Keçiboynuzu meyvesinden fermentasyon yoluyla laktik asit ve etanol üretimi

dc.contributor.advisor	Karhan, Mustafa
dc.contributor.author	Turhan, İrfan
dc.date.accessioned	2020-12-03T11:41:42Z
dc.date.available	2020-12-03T11:41:42Z
dc.date.submitted	2009
dc.date.issued	2018-08-06
dc.identifier.uri	https://acikbilim.yok.gov.tr/handle/20.500.12812/41149
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	Keçiboynuzu meyvesinden fermentasyon yoluyla laktik asit ve etanol üretimi
dc.title.alternative	Production of lactic acid and ethanol from carob pods using ubmerged fermentation
dc.type	doctoralThesis
dc.date.updated	2018-08-06
dc.contributor.department	Gıda Mühendisliği Anabilim Dalı
dc.identifier.yokid	10070698
dc.publisher.institute	Fen Bilimleri Enstitüsü
dc.publisher.university	AKDENİZ ÜNİVERSİTESİ
dc.identifier.thesisid	378084
dc.description.pages	227
dc.publisher.discipline	Diğer

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