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Toplam kayıt 7, listelenen: 1-7
KALİTE YÖNETİMİNİ EDWARDS DEMİNG’LE YENİDEN OKUMAK
(Namık Kemal Üniversitesi, Fen-Edebiyat Fakültesi, 2013)
Küreselleşmenin etkilerini yoğun bir şekilde hissedildiği günümüzde, tüm dünyada her alanda köklü bir değişim yaşanmaktadır. Rekabetin yoğun olarak yaşandığı bu ortama ayak uydurabilen kuruluşlar, başarıya ulaşabilmek için ...
Lactobacillus Buchneri ile Silolanmış Baklagil, Buğdaygil Ve Karışımlarının Silaj Özellikleri
(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2013)
Araştırma, Lactobacillus)buncheri bakteri inokulantın değişik yem bitkisi tür ve karışımlarından hazırlanan silajların kimyasal komposizyonları ile silaj kalitesi üzerine etkisini belirlemek amacıyla yürütülmüştür. Araştırmada ...
A Site-Specific Index to Control the Total Effect of Point Sources Discharges and to Achieve 'Good Chemical Status' in Effluent Dependent and Effluent Dominated Water Bodies: Application on Ergene River Basin
(Springer, 2013)
In this study, a simple site-specific index entitled Discharge Effect Index (DEI) was developed to rank and control the potential risks of point sources discharges effects to Ergene River and its branches. The basin is ...
Postharvest Application of Chitosan and Low Temperature Storage Affect Respiration Rate and Quality of Plum Fruits
(Tarbiat Modares Univ, 2013)
Application of edible coating as a way of prolonging the shelf-life of perishable fruits and vegetables is promising. Two plum cultivars (Stanley and Giant) were treated with 1% Chitosan and then stored at 0-1 degrees C ...
Effects of exogenous polyamine and ultrasound treatment to improve peach storability
(Inst Investigaciones Agropecuarias, 2013)
Peach (Prunus persica [L.] Batsch) is a perishable product and its storage period may be extended by using different postharvest methods. For this purpose, peaches harvested at the commercial ripening stage were treated ...
Effects of microwave heating on some oil seeds nutrient contents and colour change
(Servizi Editoriali Assoc Srl, 2013)
In the present study, the effects of various microwave power levels and processing times on colour change, nutrient contents of oilseeds (soybean, sunflower and canola seeds) were investigated. The samples were placed on ...
Effect of Transglutaminase on the Quality Properties of Chicken Breast Patties
(Kafkas Univ, Veteriner Fakultesi Dergisi, 2013)
Transglutaminase enzyme is known to improve the textural and several other quality properties of food. In this study, patties were produced from chicken breast and dividend into three groups. The first group was not treated ...