Zobrazeno 1 - 10
of 563
pro vyhledávání: '"süt teknolojisi"'
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 8:125-129
The aim of the study is comparing the milk consumption habits of the students of the Department of Dairy Technology and Department of Agriculture Economy The survey was conducted with 66 students from Department of Dairy Technology and 84 students fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed9cd9864f353887534fdea1e4b9e983
https://doi.org/10.24925/turjaf.v8i1.125-129.2850
https://doi.org/10.24925/turjaf.v8i1.125-129.2850
Autor:
AKYÜZ, Nurhan
Publikováno v:
Volume: 11, Issue: 1-2
Atatürk Üniversitesi Ziraat Fakültesi Dergisi
Atatürk Üniversitesi Ziraat Fakültesi Dergisi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::f0013841a4d507fa63f43c819a93093c
https://dergipark.org.tr/tr/pub/ataunizfd/issue/2987/41396
https://dergipark.org.tr/tr/pub/ataunizfd/issue/2987/41396
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 1, Pp 125-129 (2020)
The aim of the study is comparing the milk consumption habits of the students of the Department of Dairy Technology and Department of Agriculture Economy The survey was conducted with 66 students from Department of Dairy Technology and 84 students fr
Externí odkaz:
https://doaj.org/article/f1c0b986fe7847ba9e19775339840c91
Autor:
Öztan, Ayten
XXI ÖZET Yüksek Lisans Tezi A.Ü. ZÎRAAT FAKÜLTESİ SÜT TEKNOLOJİSİ E?İTİM-ARAŞTIRMA VE UYGULAMA İŞLETMESİNE DE?İŞİK KAYNAKLARDAN SA?LANAN Çİ? SÜTLERİN KALİTESİ Ay ten ÖZTAN Ankara üniversitesi Fen Bilimleri Enstitüsü Tarxin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10208::bac76ae758990fd5746dcab176b0a0ef
https://acikbilim.yok.gov.tr/handle/20.500.12812/514488
https://acikbilim.yok.gov.tr/handle/20.500.12812/514488
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 3, Pp 335-341 (2002)
Bakteriosinler, LAB (Laktik asit bakterileri) ve PAB (Propiyonik asit bakterileri) tarafından üretilen lantibiyotikleri (I. Sınıf, Ör: nisin); küçük, ısıya dayanıklı peptitleri (II. Sınıf, Ör: pediosin PA-I) ve büyük, ısıya dayanı
Externí odkaz:
https://doaj.org/article/89aba03d2fa04222a960bdb1b190874d
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 3, Pp 335-341 (2002)
Bakteriosinler, LAB (Laktik asit bakterileri) ve PAB (Propiyonik asit bakterileri) tarafından üretilen lantibiyotikleri (I. Sınıf, Ör: nisin); küçük, ısıya dayanıklı peptitleri (II. Sınıf, Ör: pediosin PA-I) ve büyük, ısıya dayanı
Externí odkaz:
https://doaj.org/article/f3332d32d1294cbfa411958bdf4084a3
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 3, Pp 335-341 (2002)
Bacteriocins produced by Lactic acid bacteria (LAB) and propionic acid bacteria (PAB) are heterogeneous group of peptide inhibitors which include lantibiotics (class I, e. g. nisin), small heat-stable peptides (class II, e. g. pediocin PA-1) and larg
Externí odkaz:
https://doaj.org/article/6bfab5cf500d4c8da1ef09bbb514ee22
Autor:
Temirbekova, Aizirek
Tez (yüksek lisans) -- Ondokuz Mayıs Üniversitesi, 2019 Libra Kayıt No: 131290 …
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9773::5aef118dc656bf53cec18bb33fa3bb87
https://hdl.handle.net/20.500.12712/26657
https://hdl.handle.net/20.500.12712/26657
Autor:
Açu, Merve
Bu araştırmada lezzetli ve sağlıklı bir süt ürünü olan dondurmaya çeşitli fonksiyonel özellikler kazandırılarak sağlık için olan yararları daha da arttırılmaya çalışılmıştır. Bu amaçla dondurma üretiminde keçi sütü, s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::77fb4ab08210632636d6ae73e26f7f04
https://hdl.handle.net/11454/8044
https://hdl.handle.net/11454/8044
Autor:
Davut, Metin
Tez (yüksek lisans) -- Ondokuz Mayıs Üniversitesi, 2016 Libra Kayıt No: 94262 …
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9773::e23e4bf4720d1a4cb76bc533934c36b4
https://hdl.handle.net/20.500.12712/28367
https://hdl.handle.net/20.500.12712/28367