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dc.contributor.authorYemenicioglu, Ahmet
dc.date.accessioned2020-07-25T22:10:43Z
dc.date.available2020-07-25T22:10:43Z
dc.date.issued2016
dc.identifier.isbn978-1-4822-1229-7; 978-1-4822-1228-0
dc.identifier.issn1475-3324
dc.identifier.urihttps://hdl.handle.net/11147/9370
dc.descriptionWOS: 000467568700018en_US
dc.description.abstract[No abstract available]en_US
dc.language.isoengen_US
dc.publisherCrc Press-Taylor & Francis Groupen_US
dc.relation.ispartofseriesFOOD SCIENCE AND TECHNOLOGY-NEW YORK
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleStrategies for Controlling Major Enzymatic Reactions in Fresh and Processed Vegetablesen_US
dc.typebookParten_US
dc.relation.journalHandbook Of Vegetable Preservation And Processing, 2Nd Editionen_US
dc.contributor.departmentIzmir Institute of Technologyen_US
dc.identifier.startpage377en_US
dc.identifier.endpage391en_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.cont.department-temp[Yemenicioglu, Ahmet] Izmir Inst Technol, Dept Food Engn, Izmir, Turkeyen_US


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