İYTE Library Logo

DEFAULT_TR
6 sonuç bulundu Arama sonuçlarına abone ol
Select All
Liste görünümüne geç
Küçük resim görünümüne geç
000000DEFAULT_TR
Yazdır
1. 
Comparison of dipping and spraying methods in layer-by-layer deposition of chitosan and sodium caseinate için kapak resmi
Comparison of dipping and spraying methods in layer-by-layer deposition of chitosan and sodium caseinate
Comparison of dipping and spraying methods in layer-by-layer deposition of chitosan and sodium caseinate
by 
Üney, Sinem, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Comparison of dipping and spraying methods in layer-by-layer deposition of chitosan and sodium
2. 
Exploring lysozyme-nisin antimicrobial synergy at different conditions for novel food applications için kapak resmi
Exploring lysozyme-nisin antimicrobial synergy at different conditions for novel food applications
Exploring lysozyme-nisin antimicrobial synergy at different conditions for novel food applications
by 
Sözbilen, Gözde Seval, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
synergy in combination with mild heating at 50 ºC or in combination with edible chitosan coating could be
3. 
Development of bio-based coatings as flexible food packaging applications için kapak resmi
Development of bio-based coatings as flexible food packaging applications
Development of bio-based coatings as flexible food packaging applications
by 
Adalı, Merve Betül, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
fabricated films were firstly characterized and results of increasing the depositing of chitosan and pectin
4. 
Innovative food applications of novel multifunctional active edible gel fillings and coatings için kapak resmi
Innovative food applications of novel multifunctional active edible gel fillings and coatings
Innovative food applications of novel multifunctional active edible gel fillings and coatings
by 
Barış Kavur, Pelin, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
ultrasonic homogenization (US) to prepare a composite of chitosan (CHI) with chickpea proteins (CP) (CHI:CP
5. 
Polysaccharide based packaging film for fresh cut produce için kapak resmi
Polysaccharide based packaging film for fresh cut produce
Polysaccharide based packaging film for fresh cut produce
by 
Şamlı, Merve, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
.day).Different concentrations of additives such as wax, stearic acid, chitosan were used with the
Select All
6 sonuç bulundu Arama sonuçlarına abone ol
Arama Sonuçlarını Sınırlandır
Yazar
Materyal Türü
Tez
(6)
Dil
Yayın Tarihi
This graph shows the distribution of publication dates for use with a date range slider. Switch to Years view for a more detailed breakdown of search results by year.
-
Konu
Raf Lokasyonu
Kütüphane

İYTE Kütüphanesi © 2020
library@iyte.edu.tr
+90 (232) 750-6335
Gülbahçe Kampüsü - Urla, İzmir 35430 TR