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51. Effects of dietary yeast cell wall supplementation on performance, carcass characteristics, antibody production and histopathological changes in broilers

53. Effects of hen production cycle and egg weight on egg quality and composition, hatchability, duckling quality, and first-week body weight in Pekin ducks

54. The Nutritive Value of Live Yeast Culture (Saccharomyces cerevisiae) and Its Effect on Milk Yield, Milk Composition and Some Blood Parameters of Dairy Cows

55. Effects of dietary yeast autolysate (Saccharomyces cerevisiae) on performance, egg traits, egg cholesterol content, egg yolk fatty acid composition and humoral immune response of laying hens

56. Maternal and environmental determinants of breast-milk mercury concentrations

57. Broyler Karma Yemlerinde Sepiyolit Kullanımının Performans, Karkas Özellikleri ve Bazı Kan Parametreleri Üzerine Etkileri

58. Evaluation of blood and tooth element status in asthma cases: a preliminary case–control study

59. Effects of dietary dried baker's yeast on the performance, egg traits and blood parameters in laying quails

60. The effects of dietary garlic powder on the performance, egg traits and blood serum cholesterol of laying quails

61. Use of L-carnitine and humate in laying quail diets

62. Hand washing and adolescents. A study from seven schools in Konya, Turkey

63. 98 Lead, Mercury and Cadmium Levels in Cord Blood, Breast Milk and Newborn Hair

64. PO-0373 Lead, Mercury, Cadmium Levels In Breast Milk And Infant Hair In The Late Period Of Lactation From Ankara, Turkey

65. 1279 A Nested Case-Control Study for Risk Factors of Infantile Colic

66. Nitrate and nitrite content of meat products

71. ANDIK İçİ KABUGU İLE BESLEMENİN ERKEK MERİNOS KUZULARINDA ET KALİTESİ ÜZERİNE ETKİSİ

72. HAYVANSAL ÜRÜNLERDEKi İNHİBİTÖRLER

75. ULTRAFtLTRASYO:\' ILE PEY:'iİR YAPIMI

77. Effect of bromelain treatmant on chemical, microbiological and sensorial quality of pastramı

78. The effect of various heating and smoking processes on the quality of turkish fermented sausage

79. The hygienic quality of drinking water in konya

80. The effect of quality and the use of hot smoking on the development of pastrami production tecniques

81. Effect of the sodium and potassium nitrate on the quality uf pastrami during storage period

82. Studies on nutritional values of some culture-mushrooms (agaricus bisporus, agaricus campestris and aaaricus bitorauis)

83. Effect of storage time on histamine content in fish

84. The quality of butter consumed in konya

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