Dondurularak saklamanın tavuk etinin kalitesi üzerine etkileri

dc.contributor.advisor	Tömek, Sumru
dc.contributor.author	Önder Atasoy, Özgül Evren
dc.date.accessioned	2020-12-29T09:59:23Z
dc.date.available	2020-12-29T09:59:23Z
dc.date.submitted	1986
dc.date.issued	2018-08-06
dc.identifier.uri	https://acikbilim.yok.gov.tr/handle/20.500.12812/389281
dc.language	Turkish
dc.language.iso	tr
dc.rights	info:eu-repo/semantics/embargoedAccess
dc.rights	Attribution 4.0 United States	tr_TR
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.subject	Gıda Mühendisliği	tr_TR
dc.subject	Food Engineering	en_US
dc.title	Dondurularak saklamanın tavuk etinin kalitesi üzerine etkileri
dc.type	masterThesis
dc.date.updated	2018-08-06
dc.contributor.department	Gıda Mühendisliği Anabilim Dalı
dc.subject.ytm	Cryopreservation
dc.subject.ytm	Chicken meat
dc.identifier.yokid	10094517
dc.publisher.institute	Fen Bilimleri Enstitüsü
dc.publisher.university	EGE ÜNİVERSİTESİ
dc.identifier.thesisid	412902
dc.description.pages	61
dc.publisher.discipline	Diğer

Except where otherwise noted, this item's license is described as info:eu-repo/semantics/embargoedAccess