Celiac disease (gluten enteropathy) is an allergic reaction of the body to gluten, a protein found in grains such as wheat, barley and rye. According to the Turkish Food Codex Regulation on Food Labeling and Informing Consumers (R.G.Date and Number: 26.01.2017 29960), the upper limit of gluten for the label of gluten-free foods is accepted as 20 ppm. In this context, gluten quantity analysis gains importance.
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Catering Service Procurement
"2026 Year 2026 Materialized Table Table Meal Preparation and Service Services and Resting Hall and Cafeteria Operation" service procurement in accordance with Article 19 of the Public Procurement Law No. 4734
