Şalgam suyunu berraklaştırma olanakları

dc.contributor.advisor	Deryaoğlu, Ahmet
dc.contributor.author	Nesanir, Mehmet
dc.date.accessioned	2020-12-04T16:37:03Z
dc.date.available	2020-12-04T16:37:03Z
dc.date.submitted	2004
dc.date.issued	2018-08-06
dc.identifier.uri	https://acikbilim.yok.gov.tr/handle/20.500.12812/92648
dc.description.abstract
dc.description.abstract		en_US
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	Şalgam suyunu berraklaştırma olanakları
dc.title.alternative	Possibilities of the clarificiation of shalgam beverage
dc.type	masterThesis
dc.date.updated	2018-08-06
dc.contributor.department	Gıda Mühendisliği Anabilim Dalı
dc.identifier.yokid	335760
dc.publisher.institute	Fen Bilimleri Enstitüsü
dc.publisher.university	HARRAN ÜNİVERSİTESİ
dc.identifier.thesisid	175266
dc.description.pages	59
dc.publisher.discipline	Diğer

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