Arama Sonu&ccedil;lar&#305; Cheese. - Daralt&#305;lm&#305;&#351;: 2003 SirsiDynix Enterprise https://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dCheese.$0026qf$003dPUBDATE$002509Yay$0025C4$0025B1n$002bY$0025C4$0025B1l$0025C4$0025B1$0025092003$0025092003$0026ic$003dtrue$0026ps$003d300? 2024-12-03T11:21:09Z Cheese rheology and texture ent://SD_ILS/0/SD_ILS:288584 2024-12-03T11:21:09Z 2024-12-03T11:21:09Z Yazar&#160;Gunasekaran, Sundaram, 1957-&#160;Ak, M. Mehmet.<br/>Yer Numaras&#305;&#160;ONLINE<br/>Elektronik Eri&#351;im&#160;<a href="http://marc.crcnetbase.com/isbn/9781420031942">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Elektrnik Kaynak<br/>Durum&#160;&Ccedil;evrimi&ccedil;i K&uuml;t&uuml;phane~1<br/> Peynir suyu tozunun peynir ve yo&#287;urt &uuml;retiminde kuru madde artt&#305;r&#305;c&#305; olarak kullan&#305;lmas&#305; ve teknolojik &ouml;zelliklere olan etkisi = Utilization of whey powder as a dry matter enhancer in cheese and yogurt production and its affects to technological properties ent://SD_ILS/0/SD_ILS:86622 2024-12-03T11:21:09Z 2024-12-03T11:21:09Z Yazar&#160;G&uuml;nal, Nilg&uuml;n.<br/>Yer Numaras&#305;&#160;TEZ/6073 G954 2003<br/>Format:&#160;Kitap<br/>Durum&#160;Beytepe K&uuml;t&uuml;phanesi~1<br/>