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pro vyhledávání: '"KARABACAK, Hülya"'
Autor:
TEKİN, Aziz, KARABACAK, Hülya
Publikováno v:
Gıda, Vol 23, Iss 6 (2015)
Volume: 23, Issue: 6
Gıda
Volume: 23, Issue: 6
Gıda
The fat contents of various chips and snack foods sold in the markets and some compositional properties of those fats were investigated. The results showed that the products obtained from potato which freshly contains more water than corn have absorb
Publikováno v:
Volume: 23, Issue: EK3 541-548
Turkish Journal of Agriculture and Forestry
Turkish Journal of Agriculture and Forestry
Some changes occurring in soybean oil hydrogenated using Ni catalyst in a batch reactor at 220°C and 2.5 atm H2 pressure were monitored. For this aim, iodine number, fatty acid composition, conjugated fatty acid and trans fatty acid contents were de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::8f8a020974490b96d311abb10eb9a289
https://dergipark.org.tr/tr/pub/tbtkagriculture/issue/11665/138946
https://dergipark.org.tr/tr/pub/tbtkagriculture/issue/11665/138946
Gıda ışınlanmasında iyonlaştırıcı radyasyon (gama, X-ışını, beta) kırmızı ve beyaz etlerin bozulmasını önlemek için mikro-organizmaların öldürülmesi; soğan, patates vb. gıdaların filizlenmesinin önlemesi; sebze ve meyveler
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10309::7a7c49b74bc73d964e6c93a1a9e92e78
http://kurumsalarsiv.tenmak.gov.tr/handle/20.500.12878/146
http://kurumsalarsiv.tenmak.gov.tr/handle/20.500.12878/146
Autor:
Karabacak, Hülya
ÖZET Yüksek Lisans Tezi a-TOKOFEROL VE ASKORBİL PALMİTATIN MISIR ÖZÜ YA?ININ TERMİK ÖKSİDAS YÖNUNA ANTÎOKSİDATİF ETKİLERİ Hülya KARABACAK Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Danışman: P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10208::14458e5a036fa1ffed68bce627eae07a
https://acikbilim.yok.gov.tr/handle/20.500.12812/512976
https://acikbilim.yok.gov.tr/handle/20.500.12812/512976
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