Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9370
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dc.contributor.authorYemenicioğlu, Ahmet-
dc.date.accessioned2020-07-25T22:10:43Z-
dc.date.available2020-07-25T22:10:43Z-
dc.date.issued2016-
dc.identifier.isbn978-1-4822-1229-7-
dc.identifier.issn1475-3324-
dc.identifier.urihttps://hdl.handle.net/11147/9370-
dc.description.abstract[No abstract available]en_US
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.relation.ispartofHandbook of Vegetable Preservation and Processingen_US
dc.relation.ispartofseriesFood Science and Technology-
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleStrategies for controlling major enzymatic reactions in fresh and processed vegetablesen_US
dc.typeBook Parten_US
dc.institutionauthorYemenicioğlu, Ahmet-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.startpage377en_US
dc.identifier.endpage391en_US
dc.identifier.wosWOS:000467568700018en_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.identifier.scopusqualityQ4-
item.openairetypeBook Part-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextnone-
item.fulltextNo Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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