Arama Sonuçları Cheese -- Microbiology. - Daraltılmış: EnglishSirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dCheese$002b--$002bMicrobiology.$0026qf$003dLANGUAGE$002509Dil$002509ENG$002509English$0026ps$003d300?2024-12-12T12:45:39ZCheese : chemistry, physics & microbiologyent://SD_ILS/0/SD_ILS:4595092024-12-12T12:45:39Z2024-12-12T12:45:39ZYazar McSweeney, Paul L. H., editor. Fox, Patrick F., editor. Cotter, Paul (Paul D.), editor. Everett, David W., editor.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780124170124">http://www.sciencedirect.com/science/book/9780124170124</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Cheese : chemistry, physics and microbiologyent://SD_ILS/0/SD_ILS:619612024-12-12T12:45:39Z2024-12-12T12:45:39ZYazar Fox, P. F., ed.<br/>Yer Numarası SF 271 C43 1999<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~2<br/>Cheese. [Vol. 1] chemistry, physics, and microbiology.ent://SD_ILS/0/SD_ILS:2501162024-12-12T12:45:39Z2024-12-12T12:45:39ZYazar Fox, P. F.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780122636523">http://www.sciencedirect.com/science/book/9780122636523</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Cheese. [Vol. 2] chemistry, physics, and microbiology.ent://SD_ILS/0/SD_ILS:2501172024-12-12T12:45:39Z2024-12-12T12:45:39ZYazar Fox, P. F.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780122636530">http://www.sciencedirect.com/science/book/9780122636530</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Microbiology and biochemistry of cheese and fermented milkent://SD_ILS/0/SD_ILS:959792024-12-12T12:45:39Z2024-12-12T12:45:39ZYazar Law, Barry A, ed.<br/>Yer Numarası QR 121 M53 1997<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>