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Uluslararası Projeler Uzmanı / Ankara, Türkei / eğitim, Proje yazımı, literatür araştırması / , ODTÜ Gıda Mühendisliği

Books & Literature

Temperature and Glycerol Formation: A Proposal to Explain ...

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Autorías: Ceylan Buyukkileci, Aysem Batur, Ali Oguz Buyukkileci, Haluk Hamamci. Localización: American Journal of Enology and Viticulture. Nº 2, Artículo de Revista en Dialnet.

Miscellaneous

Aysem Batur The Commission is in the process of updating some of the content on this website in light of the withdrawal of the United Kingdom from the European Union. If the site contains content that does not yet reflect the withdrawal of the United Kingdom, it is unintentional and will be addressed.

Physical Properties of Foods (Food Science Texts Series) - PDF Free...

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Physical Properties of Foods FOOD SCIENCE TEXT SERIES The Food Science Text Series provides faculty with the leading ...

Propiedades físicas - PDF Free Download

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propiedades fisicas del agua...

Temperature and Glycerol Formation: A Proposal to Explain the Causal...

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Ceylan Buyukkileci, Aysem Batur, Ali Oguz Buyukkileci, Haluk Hamamci. Am J Enol Vitic. April : ; published ahead of print December 21, ; DOI: ajev Article; Figures & Data; Supplemental; Info & Metrics; PDF; Abstract. Most yeast strains produce glycerol in larger quantities when cultivated at higher temperatures, which likely explains why red wines contain ...

KLU - Öğretim Görevlisi Ayşem BATUR

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.tr; Doğum Tarihi Doğum Yeri Bolu. Eğitim Durumu. Lise Bursa Çelebi Mehmet Lisesi. Mezuniyet: Lisans ODTÜ Gıda Mühendisliği.

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