Search Results for Bacteria - Narrowed by: TurkishSirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dBacteria$0026qf$003dLANGUAGE$002509Language$002509TUR$002509Turkish$0026ic$003dtrue$0026ps$003d300?dt=list2024-11-20T02:32:09ZThe genera of lactic acid bacteriaent://SD_ILS/0/SD_ILS:238572024-11-20T02:32:09Z2024-11-20T02:32:09ZAuthor Wood, Brian J. B., ed. Holzapfel, W. H., ed.<br/>Preferred Shelf Number QR 121 G286 1995<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Genetics and biotechnology of lactic acid bacteriaent://SD_ILS/0/SD_ILS:238602024-11-20T02:32:09Z2024-11-20T02:32:09ZAuthor Gasson, Michael J., ed. De Vos, Willem M., ed.<br/>Preferred Shelf Number QR 121 G46 1994<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Serbest ve mikroenkapsüle probiyotik bakterilerin ticari dondurma üretiminde kullanılabilirliği üzerine bir araştırma = A study on the use of free and microencapsulated probiotic bacteria in the commercial ice cream productionent://SD_ILS/0/SD_ILS:1244452024-11-20T02:32:09Z2024-11-20T02:32:09ZAuthor Şener, Ayla.<br/>Preferred Shelf Number TEZ/8954 .S46 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Selüloz biyodegredasyonu veriminin genetic modifiye rumen bakterileri kullanılarak arttırılması = improving of cellulose biodegration efficiency by using genetically modified rumen bacteriaent://SD_ILS/0/SD_ILS:1046172024-11-20T02:32:09Z2024-11-20T02:32:09ZAuthor Karakaş, Vedat.<br/>Preferred Shelf Number TEZ/7591 .K1815 2006<br/>Format: Books<br/>Availability Beytepe Library~1<br/>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 propertiesent://SD_ILS/0/SD_ILS:1052992024-11-20T02:32:09Z2024-11-20T02:32:09ZAuthor Wishah, Refaat.<br/>Preferred Shelf Number TEZ/7863 .W8145 2006<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Fermente Türk sucuğu üretiminde probiyotik bakterilerin kullanımı = The usage of probiotic bacteria in production of Turkish fermented sucukent://SD_ILS/0/SD_ILS:712772024-11-20T02:32:09Z2024-11-20T02:32:09ZAuthor Can, B. Dilek Kandemir.<br/>Preferred Shelf Number TEZ 4926 .C16 2001<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Bazı gram-pozitif ve gram-negatif bakterilerin üremelerine askorbatın oksidasyon ürünlerinin etkisi = The effect of ascorbate oxidation products on growth of some gram-positive and gram negative bacteriaent://SD_ILS/0/SD_ILS:268372024-11-20T02:32:09Z2024-11-20T02:32:09ZAuthor Tan, Sema.<br/>Preferred Shelf Number TEZ 3778 T36 1998<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Akıllı mikropent://SD_ILS/0/SD_ILS:3601332024-11-20T02:32:09Z2024-11-20T02:32:09ZAuthor Pechere, Jean-Claude Küçüker, Mine Anğ. Yumuk, Zeki.<br/>Preferred Shelf Number QW 4 P53 2015<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Hacettepe Üniversitesi Tıp Fakültesi Hastanesi'nde 2001-2011 yılları arasında çocuk hasta grubundan izole edilen metisiline dirençli staphylococcus aureus (MRSA) suşlarında vankomisine orta düzeyde duyarlı staphylococcus aureus (VISA) ve heterojen VISA (hVISA)sıklığının araştırılmasıent://SD_ILS/0/SD_ILS:1404922024-11-20T02:32:09Z2024-11-20T02:32:09ZAuthor Mirza, H. Cenk.<br/>Preferred Shelf Number TEZ QW 142 M677 2011<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Süt endüstrisinde laktik asit bakterilerient://SD_ILS/0/SD_ILS:1003012024-11-20T02:32:09Z2024-11-20T02:32:09ZAuthor Kılıç, Sevda.<br/>Preferred Shelf Number QR 121 K54 2001<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Gram-negatif bakterilerin antibiyotiklere dirençlerinde kromozomal beta-laktamazların rolü ve bu direnci önlemede beta-laktamaz inhibitörlerinin etkinliğient://SD_ILS/0/SD_ILS:1175662024-11-20T02:32:09Z2024-11-20T02:32:09ZAuthor Akova, Murat.<br/>Preferred Shelf Number TEZ QW 131 A3155 1989<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>