Search Results for - Narrowed by: İzmir Institute of Technology. Food Engineering. - 2012SirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qf$003dAUTHOR$002509Author$002509$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$002bFood$002bEngineering.$002509$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$002bFood$002bEngineering.$0026qf$003dPUBDATE$002509Publication$002bDate$0025092012$0025092012$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?2024-04-27T15:21:14ZEffects of yeast species on quality characteristics of fermented turkish sausagesent://SD_ILS/0/SD_ILS:3676102024-04-27T15:21:14Z2024-04-27T15:21:14Zby Büyüktaş, Duygu.<br/><a href="http://hdl.handle.net/11147/3537">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Effect of CO2 concentration and temperature on growth rate and lipid content of isochrysis galbanaent://SD_ILS/0/SD_ILS:3678402024-04-27T15:21:14Z2024-04-27T15:21:14Zby Umdu, Sabrettin.<br/><a href="http://hdl.handle.net/11147/3557f">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Production of pectinase from aspergillus sojae by solid-state fermentationent://SD_ILS/0/SD_ILS:2556402024-04-27T15:21:14Z2024-04-27T15:21:14Zby Demir, Hande.<br/><a href="http://hdl.handle.net/11147/2933">Access to Electronic Version.</a><br/>Format: El Yazması<br/>