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1.
Effect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oils
Effect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oils
by
Jolayemi, Olusola Samuel, author.
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Manuscript
2.
Effect of deep-frying on the quality parameters of vegetable oils
Effect of deep-frying on the quality parameters of vegetable oils
by
Avcı, Başak, author.
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3.
Characterization and classification of wines from grape varieties grown in Turkey
Characterization and classification of wines from grape varieties grown in Turkey
by
Şen, İlknur, author.
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4.
Development of functional composite edible packaging materials for controlled release of bioactive substances
Development of functional composite edible packaging materials for controlled release of bioactive substances
by
Arcan, İskender, author.
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5.
Classification of Turkish virgin olive oils based on their phenolic profiles
Classification of Turkish virgin olive oils based on their phenolic profiles
by
Ocakoğlu, Derya.
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6.
Spectroscopic determination of major nutrients (N, P, K) of soil
Spectroscopic determination of major nutrients (N, P, K) of soil
by
Şen, İlknur.
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Author: İzmir Institute of Technology. Food Engineering.
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Olive oil -- Analysis.
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Food -- Packaging -- Technological innovations.
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