Kırmızı pul biberdeki (Capsicum annuum L.) karotenoid pigmentlerin sıcaklık ve nem etkisiyle değişimi

dc.contributor.advisor	Özdemir, Feramuz
dc.contributor.author	Akdoğan, Aybegüm
dc.date.accessioned	2020-12-03T11:42:20Z
dc.date.available	2020-12-03T11:42:20Z
dc.date.submitted	2007
dc.date.issued	2018-08-06
dc.identifier.uri	https://acikbilim.yok.gov.tr/handle/20.500.12812/41204
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	Kırmızı pul biberdeki (Capsicum annuum L.) karotenoid pigmentlerin sıcaklık ve nem etkisiyle değişimi
dc.title.alternative	changes in carotenoid pigments in paprika (Capsicum annuum L.) influenced by temperature and moisture content
dc.type	masterThesis
dc.date.updated	2018-08-06
dc.contributor.department	Gıda Mühendisliği Anabilim Dalı
dc.identifier.yokid	10070323
dc.publisher.institute	Fen Bilimleri Enstitüsü
dc.publisher.university	AKDENİZ ÜNİVERSİTESİ
dc.identifier.thesisid	379023
dc.description.pages	168
dc.publisher.discipline	Diğer

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