’ten Kafkaslar’a geleneksel gıdalar” sempozyumu, Tekirdağ, Turkey, 15 - 17 April 2010, pp.1021-1023, (Full Text)

55. Geleneksel bir ekmeğimiz: Nohut mayalı ekmek

ÖZER E. A., ERGİNKAYA Z., ÖZER M. S., ÜNAL TURHAN E.

1. Uluslararası “Adriyatik’ten Kafkaslar’a geleneksel gıdalar” sempozyumu, Tekirdağ, Turkey, 15 - 17 April 2010, pp.455-457, (Full Text)

56. Cezerye Üretimi ve Bazı Özellikleri

ÖZER E. A., AKYILDIZ A., AKSAY S., AĞÇAM E., BOBUŞ ALKAYA G.

THE 1ST INTERNATIONAL SYMPOSIUM ON “TRADITIONAL FOODS FROM ADRIATIC TO CAUCASUS", Tekirdağ, Turkey, 15 April 2010, pp.771-773, (Full Text)

57. Ege Bölgesi ve Maraş Yöresinde Üretilen Tarhanaların Beslenmedeki Yeri ve Önemi

II. Geleneksel Gıdalar Sempozyum Kitabı, Turkey, 27 - 29 May 2009, (Full Text)

58. Kızılcık kiren Tarhanası

ÖZER E. A., İBANOĞLU Ş., İBANOĞLU E.

II Geleneksel Gıdalar Sempozyumu, Turkey, 27 - 29 May 2009, (Full Text)

59. Sert Kabuklu Meyvelerin Sağlık Üzerine Etkileri

ÖZER E. A., GÜVEN A.

Türkiye 10. Gıda Kongresi, Erzurum, Turkey, 21 - 23 May 2008, (Full Text)

60. Fenil Ketonuri Hastalığı ve Fenilalanin Kısıtlı Diyet

Türkiye 10. gıda kongresi, Van, Turkey, 21 May 2008, (Full Text)

61. Celiac Disease, Gluten Free Diet And New Approaches For Fortified Gluten Free Foods.

ÖZER E. A., İBANOĞLU Ş., İBANOĞLU E.

ICC International Conference, 24 April 2008, (Summary Text)

62. Whole Grains and Health

ÖZER E. A., İBANOĞLU Ş., İBANOĞLU E.

ICC International Conference, 24 April 2008, (Summary Text)

63. Flavonoids and Cancer.

ÖZER E. A., AKSAY S.

International Symposium Food, Nutrition and Cancer, 17 - 19 April 2008, (Summary Text) Sustainable Development

64. Dietary Fiber and Health

International Symposium Food, Nutrition and Cancer, 17 - 19 April 2008, (Summary Text)

65. Bioactive Peptides Derived From Food Proteins and Their Health Promoting Effects”, International Symposium Food, Nutrition and Cancer, 17-19 April. Izmir - Turkey,(2008).

AKSAY S., ÖZER E. A.

International Symposium Food, Nutrition and Cancer, 17 - 19 April 2008, (Summary Text)

66. Meat Consumption Among the Families of Different Socio Economic Status

V. International Nutrition and Dietetic Congress, 12 - 15 April 2006, (Summary Text) Sustainable Development

67. Determination of Nutritioal characteristics of same Commercial Potato ad Corn Chips, Investigation the Suitability of Label Information and Turkish Stadards