Search Results for Cheese. - Narrowed by: Beytepe LibrarySirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dCheese.$0026qf$003dLIBRARY$002509Library$0025091$00253ABEYTEPE$002509Beytepe$002bLibrary$0026ps$003d300$0026isd$003dtrue?dt=list2026-01-11T12:23:10Z"Cheese Pot" olarak tanımlanan kaplarent://SD_ILS/0/SD_ILS:787502026-01-11T12:23:10Z2026-01-11T12:23:10ZAuthor Çayır, Ümit.<br/>Preferred Shelf Number TEZ/5518 C317 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Cheese : chemistry, physics and microbiologyent://SD_ILS/0/SD_ILS:619612026-01-11T12:23:10Z2026-01-11T12:23:10ZAuthor Fox, P. F., ed.<br/>Preferred Shelf Number SF 271 C43 1999<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Cheese and fermented milk foodsent://SD_ILS/0/SD_ILS:470212026-01-11T12:23:10Z2026-01-11T12:23:10ZAuthor Kosikowski, Frank V.<br/>Preferred Shelf Number SF 271 K62 1982<br/>Format: Books<br/>Availability Beytepe Library~1<br/>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 cheeseent://SD_ILS/0/SD_ILS:1111552026-01-11T12:23:10Z2026-01-11T12:23:10ZAuthor Yüksel, Zerrin<br/>Preferred Shelf Number TEZ/8341 .Y857 2007<br/>Format: Books<br/>Availability Beytepe Library~1<br/>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 Qualityent://SD_ILS/0/SD_ILS:1359932026-01-11T12:23:10Z2026-01-11T12:23:10ZAuthor Bulat, Tuğba.<br/>Preferred Shelf Number TEZ 9689 .B85 2011<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Beyaz Peynir Üretiminde Rennet Macunu Kullanımı ve Peynir Kalitesi Üzerine Etkisi = Utilization of Rennet Paste in the Production ofr Turkish White Cheese Qualityent://SD_ILS/0/SD_ILS:1397552026-01-11T12:23:10Z2026-01-11T12:23:10ZAuthor Kaya Yaşar, Ebru.<br/>Preferred Shelf Number TEZ 10095 .Y37 2011<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:1052992026-01-11T12:23:10Z2026-01-11T12:23:10ZAuthor Wishah, Refaat.<br/>Preferred Shelf Number TEZ/7863 .W8145 2006<br/>Format: Books<br/>Availability Beytepe Library~1<br/>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 parametersent://SD_ILS/0/SD_ILS:1001812026-01-11T12:23:10Z2026-01-11T12:23:10ZAuthor Arslan, Seher.<br/>Preferred Shelf Number TEZ/7276 A781 2005<br/>Format: Books<br/>Availability Beytepe Library~1<br/>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 propertiesent://SD_ILS/0/SD_ILS:866222026-01-11T12:23:10Z2026-01-11T12:23:10ZAuthor Günal, Nilgün.<br/>Preferred Shelf Number TEZ/6073 G954 2003<br/>Format: Books<br/>Availability Beytepe Library~1<br/>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 qualityent://SD_ILS/0/SD_ILS:713272026-01-11T12:23:10Z2026-01-11T12:23:10ZAuthor Bayram, Elif Betül.<br/>Preferred Shelf Number TEZ 4901 .B39 1999<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Microbiology and biochemistry of cheese and fermented milkent://SD_ILS/0/SD_ILS:959792026-01-11T12:23:10Z2026-01-11T12:23:10ZAuthor Law, Barry A, ed.<br/>Preferred Shelf Number QR 121 M53 1997<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Peynir teknolojisient://SD_ILS/0/SD_ILS:5103292026-01-11T12:23:10Z2026-01-11T12:23:10ZAuthor Coşkun, Hayri.<br/>Preferred Shelf Number SF271 C67 2021<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Peynir biliminin temellerient://SD_ILS/0/SD_ILS:5112012026-01-11T12:23:10Z2026-01-11T12:23:10ZAuthor Hayaloğlu, Ali Adnan. Özer, Barbaros.<br/>Preferred Shelf Number SF271 P39 2021<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Süt uyuyunca : Türkiye peynirlerient://SD_ILS/0/SD_ILS:5158222026-01-11T12:23:10Z2026-01-11T12:23:10ZAuthor Ünsal, Artun, 1942-<br/>Preferred Shelf Number SF274.T9 U57 2021<br/>Format: Books<br/>Availability Beytepe Library~1<br/>A'dan Z'ye Peynir Teknolojisient://SD_ILS/0/SD_ILS:5108972026-01-11T12:23:10Z2026-01-11T12:23:10ZAuthor Üçüncü, Mustafa.<br/>Preferred Shelf Number SF271 U28 2020 V.1<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Michael Palin's personal bestent://SD_ILS/0/SD_ILS:1366622026-01-11T12:23:10Z2026-01-11T12:23:10ZAuthor Cleese, John. Chapman, Graham, 1941-1989. Garvin, Harry K. Gilliam, Terry. Idle, Eric.<br/>Preferred Shelf Number PN1992.8.C66 M53 2006<br/>Format: Video disc<br/>Availability Beytepe Library~1<br/>Cheesemaking : from science to quality assuranceent://SD_ILS/0/SD_ILS:446652026-01-11T12:23:10Z2026-01-11T12:23:10ZAuthor Eck, Andre, ed. Gillis, Jean-Claude, ed.<br/>Preferred Shelf Number SF 271 F76 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>