1 Ocak 1993 Dergi makalesi Açık Erişim

BORCAKLI, M; OZAY, G; ALPERDEN, I; OZSAN, E; ERDEK, Y

Dublin Core

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<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>BORCAKLI, M</dc:creator>
  <dc:creator>OZAY, G</dc:creator>
  <dc:creator>ALPERDEN, I</dc:creator>
  <dc:creator>OZSAN, E</dc:creator>
  <dc:creator>ERDEK, Y</dc:creator>
  <dc:date>1993-01-01</dc:date>
  <dc:description>In this study, the changes in chemical and microbiological composition of two olive varieties, Edincik and Gemlik, have been examined during fermentation at industrial scale.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/103667</dc:identifier>
  <dc:identifier>oai:zenodo.org:103667</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>GRASAS Y ACEITES 44(4-5) 253-258</dc:source>
  <dc:title>CHANGES IN CHEMICAL AND MICROBIOLOGICAL COMPOSITION OF 2 VARIETIES OF OLIVE DURING FERMENTATION</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
</oai_dc:dc>