Arama Sonuçları Peynir - Daraltılmış: 1999SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dPeynir$0026qf$003dPUBDATE$002509Yay$0025C4$0025B1n$002bY$0025C4$0025B1l$0025C4$0025B1$0025091999$0025091999$0026ic$003dtrue$0026ps$003d300?2024-12-02T10:10:03ZBeyaz 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:713272024-12-02T10:10:03Z2024-12-02T10:10:03ZYazar Bayram, Elif Betül.<br/>Yer Numarası TEZ 4901 .B39 1999<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Cheese : chemistry, physics and microbiologyent://SD_ILS/0/SD_ILS:619612024-12-02T10:10:03Z2024-12-02T10:10:03ZYazar Fox, P. F., ed.<br/>Yer Numarası SF 271 C43 1999<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~2<br/>