Search Results for - Narrowed by: İzmir Institute of Technology. Food Engineering. - 2012 SirsiDynix Enterprise https://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? 2024-04-27T15:21:14Z Effects of yeast species on quality characteristics of fermented turkish sausages ent://SD_ILS/0/SD_ILS:367610 2024-04-27T15:21:14Z 2024-04-27T15:21:14Z by&#160;B&uuml;y&uuml;ktaş, Duygu.<br/><a href="http://hdl.handle.net/11147/3537">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Effect of CO2 concentration and temperature on growth rate and lipid content of isochrysis galbana ent://SD_ILS/0/SD_ILS:367840 2024-04-27T15:21:14Z 2024-04-27T15:21:14Z by&#160;Umdu, Sabrettin.<br/><a href="http://hdl.handle.net/11147/3557f">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Production of pectinase from aspergillus sojae by solid-state fermentation ent://SD_ILS/0/SD_ILS:255640 2024-04-27T15:21:14Z 2024-04-27T15:21:14Z by&#160;Demir, Hande.<br/><a href="http://hdl.handle.net/11147/2933">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/>