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Vişne Çekirdeği Atıklarının Gıda İngrediyeni Olarak Değerlendirilmesi
(Fen Bilimleri Enstitüsü, 2013)
In this study, evaluation of sour cherry seed generated as a waste material during processing of sour cherries into processed products such as juice and jam was investigated. A juice processing plant located in Mersin ...
AMİNOASİTLERİN FARKLI FERMANTASYON KOŞULLARINDA ORTAYA ÇIKAN DEĞİŞİMLERİNİN İNCELENMESİ
(Fen Bilimleri Enstitüsü, 2018)
Fermentation is one of the food processing techniques, which can change the chemical composition of foods. Changes in chemical composition during fermentation stem from metabolism of microorganisms found in fermented foods, ...