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Toplam kayıt 19, listelenen: 1-10
Regulatory government approach application of independent administrative authorities and Turkey, as policy implementers
(Peter Lang AG, 2016)
Today, the government has become an institution that establishes and monitors regulatory rules, in order to eliminate trouble in the market and to prevent any trouble from occuring. The public sector regulates and monitors ...
Tax expenditures in Turkey: Problems and evaluations
(Peter Lang AG, 2016)
Tax expenditures express public revenues, which are dispensed through exemption, exclusion and discounts. Formation of tax expenditures statement was made obligatory by the law no. 5018. This is a positive development, in ...
Traditional fermented dairy products of Turkey
(CRC Press, 2015)
Fermented milks constitute an important part of the national diet in Turkey. Yogurt, ayran, cacik, and traditional cheeses have been made in individual households throughout Anatolia for centuries. e most common groups of ...
Novel approaches to identify and characterise microorganisms in food industry
(Springer International Publishing, 2017)
As far as food industries are concerned, two utmost important and determining aspects are safety and quality; therefore, it is highly important to detect, identify, characterise and quantify microorganisms in foodstuffs ...
Access to finance: Developing microinsurance market in Turkey
(IGI Global, 2018)
Microinsurance provides indemnity for those with low income and with limited access to insurance options. Aimed at supporting sustainable means of living for individuals, microinsurance is a market-based practice. Many ...
Internet banking and financial customer preferences in Turkey
(IGI Global, 2016)
The first online banking service was introduced in Turkey by is Bank in 1998. However, the number of internet users has been increasing rapidly in Turkey, the number of online banking users did not increase with a similar ...
Phytochemical fortification of flour and bread
(Elsevier Inc., 2011)
An increased consumer desire for a healthy lifestyle has resulted in demands from the bakery industry for breads containing functional compounds. There is an immediate requirement for the food industry to prepare healthy ...
Toxigenic fungi and mycotoxins
(Nova Science Publishers, Inc., 2011)
The contamination of food and feed with mycotoxins is a significant source of food-borne illnesses. Mycotoxins are toxic secondary metabolites produced by certain fungi belonging predominantly to the Aspergillus, Penicillium ...
Prevention and management of mycotoxins in food and feed
(Springer Berlin Heidelberg, 2010)
The contamination of food and animal feeds with mycotoxins is a worldwide problem, while mycotoxins occur more frequently under tropical conditions as a result of environmental conditions in the field coupled with improper ...
Techniques for nucleic acid engineering: The foundation of gene manipulation
(Elsevier Inc., 2017)
The journey of nucleic acid isolation and characterization has been a long one starting in the late 1800s. DNA isolation has led the way due to its stable chemical characteristic. Since its initial implementation the demand ...