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Cheese -- Microbiology.

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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

Cement, earthworms, and cheese factories religion and community development in rural Ecuador

Author

DeTemple, Jill Michelle. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

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14.

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

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

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15.

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

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

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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

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

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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

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

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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

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

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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

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

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20.

Cover image for Microbiology and biochemistry of cheese and fermented milk

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

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21.

Cover image for Metaphorical Signs in Computed Tomography of Chest and Abdomen

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

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22.

Cover image for Süt uyuyunca : Türkiye peynirleri

Süt uyuyunca : Türkiye peynirleri

Süt uyuyunca : Türkiye peynirleri

Author

Ünsal, Artun, 1942-

Preferred Shelf Number

SF274.T9 U57 2021

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23.

Cover image for Peynir teknolojisi

Peynir teknolojisi

Peynir teknolojisi

Author

Coşkun, Hayri.

Preferred Shelf Number

SF271 C67 2021

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24.

Cover image for Peynir biliminin temelleri

Peynir biliminin temelleri

Peynir biliminin temelleri

Author

Hayaloğlu, Ali Adnan. Özer, Barbaros.

Preferred Shelf Number

SF271 P39 2021

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