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Results:
1-7
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Results: 7
Authors:
NERGIZ C
SECKIN AK
Citation: C. Nergiz et Ak. Seckin, THE LOSSES OF NUTRIENTS DURING THE PRODUCTION OF STRAINED (TORBA) YOGURT, Food chemistry, 61(1-2), 1998, pp. 13-16
Authors:
NERGIZ C
YILDIZ H
Citation: C. Nergiz et H. Yildiz, RESEARCH ON CHEMICAL-COMPOSITION OF SOME VARIETIES OF EUROPEAN PLUMS (PRUNUS-DOMESTICA) ADAPTED TO THE AEGEAN DISTRICT OF TURKEY, Journal of agricultural and food chemistry, 45(8), 1997, pp. 2820-2823
Authors:
NERGIZ C
YALCIN H
YILDIZ H
Citation: C. Nergiz et al., SOME ANALYTICAL CHARACTERS OF COTTONSEED VARIETIES GROWN IN TURKEY, Grasas y aceites, 48(6), 1997, pp. 411-414
Authors:
NERGIZ C
OTLES S
Citation: C. Nergiz et S. Otles, THE PROXIMATE COMPOSITION AND SOME MINOR CONSTITUENTS OF POPPY SEEDS, Journal of the Science of Food and Agriculture, 66(2), 1994, pp. 117-120
Authors:
NERGIZ C
Citation: C. Nergiz, THE EFFECT OF REFINING PROCESSES ON THE TOTAL POLYPHENOL AND 1,2-DIPHENOL CONTENT OF OLIVE OIL, International journal of food science & technology, 28(5), 1993, pp. 461-464
Authors:
NERGIZ C
OTLES S
Citation: C. Nergiz et S. Otles, CHEMICAL-COMPOSITION OF NIGELLA-SATIVA L SEEDS, Food chemistry, 48(3), 1993, pp. 259-261
Authors:
TUNCEL G
NERGIZ C
Citation: G. Tuncel et C. Nergiz, ANTIMICROBIAL EFFECT OF SOME OLIVE PHENOLS IN A LABORATORY MEDIUM, Letters in applied microbiology, 17(6), 1993, pp. 300-302
Risultati:
1-7
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