Search Results for İzmir Institute of Technology. Food Engineering. - Narrowed by: Infrared spectroscopy. SirsiDynix Enterprise https://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003d$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$002bFood$002bEngineering.$0026qf$003dSUBJECT$002509Konu$002509Infrared$002bspectroscopy.$002509Infrared$002bspectroscopy.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300? 2024-05-26T11:26:47Z Effect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oils ent://SD_ILS/0/SD_ILS:1352431 2024-05-26T11:26:47Z 2024-05-26T11:26:47Z by&#160;Jolayemi, Olusola Samuel, author.<br/><a href="http://hdl.handle.net/11147/5732">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Varietal classification and prediction of chemical parameters of Turkish wines by in frared spectroscopy ent://SD_ILS/0/SD_ILS:23283 2024-05-26T11:26:47Z 2024-05-26T11:26:47Z by&#160;&Ouml;zt&uuml;rk, Burcu.<br/><a href="http://hdl.handle.net/11147/3454">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/>