1.Effect of Rotten Proportion of Apple on Patulin and Fumaric Acid Content of Apple Juice

作　　者：Çetin Kadakal ;Sebahattin Nas ;Ender Poyrazoğlu 等

出　　处：Gida : Journal of Food. 2003 ;28(3).

出版社：Association of Food Technology, Turkey

文章 ID：95381694

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2.Mulberry Pekmez Manufacturing Technique and Physical and Chemical Properties

作　　者：M. İrfan Aksu ;Sebahattin Nas

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

出版社：Association of Food Technology, Turkey

文章 ID：95382117

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3.Some Chemical and Physical Properties of Tehina Halvah and the Oils

作　　者：Mahmut Ünsal ;Sebahattin Nas

出　　处：Gida : Journal of Food. 1995 ;20(1).

出版社：Association of Food Technology, Turkey

文章 ID：95382177

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4.Some Physical and Chemical Characteristics of Persimmon Fruits Grown in Artvin-Yusufeli Valley

作　　者：M. İrfan Aksu ;Sebahattin Nas ;Hüsnü Yusuf Gökalp

出　　处：Gida : Journal of Food. 1994 ;19(6).

出版社：Association of Food Technology, Turkey

文章 ID：95382289

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5.Changes in the Theaflavin, Polyphenol and Water Soluble Solid Contents of Black Tea Packaged with the Different Packaging Materials and Stored for Twelve Months at the Different Storage Temperatures and Relative Humidity

作　　者：Sebahattin Nas ;Muharrem Öksüz

出　　处：Gida : Journal of Food. 1991 ;16(1).

出版社：Association of Food Technology, Turkey

文章 ID：95382429

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6.Water Soluble, Insoluble and Total Ash Content of Black Tea Produced of Tea Leaves from Different Regions

作　　者：Sebahattin Nas ;Hüsnü Yusuf Gökalp ;Muharrem Öksüz

出　　处：Gida : Journal of Food. 1991 ;16(4).

出版社：Association of Food Technology, Turkey

文章 ID：95382458

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7.Certain Physical, Chemical and Sensory Properties of Black Table Olives Produced in Yusufeli Region

作　　者：Sebahattin Nas ;Hüsnü Yusuf Gökalp

出　　处：Gida : Journal of Food. 1990 ;15(3).

出版社：Association of Food Technology, Turkey

文章 ID：95382508

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8.A Research Work on the Changes of Some Characteristics of Packaged Tea Stored in the Different Storage Conditions

作　　者：Sebahattin Nas ;Muharrem Öksüz ;Fatih Ulutaş

出　　处：Gida : Journal of Food. 1988 ;13(2).

出版社：Association of Food Technology, Turkey

文章 ID：95382616

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9.Changes in the Water Values and Organoleptic Evaluation of Black Tea Packaged With the Different Packaging Materials and Stored for Twelve Months at the Different Storage Temperatures and Relative Humidity

作　　者：Sebahattin Nas ;Muharrem Öksüz ;Fatih Ulutaş

出　　处：Gida : Journal of Food. 1988 ;13(5).

出版社：Association of Food Technology, Turkey

文章 ID：95382649

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10.Quality of Black Tea

作　　者：Sebahattin Nas ;Muharrem Öksüz

出　　处：Gida : Journal of Food. 1987 ;12(3).

出版社：Association of Food Technology, Turkey

文章 ID：95382682

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	Atilla Şimşek	1篇
	Ender Poyrazoğlu	1篇
	Mahmut Ünsal	1篇
	Münteha Nas	1篇
	Çetin Kadakal	1篇

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检索条件:"( ( 高级检索(( ((AU:(("Sebahattin Nas")))) )) ) )"

	Sebahattin Nas	11篇
	Muharrem Öksüz	5篇
	Hüsnü Yusuf Gökalp	3篇
	Fatih Ulutaş	2篇
	M. İrfan Aksu	2篇