Ecological Food Production
| Edible Oil Organogels Prepared with Natural Waxes and Their Application | PDF PRES |
| Mustafa Öğütcü, Emin Yilmaz |
| Comparison of Physico-Chemical Parameters and Composition of Wild and Suspended Cultured Mediterranean mussels (Mytilus galloprovincialis) from Sea of Marmara | PDF PRES |
| Hasan Basri Ormanci, Fatma Arik Colakoglu, Serhat Colakoglu, Ibrahim Ender Kunili |
| Quality Characteristics of Fish Sauce Produced from Anchovy (Engraulis encrasicolus) | PDF PRES |
| Ibrahim Ender Kunili, Hasan Basri Ormanci, Fatma Arik Colakoglu |
| Determination of the Mineral Composition of Turkish Tahini Halva | PDF PRES |
| Nazan Arifoglu, Mustafa Ogutcu |
| Determination of Shelf-Life of Lakerda (Salted Atlantic Bonito) Stored at 4°C | PDF PRES |
| Hasan Basri Ormanci, Ibrahim Ender Kunili, Fatma Arik Colakoglu |
Tourism and Recreation
| Experience of Russian-Bulgarian Cooperation in the Organization of International Tourism as a Factor of Sustainable Development of Regions | |
| Dmitrii Sevastyanov, Aleksey Grigoriev, Tatyana Osipova, Plamen Lakov |
Environmental Protection and Climate Change
| Modern Bioclimatic Potential Change in Krasnodar Region and Development of Viticulture | |
| Galina Mosolova, Anna Marmorshteyn, Tatyana Osipova, Plamen Lakov |
| The Effect of Aquaculture Facility on the Bacterial Levels of Seawater of Sigacik Bay, Izmir, Turkey | PDF PRES |
| Fatma Arik Colakoglu, Ibrahim Ender Kunili, Hasan Basri Ormanci, Fikret Cakir, Ali Ismen |
Agribusiness and Regional Policy
| Wine Branding: Why is it Important for Boutique Wine Sector Growth in Turkey? | PDF PRES |
| Yasemin Oraman, Fuat Yilmaz, Derya Abdikoglu |
This work is licensed under a Creative Commons Attribution 3.0 License.
Supported by the National Science Fund of the Republic of Bulgaria