Search Results for İzmir Institute of Technology. Food Engineering. - Narrowed by: Meat -- Microbiology. 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$002509Meat$002b--$002bMicrobiology.$002509Meat$002b--$002bMicrobiology.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300? 2024-06-05T03:14:39Z Antimicrobial, antioxidant properties and chemical composition of some spices/herbs ent://SD_ILS/0/SD_ILS:436175 2024-06-05T03:14:39Z 2024-06-05T03:14:39Z by&#160;Yavuzdurmaz, Hatice, author.<br/><a href="http://hdl.handle.net/11147/2964">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Effects of yeast species on quality characteristics of fermented turkish sausages ent://SD_ILS/0/SD_ILS:367610 2024-06-05T03:14:39Z 2024-06-05T03:14:39Z 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/>