Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9803
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dc.contributor.authorKurnaz, Işıl A.-
dc.contributor.authorCeylan, Çağatay-
dc.date.accessioned2021-01-24T18:28:35Z-
dc.date.available2021-01-24T18:28:35Z-
dc.date.issued2010-
dc.identifier.isbn978-1-4200-0769-5-
dc.identifier.isbn978-0-8493-7499-9-
dc.identifier.issn9.78E+12-
dc.identifier.urihttps://hdl.handle.net/11147/9803-
dc.description.abstract[No abstract available]en_US
dc.language.isoenen_US
dc.publisherTaylor and Francis Ltd.en_US
dc.relation.ispartofAdvances in Food Biochemistryen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleNucleic acid biochemistry: Food applicationsen_US
dc.typeBook Parten_US
dc.institutionauthorCeylan, Çağatay-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.startpage203en_US
dc.identifier.endpage218en_US
dc.identifier.wosWOS:000351869300008en_US
dc.identifier.scopus2-s2.0-85056385985en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
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:Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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