59-64
Lactic acid bacteria, Lb. plantarum, Carrot juice, Lactic fermentation
Putting Customer in Charge of Design: Opportunities and Challenges
Study on the Requirement of Clay for Islamic Cleansing in Halal Food Industry
Puziah Hashim, Norrahimah KASSİM, Dzulkifly Mat HASHİM, Hamdan JOL
Sakarya University Academic Evaluation and Quality Development Applications
Abdi AKİLA, Benhadj MABROUKA, Alioua SOUAD, Gacemi-kirane DJAMİLA
An integrated approach to supplier selection using AHP and FUZZY PROMETHEE
An optimal control problem by controlling heat source of the surface of tissue
1Rikhiya Dhar, Ranajit Dhar, Piyanka Dhar
Analysis of vegetation assemblage in the salted plain of the lower Chelif, Algeria
A. ABABOU, M. CHOUİEB, A. BOUTHİBA, D. SAİDİ, M. M’hamedi BOUZİNA, K. MEDERBAL