Please use this identifier to cite or link to this item:
https://hdl.handle.net/11147/9370Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Yemenicioğlu, Ahmet | - |
| dc.date.accessioned | 2020-07-25T22:10:43Z | - |
| dc.date.available | 2020-07-25T22:10:43Z | - |
| dc.date.issued | 2016 | - |
| dc.identifier.isbn | 978-1-4822-1229-7 | - |
| dc.identifier.issn | 1475-3324 | - |
| dc.identifier.uri | https://hdl.handle.net/11147/9370 | - |
| dc.description.abstract | [No abstract available] | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Taylor & Francis | en_US |
| dc.relation.ispartof | Handbook of Vegetable Preservation and Processing | en_US |
| dc.relation.ispartofseries | Food Science and Technology | - |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.title | Strategies for controlling major enzymatic reactions in fresh and processed vegetables | en_US |
| dc.type | Book Part | en_US |
| dc.institutionauthor | Yemenicioğlu, Ahmet | - |
| dc.department | İzmir Institute of Technology. Food Engineering | en_US |
| dc.identifier.startpage | 377 | en_US |
| dc.identifier.endpage | 391 | en_US |
| dc.identifier.wos | WOS:000467568700018 | en_US |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
| dc.identifier.wosquality | N/A | - |
| dc.identifier.scopusquality | N/A | - |
| item.fulltext | No Fulltext | - |
| item.grantfulltext | none | - |
| item.languageiso639-1 | en | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
| item.cerifentitytype | Publications | - |
| item.openairetype | Book Part | - |
| crisitem.author.dept | 03.08. Department of Food Engineering | - |
| Appears in Collections: | Food Engineering / Gıda Mühendisliği WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection | |
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