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Toplam kayıt 7, listelenen: 1-7
Determination of Fat Contents and Fatty Acid Compositions of Commercial Chocolates on the Turkish Market
(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2012)
The fat content and fatty acid composition of samples of five brands of most commonly consumed Turkish chocolates were determined by gas-liquid chromatography, using a polar 50 m capillary column CP Sil-88 and flame ...
Farklı Yöntemler Kullanılarak Üretilen Hardaliyelerin Bazı Özelliklerinde Depolama Sonunda Meydana Gelen Değişmeler
(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2012)
Bu çalışmada Malatya yöresi çeşitlerinden Siyah Üzüm kullanılmıştır. Hardaliye örnekleri geleneksel yöntemle üretilmiş, geleneksel yöntemle üretilip pastörize edilmiş, pastörize edilmiş üzüme kültür(Lactobacillus plantarum) ...
Determination of Some Heavy Metals Level in Kashar Cheese Produced in Thrace Region
(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2012)
In this research, 50 samples of kashar che ese produced and sold in Trakya (Thrace) region, we re studied for analysis of heavymetalsasLead (Pb), tin(Sn), copper (Cu) and mercury (Hg). Heavy metal contents of samples ...
Characteristics of grape seed and oil from nine Turkish cultivars
(Taylor & Francis Ltd, 2012)
Percentages of crude oil, protein, fibre and ash of grape seeds obtained from Turkish cultivars were of the ranges 5.40-10.79, 5.24-7.54, 17.6-27.1, and 1.2-2.6, respectively. The highest crude oil, crude protein and crude ...
A comparison between mineral content in goat and cow's milk
(Elsevier Science Bv, 2012)
[No Abstract Available]
Xanthan gum production from hydrolyzed rice bran as a carbon source by Xanthomonas spp.
(2012)
The aim of this study was to utilize rice bran, the main waste product of paddy processing, in xanthan gum production by Xanthomonas campestris fermentation. Deffated rice bran was enzymatically hydrolyzed using cellulase, ...
Effects of gamma irradiation on chemical, microbial quality and shelf life of shrimp
(2012)
In the present study the combined effect of gamma irradiation (1, 3 and 5. kGy) and storage at two temperatures: refrigeration (+4. °C) and frozen (-18. °C), on the shelf-life extension of fresh shrimp meat was investigated. ...