TARIMA DAYALI SANAYİ ATIKLARININ KATI KÜLTÜR FERMANTASYONU İLE DEĞERLENDİRİLMESİ: SÜRECE ETKİ EDEN FAKTÖRLERE GENEL BAKIŞ.
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- GIDA: The Journal of Food, 2015, v. 40, n. 2, p. 1, doi. 10.15237/gida.GD14043
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- Article
Works matching IS 13003070 AND DT 2015 AND VI 40 AND IP 2
Results: 8
1
2
GIDALARDA BULUNAN SUYUN FİZİKOKİMYASAL DURUMU ve SORPSİYON İZOTERMLERİ.
- Published in:
- GIDA: The Journal of Food, 2015, v. 40, n. 2, p. 1, doi. 10.15237/gida.GD14041
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- Article
3
GIDA ENDÜSTRİSİNDE NANOTEKNOLOJİ UYGULAMALARI.
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- GIDA: The Journal of Food, 2015, v. 40, n. 2, p. 1, doi. 10.15237/gida.GD14040
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- Article
4
ÇEŞİTLİ BÖLGELERDE ÜRETİLEN GEMLİK ÇEŞİDİ NATÜREL ZEYTİNYAĞLARINDA OKSİDATİF STABİLİTE VE YAĞ ASİDİ BİLEŞENLERİ.
- Published in:
- GIDA: The Journal of Food, 2015, v. 40, n. 2, p. 1, doi. 10.15237/gida.GD14063
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- Article
5
DONDURULARAK KURUTULMUŞ BAZI MEYVE TOZLARININ TOZ ÜRÜN ÖZELLİKLERİNİN BELİRLENMESİ.
- Published in:
- GIDA: The Journal of Food, 2015, v. 40, n. 2, p. 1, doi. 10.15237/gida.GD14059
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- Article
6
ISPARTA İLİNDE DONDURULMUŞ GIDA ÜRÜNLERİNE YÖNELİK TÜKETİCİ TERCİHLERİ.
- Published in:
- GIDA: The Journal of Food, 2015, v. 40, n. 2, p. 1, doi. 10.15237/gida.GD14045
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- Article
7
SOME QUALITY CHARACTERISTICS OF KARS GRAVYER CHEESE.
- Published in:
- GIDA: The Journal of Food, 2015, v. 40, n. 2, p. 69, doi. 10.15237/gida.GD14053
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- Publication type:
- Article
8
SOME QUALITY CHARACTERISTICS of FISH MEATBALLS MANUFACTURED with DIFFERENT VEGETABLE-BASED FLOURS.
- Published in:
- GIDA: The Journal of Food, 2015, v. 40, n. 2, p. 1, doi. 10.15237/gida.GD14058
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- Publication type:
- Article