This research was aimed to analyze the food safety knowledge levels between gastronomy and culinary arts students work-ers in Çukurova Region of Turkey. A total 155 participants (80 students, 75 workers) have partici-pated this cross-sectional study. The overall scores workers were 89.33% 78.89% respectively, more all sections (p<0.001). Hy-giene certification, occupa-tion, working estab-lis...

A proposal is made for a classification of Oligocene European cricetids. Various problems concerning the evolu­tion Eucricetodon and Pseudocricetodon are discussed. new species described from level slightly lower than oldest occurrence genus, known so far.&nbsp

This survey examines the requirements which a support tool needs for the veriica-tion and reenement of program speciications. The survey includes Z speciication tools and reenement tools. These broad requirements are expanded to identify more speciic functionality, and some existing tools are compared within this functional framework. The results of these comparisons are then classiied to ident...