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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

FOOD DESIGN AND SENSORY ANALYSIS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS224 FOOD DESIGN AND SENSORY ANALYSIS 4 3 3 6

SOURCE MATERIALS & RECOMMENDED READING
Candoğan, K., Barbosa-Cánovas, G., Carkcioglu, E. (2017). Edible Films and Coatings: Sensory AspectsIn book: Edible Films and Coatings: Fundamentals and ApplicationsChapter:26 Ed.: María Pilar Montero García, M. Carmen Gómez-Guillén, M. Elvira López-Caballero, Gustavo V. Barbosa-Cánovas. CRC Press, 598s.
Durlu-Özkaya, F., Coşansu, S., Ayhan, K. 2013. Her Yönüyle Gıda, Sidas Ltd. Şti, İzmir.
İnanlı A.G., Özpolat E., Emir Çoban Ö., Karaton N. (2010). Journal of FisheriesSciences.com.Marine edilmiş hamsi balığının (engraulis encrasicolus l., 1758) kimyasal bileşimi ve farklı soslarda duyusal değerlendirilmesi.