Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Berna Poçan"'
Autor:
Faruk Çiçekci, Büşra Poçan, Yusuf Emre Tavlı, Mustafa Kurağ, Ayşe Kamış, Aleyna Betül Kakat, Hatice Beyza İnan, Dilara Aylin Koyuncu, Burak Ayyıldız, Berna Poçan
Publikováno v:
Genel Tıp Dergisi, Vol 33, Iss 3, Pp 347-351 (2023)
Aim: This study aimed to measure Selcuk University Medical Faculty (SUMF) students’ levels of awareness of rational drug use (RDU) in adults and to assess related factors. Material and Methods: The data for this descriptive, cross-sectional study d
Externí odkaz:
https://doaj.org/article/ca01afe009164dd1bb8f061167f8e3ba
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 8, Pp 1618-1622 (2020)
Traditional foods, which are the special products that have emerged with the experience of many years, reflect the culture, identity, characteristics and heritage of a region and help the development and continuity of these regions by preventing migr
Externí odkaz:
https://doaj.org/article/c91872293c784bebbb4fb843ebc55a95
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 8:1618-1622
*Erdem, Nuran ( Aksaray, Yazar )
Uzun yılların deneyimiyle ortaya çıkan özel ürünler olan geleneksel gıdalar, bir bölgenin kültürünü, kimliğini, karakteristiğini ve mirasını yansıtmakla birlikte kırsal bölgelerden göçü ön
Uzun yılların deneyimiyle ortaya çıkan özel ürünler olan geleneksel gıdalar, bir bölgenin kültürünü, kimliğini, karakteristiğini ve mirasını yansıtmakla birlikte kırsal bölgelerden göçü ön
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97e27f11a0ffdbff71ed41c9fc1859b0
https://doi.org/10.24925/turjaf.v8i8.1618-1622.3287
https://doi.org/10.24925/turjaf.v8i8.1618-1622.3287
The purpose of this study was to determine the effect of different levels of transglutaminase at 0.0%, 0.5%, and 1.0% on the quality of beef, chicken, and turkey meatballs. Cooking loss, color (L*, a*, and b* values), texture profile (TPA), microstru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cd5c85365fefe9adf53098500c93e9b
https://hdl.handle.net/20.500.12451/7713
https://hdl.handle.net/20.500.12451/7713
