Limit Search Results
Author
Language
Publication Date
-
Subject
Material Type
Shelf Location
Library
Switch to list view
Switch to thumbnail view
Select an Action
30 Results Found Subscribe to search results
000000000000000000000000000000DEFAULT
Print
1. 
Cover image for Cheese : chemistry, physics & microbiology
Cheese : chemistry, physics & microbiology
Author 
McSweeney, Paul L. H., editor. Fox, Patrick F., editor. Cotter, Paul (Paul D.), editor. Everett, David W., editor.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780124170124
Format: 
Availability 
Online Library~1
Available:
Copies:
2. 
Cover image for Processed cheese and analogues
Processed cheese and analogues
Author 
Tamime, A. Y.
Preferred Shelf Number 
ONLINE
Electronic Access 
John Wiley http://dx.doi.org/10.1002/9781444341850
Books24x7 http://www.books24x7.com/marc.asp?bookid=49724
Format: 
Availability 
Online Library~1
Available:
Copies:
3. 
Cover image for Cheese rheology and texture
Cheese rheology and texture
Author 
Gunasekaran, Sundaram, 1957- Ak, M. Mehmet.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
4. 
Cover image for Cheese, pears, & history : in a proverb
Cheese, pears, & history : in a proverb
Author 
Montanari, Massimo, 1949-
Preferred Shelf Number 
ONLINE
Electronic Access 
http://www.jstor.org/stable/10.7312/mont15250
Format: 
Availability 
Online Library~1
Available:
Copies:
5. 
Cover image for Pacific Northwest cheese a history
Pacific Northwest cheese a history
Author 
Parr, Tami J. Project Muse.
Preferred Shelf Number 
ONLINE
Electronic Access 
Full text available:
Format: 
Availability 
Online Library~1
Available:
Copies:
6. 
Cover image for "Cheese Pot" olarak tanımlanan kaplar
"Cheese Pot" olarak tanımlanan kaplar
Author 
Çayır, Ümit.
Preferred Shelf Number 
TEZ/5518 C317 2002
Format: 
Availability 
Beytepe Library~1
Available:
Copies:
7. 
Cover image for Cheese : chemistry, physics and microbiology
Cheese : chemistry, physics and microbiology
Author 
Fox, P. F., ed.
Preferred Shelf Number 
SF 271 C43 1999
Format: 
Availability 
Beytepe Library~2
Available:
Copies:
8. 
Cover image for Cheese and fermented milk foods
Cheese and fermented milk foods
Author 
Kosikowski, Frank V.
Preferred Shelf Number 
SF 271 K62 1982
Format: 
Availability 
Beytepe Library~1
Available:
Copies:
9. 
Cover image for Cheese. [Vol. 1] chemistry, physics, and microbiology.
Cheese. [Vol. 1] chemistry, physics, and microbiology.
Author 
Fox, P. F.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780122636523
Format: 
Availability 
Online Library~1
Available:
Copies:
10. 
Cover image for Cheese. [Vol. 2] chemistry, physics, and microbiology.
Cheese. [Vol. 2] chemistry, physics, and microbiology.
Author 
Fox, P. F.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780122636530
Format: 
Availability 
Online Library~1
Available:
Copies:
11. 
Cover image for Transglutaminazın süt proteinlerinin bazı işlevsel özelliklerinin değişimi üzerine etkisi ve yoğurt ve peynire uygulanabilirliği = The effect of transglutaminase on modification of some functional properties of milk proteins and its adaptability on yogurt and cheese
Transglutaminazın süt proteinlerinin bazı işlevsel özelliklerinin değişimi üzerine etkisi ve yoğurt ve peynire uygulanabilirliği = The effect of transglutaminase on modification of some functional properties of milk proteins and its adaptability on yogurt and cheese
Author 
Yüksel, Zerrin
Preferred Shelf Number 
TEZ/8341 .Y857 2007
Format: 
Availability 
Beytepe Library~1
Available:
Copies:
12. 
Cover image for The life of cheese : crafting food and value in America
The life of cheese : crafting food and value in America
Author 
Paxson, Heather, 1968-
Preferred Shelf Number 
ONLINE
Electronic Access 
http://www.jstor.org/stable/10.1525/j.ctt1ppx07
Format: 
Availability 
Online Library~1
Available:
Copies:
13. 
Cover image for Cement, earthworms, and cheese factories religion and community development in rural Ecuador
Cement, earthworms, and cheese factories religion and community development in rural Ecuador
Author 
DeTemple, Jill Michelle. Project Muse.
Preferred Shelf Number 
ONLINE
Electronic Access 
Full text available:
Format: 
Availability 
Online Library~1
Available:
Copies:
14. 
Cover image for Beyaz Peynir Üretiminde Probiyotik Enterococcus Faecium'un Ek Kültür Olarak Kullanımı ve Bunun Oksidasyon-Redüksiyon Potansiyeli ve Peynir Kalitesi Üzerine Etkisi = Utilization of Probiotic Enterococcus Faecium as Adjunct Culturies in White Cheese Production and its Effects on Oxidation-Reduction Potential and Cheese Quality
Beyaz Peynir Üretiminde Probiyotik Enterococcus Faecium'un Ek Kültür Olarak Kullanımı ve Bunun Oksidasyon-Redüksiyon Potansiyeli ve Peynir Kalitesi Üzerine Etkisi = Utilization of Probiotic Enterococcus Faecium as Adjunct Culturies in White Cheese Production and its Effects on Oxidation-Reduction Potential and Cheese Quality
Author 
Bulat, Tuğba.
Preferred Shelf Number 
TEZ 9689 .B85 2011
Format: 
Availability 
Beytepe Library~1
Available:
Copies:
15. 
Cover image for Beyaz Peynir Üretiminde Rennet Macunu Kullanımı ve Peynir Kalitesi Üzerine Etkisi = Utilization of Rennet Paste in the Production ofr Turkish White Cheese Quality
Beyaz Peynir Üretiminde Rennet Macunu Kullanımı ve Peynir Kalitesi Üzerine Etkisi = Utilization of Rennet Paste in the Production ofr Turkish White Cheese Quality
Author 
Kaya Yaşar, Ebru.
Preferred Shelf Number 
TEZ 10095 .Y37 2011
Format: 
Availability 
Beytepe Library~1
Available:
Copies:
16. 
Cover image for Peynir üretiminde starter kültürlere ek olarak bazı bakteri suşlarının kullanımı ve bunun peynir özelliklerine etkisi = Utilization of Some adjunct bacteria strains in cheese production in addition to starter culture and their effects on the cheese properties
Peynir üretiminde starter kültürlere ek olarak bazı bakteri suşlarının kullanımı ve bunun peynir özelliklerine etkisi = Utilization of Some adjunct bacteria strains in cheese production in addition to starter culture and their effects on the cheese properties
Author 
Wishah, Refaat.
Preferred Shelf Number 
TEZ/7863 .W8145 2006
Format: 
Availability 
Beytepe Library~1
Available:
Copies:
17. 
Cover image for Fonksiyonel beyaz peynir üretiminde süt yağı yerine bazı alternatif maddelerin kullanımı ve bunların kalite parametreleri üzerine etkisi = Utilization of alternative substances instead of milk fat in functional white cheese production and their effect on the quality parameters
Fonksiyonel beyaz peynir üretiminde süt yağı yerine bazı alternatif maddelerin kullanımı ve bunların kalite parametreleri üzerine etkisi = Utilization of alternative substances instead of milk fat in functional white cheese production and their effect on the quality parameters
Author 
Arslan, Seher.
Preferred Shelf Number 
TEZ/7276 A781 2005
Format: 
Availability 
Beytepe Library~1
Available:
Copies:
18. 
Cover image for Peynir suyu tozunun peynir ve yoğurt üretiminde kuru madde arttırıcı olarak kullanılması ve teknolojik özelliklere olan etkisi = Utilization of whey powder as a dry matter enhancer in cheese and yogurt production and its affects to technological properties
Peynir suyu tozunun peynir ve yoğurt üretiminde kuru madde arttırıcı olarak kullanılması ve teknolojik özelliklere olan etkisi = Utilization of whey powder as a dry matter enhancer in cheese and yogurt production and its affects to technological properties
Author 
Günal, Nilgün.
Preferred Shelf Number 
TEZ/6073 G954 2003
Format: 
Availability 
Beytepe Library~1
Available:
Copies:
19. 
Cover image for Beyaz peynir üretiminde sodyum klorürü düşürülmüş salamura kullanımının kalite üzerine etkileri = Utilization of sodium chloride reduced brine in the production of white cheese and the effects on the quality
Beyaz peynir üretiminde sodyum klorürü düşürülmüş salamura kullanımının kalite üzerine etkileri = Utilization of sodium chloride reduced brine in the production of white cheese and the effects on the quality
Author 
Bayram, Elif Betül.
Preferred Shelf Number 
TEZ 4901 .B39 1999
Format: 
Availability 
Beytepe Library~1
Available:
Copies:
20. 
Cover image for Microbiology and biochemistry of cheese and fermented milk
Microbiology and biochemistry of cheese and fermented milk
Author 
Law, Barry A, ed.
Preferred Shelf Number 
QR 121 M53 1997
Format: 
Availability 
Beytepe Library~1
Available:
Copies:
21. 
Cover image for Metaphorical Signs in Computed Tomography of Chest and Abdomen
Metaphorical Signs in Computed Tomography of Chest and Abdomen
Author 
Yudin, Andrey. author. SpringerLink (Online service)
Preferred Shelf Number 
XX(521474.1)
Electronic Access 
https://doi.org/10.1007/978-3-031-24494-0
Format: 
Availability 
Online Library~1
Available:
Copies:
22. 
Cover image for Süt uyuyunca : Türkiye peynirleri
Süt uyuyunca : Türkiye peynirleri
Author 
Ünsal, Artun, 1942-
Preferred Shelf Number 
SF274.T9 U57 2021
Format: 
Availability 
Beytepe Library~1
Available:
Copies:
23. 
Cover image for Peynir teknolojisi
Peynir teknolojisi
Author 
Coşkun, Hayri.
Preferred Shelf Number 
SF271 C67 2021
Format: 
Availability 
Beytepe Library~1
Available:
Copies:
24. 
Cover image for Peynir biliminin temelleri
Peynir biliminin temelleri
Author 
Hayaloğlu, Ali Adnan. Özer, Barbaros.
Preferred Shelf Number 
SF271 P39 2021
Format: 
Availability 
Beytepe Library~1
Available:
Copies:
25. 
Cover image for A'dan Z'ye Peynir Teknolojisi
A'dan Z'ye Peynir Teknolojisi
Author 
Üçüncü, Mustafa.
Preferred Shelf Number 
SF271 U28 2020 V.1
Format: 
Availability 
Beytepe Library~2
Available:
Copies:
26. 
Cover image for Advances in Information Retrieval 37th European Conference on IR Research, ECIR 2015, Vienna, Austria, March 29 - April 2, 2015. Proceedings
Advances in Information Retrieval 37th European Conference on IR Research, ECIR 2015, Vienna, Austria, March 29 - April 2, 2015. Proceedings
Author 
Hanbury, Allan. editor. Kazai, Gabriella. editor. Rauber, Andreas. editor. Fuhr, Norbert. editor. SpringerLink (Online service)
Preferred Shelf Number 
XX(518787.1)
Electronic Access 
https://doi.org/10.1007/978-3-319-16354-3
Format: 
Availability 
Online Library~1
Available:
Copies:
27. 
Cover image for Dynamics of the chemostat a bifurcation theory approach
Dynamics of the chemostat a bifurcation theory approach
Author 
Ajbar, Abdelhamid. Alhumaizi, K. (Khalid)
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
28. 
Cover image for Listeria, listeriosis, and food safety
Listeria, listeriosis, and food safety
Author 
Ryser, Elliot T., 1957- Marth, Elmer H.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
29. 
Cover image for Michael Palin's personal best
Michael Palin's personal best
Author 
Cleese, John. Chapman, Graham, 1941-1989. Garvin, Harry K. Gilliam, Terry. Idle, Eric.
Preferred Shelf Number 
PN1992.8.C66 M53 2006
Format: 
Availability 
Beytepe Library~1
Available:
Copies:
30. 
Cover image for Cheesemaking : from science to quality assurance
Cheesemaking : from science to quality assurance
Author 
Eck, Andre, ed. Gillis, Jean-Claude, ed.
Preferred Shelf Number 
SF 271 F76 2000
Format: 
Availability 
Beytepe Library~1
Available:
Copies: