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Evaluation of Sous-Vide Technology in Gastronomy
(Skyfox Publishing Group, 2018-03-30)
Sous vide is cooked under control by applying a certain temperature (65-96 oC) / time after vacuuming in the package of the food which is formed alone or with other auxiliary products (sauce-spices) and stored under cold ...
Omuz Üstü Mesafe Çalışma Sırasında Üst Ekstremite Kaslarının Elektromyografik Analizi
(IEEE, 345 E 47TH ST, NEW YORK, NY 10017 USA, 2015)
It is known that repeated movements of upper extremities result in over use injuries however, it is really challenging to distinguish which of them do so. Primary aim of the project is to determine the effect of different ...