Mikroakışkanlaştırma Ve Ultrasonikasyon Yöntemleriyle Homojenizasyonun Çiğ Sütün Stabilitesine Etkilerinin Nükleer Manyetik Rezonans Relaksometre (NMR) ve Manyetik Rezonans Görüntüleme (MRG) Teknikleri İle İncelenmesi

Date

2015-11-14

Author

Özel, Barış
Öztop, Halil Mecit

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https://hdl.handle.net/11511/80129
https://www.researchgate.net/publication/285582352_Mikroakiskanlastirma_Ve_Ultrasonikasyon_Yontemleriyle_Homojenizasyonun_Cig_Sutun_Stabilitesine_Etkilerinin_Nukleer_Manyetik_Rezonans_Relaksometre_NMR_ve_Manyetik_Rezonans_Goruntuleme_MRG_Teknikleri_Il

Conference Name

9. Gıda Mühendisliği Kongresi, 12 - 14 November 2015

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Department of Food Engineering, Conference / Seminar

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Mikroakışkanlaştırma ve Ultrasonikasyon Yöntemleriyle Homojenizasyonun Çiğ Sütün Stabilitesine Etkilerinin Nükleer Manyetik Rezonans NMR ve Manyetik Rezonans Görüntüleme MRG Teknikleri İle incelenmesi Özel, Barış; Öztop, Halil Mecit (2015-11-12)
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Citation Formats

B. Özel and H. M. Öztop, “Mikroakışkanlaştırma Ve Ultrasonikasyon Yöntemleriyle Homojenizasyonun Çiğ Sütün Stabilitesine Etkilerinin Nükleer Manyetik Rezonans Relaksometre (NMR) ve Manyetik Rezonans Görüntüleme (MRG) Teknikleri İle İncelenmesi,” presented at the 9. Gıda Mühendisliği Kongresi, 12 - 14 November 2015, İzmir, Turkey, 2015, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/80129.