| Catalog Content |
Food Quality and Affecting Factors; Analysis Methods Used in The Evaluation of Food Quality; Natural Pigments in Foods; Taste and Odor Elements in Foods; Nutritional Additives: Food Dyes, Preservatives, etc.; Functional Foods: Definition, Prebiotics and Probiotics; Herbal Functional Foods; Functional Foods: Genetically Modified Foods; Properties and Functions of Soybean, Corn, Wheat; Features and Functions of Eggs, Milk and Dairy Products; Characteristics and Functions of Meat and its Products; Features and Functions of Legumes; Properties and Functions of Tea, Coffee, Cocoa and Chocolate. |
Anadolu Info Package 
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