Zobrazeno 1 - 10
of 248
pro vyhledávání: '"Olgunlaşma Dönemi"'
Autor:
Kok, Demir1 dkok@nku.edu.tr, Bal, Erdinc1
Publikováno v:
Journal of Tekirdag Agricultural Faculty. 2016, Vol. 13 Issue 2, p67-74. 8p.
Publikováno v:
Mustafa Kemal University Journal of Agricultural Sciences / Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi; 2024, Vol. 29 Issue 3, p679-694, 16p
Autor:
DURSUN, Ahmet, GÜLER, Zehra
Publikováno v:
Volume: 24, Issue: 3 308-316
Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi
Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi
Aims: Sucuk is oneof the most popular traditional dry-fermented sausages in Turkey. The mostvolatile compounds (VCs) formed by biochemical pathways or derived directlyfrom spices are essential for sucuk flavor. The object of this study was tomake a c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::641ece903825f15c64383334d377ec0a
https://dergipark.org.tr/tr/pub/mkutbd/issue/50735/641581
https://dergipark.org.tr/tr/pub/mkutbd/issue/50735/641581
Autor:
Dursun, Ahmet, Güler, Zehra
Aims: Sucuk is one of the most popular traditional dry-fermented sausages in Turkey. The most volatile compounds (VCs) formed by biochemical pathways or derived directly from spices are essential for sucuk flavor. The object of this study was to make
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4778::c00b85c426401e26b6acf63ea54615ec
https://hdl.handle.net/20.500.12483/3156
https://hdl.handle.net/20.500.12483/3156
Autor:
UYANIK, Elif Burçin1 elifburcin.buyukgok@tarimorman.gov.tr, SAYGIN GÜMÜŞKESEN, Aytaç2
Publikováno v:
Turkish Journal of Agricultural & Natural Sciences. 2024, Vol. 11 Issue 1, p180-189. 10p.
Autor:
AĞAÇKESEN, M. Nedim1 mnedim@harran.edu.tr, ÖKTEM, Abdullah2
Publikováno v:
Harran Journal of Agricultural & Food Science. 2022, Vol. 26 Issue 4, p432-442. 11p.
Publikováno v:
Volume: 9, Issue: 2 83-92
Ziraat Fakültesi Dergisi
Ziraat Fakültesi Dergisi
This study was conducted to investigate changes in the hull ratio, 1000-seed weight, oil content and fatty acid composition of safflower seeds obtained from four different maturity stages (10 days intervals from initial seed formation to full maturit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::5d60a362d46a69386009037080751617
https://dergipark.org.tr/tr/pub/sduzfd/issue/29591/317479
https://dergipark.org.tr/tr/pub/sduzfd/issue/29591/317479
Publikováno v:
Journal of Soil Science & Plant Nutrition / Toprak Bilimi ve Bitki Besleme Dergisi; Dec2021, Vol. 9 Issue 2, p1-11, 11p
Publikováno v:
GIDA: The Journal of Food. 2020, Vol. 45 Issue 4, p710-720. 11p.
Autor:
Ünan, Rasim, Gençtan, Temel
Publikováno v:
Anadolu Tarım Bilimleri Dergisi; 2021, Vol. 36 Issue 1, p1-9, 9p