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Farklı Kükürtleme Yöntemleri ve Depolama Sıcaklıklarının Kuru Kayısıların Fiziksel ve Kimyasal Kalitesine Etkisi.

Authors :
Coşkun, Ali Levent
Özkan, Mehmet
Source :
Academic Food Journal / Akademik GIDA; Sep2011, p21-38, 18p
Publication Year :
2011

Abstract

<i>Copyright of Academic Food Journal / Akademik GIDA is the property of Sidas Medya Ajans Tanitim Danismanlik Ltd. Sti and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Subjects

Subjects :
APRICOT
DRIED fruit
SULFUR dioxide

Details

Language :
Turkish
ISSN :
13047582
Database :
Complementary Index
Journal :
Academic Food Journal / Akademik GIDA
Publication Type :
Academic Journal
Accession number :
80414169