Dersler
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Sauerkraut and Kimchi
SAUERKRAUT Country: Germany Major Ingredients: Cabbage, Salt Usage: Salad, Side Dish Product Description: Fermented shredded cabbage. The product has a sour taste…
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Design of Cold Storage ( PRAGATI SINGHAM )
Contents Introduction Considerations Designing aspects Problems associated with cold storage Refrigeration system Heat load calculations …
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Algler
ALGLER İçindekiler 1. Algler 2. Alglerin Sınıflandırılması 2.1. Alg Gruplarının Özellikleri 2.1.1 Chlorophyta (Yeşil Algler) ’nın özellikleri 2.1.2. Chrysophyta (Altın Sarısı Algler)…
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Gravimetric Determination of Sulfate In an Unknown Solution
GRAVIMETRIC DETERMINATION OF SULFATE IN AN UNKNOWN SOLUTION AIM The main objective of this experiment is to determine the concentration of sulfate…
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Indicators in Food Microbiology
Indicators in Food Microbiology Bacterial Groups Relevant to Food Microbiology In Unit 1 we classified bacteria accordingly: Good (Beneficial) Bad…
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Besin Mikrobiyolojisine Giriş
Besin mikrobiyolojisine giriş Mikroorganizmalar tüm biyosferde yaşarlar: Suda: okyanuslar, göller, göletlerde, şelalelerde, bataklılarda, hatta yağmur bulutlarında! Karada: Toprak ve kayalarda (hem içinde…
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Pasteurization and Blanching
PASTEURIZATION AND BLANCHING PURPOSE OF THE PROCESSES DESCRIPTION OF PROCESSING SYSTEMS ESTABLISHMENT OF THE PASTEURIZATION PROCESS DETERMINATION OF BLANCHING PROCESS PROCESSES FOR…
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A Biological Process For The Production of Riboflavin ( Team Riboflavulous )
A Biological process for the production of Riboflavin Outline: Introduction Market Chemical Vs biological method Environmental impact …
