Search Results for Cheese.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dCheese.$0026te$003dILS$0026ps$003d300?2024-09-16T22:06:36ZCheese : chemistry, physics & microbiologyent://SD_ILS/0/SD_ILS:4595092024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor McSweeney, Paul L. H., editor. Fox, Patrick F., editor. Cotter, Paul (Paul D.), editor. Everett, David W., editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780124170124">http://www.sciencedirect.com/science/book/9780124170124</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Processed cheese and analoguesent://SD_ILS/0/SD_ILS:3057872024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor Tamime, A. Y.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781444341850">http://dx.doi.org/10.1002/9781444341850</a>
Books24x7 <a href="http://www.books24x7.com/marc.asp?bookid=49724">http://www.books24x7.com/marc.asp?bookid=49724</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Cheese rheology and textureent://SD_ILS/0/SD_ILS:2885842024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor Gunasekaran, Sundaram, 1957- Ak, M. Mehmet.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420031942">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Cheese, pears, & history : in a proverbent://SD_ILS/0/SD_ILS:3751422024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor Montanari, Massimo, 1949-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.jstor.org/stable/10.7312/mont15250">http://www.jstor.org/stable/10.7312/mont15250</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Pacific Northwest cheese a historyent://SD_ILS/0/SD_ILS:2776472024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor Parr, Tami J. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780870717055/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>"Cheese Pot" olarak tanımlanan kaplarent://SD_ILS/0/SD_ILS:787502024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor 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:619612024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor 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:470212024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor Kosikowski, Frank V.<br/>Preferred Shelf Number SF 271 K62 1982<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Cheese. [Vol. 1] chemistry, physics, and microbiology.ent://SD_ILS/0/SD_ILS:2501162024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor Fox, P. F.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780122636523">http://www.sciencedirect.com/science/book/9780122636523</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Cheese. [Vol. 2] chemistry, physics, and microbiology.ent://SD_ILS/0/SD_ILS:2501172024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor Fox, P. F.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780122636530">http://www.sciencedirect.com/science/book/9780122636530</a><br/>Format: Electronic Resources<br/>Availability Online 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:1111552024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor Yüksel, Zerrin<br/>Preferred Shelf Number TEZ/8341 .Y857 2007<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The life of cheese : crafting food and value in Americaent://SD_ILS/0/SD_ILS:3772882024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor Paxson, Heather, 1968-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.jstor.org/stable/10.1525/j.ctt1ppx07">http://www.jstor.org/stable/10.1525/j.ctt1ppx07</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Cement, earthworms, and cheese factories religion and community development in rural Ecuadorent://SD_ILS/0/SD_ILS:2419972024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor DeTemple, Jill Michelle. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780268077778/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online 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:1359932024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor 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:1397552024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor 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:1052992024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor 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:1001812024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor 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:866222024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor 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:713272024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor 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:959792024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor Law, Barry A, ed.<br/>Preferred Shelf Number QR 121 M53 1997<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Metaphorical Signs in Computed Tomography of Chest and Abdomenent://SD_ILS/0/SD_ILS:5214742024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor Yudin, Andrey. author. SpringerLink (Online service)<br/>Preferred Shelf Number XX(521474.1)<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-24494-0">https://doi.org/10.1007/978-3-031-24494-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Peynir teknolojisient://SD_ILS/0/SD_ILS:5103292024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor 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:5112012024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor 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:5158222024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor 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:5108972024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor Üçüncü, Mustafa.<br/>Preferred Shelf Number SF271 U28 2020 V.1<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Advances in Information Retrieval 37th European Conference on IR Research, ECIR 2015, Vienna, Austria, March 29 - April 2, 2015. Proceedingsent://SD_ILS/0/SD_ILS:5187872024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor Hanbury, Allan. editor. Kazai, Gabriella. editor. Rauber, Andreas. editor. Fuhr, Norbert. editor. SpringerLink (Online service)<br/>Preferred Shelf Number XX(518787.1)<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-319-16354-3">https://doi.org/10.1007/978-3-319-16354-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Dynamics of the chemostat a bifurcation theory approachent://SD_ILS/0/SD_ILS:2907652024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor Ajbar, Abdelhamid. Alhumaizi, K. (Khalid)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439867167">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Listeria, listeriosis, and food safetyent://SD_ILS/0/SD_ILS:2866612024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor Ryser, Elliot T., 1957- Marth, Elmer H.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420015188">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Michael Palin's personal bestent://SD_ILS/0/SD_ILS:1366622024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor 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:446652024-09-16T22:06:36Z2024-09-16T22:06:36ZAuthor Eck, Andre, ed. Gillis, Jean-Claude, ed.<br/>Preferred Shelf Number SF 271 F76 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>