Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/6348
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dc.contributor.authorÖzel, M.Z.-
dc.contributor.authorGö?üş, F.-
dc.date.accessioned2019-08-16T12:06:24Z-
dc.date.available2019-08-16T12:06:24Z-
dc.date.issued2010-
dc.identifier.isbn9780470227213-
dc.identifier.urihttps://hdl.handle.net/11499/6348-
dc.identifier.urihttps://doi.org/10.1002/9780470622834.ch28-
dc.description.abstractAbstract Not Availableen_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sonsen_US
dc.relation.ispartofHandbook of Fruit and Vegetable Flavorsen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDried apricots and their flavorsen_US
dc.subjectDrying of apricots, chemical degradation reactions influencing final product tasteen_US
dc.subjectVolatile flavor compounds of dried apricotsen_US
dc.titleFlavors of Dried Apricotsen_US
dc.typeBook Parten_US
dc.identifier.startpage531
dc.identifier.startpage531en_US
dc.identifier.endpage541en_US
dc.identifier.doi10.1002/9780470622834.ch28-
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.identifier.scopus2-s2.0-84886018519en_US
dc.ownerPamukkale University-
item.openairetypeBook Part-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.fulltextNo Fulltext-
item.languageiso639-1en-
item.grantfulltextnone-
Appears in Collections:Fen-Edebiyat Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
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