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Vişne Çekirdeği Atıklarının Gıda İngrediyeni Olarak Değerlendirilmesi
(Fen Bilimleri Enstitüsü, 2013)
In this study, evaluation of sour cherry seed generated as a waste material during
processing of sour cherries into processed products such as juice and jam was
investigated. A juice processing plant located in Mersin ...
Aminoasitlerin Farklı Fermantasyon Koşullarında Ortaya Çıkan Değişimlerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2018)
Fermentation is one of the food processing techniques, which can change the chemical composition of foods. Changes in chemical composition during fermentation stem from metabolism of microorganisms found in fermented foods, ...