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by
Soydemir, Elçin.
Format:
El Yazması
Alıntı:
Fermentation.
by
Çelik, Elif Sinem.
Format:
El Yazması
Alıntı:
Fermentation.
by
Altıok, Duygu.
Format:
El Yazması
Alıntı:
Fermentation products industry
by
Üzelyalçın, Berna
Format:
El Yazması
Alıntı:
Fermentation.
by
Büyükkileci, Ali Oğuz.
Format:
El Yazması
Alıntı:
Fermentation products industry
by
Hacısalihoğlu, Dila, author.
Format:
El Yazması
Alıntı:
fermentation was carried out with Saccharomyces cerevisiae, each of the active dry commercial yeasts
by
Semiz, Şevval, author.
Format:
El Yazması
Alıntı:
techniques to understand the effects of fermentation and glucose fortification to fermentation media on
by
Büyüktaş, Duygu.
Format:
El Yazması
Alıntı:
during fermentation and ripening. Total aerobic mesophilic bacteria and lactic acid bacteria counts
21.
by
Umdu, Sabrettin.
Format:
El Yazması
Alıntı:
of each fermentation, the dry mass, lipid amount and fatty acid profiles were determined. The algae
by
Bardakçı, Betül.
Format:
El Yazması
Alıntı:
conditions. Since industrial fungal fermentation with the high demand for oxygen are accounted to face oxygen
by
Esen, Büşra Nur, author.
Format:
El Yazması
Alıntı:
fermentation medium was modified with pea protein. Certain concentrations (2.5%, 5%, 10%, 15%) were fed to the
by
Göğüş, Nihan, author
Format:
El Yazması
Alıntı:
, respectively. Fed-batch fermentation technique was observed to increase the PG production yield 60% and 54
35 sonuç bulundu
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