Vol. 4 | No. 7-8, 2021

• DETERMINATION OF SOME QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF SOME POTATO CULTIVARS IN THE REGION OF POLOG

Alirami Saliji, Bardhil Limani, Hirijete Idrizi, Valmir Saliji

Pages: 9 - 15

• CURRENT STATUS OF FUNCTIONAL FOOD AND MEDICINAL PLANTS IN ETHNOBOTANY STUDIES OF ASTERACEAE FAMILY AMONG ALBANIANS IN THREE WESTERN BALKAN COUNTRIES: AN OVERVIEW OF PUBLICATIONS IN THE FIELD

Besnik Rexhepi, Ani Bajrami

Pages: 16 - 26

• ASSESSMENT OF SOME PHYSICAL-CHEMICAL AND MICROBIAL PROPERTIES OF WHITE BRINE CHEESE

Durim Alija, Hava Miftari, Ismail Ferati, Mereme Idrizi, Nexhdet Shala

Pages: 27 - 34

• NORTH MACEDONIAN FOREST HONEY: A STUDY OF THE HYDROXYMETHYLFURFURAL, SUGAR PROFILE AND PHYSICAL QUALITY PARAMETERS

Erhan Sulejmani, Zehra H Musliu, Risto Uzunov

Pages: 35 - 43

• EFFECT OF DRYING IN THE PRESERVATION OF APPLE AND ITS VITAMIN C CONTENT

Hava Miftari, Durim Alija, Ismail Ferati, Mereme Idrizi, Nexhdet Shala

Pages: 44 - 48

• THE STUDY OF AFLATOXIN M1 IN MILK AND IN DAIRY PRODUCTS

Ismail Ferati, Era Bruçi, Hava Miftari, Durim Alija, Namik Durmishi

Pages: 49 - 55

• ADVANCED GLYCATION END PRODUCTS IN FOODS

Özgür Karadaş, İsmail Yılmaz

Pages: 56 - 65