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SpringerLink (Online service)

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Ajbar, Abdelhamid., author.

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Akdemir-Evrendilek, Gulsun, editor.

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Alhumaizi, K. (Khalid)

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Amaresan, Natarajan. editor.

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Babalola, Olubukola Oluranti. editor.

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Barbosa-Canovas, Gustavo V.

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Bayram, Elif Betül.

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Bora, Nagamani. editor.

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Chapman, Graham, 1941-1989.

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Clark, Stephanie. editor.

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Cotter, Paul (Paul D.), editor.

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Coşkun, Hayri.

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DeTemple, Jill Michelle.

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Desmasures, Nathalie. editor.

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Dharumadurai, Dhanasekaran. editor.

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Dijksterhuis, Jan.

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Eck, Andre, ed.

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Everett, David W., editor.

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Farnworth, Edward R.

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Fox, P. F., ed.

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Fox, Patrick F., editor.

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Fuhr, Norbert. editor.

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Garvin, Harry K.

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Geurts, T. J. (Tom J.)

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Gilliam, Terry.

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Gillis, Jean-Claude, ed.

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Gunasekaran, Sundaram, 1957, author.

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Gunasekaran, Sundaram, 1957- author.

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Günal, Nilgün.

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Hanbury, Allan. editor.

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Hayaloğlu, Ali Adnan.

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Hui, Y. H. (Yiu H.)

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Kaya Yaşar, Ebru.

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Kaylegian, Kerry. editor.

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Kazai, Gabriella. editor.

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Kosikowski, Frank V.

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Law, Barry A, ed.

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Marth, Elmer H.

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McSweeney, Paul L. H., editor.

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Meesters, Gabriel M.H. editor.

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Merkus, Henk G. editor.

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Montanari, Massimo, 1949-

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Monty Python (Comedy troupe)

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Ozer, Barbaros, editor.

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Paxson, Heather, 1968-

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Rauber, Andreas. editor.

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Robertson, Gordon L., 1946-

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Ryser, Elliot T., 1957-

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Samson, Robert A.

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Shen, Cangliang. author.

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Velez-Ruiz, Jorge Fernando, 1955-

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Walstra, Pieter., author.

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Welti-Chanes, Jorge.

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Wishah, Refaat.

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Wouters, Jan T. M.

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Yudin, Andrey. author.

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Yüksel, Zerrin

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Zhang, Yifan. author.

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Çayır, Ümit.

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Özer, Barbaros.

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Ünsal, Artun, 1942-

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Food -- Microbiology.

(5)

Cheese -- Microbiology.

(4)

Cheese -- Varieties.

(3)

Food Microbiology.

(3)

(3)

(3)

(3)

Cheese -- Texture.

(2)

Dairy processing.

(2)

Industrial microbiology.

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Beverages -- Microbiology -- Handbooks, manuals, etc.

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Bifurcation theory.

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Biographical films.

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Characterization and Analytical Technique.

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Cheese -- Northwest, Pacific -- History.

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Cheese -- Social aspects -- United States.

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Cheese factories -- Northwest, Pacific -- History.

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Cheese industry

(1)

Cheese industry -- United States.

(1)

(1)

Cheesemakers -- Northwest, Pacific -- History.

(1)

(1)

Cheesemaking -- United States.

(1)

(1)

(1)

Dairy microbiology.

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Dairy products industry.

(1)

Dairy products.

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Fermentation -- Handbooks, manuals, etc.

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Fermented foods -- Handbooks, manuals, etc.

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Fermented foods -- Health aspects -- Handbooks, manuals, etc.

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Food -- Effect of heat on.

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Food -- Packaging.

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Food -- Sensory evaluation.

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Food habits -- History.

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Food habits -- United States.

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Food industry and trade -- Fluid dynamics.

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Food industry and trade -- Technological innovations.

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Foodborne diseases.

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Listeria monocytogenes.

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Local foods -- United States.

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Motion pictures.

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PEYNİR -- MİKROBİYOLOJİ.

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Peynir -- Çeşitler.

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Peynir yapımı.

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Process cheese.

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Proverbs, Italian -- History and criticism.

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Security Science and Technology.

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Security systems.

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Sensory Evaluation.

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Soft and Granular Matter.

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Soft condensed matter.

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1.

Cover image for Cheese : chemistry, physics & microbiology

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

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

Cheese rheology and texture

Author

Gunasekaran, Sundaram, 1957- author.

Preferred Shelf Number

TX382

Electronic Access

Taylor & Francis https://www.taylorfrancis.com/books/9781003298243
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf

Format:

Availability

Online Library~1

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4.

Cover image for Cheese rheology and texture

Cheese rheology and texture

Cheese rheology and texture

Author

Gunasekaran, Sundaram, 1957, author. Ak, M. Mehmet.

Preferred Shelf Number

TX382 .G86 2003

Electronic Access

Click here to view.

Format:

Availability

Online Library~1

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5.

Cover image for Cheese, pears, & history : in a proverb

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

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Copies:

6.

Cover image for Pacific Northwest cheese a history

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:
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7.

Cover image for "Cheese Pot" olarak tanımlanan kaplar

"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

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8.

Cover image for Cheese : chemistry, physics and microbiology

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:
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9.

Cover image for Cheese and fermented milk foods

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:

10.

Cover image for Cheese. [Vol. 1] chemistry, physics, and microbiology.

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:

11.

Cover image for Cheese. [Vol. 2] chemistry, physics, and microbiology.

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

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12.

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

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:
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