FE 376
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Determination of Acidity, Peroxide and Color Test of Fried Oil
FE 376 FOOD QUALITY CONTROL DETERMINATION OF ACIDITY,PEROXIDE AND COLOR TEST OF FRIED OIL PREPARED BY: ŞEYMA MARANGOZ MEHTAP KEKLİK İREM DEMET…
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Food Quality Control Tahini Halva
FE 376 FOOD QUALITY CONTROL “TAHINI HALVA” INTRODUCTION: HÜSAMETTİN KİRAZ DETERMINATION OF ASH CONTENT: MUSTAFA MUTLU DETERMINATION OF TOTAL FAT CONTENT: BETÜL…
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Laboratory > Analysis of Flour ( Hüsametin KİRAZ )
FE 376 FOOD QUALITY CONTROL LABORATORY REPORT Experiment: Analysis of Flour · Determination of Ash in Wheat Flour · Determination of Crude…
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Laboratory > Analysis of Wheat Flour ( Ahmet DEMİRCAN )
FE 376 FOOD QUALITY CONTROL ANALYSIS OF WHEAT FLOUR Submitted to: Emine ERÇELEBİ Submitted by: Ahmet DEMİRCAN PURPOSE: The aim of this…
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Sensory Analysis ( Betül ÖZDEMİR )
T.C. UNIVERSITY OF GAZİANTEP FACULTY OF ENGINEERING DEPARTMENT OF FOOD ENGINEERING FE 376 FOOD QUALITY CONTROL LABORATORY Experiment Name: “Sensory Analysis”…
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Licorice Syrup
FE 376 FOOD QUALITY CONTROL LICORICE SYRUP Licorice is the root of glycyrrhiza glabra from which a somewhat sweet flavor can be…
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Soft Drinks Quality Control
FE 376 FOOD QUALITY CONTROL SOFT DRINKS Instructor: Prof. Dr. Sibel FADILOĞLU INTRODUCTION A soft drink is a beverage that typically contains…
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White Mushroom
FE -376 FOOD QUALITY CONTROL ANALYSIS OF WHITE MUSHROOM Introduction: OSMAN ÇOLAK Compering TSE: NAZAN ÇİFTÇİ Analysis: ŞEYMA DAĞ UMUT ÇOLAK Conclusion:…
