1. İAÜ Açık Erişim
  2. Fakülte ve Yüksekokullar -- Faculties and Schools
  3. Anadolu BİL Meslek Yüksekokulu --- Anadolu BIL Vocational School Of Higher Education
  4. GIDA TEKNOLOJİSİ PROGRAMI --- FOOD TECHNOLOGY
Please use this identifier to cite or link to this item: http://hdl.handle.net/11547/1110
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dc.contributor.authorVARLIK, Candan-
dc.contributor.authorBOSTAN, Kamil-
dc.contributor.authorURAN, Harun-
dc.contributor.authorBINGÖL, B.E.-
dc.contributor.authorSİVRİ, Nükhet-
dc.contributor.authorALAKAVUK, İ.S.-
dc.date.accessioned2014-06-23T06:56:25Z-
dc.date.available2014-06-23T06:56:25Z-
dc.date.issued2012-10-
dc.identifier.citation11.Gıda Kongresi 10-12 Ekim 2012.Hatayen_US
dc.identifier.urihttp://hdl.handle.net/11547/1110-
dc.titleKarides Kitosan ve Melanoz İnhibitörleri, ile Muamelesinin Dondurulmuş Muhafaza Sırasında Duyusal ve Kimyasal Kalitesi Üzerine Etkisi.en_US
dc.typeProceedingsen_US
Appears in Collections:GIDA TEKNOLOJİSİ PROGRAMI --- FOOD TECHNOLOGY

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