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1. 
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.
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El Yazması
Alıntı: 
synergy in combination with refrigeration against lactic acid bacteria (LAB): test of findings in boza, a
2. 
Microbiological characterization of 'Hurma' olives grown in Karaburun peninsula için kapak resmi
Microbiological characterization of 'Hurma' olives grown in Karaburun peninsula
Microbiological characterization of 'Hurma' olives grown in Karaburun peninsula
by 
Karslı, Gözde Seval.
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El Yazması
Alıntı: 
debittering process to make them edible. Total aerobic mesophilic microorganisms, lactic acid bacteria (LAB
3. 
Design of a continuous flow UV reactor for opaque liquid foods by using computational fluid dynamics (CFD) için kapak resmi
Design of a continuous flow UV reactor for opaque liquid foods by using computational fluid dynamics (CFD)
Design of a continuous flow UV reactor for opaque liquid foods by using computational fluid dynamics (CFD)
by 
Atılgan, Mehmet Reşat, author.
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El Yazması
Alıntı: 
opaque white grape juices. The number of spoilage yeast, lactic acid bacteria and E.coli K-12 (ATCC 25253
4. 
Disinfection of white grape juice by using continuous flow UV reactor için kapak resmi
Disinfection of white grape juice by using continuous flow UV reactor
Disinfection of white grape juice by using continuous flow UV reactor
by 
Kaya, Zehra.
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El Yazması
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juice. However, highest reduction was observed in yeast and lactic acid bacteria count as 1.70±0.028 log
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