Arama Sonu&ccedil;ları Tokatlı, Figen SirsiDynix Enterprise https://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dTokatl$0025C4$0025B1$00252C$002bFigen$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?dt=list 2025-07-01T05:41:30Z Effect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oils ent://SD_ILS/0/SD_ILS:1352431 2025-07-01T05:41:30Z 2025-07-01T05:41:30Z 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/> Characterization and classification of wines from grape varieties grown in Turkey ent://SD_ILS/0/SD_ILS:447862 2025-07-01T05:41:30Z 2025-07-01T05:41:30Z by&#160;Şen, İlknur, author.<br/><a href="http://hdl.handle.net/11147/4167">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 2025-07-01T05:41:30Z 2025-07-01T05:41:30Z by&#160;Umdu, Sabrettin.<br/><a href="http://hdl.handle.net/11147/3557f">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Effect of storage time on olive oil quality ent://SD_ILS/0/SD_ILS:98359 2025-07-01T05:41:30Z 2025-07-01T05:41:30Z by&#160;Yıldırım, Gaye.<br/><a href="http://hdl.handle.net/11147/4068">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Effect of deep-frying on the quality parameters of vegetable oils ent://SD_ILS/0/SD_ILS:948986 2025-07-01T05:41:30Z 2025-07-01T05:41:30Z by&#160;Avcı, Başak, author.<br/><a href="http://hdl.handle.net/11147/4569">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Classification of Turkish virgin olive oils based on their phenolic profiles ent://SD_ILS/0/SD_ILS:16441 2025-07-01T05:41:30Z 2025-07-01T05:41:30Z by&#160;Ocakoğlu, Derya.<br/><a href="http://hdl.handle.net/11147/3212">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Kinetic modelling of lactic acid production from whey ent://SD_ILS/0/SD_ILS:16732 2025-07-01T05:41:30Z 2025-07-01T05:41:30Z by&#160;Altıok, Duygu.<br/><a href="http://hdl.handle.net/11147/3267">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Use of multivariate statistical techniques in HACCP programs ent://SD_ILS/0/SD_ILS:90506 2025-07-01T05:41:30Z 2025-07-01T05:41:30Z by&#160;Balıklı, Umut Başak.<br/><a href="http://hdl.handle.net/11147/4015">Access to Electronic Version</a><br/>Format:&#160;El Yazması<br/> Physical and spectroscopic characterization of bakery products made from different flour mixtures ent://SD_ILS/0/SD_ILS:2342672 2025-07-01T05:41:30Z 2025-07-01T05:41:30Z by&#160;Tuna, Ay&ccedil;a, author.<br/><a href="https://hdl.handle.net/11147/13901">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/>