Search Results for İzmir Institute of Technology. Food Engineering.

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Effects of olive variety, harvest time, and malaxation temperature on volatile compounds and sensorial characteristics of olive oils için kapak resmi

Effects of olive variety, harvest time, and malaxation temperature on volatile compounds and sensorial characteristics of olive oils

Effects of olive variety, harvest time, and malaxation temperature on volatile compounds and sensorial characteristics of olive oils

by

Yıldız, Gamze, author.

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El Yazması

Alıntı:

Thesis(Master)-- İzmir Institute of Technology: Food Engineering.

2.

Mechanical and gas permeability properties of nanocomposite films made from low density polyethylene and carbon nanotubes için kapak resmi

Mechanical and gas permeability properties of nanocomposite films made from low density polyethylene and carbon nanotubes

Mechanical and gas permeability properties of nanocomposite films made from low density polyethylene and carbon nanotubes

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Anggoro, Bayu Meta, author.

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El Yazması

Alıntı:

Thesis(Master)-- İzmir Institute of Technology: Food Engineering.

3.

Applications of mid-IR spectroscopy for identification of wine and olive yeasts and characterization of antimicrobial activities of phenolics on yeasts için kapak resmi

Applications of mid-IR spectroscopy for identification of wine and olive yeasts and characterization of antimicrobial activities of phenolics on yeasts

Applications of mid-IR spectroscopy for identification of wine and olive yeasts and characterization of antimicrobial activities of phenolics on yeasts

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Canal, Canan, author.

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Alıntı:

Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.

4.

Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine content için kapak resmi

Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine content

Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine content

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Akın, Hilal, author.

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El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering--Thesis (Master).

5.

Development of novel functional foods from turkish kabuli type chickpeas için kapak resmi

Development of novel functional foods from turkish kabuli type chickpeas

Development of novel functional foods from turkish kabuli type chickpeas

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Şahin, Damla Öykü, author.

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El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

6.

Effect of deep-frying on the quality parameters of vegetable oils için kapak resmi

Effect of deep-frying on the quality parameters of vegetable oils

Effect of deep-frying on the quality parameters of vegetable oils

by

Avcı, Başak, author.

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El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

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İYTE Kütüphanesi © 2020
library@iyte.edu.tr
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