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Library: Online Library

Author

Warner, Kathleen.

(3)

Gupta, Monoj K.

(2)

Marangoni, Alejandro G., 1965- editor.

(2)

O'Brien, Richard D.

(2)

White, Pamela J.

(2)

Wiley InterScience (Online service)

(2)

Ahmad, Moghis U., editor.

(1)

Akoh, Casimir C., 1955-

(1)

American Oil Chemists' Society.

(1)

Boskou, Dimitrios.

(1)

Chiavaro, Emma, 1968- editor.

(1)

Chinnan, Manjeet S.

(1)

Dunford, H. Brian.

(1)

Dunford, Nurhan Turgut, 1953-

(1)

(1)

Eskin, N. A. M. (Neason Akivah Michael)

(1)

Firestone, David.

(1)

Galanakis, Charis M., editor.

(1)

Garti, Nissim, 1945- editor.

(1)

Gunstone, F. D.

(1)

Hu, Min, editor.

(1)

Hui, Y. H. (Yiu H.)

(1)

Jacobsen, Charlotte, editor.

(1)

Ko?akowska, Anna, 1938-

(1)

(1)

(1)

(1)

Logan, Amy, 1977-

(1)

Luthria, D. L. (Devanand L.)

(1)

Mallikarjunan, P. Kumar, 1964-

(1)

Marangoni, Alejandro G., 1965-

(1)

McDonald, B. E. (Bruce Eugene), 1933-

(1)

Ngadi, Michael O.

(1)

Nienaber, Uwe, 1962-

(1)

Pan, Xiangqing, 1970-

(1)

Perkins, Edward George, 1934-

(1)

Przybylski, Roman.

(1)

(1)

Sikorski, Zdzis?aw E.

(1)

Sumnu, Servit Gulum.

(1)

(1)

Wesdorp, Leendert H.

(1)

Weselake, Randall J.

(1)

Xu, Xuebing, 1962- editor.

(1)

(1)

Language

(30)

Publication Date

-

(5)

(4)

(4)

(3)

(2)

(2)

(2)

(2)

(2)

(1)

(1)

(1)

(1)

(1)

Subject

Oils and fats, Edible.

(9)

(3)

(3)

(2)

Food -- Composition.

(2)

Food industry and trade.

(2)

Lipids in human nutrition.

(2)

Oils and fats -- Analysis.

(2)

Oils and fats, Edible -- Analysis.

(2)

(1)

(1)

(1)

(1)

Chemistry, Organic.

(1)

Crystallography.

(1)

Crystals -- Mathematical models.

(1)

Dairy products.

(1)

Electronic books.

(1)

Essential fatty acids in human nutrition.

(1)

Food -- Analysis.

(1)

Food -- Biotechnology.

(1)

Food -- Fat content -- Analysis.

(1)

Food -- Fat content.

(1)

Food -- Quality.

(1)

Food -- Sensory evaluation -- Handbooks, manuals, etc.

(1)

Food -- Shelf-life dating.

(1)

Food -- Storage.

(1)

Food adulteration and inspection.

(1)

Food industry and trade -- Quality control.

(1)

Fruit -- Flavor and odor -- Handbooks, manuals, etc.

(1)

Genetically modified foods.

(1)

(1)

(1)

Lipids -- Analysis.

(1)

Lipids -- Microstructure.

(1)

Lipids -- Oxidation.

(1)

Lipids -- Study and teaching.

(1)

Lipoproteins -- Analysis.

(1)

(1)

Oils and fats -- Composition.

(1)

Oils and fats -- Databases.

(1)

Oils and fats -- Flavor and odor -- Handbooks, manuals, etc.

(1)

Oils and fats -- Purification.

(1)

Oils and fats -- Statistics.

(1)

Oils and fats, Edible -- Deterioration.

(1)

Oils and fats, Edible -- Effect of temperature on.

(1)

Oils and fats, Edible -- Health aspects.

(1)

Oils and fats, Edible -- Quality control.

(1)

(1)

Trans fatty acids.

(1)

Vegetable oils.

(1)

Vegetables -- Flavor and odor -- Handbooks, manuals, etc.

(1)

Waxes -- Composition.

(1)

Waxes -- Databases.

(1)

Waxes -- Statistics.

(1)

YAĞLAR, YENİLEBİLEN.

(1)

Material Type

Shelf Location

Electronic Library

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13.

Cover image for Introduction to lipidomics from bacteria to man

Introduction to lipidomics from bacteria to man

Introduction to lipidomics from bacteria to man

Author

Leray, Claude.

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

14.

Cover image for Lipid oxidation : challenges in food systems

Lipid oxidation : challenges in food systems

Lipid oxidation : challenges in food systems

Author

Logan, Amy, 1977- Nienaber, Uwe, 1962- Pan, Xiangqing, 1970-

Preferred Shelf Number

ONLINE(312941.1)

Electronic Access

Knovel http://app.knovel.com/web/toc.v/cid:kpLOCFS002

Format:

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Online Library~1

Available:
Copies:

15.

Cover image for Structure and properties of fat crystal networks

Structure and properties of fat crystal networks

Structure and properties of fat crystal networks

Author

Marangoni, Alejandro G., 1965- Wesdorp, Leendert H.

Preferred Shelf Number

ONLINE

Electronic Access

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16.

Cover image for Chemical, biological, and functional aspects of food lipids

Chemical, biological, and functional aspects of food lipids

Chemical, biological, and functional aspects of food lipids

Author

Sikorski, Zdzis?aw E. Ko?akowska, Anna, 1938-

Preferred Shelf Number

ONLINE

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17.

Cover image for Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures

Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures

Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures

Author

Boskou, Dimitrios. Elmadfa, I.

Preferred Shelf Number

ONLINE

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18.

Cover image for Breaded fried foods

Breaded fried foods

Breaded fried foods

Author

Mallikarjunan, P. Kumar, 1964- Ngadi, Michael O. Chinnan, Manjeet S.

Preferred Shelf Number

ONLINE

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19.

Cover image for Advances in food biochemistry

Advances in food biochemistry

Advances in food biochemistry

Author

Yildiz, Fatih.

Preferred Shelf Number

ONLINE

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20.

Cover image for Handbook of fruit and vegetable flavors

Handbook of fruit and vegetable flavors

Handbook of fruit and vegetable flavors

Author

Hui, Y. H. (Yiu H.)

Preferred Shelf Number

ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/9780470622834
http://onlinelibrary.wiley.com/book/10.1002/9780470622834
Knovel http://app.knovel.com/web/toc.v/cid:kpHFVF0002
http://site.ebrary.com/lib/alltitles/Doc?id=10392932

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21.

Cover image for Advances in deep-fat frying of foods

Advances in deep-fat frying of foods

Advances in deep-fat frying of foods

Author

Sahin, Serpil. Sumnu, Servit Gulum.

Preferred Shelf Number

ONLINE

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22.

Cover image for Dairy fats and related products

Dairy fats and related products

Dairy fats and related products

Author

Tamime, A. Y. Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/9781444316223

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23.

Cover image for Teaching innovations in lipid science

Teaching innovations in lipid science

Teaching innovations in lipid science

Author

Weselake, Randall J.

Preferred Shelf Number

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24.

Cover image for Healthful lipids

Healthful lipids

Healthful lipids

Author

Akoh, Casimir C., 1955- Lai, Oi-Ming. American Oil Chemists' Society.

Preferred Shelf Number

ONLINE

Electronic Access

book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.

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1 2 3

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