Search Results for PEYNİR. - Narrowed by: 2011SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dPEYN$0025C4$0025B0R.$0026qf$003dPUBDATE$002509Publication$002bDate$0025092011$0025092011$0026ps$003d300?dt=list2024-10-16T22:30:17ZBeyaz 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:1359932024-10-16T22:30:17Z2024-10-16T22:30:17ZAuthor 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:1397552024-10-16T22:30:17Z2024-10-16T22:30:17ZAuthor Kaya Yaşar, Ebru.<br/>Preferred Shelf Number TEZ 10095 .Y37 2011<br/>Format: Books<br/>Availability Beytepe Library~1<br/>