1.Iron Deficiency and Iron Fortified Dariry Products

作　　者：Gülfem Ünal ;A. Sibel Akalın

出　　处：Gida : Journal of Food. 2004 ;29(4).

出版社：Association of Food Technology, Turkey

文章 ID：95381643

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2.The Production and Utilization of Lactulose in Food and Pharmacology Industry

作　　者：A. Sibel Akalın

出　　处：Gida : Journal of Food. 2002 ;27(6).

出版社：Association of Food Technology, Turkey

文章 ID：95381806

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3.Effect of Viscous Cultures on the Rheological and Sensory Properties, Flavor Substances and Starter Bacteria Counts of Set Yogurt

作　　者：A. Sibel Akalın ;Sıddık Gönç

出　　处：Gida : Journal of Food. 1999 ;24(5).

出版社：Association of Food Technology, Turkey

文章 ID：95381976

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4.Determination of Organic Acids During Production and Storage of Yoghurt

作　　者：A. Sibel Akalın ;Özer Kınık ;Sıddık Gönç

出　　处：Gida : Journal of Food. 1998 ;23(1).

出版社：Association of Food Technology, Turkey

文章 ID：95381997

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5.Research on the Determination of Fatty Acids Compositions in Cheese Varieties Sold in İzmir Local Bazaar and Market

作　　者：A. Sibel Akalın ;Özer Kınık ;Sıddık Gönç

出　　处：Gida : Journal of Food. 1998 ;23(5).

出版社：Association of Food Technology, Turkey

文章 ID：95382034

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6.A Review on the Relation Between Fermented Dairy Products and Cholesterol

作　　者：Sıddık Gönç ;A. Sibel Akalın ;Sevda Kılıç

出　　处：Gida : Journal of Food. 1996 ;21(2).

出版社：Association of Food Technology, Turkey

文章 ID：95382118

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7.The Effects of Lactobacillus acidophilus and Lactobacillus bifidus Found Survival in Yoghurt on the Organism and the Health

作　　者：Sıddık Gönç ;A. Sibel Akalın

出　　处：Gida : Journal of Food. 1995 ;20(2).

出版社：Association of Food Technology, Turkey

文章 ID：95382182

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检索条件:"( ( 高级检索(( ((AU:(("A. Sibel Akalın")))) )) ) )"

	A. Sibel Akalın	7篇
	Sıddık Gönç	5篇
	Özer Kınık	2篇
	Gülfem Ünal	1篇
	Sevda Kılıç	1篇

	2004	1篇
	2002	1篇
	1999	1篇
	1998	2篇
	1996	1篇