Erişim şekli için "http://creativecommons.org/publicdomain/zero/1.0/" Meslek Yüksekokulları listeleme
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Improving of cheese yield by using some functional food additives and ingredients
(ISNFF-TÜBİTAK MAM, 2014-10-15)[Abstract Not Available] -
Komagataeibacter hansenii GA2016 ile Bakteriyel Selüloz Üretimi ve Karakterizasyonu
(2017)Cellulose is the most common polymer in the world, formed by β-1,4 linked glucopyranose units. Cellulose that is produced by various microorganisms via biosynthesis is called bacterial cellulose (BC). In this study, ...