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Yıldırım, Gaye.
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El Yazması
Alıntı:
Food -- Storage.
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Adalı, Merve Betül, author.
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’ pears and color, microbial, sensory assays were carried out during 7 days of storage at 4 ºC. At the end
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Uçar Arserim, Dilhun Keriman.
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Alıntı:
concentration of grape seed extract in the films increased the antimicrobial activity of the films in food
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Gürkaynak, Dilara, author.
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functionalities to them. The purpose of this study is to comprehend the impact of storage temperature and time on
by
Oğuzlu, Hale.
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analyses. In dynamic mechanical analysis, glass transition temperatures and storage modulus of PLANCs
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Yıldız, Semanur, author.
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Alıntı:
) evaluate physicochemical and phytochemical properties of SJ after processing and during storage; (iii
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Yavuzdurmaz, Hatice, author.
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El Yazması
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characteristic as well as antioxidant activity and therefore they can be used as natural preservatives in food
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Yener, Fatih Yalçın Güneş.
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Alıntı:
sufficient stability in alginate films and at surface of red meat during cold storage. The results of this
by
Zenginyürek, Özlem.
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Alıntı:
worldwide food demand. Nevertheless; some of them have been classified as persistent toxic chemicals. This
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