Treffer 1 - 3 von 3 für Suche 'Çokgezme, Ömer F.', Suchdauer: 0,37s Treffer weiter einschränken
  1. 1
    Cooking the Chicken Meat with Moderate Electric Field: Rheological Properties and Image Processing of Microstructure

    Cooking the Chicken Meat with Moderate Electric Field: Rheological Properties and Image Processing of Microstructure von Turgay-İzzetoğlu, Gamze, Çokgezme, Ömer F., Döner, Deniz, Ersoy, Ceren, Çabas, Buse M., İçier, Filiz

    Veröffentlicht in Food and bioprocess technology

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  2. 2
    Quality characteristics of pomegranate juice concentrates produced by ohmic heating assisted vacuum evaporation

    Quality characteristics of pomegranate juice concentrates produced by ohmic heating assisted vacuum evaporation von Sabanci, Serdal, Cevik, Mutlu, Cokgezme, Omer F, Yildiz, Hasan, Icier, Filiz


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  3. 3
    Moderate electric field-assisted hydro-distillation of thyme essential oil: Characterization of microstructural changes

    Moderate electric field-assisted hydro-distillation of thyme essential oil: Characterization of microstructural changes von Dereboylu, Aylin Eşiz, Uğuz, Ulaş, Döner, Deniz, Çokgezme, Ömer F., Çabas, Buse M., İçier, Filiz


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