Search Results for Peynir.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dPeynir.$0026ic$003dtrue$0026ps$003d300?dt=list2024-11-24T10:40:21ZPeynir teknolojisient://SD_ILS/0/SD_ILS:5103292024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Coşkun, Hayri.<br/>Preferred Shelf Number SF271 C67 2021<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Peynir gemisient://SD_ILS/0/SD_ILS:5092012024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Müjde, Gani, 1959-<br/>Preferred Shelf Number PL248.M85 P83 1990<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Peynir biliminin temellerient://SD_ILS/0/SD_ILS:5112012024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Hayaloğlu, Ali Adnan. Özer, Barbaros.<br/>Preferred Shelf Number SF271 P39 2021<br/>Format: Books<br/>Availability Beytepe Library~1<br/>A'dan Z'ye Peynir Teknolojisient://SD_ILS/0/SD_ILS:5108972024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Üçüncü, Mustafa.<br/>Preferred Shelf Number SF271 U28 2020 V.1<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Peynir ve kurtlar : Bir 16. yüzyıl değirmencisinin evrenient://SD_ILS/0/SD_ILS:5069252024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Ginzburg, Carlo. Gür, Ayşen.<br/>Preferred Shelf Number BR877.F74 G56 2022<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:1359932024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor 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:1397552024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Kaya Yaşar, Ebru.<br/>Preferred Shelf Number TEZ 10095 .Y37 2011<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Peynir ve kurtlar: bir 16. yüzyıl değirmencisinin evrenient://SD_ILS/0/SD_ILS:1164262024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Ginzburg, Carlo. Gür, Ayşen.<br/>Preferred Shelf Number BR877.F74 G56 2007<br/>Format: Books<br/>Availability Beytepe Library~2<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:1052992024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Wishah, Refaat.<br/>Preferred Shelf Number TEZ/7863 .W8145 2006<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Peynir altı atık suyundan etil alkol üretilmesinin modellenmesi = Modeling of ethyl alcohol production from whey wastewaterent://SD_ILS/0/SD_ILS:1000082024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Okur, Osman.<br/>Preferred Shelf Number TEZ/7210 O419 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:1001812024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Arslan, Seher.<br/>Preferred Shelf Number TEZ/7276 A781 2005<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Antakya ilinde doğal koşullarda küflendirilmiş peynir tüketimi ve bu tip peynirlerde gelişen küf florası ile aflatoksin miktarının belirlenmesi üzerine bir araştırmaent://SD_ILS/0/SD_ILS:862582024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Kara, Seba.<br/>Preferred Shelf Number TEZ/QU 146 K18 2004<br/>Format: Books<br/>Availability Health Sciences 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:866222024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor 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:713272024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Bayram, Elif Betül.<br/>Preferred Shelf Number TEZ 4901 .B39 1999<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Peynir suyu laktoz permeatinin mikrobiyolojik besiyerlerinde kullanılabilirli i.ent://SD_ILS/0/SD_ILS:259812024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Yılmaz, Remziye<br/>Preferred Shelf Number TEZ 2910 YÜK.M. 1996<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Beyaz peynir üretiminde alternatif süt pıhtılaştırıcı enzimler ile rennet kombinasyonları kullanımının kalite üzerine etkileri.ent://SD_ILS/0/SD_ILS:259502024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Kaytanlı, Mert<br/>Preferred Shelf Number TEZ 2879 DR. 1995<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Aromalı cottage peynir üretim formülasyonları ve ürünlerin teknolojik kalitelerient://SD_ILS/0/SD_ILS:252882024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Erdinç, Bediha.<br/>Preferred Shelf Number TEZ 2226 E73 1993<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Peynir altı suyu tozundan lactobacillus bulgaricus ile laktik asit üretimient://SD_ILS/0/SD_ILS:244282024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Bayraktar, Ayşegül.<br/>Preferred Shelf Number TEZ 1367 .B39 1989<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Peynir altı suyu proteininin farklı mikrobiyolojik besiyerlerinde kullanılabilirli i üzerine bir araştırmaent://SD_ILS/0/SD_ILS:242792024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Hersek, Nurdan H.<br/>Preferred Shelf Number TEZ 1219 .H47 1988<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Ahmak ıslatanent://SD_ILS/0/SD_ILS:5091882024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Müjde, Gani<br/>Preferred Shelf Number PL248.M85 A4 1997<br/>Format: Books<br/>Availability Beytepe Library~1<br/>T.ö.rkiyeent://SD_ILS/0/SD_ILS:5092042024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Müjde, Gani<br/>Preferred Shelf Number PL248.M85 T683 1991<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Süt uyuyunca : Türkiye peynirlerient://SD_ILS/0/SD_ILS:5158222024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Ünsal, Artun, 1942-<br/>Preferred Shelf Number SF274.T9 U57 2021<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Cheesemaking : from science to quality assuranceent://SD_ILS/0/SD_ILS:446652024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Eck, Andre, ed. Gillis, Jean-Claude, ed.<br/>Preferred Shelf Number SF 271 F76 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Cheese : chemistry, physics and microbiologyent://SD_ILS/0/SD_ILS:619612024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Fox, P. F., ed.<br/>Preferred Shelf Number SF 271 C43 1999<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Microbiology and biochemistry of cheese and fermented milkent://SD_ILS/0/SD_ILS:959792024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Law, Barry A, ed.<br/>Preferred Shelf Number QR 121 M53 1997<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Cheese and fermented milk foodsent://SD_ILS/0/SD_ILS:470212024-11-24T10:40:21Z2024-11-24T10:40:21ZAuthor Kosikowski, Frank V.<br/>Preferred Shelf Number SF 271 K62 1982<br/>Format: Books<br/>Availability Beytepe Library~1<br/>