Acceptability Of Different Concentrations Of Chlorella Sp. İn Filipino Delicacy Puto As Coloring Agent

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dc.contributor.authorSarri Jurmin Hamad
dc.contributor.authorErbil Gökhun Çağatay
dc.contributor.authorElp Mahmut
dc.contributor.authorKadak Ali Eslem
dc.date.accessioned2024-03-22T20:13:41Z
dc.date.available2024-03-22T20:13:41Z
dc.date.issued2022
dc.identifier.doi10.4194/SOFAS_Book_of_Proceedings_2022
dc.identifier.endpage45
dc.identifier.startpage45
dc.identifier.urihttp://www.sofas.gov.tr/wp-content/uploads/2022/12/SOFAS2022_Book-of-Proceedings.pdf
dc.identifier.urihttps://hdl.handle.net/20.500.12597/24786
dc.languageEnglish
dc.relation.conferenceInternational Symposium On Fisheries And Aquatic Sciences (Sofas) 2022
dc.relation.conferencecityTrabzon
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.subjectMikroalg
dc.titleAcceptability Of Different Concentrations Of Chlorella Sp. İn Filipino Delicacy Puto As Coloring Agent
dc.typeConference Proceedings
local.event.enddate27.10.2022
local.event.printdate30.10.2022
local.event.startdate25.10.2022
local.import.id7971756-6641798
local.item.editiontypeElektronik
local.item.presentationstyleSözlü Sunum
local.item.scopeUluslararası
local.item.subjectTemel Alan > > Mikroalg
local.item.typeÖzet Bildiri
local.item.yayinID7971756
local.item.yazarID6641798
local.person.branchMühendislik Ve Mimarlık Fakültesi
person.jobTitleAraştırma Görevlisi

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