1.Determination the Effect of Different Yeast During Production of Semidry Wine with Bornova Misketi Grape Variety and Dry Wine with Carignane Grape Variety

作　　者：Hatice Kalkan ;Nihat Aktan

出　　处：Gida : Journal of Food. 1999 ;24(4).

出版社：Association of Food Technology, Turkey

文章 ID：95381966

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2.Production of Pickled Kapari from Kapari Flower Buds by Using Starter Culture (L. plantarum)

作　　者：Hatice Kalkan ;Özcan Arıcı ;Nihat Aktan

出　　处：Gida : Journal of Food. 1999 ;24(6).

出版社：Association of Food Technology, Turkey

文章 ID：95381985

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3.The Effect of Different Brining Methods Applied to Memecik and Uslu Black Olives on the Organoleptic and Chemical Properties

作　　者：Özkan Arıcı ;Nihat Aktan

出　　处：Gida : Journal of Food. 1997 ;22(2).

出版社：Association of Food Technology, Turkey

文章 ID：95382063

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4.A Study on Prevention of Bloater Damage in Large Whole Cucumber Pickles which are Sliced Before Marketing

作　　者：Nihat Aktan ;Ufuk Yücel ;Özkan Arıcı 等

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

出版社：Association of Food Technology, Turkey

文章 ID：95382286

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5.A Study on the Various Quantities of Acid Remover Applied to Raisin Vine in Pekmez Making Process

作　　者：Ali Batu ;Nihat Aktan

出　　处：Gida : Journal of Food. 1992 ;17(2).

出版社：Association of Food Technology, Turkey

文章 ID：95382381

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	Özcan Arıcı	1篇
	Şahika Aktuğ Gönül	1篇

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检索条件:"( ( 高级检索(( ((AU:(("Nihat Aktan")))) )) ) )"

	Nihat Aktan	5篇
	Hatice Kalkan	2篇
	Özkan Arıcı	2篇
	Ali Batu	1篇
	Ufuk Yücel	1篇

	1999	2篇
	1997	1篇
	1994	1篇
	1992	1篇