1-Effect of Bicarbonate Salts and Sequential Using of Frying Oil on Acrylamide and 5Hydroxymethylfurfural Contents in Coated Fried Chicken Meat
2-Adsorption behaviour of bulgur
3-Effects of processing on the chemical composition of rice
4-Ultrasonication to inactivate the proteolytic enzymes in suni bugdamaged wheat
5-Quality properties and adsorption behavior of freezedried beef meat from the Biceps femoris and Semimembranosus muscles