1.The Possibilities of the Reduction of Sodium Quantity Using KCl Instead of NaCl in the Production of “Salgam Suyu” Beverage

作　　者：Ahmet Deryaoğlu

出　　处：Gida : Journal of Food. 2005 ;30(5).

出版社：Association of Food Technology, Turkey

文章 ID：95381595

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2.Physical and Chemical Changes Occured During Maturation of Boğazkere Grape Variety Grown in Elazığ Region

作　　者：Ahmet Deryaoğlu ;Ahmet Canbaş

出　　处：Gida : Journal of Food. 2004 ;29(1).

出版社：Association of Food Technology, Turkey

文章 ID：95381622

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3.Physical and Chemical Changes Occured During Maturation of Öküzgözü Grape Variety Grown in Elazığ Region

作　　者：Ahmet Deryaoğlu ;Ahmet Canbaş

出　　处：Gida : Journal of Food. 2003 ;28(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381677

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4.Effect of Skin Contact Time on Phenolic Compounds of Wines Produced from Öküzgözü and Boğazkere Grape Varieties

作　　者：Ahmet Deryaoğlu ;Jean Luc Colin ;Ahmet Canbaş

出　　处：Gida : Journal of Food. 1997 ;22(5).

出版社：Association of Food Technology, Turkey

文章 ID：95382088

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5.Processing Technology of Carbonated Grape Juice From Some Important Grape Varieties of Turkey I. Experiments of 1992

作　　者：Ahmet Canbaş ;Ahmet Deryaoğlu ;Turgut Cabaroğlu

出　　处：Gida : Journal of Food. 1996 ;21(6).

出版社：Association of Food Technology, Turkey

文章 ID：95382158

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