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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 ... -
Spectral Analysis for Current and Temperature Measurements in Power Cables
(2009)This research aims to detect spectral properties under thermal and current variations for power cables. Therefore, spectral diversities are exposed under current unbalances and different load conditions through the ...