The Effect Of Different Drying Methods Using İn Production Of Dried Sourdough Onto Counts Of Microbiota

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dc.contributor.authorHendek Ertop Müge
dc.contributor.authorİlter Şeyda Merve
dc.contributor.authorBaltacı Cemalettin
dc.contributor.authorGündoğdu Ali
dc.contributor.authorYılmaz Fırat
dc.date.accessioned2024-03-22T20:37:02Z
dc.date.available2024-03-22T20:37:02Z
dc.date.issued2015
dc.identifier.startpage600
dc.identifier.urihttps://hdl.handle.net/20.500.12597/28189
dc.identifier.volume1
dc.languageEnglish
dc.relation.conferenceThe 3th International Symposium On Traditional Foods From Adriatic To Caucasus
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.titleThe Effect Of Different Drying Methods Using İn Production Of Dried Sourdough Onto Counts Of Microbiota
dc.typeConference Proceedings
local.event.enddate04.10.2015
local.event.printdate01.10.2015
local.event.startdate01.10.2015
local.import.id2246104-1030573
local.item.editiontypeBasılı
local.item.presentationstylePoster
local.item.scopeUluslararası
local.item.subjectMühendislik Temel Alanı->Gıda Bilimleri Ve Mühendisliği
local.item.typeÖzet Bildiri
local.item.yayinID2246104
local.item.yazarID1030573
local.person.branchMühendislik Ve Mimarlık Fakültesi
person.jobTitleDoçent

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