Search Results for - Narrowed by: İzmir Institute of Technology. Food Engineering. - EnglishSirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qf$003dAUTHOR$002509Author$002509$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$002b$002bFood$002bEngineering.$002509$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$002b$002bFood$002bEngineering.$0026qf$003dLANGUAGE$002509Language$002509ENG$002509English$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300$0026isd$003dtrue?2024-04-27T14:48:02ZEffect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oilsent://SD_ILS/0/SD_ILS:13524312024-04-27T14:48:02Z2024-04-27T14:48:02Zby Jolayemi, Olusola Samuel, author.<br/><a href="http://hdl.handle.net/11147/5732">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Effect of deep-frying on the quality parameters of vegetable oilsent://SD_ILS/0/SD_ILS:9489862024-04-27T14:48:02Z2024-04-27T14:48:02Zby Avcı, Başak, author.<br/><a href="http://hdl.handle.net/11147/4569">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Characterization and classification of wines from grape varieties grown in Turkeyent://SD_ILS/0/SD_ILS:4478622024-04-27T14:48:02Z2024-04-27T14:48:02Zby Şen, İlknur, author.<br/><a href="http://hdl.handle.net/11147/4167">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of functional composite edible packaging materials for controlled release of bioactive substancesent://SD_ILS/0/SD_ILS:4361772024-04-27T14:48:02Z2024-04-27T14:48:02Zby Arcan, İskender, author.<br/><a href="http://hdl.handle.net/11147/2965">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Classification of Turkish virgin olive oils based on their phenolic profilesent://SD_ILS/0/SD_ILS:164412024-04-27T14:48:02Z2024-04-27T14:48:02Zby Ocakoğlu, Derya.<br/><a href="http://hdl.handle.net/11147/3212">Access to Electronic Version.</a><br/>Format: El Yazması<br/>