Search Results for - Narrowed by: Cheese -- Microbiology. - İzmir Institute of Technology. Food Engineering. SirsiDynix Enterprise https://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qf$003dSUBJECT$002509Subject$002509Cheese$002b--$002bMicrobiology.$002509Cheese$002b--$002bMicrobiology.$0026qf$003dAUTHOR$002509Author$002509$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$002bFood$002bEngineering.$002509$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$002bFood$002bEngineering.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300$0026isd$003dtrue? 2024-05-02T01:31:13Z Preparation, production and industrial application of cheese protective cultures ent://SD_ILS/0/SD_ILS:2102855 2024-05-02T01:31:13Z 2024-05-02T01:31:13Z by&#160;Şatana, El&ccedil;in, author.<br/><a href="https://hdl.handle.net/11147/7171">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Detection of staphylococcus aureus using quqntitative real-time polymerase chain reaction and loop-mediated isothermal amplification methods in Turkish white cheese ent://SD_ILS/0/SD_ILS:436193 2024-05-02T01:31:13Z 2024-05-02T01:31:13Z by&#160;Kadiroğlu, Pınar, author.<br/><a href="http://hdl.handle.net/11147/2968">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Quality characteristics of traditional sepet cheese ent://SD_ILS/0/SD_ILS:51734 2024-05-02T01:31:13Z 2024-05-02T01:31:13Z by&#160;Ercan, Duygu.<br/><a href="http://hdl.handle.net/11147/3780">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/>