Arama Sonuçları Cheese - Daraltılmış: 1999SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dCheese$0026qf$003dPUBDATE$002509Yay$0025C4$0025B1n$002bY$0025C4$0025B1l$0025C4$0025B1$0025091999$0025091999$0026ps$003d300?dt=list2026-06-06T00:05:40ZCheese : chemistry, physics and microbiologyent://SD_ILS/0/SD_ILS:619612026-06-06T00:05:40Z2026-06-06T00:05:40ZYazar Fox, P. F., ed.<br/>Yer Numarası SF 271 C43 1999<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~2<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:713272026-06-06T00:05:40Z2026-06-06T00:05:40ZYazar Bayram, Elif Betül.<br/>Yer Numarası TEZ 4901 .B39 1999<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Dairy science and technologyent://SD_ILS/0/SD_ILS:5468282026-06-06T00:05:40Z2026-06-06T00:05:40ZYazar Walstra, Pieter., author. Wouters, Jan T. M. Geurts, T. J. (Tom J.)<br/>Yer Numarası SF250.5 .D385 2006<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420028010">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>