Arama Sonuçları Tokatlı, FigenSirsiDynix Enterprisehttps://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=list2025-07-31T07:55:51ZEffect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oilsent://SD_ILS/0/SD_ILS:13524312025-07-31T07:55:51Z2025-07-31T07:55:51Zby Jolayemi, Olusola Samuel, author.<br/><a href="http://hdl.handle.net/11147/5732">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Characterization and classification of wines from grape varieties grown in Turkeyent://SD_ILS/0/SD_ILS:4478622025-07-31T07:55:51Z2025-07-31T07:55:51Zby Şen, İlknur, author.<br/><a href="http://hdl.handle.net/11147/4167">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:3678402025-07-31T07:55:51Z2025-07-31T07:55:51Zby Umdu, Sabrettin.<br/><a href="http://hdl.handle.net/11147/3557f">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Effect of storage time on olive oil qualityent://SD_ILS/0/SD_ILS:983592025-07-31T07:55:51Z2025-07-31T07:55:51Zby Yıldırım, Gaye.<br/><a href="http://hdl.handle.net/11147/4068">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Effect of deep-frying on the quality parameters of vegetable oilsent://SD_ILS/0/SD_ILS:9489862025-07-31T07:55:51Z2025-07-31T07:55:51Zby Avcı, Başak, author.<br/><a href="http://hdl.handle.net/11147/4569">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Classification of Turkish virgin olive oils based on their phenolic profilesent://SD_ILS/0/SD_ILS:164412025-07-31T07:55:51Z2025-07-31T07:55:51Zby Ocakoğlu, Derya.<br/><a href="http://hdl.handle.net/11147/3212">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Kinetic modelling of lactic acid production from wheyent://SD_ILS/0/SD_ILS:167322025-07-31T07:55:51Z2025-07-31T07:55:51Zby Altıok, Duygu.<br/><a href="http://hdl.handle.net/11147/3267">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Use of multivariate statistical techniques in HACCP programsent://SD_ILS/0/SD_ILS:905062025-07-31T07:55:51Z2025-07-31T07:55:51Zby Balıklı, Umut Başak.<br/><a href="http://hdl.handle.net/11147/4015">Access to Electronic Version</a><br/>Format: El Yazması<br/>Physical and spectroscopic characterization of bakery products made from different flour mixturesent://SD_ILS/0/SD_ILS:23426722025-07-31T07:55:51Z2025-07-31T07:55:51Zby Tuna, Ayça, author.<br/><a href="https://hdl.handle.net/11147/13901">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>