1. İAÜ Açık Erişim
  2. Fakülte ve Yüksekokullar -- Faculties and Schools
  3. Mühendislik Mimarlık Fakültesi --- Faculty Of Engineering And Architecture
  4. GIDA MÜHENDİSLİĞİ --- FOOD ENGINEERING
Please use this identifier to cite or link to this item: http://hdl.handle.net/11547/1061
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dc.contributor.authorAKILLIOĞLU, M.-
dc.contributor.authorALTIOK, Evren-
dc.date.accessioned2014-06-16T06:48:11Z-
dc.date.available2014-06-16T06:48:11Z-
dc.date.issued2013-04-
dc.identifier.citation1. Ulusal Probiyotik Prebiyotik ve Fonksiyonel Gıdalar Kongresi, 11-13 Nisan 2013, Antalyaen_US
dc.identifier.urihttp://hdl.handle.net/11547/1061-
dc.titleÇeşitli Pekmezlerin Karakteristik Özelliklerinin Ortaya Konulması; Antioksidan ve Mineral Zenginliği ile Fonksiyonelliği Yüksek Yeni Ürün Tasarımı.en_US
dc.typeProceedingsen_US
Appears in Collections:GIDA MÜHENDİSLİĞİ --- FOOD ENGINEERING

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