Dersler
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Analysis of Tomato Puree
PURPOSE: The aim of this experiment is to analyse the different types of tomato paste with respect to their quality and making…
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FE475 Food Quality Control Lecture Notes
FE475 Food Quality Control Quality; Quality is defined as the degree of excellence. …
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Water Hardness and Alkalinity
Water Hardness and Alkalinity It may be that your water hardness and alkalinity are perfect for discus but unfortunately this is not…
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FE475 Analysis of Tomato Paste
FE475 FOOD QUALITY CONTROL LABORATORY ANALYSIS OF TOMATO PASTE GROUP = B – 2 HAKAN MAVİŞ FE475 Food Quality Control Laboratory ANALYSIS OF…
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Acid – Base Titration Lab. Reports
PURPOSE: The purpose of the titration is to determine the amount of acid it contains by measuring the number of mL of…
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Fermantasyon ve Fermente Gıdalar
FERMANTASYON Mikrobiyolojik anlamda fermantasyon mikroorganizmalar tarafında havanın serbest oksijenini veya (NO3 (nitrat) ve SO4 (sülfat)gibi) inorganik inorganik bileşiklerde bulunan bağlı oksijeni kullanarak seri reaksiyonlar ile ürün…
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Proses Kontrol Ders Notu
DERS İÇERİĞİ 1. Hafta : Giriş, Genel kontrol sistemleri 2. Hafta : Genel kontrol sistemleri (devam) 3. Hafta : Kontrol sistemleri (Aç-kapa,…
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Lab Procedures Part I. Staining and Colony Morphology
Ex. 1-1 Types of Media Nutrient agar and nutrient broth are common media used in maintaining bacterial cultures. They contain nutrients such…
