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85.
Chemometric studies for classification of olive oils and detection of adulteration
Chemometric studies for classification of olive oils and detection of adulteration
by
Gürdeniz, Gözde.
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Manuscript
86.
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris
by
Erkuş, Oylum.
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Manuscript
87.
Investigation of The Effects of Dissolved Oxygen Concentration, Aeration And Agitation on The Morphology And Rheology In Submerged Fungal Fermentation
Investigation of The Effects of Dissolved Oxygen Concentration, Aeration And Agitation on The Morphology And Rheology In Submerged Fungal Fermentation
by
Öncü, Şelale
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88.
Effect of The Morphology of Aspergillus Sojae on Pectinase Enzyme and The Optimization of Fermentation Conditions
Effect of The Morphology of Aspergillus Sojae on Pectinase Enzyme and The Optimization of Fermentation Conditions
by
Göğüş, Nihan.
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89.
Kinetic modelling of lactic acid production from whey
Kinetic modelling of lactic acid production from whey
by
Altıok, Duygu.
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Manuscript
90.
Use of domestic minerals for vegetable oil bleaching
Use of domestic minerals for vegetable oil bleaching
by
Erten, Yasemin.
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Format:
Manuscript
91.
Production of commercially suitable pectin methylesterase and polyphenol oxidase from agro-industrial wastes
Production of commercially suitable pectin methylesterase and polyphenol oxidase from agro-industrial wastes
by
Şimşek, Şebnem.
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92.
Use of multivariate statistical techniques in HACCP programs
Use of multivariate statistical techniques in HACCP programs
by
Balıklı, Umut Başak.
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93.
Control of microbial and enzymatic changes in intermediate moisture sun-dried figs by mild heating and hydrogen peroxide disinfection
Control of microbial and enzymatic changes in intermediate moisture sun-dried figs by mild heating and hydrogen peroxide disinfection
by
Demirbüker, Dilek.
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(1)
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(1)
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Food -- Packaging.
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Food -- Microbiology.
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Food -- Biotechnology
(4)
Functional foods.
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(4)
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(3)
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(2)
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(2)
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(2)
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(2)
Probiotics
(2)
Radiation preservation of food.
(2)
Whey.
(2)
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(2)
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(1)
Actinobacillus.
(1)
Adulterations.
(1)
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(1)
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(1)
Alcoholic beverages
(1)
Anthocyanins
(1)
Antibiotic residues -- Testing -- Laboratory manuals.
(1)
Antibiotic residues.
(1)
Antibiotics in food preservation.
(1)
Antioxidants.
(1)
Anxiety disorders.
(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
Bioactive compounds.
(1)
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(1)
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(1)
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