Strategies for Controlling Major Enzymatic Reactions in Fresh and Processed Vegetables
| dc.contributor.author | Yemenicioğlu, Ahmet | |
| dc.date.accessioned | 2020-07-25T22:10:43Z | |
| dc.date.available | 2020-07-25T22:10:43Z | |
| dc.date.issued | 2016 | |
| dc.description.abstract | [No abstract available] | en_US |
| dc.identifier.isbn | 978-1-4822-1229-7 | |
| dc.identifier.issn | 1475-3324 | |
| dc.identifier.uri | https://hdl.handle.net/11147/9370 | |
| dc.language.iso | en | en_US |
| dc.publisher | Taylor & Francis | en_US |
| dc.relation.ispartof | Handbook of Vegetable Preservation and Processing | en_US |
| dc.relation.ispartofseries | Food Science and Technology | |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.title | Strategies for Controlling Major Enzymatic Reactions in Fresh and Processed Vegetables | en_US |
| dc.type | Book Part | en_US |
| dspace.entity.type | Publication | |
| gdc.author.institutional | Yemenicioğlu, Ahmet | |
| gdc.coar.access | metadata only access | |
| gdc.coar.type | text::book::book part | |
| gdc.description.department | İzmir Institute of Technology. Food Engineering | en_US |
| gdc.description.endpage | 391 | en_US |
| gdc.description.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
| gdc.description.scopusquality | N/A | |
| gdc.description.startpage | 377 | en_US |
| gdc.description.wosquality | N/A | |
| gdc.identifier.wos | WOS:000467568700018 | |
| gdc.index.type | WoS | |
| gdc.wos.citedcount | 0 | |
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