by
Alper, Seda.
Format:
El Yazması
Alıntı:
Production and isolation of fungal chitosan by submerged fermentation/ Alper, Seda.
by
Altıok, Duygu.
Format:
El Yazması
Alıntı:
Fermentation products industry
by
Ünsal, Burcu.
Format:
El Yazması
Alıntı:
Fermentation.
by
Ağırbaşlı, Zeynep, author.
Format:
El Yazması
Alıntı:
Fermentation
by
Baran, Ezgi.
Format:
El Yazması
Alıntı:
of the diet. Yoghurt is produced by lactic acid fermentation using Streptococcus thermophilus, and
by
Bardakçı, Betül.
Format:
El Yazması
Alıntı:
conditions. Since industrial fungal fermentation with the high demand for oxygen are accounted to face oxygen
by
Genç, Ömer Sinan.
Format:
El Yazması
Alıntı:
Cerevisiae and recombinant Zymomonas mobilis and finally gluconic acid fermentation with Pseudomonas ovalis
by
Bayrak, Emrah.
Format:
El Yazması
Alıntı:
acid fermentation by Lactobacillus casei showed that grape pomace can be used as a substrate for lactic
by
Semiz, Şevval, author.
Format:
El Yazması
Alıntı:
techniques to understand the effects of fermentation and glucose fortification to fermentation media on
by
Dizmen, Berivan, author.
Format:
El Yazması
Alıntı:
within the scope of this thesis. Firstly, a fermentation study was carried out in a rotary shaker at 180
by
Gezer, Emre, author.
Format:
El Yazması
Alıntı:
were also determined. Using optimized conditions, a larger fermentation study was undertaken (25 L
by
Bulut, Çisem.
Format:
El Yazması
Alıntı:
cheese production. They produce lactic acid during the fermentation process and provide formation of the
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