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Olive semidrying process: oleuropein degradation in relation to sensory bitterness.
Central Research Institute of Food and Feed Control, Turkey
Biography:
Hakan Yavas has been completed his studies in Central Research Institute of Food and Feed Control, Turkey. Research interests are Food and Feed Control and Food Technology also wrote a paper entitled "Olive semidrying process: oleuropein degradation in relation to sensory bitterness."
Subjects of specialization: Food and Feed Control,Food Technology,Food Engineering,Nutrition,Food microbiology
Orchid
