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Cover image for Katı margarin bitmiş ürün yağsız kuru madde analizinin sonucunun yapay nöral ağ kullanılarak tahmin edilmesi = Prediction of the total salt and milk percentage at the finished product quality control stage of margarine using artificial neural network model
Katı margarin bitmiş ürün yağsız kuru madde analizinin sonucunun yapay nöral ağ kullanılarak tahmin edilmesi = Prediction of the total salt and milk percentage at the finished product quality control stage of margarine using artificial neural network model
Author 
Tantalkaya, Metin.
Preferred Shelf Number 
TEZ/7244 T169 2005
Format: 
Availability 
Beytepe Library~1
Available:
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2. 
Cover image for Fonksiyonel beyaz peynir üretiminde süt yağı yerine bazı alternatif maddelerin kullanımı ve bunların kalite parametreleri üzerine etkisi = Utilization of alternative substances instead of milk fat in functional white cheese production and their effect on the quality parameters
Fonksiyonel beyaz peynir üretiminde süt yağı yerine bazı alternatif maddelerin kullanımı ve bunların kalite parametreleri üzerine etkisi = Utilization of alternative substances instead of milk fat in functional white cheese production and their effect on the quality parameters
Author 
Arslan, Seher.
Preferred Shelf Number 
TEZ/7276 A781 2005
Format: 
Availability 
Beytepe Library~1
Available:
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3. 
Cover image for Developments in dairy chemistry
Developments in dairy chemistry
Author 
Fox, P. F., ed. by
Preferred Shelf Number 
SF 253 D44 V.3
Format: 
Availability 
Beytepe Library~2
Available:
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