Search Results for İzmir Institute of Technology. Food Engineering.

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Use of multivariate statistical techniques in HACCP programs için kapak resmi
Use of multivariate statistical techniques in HACCP programs
Use of multivariate statistical techniques in HACCP programs
by 
Balıklı, Umut Başak.
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Thesis (Master) İzmir Institute of Technology: Food Engineering.
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Spectroscopic determination of major nutrients (N, P, K) of soil için kapak resmi
Spectroscopic determination of major nutrients (N, P, K) of soil
Spectroscopic determination of major nutrients (N, P, K) of soil
by 
Şen, İlknur.
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Thesis (Master) İzmir Institute of Technology:Food Engineering.
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Control of microbial and enzymatic changes in intermediate moisture sun-dried figs by mild heating and hydrogen peroxide disinfection için kapak resmi
Control of microbial and enzymatic changes in intermediate moisture sun-dried figs by mild heating and hydrogen peroxide disinfection
Control of microbial and enzymatic changes in intermediate moisture sun-dried figs by mild heating and hydrogen peroxide disinfection
by 
Demirbüker, Dilek.
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Thesis (Master) İzmir Institute of Technology:Food Engineering.
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Use of domestic minerals for vegetable oil bleaching için kapak resmi
Use of domestic minerals for vegetable oil bleaching
Use of domestic minerals for vegetable oil bleaching
by 
Erten, Yasemin.
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Thesis (Master) İzmir Institute of Technology:Food Engineering.
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Kinetic modelling of lactic acid production from whey için kapak resmi
Kinetic modelling of lactic acid production from whey
Kinetic modelling of lactic acid production from whey
by 
Altıok, Duygu.
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Thesis (Master) İzmir Institute of Technology:Food Engineering.
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Production of commercially suitable pectin methylesterase and polyphenol oxidase from agro-industrial wastes için kapak resmi
Production of commercially suitable pectin methylesterase and polyphenol oxidase from agro-industrial wastes
Production of commercially suitable pectin methylesterase and polyphenol oxidase from agro-industrial wastes
by 
Şimşek, Şebnem.
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Thesis (Master) İzmir Institute of Technology:Food Engineering.
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Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beads için kapak resmi
Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beads
Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beads
by 
Gündüz, Meltem.
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Thesis (Master) İzmir Institute of Technology:Food Engineering.
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Effect of The Morphology of Aspergillus Sojae on Pectinase Enzyme and The Optimization of Fermentation Conditions için kapak resmi
Effect of The Morphology of Aspergillus Sojae on Pectinase Enzyme and The Optimization of Fermentation Conditions
Effect of The Morphology of Aspergillus Sojae on Pectinase Enzyme and The Optimization of Fermentation Conditions
by 
Göğüş, Nihan.
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Thesis (Master) İzmir Institute of Technology: Food Engineering.
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Investigation of The Effects of Dissolved Oxygen Concentration, Aeration And Agitation on The Morphology And Rheology In Submerged Fungal Fermentation için kapak resmi
Investigation of The Effects of Dissolved Oxygen Concentration, Aeration And Agitation on The Morphology And Rheology In Submerged Fungal Fermentation
Investigation of The Effects of Dissolved Oxygen Concentration, Aeration And Agitation on The Morphology And Rheology In Submerged Fungal Fermentation
by 
Öncü, Şelale
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İzmir Institute of Technology: Food Engineering Thesis (Master).
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The confirmation of the commercial kits used in the detection of antibiotics in milk with hplc (high pressure liquid chromatography) için kapak resmi
The confirmation of the commercial kits used in the detection of antibiotics in milk with hplc (high pressure liquid chromatography)
The confirmation of the commercial kits used in the detection of antibiotics in milk with hplc (high pressure liquid chromatography)
by 
Alkan, Pınar.
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Thesis (Master) İzmir Institute of Technology: Food Engineering.
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Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris için kapak resmi
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris
by 
Erkuş, Oylum.
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Alıntı: 
İzmir Institute of Technology: Food Engineering Thesis (Master).
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Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milk için kapak resmi
Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milk
Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milk
by 
Yavuzdurmaz, Hatice.
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Thesis (Master) İzmir Institute of Technology:Food Engineering.
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