Ara
Toplam kayıt 125, listelenen: 71-80
Farklı Toprak Ordolarında Yetiştirilen Ayçiçeği Çeşitlerinin Verim ve Bazı Bitki Özelliklerinin Belirlenmesi
(2021)
Bu araştırma, 2013, 2014 ve 2015 ayçiçeği yetiştirme sezonlarında Tekirdağ İli Marmara Ereğlisi İlçesi Yeniçiftlik Mahallesi lokasyonunda Trakya Bölgesinde ağırlıklı olarak yer alan Typic Xerorthent, Typic Haploxerept ve ...
Evaluation of Yield and Quality Characteristics of Bread Wheat Genotypes Grown in the Typic Haploxerert Subgroup Soils
(Parlar Scientific Publications (P S P), 2021)
This study was carried out in order to determine the grain yield and some quality characteristics of three different wheat varieties (Golya. Secretariat, Syrena Odeska) during two years in the soils of Typic Haploxerert ...
Water retention and irrigation characteristics of Vertisols in northwestern Turkey
(Elsevier, 2021)
The study comprised the analyses of 105 soil samples, located across the Thrace region of Turkey, collected from the horizons and sub-horizons of 16 soil pedons, classified as the Haploxerert and Calcixerert Great Groups ...
Etlik Piliçlerde Odunsu Göğüs Eti Sendromu ve Etkileri
(2021)
Bu çalışma ile, son yıllarda önemi giderek artan bir kas problemi olan “Odunsu Göğüs Eti” (OGE) sendromunu ve bu miyopatiden dolayı oluşan anomalilerin etiyolojisi, histolojik, makroskobik ve mikroskobik özellikleri hakkında ...
The Effects of Lactic Acid Bacteria and Enzyme Mixture Inoculants on Silage Fermentation Characteristics and Feed Values of Silage Prepared from Alfalfa Harvested at Different Maturities
(2021)
This study was carried out to determine the effects of lactic acid bacteria+ enzyme (LAB+E)inoculants on the fermentation characteristics and feed values of silages prepared from alfalfaharvested at three maturity stages. ...
The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin
(Elsevier Sci Ltd, 2021)
Traditional Tulum cheese, produced by nomads in Anamur in the Central Taurus region from raw goats' milk and ripened in goatskin, has characteristic taste, aroma, and specific flavours preferred over those of other Tulum ...
Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE
(Elsevier, 2021)
The study aims to identify the lactic acid bacteria diversity of Tulum cheese which is made from raw milk and ripened in the goatskin for 180 days. The samples were produced in Mut located in the Central Taurus Mountains ...
Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization
(Elsevier, 2021)
The purpose of the current study was to evaluate the impact of hazelnut cake as a partial replacer for sugar, milk and whey powders on the chocolate spread. A D-optimal mixture design was used to determine the effect of ...
Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent
(Springer India, 2021)
The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect ...
Development of vegan kefir fortified with Spirulina platensis
(Elsevier, 2021)
The choices for dairy products have increased in recent years because of medical recommendations or lifestyle preferences. This study was set out to assess the importance of Spirulina platensis fortification in vegan kefir ...