Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Bayram Çetin"'
Autor:
Mürşide Coşkun, Bayram Çetin
Publikováno v:
Coğrafi Bilimler Dergisi, Vol 22, Iss 1, Pp 208-241 (2024)
While the 'old regionalism', as a trend of the Cold War period, is represented by the monotonous, introverted political-military bloc, the multipolarity of today's global order is represented by the 'new' regionalism by extroversion and flexibility.
Externí odkaz:
https://doaj.org/article/ab9ce11861b544eeae7f92d8ba390b79
Publikováno v:
Mljekarstvo, Vol 68, Iss 2, Pp 126-138 (2018)
This study was conducted to evaluate the effects of the transglutaminase enzyme on the physicochemical characteristics, overrun, melting resistance, rheological and sensorial properties of ice cream made from goat’s milk. Different enzyme units (0.
Externí odkaz:
https://doaj.org/article/e673b10bc8024a378f470b3d59bc3fee
Autor:
Bayram Çetin, Rabia Sarica
Publikováno v:
Acta Educationis Generalis. 10:1-33
Introduction: Inquiry-based teaching is a constructivist-based method that has become popular in recent years. In this method, students work in a systematic way like a scientist during the research process, actively participate in the learning proces
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e64dc84784d105415a562707c72f27e
https://doi.org/10.2478/atd-2020-0018
https://doi.org/10.2478/atd-2020-0018
Autor:
Bayram Çetin
Publikováno v:
Türk Coğrafya Dergisi. :61-74
Anadoluculuk, 20. yüzyılın başında Osmanlı Devleti’nin buhranlı dönemlerinde doğmuş, Cumhuriyet’le birlikte etkinliğini sürdürmüş bir fikir hareketidir. Edebiyat başta olmak üzere felsefe, sosyoloji, tarih ve coğrafya literatür
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae4d2d89faeedb73b32789808abe6153
https://doi.org/10.17211/tcd.672908
https://doi.org/10.17211/tcd.672908
SÜT ENDÜSTRİSİ YAN ÜRÜNLERİ İLE ÜRETİLEN BİBER TURŞUSUNUN BAZI KALİTE PARAMETRELERİNİN ARAŞTIRILMASI
Autor:
Bayram Çetin, Recep Gunes
Publikováno v:
Gıda. 45:448-460
In this study, traditional pickled pepper was produced in 3 different formulations by using whey cheese and cheese crumbs, which are obtained as a by-product in the cheese-making process. In the scope of the study, the microbiological, chemical and s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8e98037456bebf260821dc1739abea0
https://doi.org/10.15237/gida.gd19160
https://doi.org/10.15237/gida.gd19160
Autor:
Bayram Çetin
Publikováno v:
Volume: 5, Issue: 2 184-199
Kırklareli Üniversitesi Mühendislik ve Fen Bilimleri Dergisi
Kırklareli Üniversitesi Mühendislik ve Fen Bilimleri Dergisi
Bu çalışmada yaygın olarak kullanılan bazı baharatların, köftelerde Salmonella Enteritidis ve Staphlylococcus aureus üzerine inhibitör etkilerinin araştırılması amaçlanmıştır. Bunun için % 82.5 kıyma, %10 galeta unu, %5 soğan, %1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0db161265166eebf2ac6bbc468244ef
https://doi.org/10.34186/klujes.653102
https://doi.org/10.34186/klujes.653102
Autor:
Bayram Çetin
Publikováno v:
Turkish Studies - Historical Analysis. 14:785-805
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8dfb489b8d6bbea5be54b2348ac1471
https://doi.org/10.29228/turkishstudies.37209
https://doi.org/10.29228/turkishstudies.37209
Autor:
Harun Uran, Bayram Çetin
Publikováno v:
European Journal of Science and Technology. :255-260
Bu çalışmada, buharlaştırılmış Etil Pirüvatın (EP) tavuk but etlerinin raf ömrü üzerine etkisi araştırılmıştır. Bu amaçla tavuk eti örnekleri 1 L’lik kaplara konmuş ve her bir kaba sırasıyla 42, 105 ve 420 mg /L hava olacak
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4ddbf2a19603ed891f97053f9debed5
https://doi.org/10.31590/ejosat.467569
https://doi.org/10.31590/ejosat.467569
Autor:
Bayram Çetin, Mürşide Coşkun
Publikováno v:
Journal of Geography.
With the purpose of determining formal and functional culture regions for Aba Wrestling, this study is significant in solidifying the role of culture in spatial organization. Data were obtained by using ethnographic methods through participatory obse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a1b0afd8224faad2981015b444de587
https://doi.org/10.26650/jgeog2019-0019
https://doi.org/10.26650/jgeog2019-0019
Autor:
Nagihan Boztunç Öztürk, Melek Gülşah Şahin, Demet Şahin Kalyon, Gülşen Taşdelen Teker, Mustafa İlhan, Melehat Gezer, Bayram Çetin, Veli Batdı, Burcu Yavuz Tabak, Eda Gürlen, Leyla Yılmaz Fındık
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78271e52f25bb2eae3f3afaac0339581
https://doi.org/10.14527/9786257676816
https://doi.org/10.14527/9786257676816
