Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Kalender, Murat"'
Autor:
ELTUT KALENDER, NÜKHET1 eltutn@gmail.com, KALENDER, MURAT2
Publikováno v:
Igdir University Journal of Social Sciences / Iğdır Üniversitesi Sosyal Bilimler Dergisi. 2019, Issue 19, p267-292. 26p.
Autor:
Kalender, Murat
TEZ12768 Tez (Doktora) -- Çukurova Üniversitesi, Adana, 2020. Kaynakça (s. 161-186) var. XIX, 193 s. :_res. (bzs. rnk.), tablo ;_29 cm. Bu araştırmada, üç farklı probiyotik laktik asit bakterisi ve starter kültür (Valiren® C1M Lactococcus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2644ceedd97bde96b39f5081160b44a6
https://acikbilim.yok.gov.tr/handle/20.500.12812/124082
https://acikbilim.yok.gov.tr/handle/20.500.12812/124082
Autor:
KALENDER, Murat1 murat.kalender@huawei.com, KORKMAZ, Emin Erkan1
Publikováno v:
Turkish Journal of Electrical Engineering & Computer Sciences. 2017, Vol. 25 Issue 3, p2388-2398. 11p.
Autor:
Kalender, Murat
İnşaat mühendisliğinde birçok alanda kullanılan geosentetikler istinat duvarlarının imalatında da yaygın olarak kullanılmaktadır. Geosentetikle güçlendirilmiş istinat duvarlarının tasarımınında duvara gelen yatay yüklerin hesapla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10208::240b532064cd7c015b80d5767fa52e31
https://acikbilim.yok.gov.tr/handle/20.500.12812/294095
https://acikbilim.yok.gov.tr/handle/20.500.12812/294095
Autor:
Kalender, Murat, Vojtek, Martin
Publikováno v:
Transport Technic & Technology; 12/1/2021, Vol. 17 Issue 2, p30-33, 4p
Publikováno v:
In Journal of Surgical Research 2003 113(2):195-200
Publikováno v:
Volume: 32, Issue: 2 37-46
Çukurova Tarım ve Gıda Bilimleri Dergisi
Çukurova Tarım ve Gıda Bilimleri Dergisi
In this study, quality characteristics of yoghurt ice cream produced by using different stabilizers (pectin, guar gam, gam karaya, maltodextrin and combination of gam prepared by using these four gams) were investigated. As a result of evaluating the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::4c06ecf4bbb6aa792d464468ee36f9bc
https://dergipark.org.tr/tr/pub/cutarim/issue/33827/374821
https://dergipark.org.tr/tr/pub/cutarim/issue/33827/374821
Publikováno v:
Volume: 32, Issue: 2 27-36
Çukurova Tarım ve Gıda Bilimleri Dergisi
Çukurova Tarım ve Gıda Bilimleri Dergisi
Whey, cheese or casein production results in the precipitation of casein obtained translucent, greenish-yellow color is liquid protein source. Compounds of whey is similar to milk that it includes milk dry matter approximately one half, almost all of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::baa2af54d7c52804d0da10e7ff9f5cd2
https://dergipark.org.tr/tr/pub/cutarim/issue/33827/374799
https://dergipark.org.tr/tr/pub/cutarim/issue/33827/374799
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