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1. 
Production of pectinase from aspergillus sojae by solid-state fermentation için kapak resmi
Production of pectinase from aspergillus sojae by solid-state fermentation
Production of pectinase from aspergillus sojae by solid-state fermentation
by 
Demir, Hande.
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Production of pectinase from aspergillus sojae by solid-state fermentation/ Demir, Hande.
3. 
Effect of CO2 concentration and temperature on growth rate and lipid content of isochrysis galbana için kapak resmi
Effect of CO2 concentration and temperature on growth rate and lipid content of isochrysis galbana
Effect of CO2 concentration and temperature on growth rate and lipid content of isochrysis galbana
by 
Umdu, Sabrettin.
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of each fermentation, the dry mass, lipid amount and fatty acid profiles were determined. The algae
4. 
Effects of yeast species on quality characteristics of fermented turkish sausages için kapak resmi
Effects of yeast species on quality characteristics of fermented turkish sausages
Effects of yeast species on quality characteristics of fermented turkish sausages
by 
Büyüktaş, Duygu.
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during fermentation and ripening. Total aerobic mesophilic bacteria and lactic acid bacteria counts
5. 
Investigations on aroma profile of artisanal youghurt starter cultyres için kapak resmi
Investigations on aroma profile of artisanal youghurt starter cultyres
Investigations on aroma profile of artisanal youghurt starter cultyres
by 
Baran, Ezgi.
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of the diet. Yoghurt is produced by lactic acid fermentation using Streptococcus thermophilus, and
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5 sonuç bulundu Arama sonuçlarına abone ol

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