Zobrazeno 1 - 10
of 2 349
pro vyhledávání: '"ambalajlama."'
Autor:
YASAR, Dogan1, KOSE, Senol1 senolkose28@gmail.com
Publikováno v:
GIDA: The Journal of Food. 2024, Vol. 49 Issue 5, p960-967. 8p.
Autor:
Takma, Dilara Konuk1, Nadeem, Hilal Şahin1 hilal.nadeem@adu.edu.tr
Publikováno v:
GIDA: The Journal of Food. 2019, Vol. 44 Issue 1, p131-142. 12p. 1 Color Photograph, 1 Chart.
Autor:
Karakuş, Eylem1, Balballı, Esra Kibar1, Ara, İlknur1, Ayhan, Zehra1 zehraayhan@sakarya.edu.tr
Publikováno v:
Academic Food Journal / Akademik GIDA. oca-mar2021, Vol. 19 Issue 1, p74-88. 15p.
Autor:
Güler, Buse1, Karaca, Hakan1 hkaraca@pau.edu.tr
Publikováno v:
Academic Food Journal / Akademik GIDA. oca-mar2021, Vol. 19 Issue 1, p59-73. 15p.
Autor:
Sezer, Elif1, Ayhan, Zehra1 zehraayhan@sakarya.edu.tr
Publikováno v:
Academic Food Journal / Akademik GIDA. 2017, Vol. 15 Issue 2, p182-191. 10p.
Akademický článek
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Autor:
Ece SÖĞÜT, Atıf Can SEYDİM
Publikováno v:
Hacettepe Journal of Biology and Chemistry. 50:275-285
This study aimed to utilize the lignin-based structures extracted from chestnut shells, an agricultural waste, in chitosan (CH) films. In addition, black liquor was treated with ozone to obtain more homogeneous and compatible lignin fractions. Lignin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55e13ed2ef6a3ef2dbc0e0d0954c979b
https://doi.org/10.15671/hjbc.1033151
https://doi.org/10.15671/hjbc.1033151
Autor:
Mehmet Seçkin Aday
Publikováno v:
Issue: 21 122-130
Avrupa Bilim ve Teknoloji Dergisi
Avrupa Bilim ve Teknoloji Dergisi
Son yıllarda tüketicilerin daha sağlıklı bir yaşam tarzına ve besleyici değeri yüksek olan gıdalara yönelmeleri nedeniyle taze meyve ve sebzelere olan talep artmaktadır. Fakat taze meyve ve sebzeler hasat sonrasında da canlılıklarını
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12601d37d66fb7175699380800dc48f7
https://doi.org/10.31590/ejosat.840317
https://doi.org/10.31590/ejosat.840317
Publikováno v:
Volume: 31, Issue: 1 87-92
Etlik Veteriner Mikrobiyoloji Dergisi
Etlik Veteriner Mikrobiyoloji Dergisi
Chicken meat is a food, with a short shelf life due to its high protein and moisture content, which is highly susceptible to both microbial and biochemical degradation. Furthermore, to increase the reliable production of fresh chicken meat and to ens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::dd8561c1ad1543e93c2eb4786e360e8e
https://dergipark.org.tr/tr/pub/evmd/issue/54770/623386
https://dergipark.org.tr/tr/pub/evmd/issue/54770/623386
Autor:
GÖLÜKCÜ, Muharrem1 muharrem98@yahoo.com
Publikováno v:
Journal of Agricultural Sciences / Tarim Bilimleri Dergisi. 2015, Vol. 21 Issue 2, p207-219. 13p.