Search Results for Food industry and trade.

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Hydrocolloids

Author

Hoefler, Andrew C.

Preferred Shelf Number

TP 979.5 H64 2004

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Food science and food biotechnology

Author

Gutierrez-Lopez, Gustavo F.,ed. Barbosa-Canovas, Gustavo V.,ed.

Preferred Shelf Number

TP 248.65.F66 F733 2003

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İnteresterifiye yağların bisküvi kalitesine etkisi

Author

Dinç, Saliha.

Preferred Shelf Number

TEZ/5199 D612 2002

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Engineering and food for the 21st century

Author

Welti-Chanes, Jorge., ed. Barbosa-Canovas, Gustavo V., ed. Aguilera, Jose Miguel., ed.

Preferred Shelf Number

TP 370 E54 2002

Electronic Access

Table of contents http://www.loc.gov/catdir/toc/fy022/2001052653.html

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Çiğ ve pastörize sütlerden yerel yoğurt starter suşlarının izolasyonu, tanımlanması ve bunların karekterizasyonu

Author

Yılmaz, Remziye.

Preferred Shelf Number

TEZ/5272 Y56 2002

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Enzymes in food technology

Author

Whitehurst, Robert J. Law, Barry A.

Preferred Shelf Number

TP 456.E58 E64 2002

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Food protein analysis : quantitative effects on processing

Author

Owusu-Apenten, R. K.

Preferred Shelf Number

TP 453.P7 O98 2002

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Introduction to food engineering

Author

Singh, R. Paul. Heldman, Dennis R., ort. yaz.

Preferred Shelf Number

TP 370 .S456 2001

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Food product development

Author

Earle, Mary D. Earle, Richard L., ort. yaz. Anderson, Allan M., ort. yaz.

Preferred Shelf Number

HD 9000.5 E75 2001

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10.

Food processing technology : principles and practices

Author

Fellows, Peter, 1953-

Preferred Shelf Number

TP 370 F45 2000

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11.

New ingredients in food processing

Author

Linden, G. Lorient, Denis, ort. yaz.

Preferred Shelf Number

TP 450 L56 1999

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12.

Processing foods : Quality optimization and process assessment

Author

Oliveira, Fernanda A. R., ed. Oliveira, Jorge C., ed.

Preferred Shelf Number

TP 370 P64 1999

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