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85.
Chemometric studies for classification of olive oils and detection of adulteration
Chemometric studies for classification of olive oils and detection of adulteration
by
Gürdeniz, Gözde.
Access to Electronic Version.
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El Yazması
86.
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris
by
Erkuş, Oylum.
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El Yazması
87.
Investigation of The Effects of Dissolved Oxygen Concentration, Aeration And Agitation on The Morphology And Rheology In Submerged Fungal Fermentation
Investigation of The Effects of Dissolved Oxygen Concentration, Aeration And Agitation on The Morphology And Rheology In Submerged Fungal Fermentation
by
Öncü, Şelale
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El Yazması
88.
Effect of The Morphology of Aspergillus Sojae on Pectinase Enzyme and The Optimization of Fermentation Conditions
Effect of The Morphology of Aspergillus Sojae on Pectinase Enzyme and The Optimization of Fermentation Conditions
by
Göğüş, Nihan.
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Format:
El Yazması
89.
Production of commercially suitable pectin methylesterase and polyphenol oxidase from agro-industrial wastes
Production of commercially suitable pectin methylesterase and polyphenol oxidase from agro-industrial wastes
by
Şimşek, Şebnem.
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El Yazması
90.
Kinetic modelling of lactic acid production from whey
Kinetic modelling of lactic acid production from whey
by
Altıok, Duygu.
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El Yazması
91.
Use of domestic minerals for vegetable oil bleaching
Use of domestic minerals for vegetable oil bleaching
by
Erten, Yasemin.
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El Yazması
92.
Use of multivariate statistical techniques in HACCP programs
Use of multivariate statistical techniques in HACCP programs
by
Balıklı, Umut Başak.
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Author: İzmir Institute of Technology. Food Engineering.
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Dil: English
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Ünlütürk, Sevcan, thesis advisor.
(7)
Korel, Figen. Thesis advisor.
(6)
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(6)
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(5)
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(5)
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(5)
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(3)
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(2)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
Gürdeniz, Gözde.
(1)
Hakgüder Taze, Bengi, author.
(1)
Hakgüder, Bengi.
(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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Food -- Packaging.
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(2)
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(2)
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(2)
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(2)
Radiation preservation of food.
(2)
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(2)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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(1)
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