A pilot study on food composition of five Turkish traditional foods

Loker G. B., Amoutzopoulos B., Ozkoc S. Ö., Ozer H., Satir G., Bakan A.

BRITISH FOOD JOURNAL, cilt.115, ss.394-408, 2013 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 115
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1108/00070701311314219
  • Dergi Adı: BRITISH FOOD JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.394-408
  • Anahtar Kelimeler: Food composition, Traditional foods, Turkish foods, EuroFIR, Turkey, Food industry, Nutrition, FERMENTED CEREAL FOOD, TARHANA, QUALITY, STORAGE, MEAT
  • Kocaeli Üniversitesi Adresli: Evet

Özet

Purpose - The purpose of this paper is to describe methodology and practices undertaken during a pilot study on food composition of Turkish traditional foods (TTF).