FE 376 FOOD QUALITY CONTROL “TAHINI HALVA”

INTRODUCTION: HÜSAMETTİN KİRAZ

DETERMINATION OF ASH CONTENT: MUSTAFA MUTLU

DETERMINATION OF TOTAL FAT CONTENT: BETÜL ÖZDEMİR

CONCLUSION: BAŞAK KOÇ

HISTORY OF HALVA

PRODUCTION LINE OF TAHINI HALVA

MICROBIAL PROPERTIES OF TAHINI HALVA

DETERMINATION OF ASH CONTENT IN TAHINI HALVA

TAHINI CONTENT OF HALVA

…