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Farklı Kükürtleme Yöntemleri ve Depolama Sıcaklıklarının Kuru Kayısıların Fiziksel ve Kimyasal Kalitesine Etkisi.
- 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 :
- APRICOT
DRIED fruit
SULFUR dioxide
Subjects
Details
- Language :
- Turkish
- ISSN :
- 13047582
- Database :
- Complementary Index
- Journal :
- Academic Food Journal / Akademik GIDA
- Publication Type :
- Academic Journal
- Accession number :
- 80414169