首页期刊浏览 2024年11月09日星期六

登录注册

高级检索

专家检索

全文

有本地全文

13篇

出版年度

	2003	1篇
	2001	2篇
	1996	1篇
	1995	2篇
	1994	2篇

	1989	1篇
	1980	2篇
	1978	1篇
	1977	1篇

作者

	Atilla Konar	13篇
	Nuray Şahan	4篇
	Mehmet Güven	2篇
	A. Adnan Hayaloğlu	1篇
	Alfons Kleeberger	1篇

	M. Serdar Akın	1篇
	Türkan Keçeli	1篇

来源期刊

Gida : Journal of Food

13篇

学科主题

营养卫生、食品卫生

13篇

语种

土耳其语

13篇

国别/地区

土耳其

13篇

检索条件:"( ( 高级检索(( ((AU:(("Atilla Konar")))) )) ) )"

共 13 条记录

排序：全选导出：

1.The Effects of Salep and some Alternative Stabilizators on the Qualities of Cow’s Milk Ice-Cream

作　　者：Türkan Keçeli ;Atilla Konar

出　　处：Gida : Journal of Food. 2003 ;28(4).

出版社：Association of Food Technology, Turkey

文章 ID：95381713

文章详细全文下载
2.A Comparative Study on Microbiological Qualities of Fruit-Aroma Yoghurts made from Cow’s and Goat’s Milk and Stored for 15 Days

作　　者：M. Serdar Akın ;Atilla Konar

出　　处：Gida : Journal of Food. 2001 ;26(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381831

文章详细全文下载
3.A Comparative Study on Microbiological Quality of Butter Produced from Yoghurt and Cream in Malatya Region

作　　者：A. Adnan Hayaloğlu ;Atilla Konar

出　　处：Gida : Journal of Food. 2001 ;26(6).

出版社：Association of Food Technology, Turkey

文章 ID：95381870

文章详细全文下载
4.Effects of Hydrogen Peroxide, Heat Treatment and Ripening Periods on the Chemical Qualities of White Cheese

作　　者：Nuray Şahan ;Atilla Konar ;Alfons Kleeberger

出　　处：Gida : Journal of Food. 1996 ;21(2).

出版社：Association of Food Technology, Turkey

文章 ID：95382121

文章详细全文下载
5.H2O2 and it’s Use in Cheese Technology

作　　者：Atilla Konar ;Nuray Şahan

出　　处：Gida : Journal of Food. 1995 ;20(2).

出版社：Association of Food Technology, Turkey

文章 ID：95382188

文章详细全文下载
6.Effects of Different Treatments Applied to Cheese Milk on Qualities of Whey

作　　者：Nuray Şahan ;Atilla Konar

出　　处：Gida : Journal of Food. 1995 ;20(3).

出版社：Association of Food Technology, Turkey

文章 ID：95382193

文章详细全文下载
7.The Microbiological Qualities of Tulum Cheeses Which were Made from Cow’s Milk and Packed and Ripened in Different Packing Materials

作　　者：Mehmet Güven ;Atilla Konar

出　　处：Gida : Journal of Food. 1994 ;19(3).

出版社：Association of Food Technology, Turkey

文章 ID：95382260

文章详细全文下载
8.A Comparative Study on the Physical, Chemical and Organoleptical Qualities of Tulum Cheeses Which were Made from Cow’s Milk and Packed and Ripened in Different Materials

作　　者：Mehmet Güven ;Atilla Konar

出　　处：Gida : Journal of Food. 1994 ;19(5).

出版社：Association of Food Technology, Turkey

文章 ID：95382276

文章详细全文下载
9.UHT Milk Production Technique and Some Investigated Problems

作　　者：Atilla Konar ;Nuray Şahan

出　　处：Gida : Journal of Food. 1989 ;14(5).

出版社：Association of Food Technology, Turkey

文章 ID：95382585

文章详细全文下载
10.Yoghurt and its Production Around the World

作　　者：Atilla Konar

出　　处：Gida : Journal of Food. 1980 ;5(5).

出版社：Association of Food Technology, Turkey

文章 ID：95383012

文章详细全文下载

1 2 下一页尾页

电话：010-85195300

E-mail：cassoa@cass.org.cn

地址：中国北京建国门内大街5号中国社会科学院1#楼

扫一扫关注微信

联系我们|关于我们|网站声明

国家哲学社会科学文献中心版权所有