1.Effect of Cooking Methods on Total and Heme Iron Content of Anchovy

作　　者：Sadettin Turhan ;N. Şule Üstün ;T. Bogaçhan Altunkaynak

出　　处：Gida : Journal of Food. 2003 ;28(6).

出版社：Association of Food Technology, Turkey

文章 ID：95381736

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2.Rehydration of Dried Apricots for Jam Production

作　　者：Şule Üstün ;İlkay Tosun ;Bekir Cemeroğlu

出　　处：Gida : Journal of Food. 1999 ;24(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381953

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3.A Research on Composition of Various Jam Samples

作　　者：N. Şule Üstün ;İlkay Tosun

出　　处：Gida : Journal of Food. 1998 ;23(2).

出版社：Association of Food Technology, Turkey

文章 ID：95382005

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4.The Composition of Powder Beverages Produced in Samsun

作　　者：N. Şule Üstün ;İ. Tosun

出　　处：Gida : Journal of Food. 1997 ;22(2).

出版社：Association of Food Technology, Turkey

文章 ID：95382065

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5.Variation of Physical and Chemical Properties of Anchovies (Engraulis encrasicolus) with Different Length During Fishing Period

作　　者：N. Şule Üstün ;Sadettin Turhan

出　　处：Gida : Journal of Food. 1997 ;22(4).

出版社：Association of Food Technology, Turkey

文章 ID：95382083

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6.The Composition of Pekmez

作　　者：N. Şule Üstün ;İlkay Tosun

出　　处：Gida : Journal of Food. 1997 ;22(6).

出版社：Association of Food Technology, Turkey

文章 ID：95382099

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检索条件:"( ( 高级检索(( ((AU:(("Şule Üstün")))) )) ) )"

	N. Şule Üstün	5篇
	İlkay Tosun	3篇
	Sadettin Turhan	2篇
	Bekir Cemeroğlu	1篇
	T. Bogaçhan Altunkaynak	1篇

	2003	1篇
	1999	1篇
	1998	1篇
	1997	3篇