KATI-HAL YÖNTEMİ İLE DÜŞÜK SICAKLIKLARDA LABO3 ÜRETİMİ VE KARAKTERİZASYONU by Azmi Seyhun Kıpçak

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<b>Comparison of the microwave drying kinetics of culture and natural asparagus by Azmi Seyhun Kipcak, Osman Ismail

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A Study on Drying of Thin-Layer Pepino by Infrared and Microwave Methods and Their Color Analysis by Zehra Özden ÖZYALÇIN, Azmi Seyhun KIPÇAK

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Vitis Labrusca L. Tipi Üzümün Mikrodalga Metodu ile Kurutma Kinetiğinin İncelenmesi by Azmi Seyhun Kipcak, Berrin Saygi Yalcin

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Characteristics of thin-layer infrared drying of green bean by Ibrahim DOYMAZ, Azmi Seyhun KIPCAK, Sabriye PISKIN

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Microwave drying of green bean slices: drying kinetics and physical quality by Ibrahim DOYMAZ, Azmi Seyhun KIPCAK, Sabriye PISKIN

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Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat by Azmi Seyhun Kıpçak, Zehra Özden Özyalçın Genç

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A Novel Synthesis of Zinc Borates from a Zinc Oxide Precursor via Ultrasonic Irradiation by Ali Can Ersan, Meral Yildirim, Azmi Seyhun Kipcak, Nurcan Tugrul

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Moroydor Derun E., Piskin S.: Examination of the lemon effect on risk elements concentrations in herbal and fruit teas by Tugce YALCIN GORGULU, Azmi Seyhun KIPCAK, Ozgul DERE OZDEMIR, Emek MOROYDOR DERUN, Sabriye PISKIN

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