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Effects of Cooking Methods and Temperatures on Nutritional and Quality Characteristics of Anchovy (Engraulis Encrasicholus)
(2014-04)
The aim of this study was to determine the nutritional and quality characteristics of anchovy after cooking. The fish were cooked by different methods (frying, baking and grilling) at two different temperatures (160 ...
A Comparative Analysis of Alternative Energy Sources Used in Automobiles
(2014-06-18)
Due to the rapid decline of oil reserves and the environmental regulations that lower the limit values of exhaust emissions released into the atmosphere the car makers and the scientific communities have been accelerating ...
A Study Analyzing the Association between Post-Traumatic Embitterment Disorder and Workplace Bullying
(2014-05-19)
The aim of this study was to investigate the association between perceived victimization from workplace bullying and self-reported embitterment reactions. Data were obtained through anonymous questionnaires from 397 ...