Search Results for Food science.

Select an Action

Place Hold(s)
Add to My Lists
Email
Print

67 Results Found

1 2 3 4 5 6

000000000000DEFAULT

49.

Cover image for Modern methods in food mycology : Proceedings of the second International Workshop on Standardisation of Methods for the Mycological Examination of Foods, held in Baarn, The Netherlands, 20-24 August, 1990

Modern methods in food mycology : Proceedings of the second International Workshop on Standardisation of Methods for the Mycological Examination of Foods, held in Baarn, The Netherlands, 20-24 August, 1990

Author

International Workshop on Standardisation of Methods for the Mycological Examination of Foods (2nd : 1990 : Baarn, Netherlands) Samson, Robert A., ed.

Preferred Shelf Number

QR 115 M58 1992

Format:

Availability

Beytepe Library~1

Available:
Copies:

50.

Food chemical safety

Author

Watson, David H., ed.

Preferred Shelf Number

TX 537 F57 2001 V.1

Format:

Availability

Beytepe Library~2

Available:
Copies:

51.

Understanding pathogen behaviour : virulence, stress response, and resistance

Author

Griffiths, Mansel, ed.

Preferred Shelf Number

QR 175 .U53 2005

Format:

Availability

Beytepe Library~1

Available:
Copies:

52.

Food preservation techniques

Author

Zeuthen, Peter, ed. Bogh-Sorensen, Leif, ed.

Preferred Shelf Number

TP 371.2 F6 2003

Electronic Access

Online http://www.foodnetbase.com/ejournals/books/book_km.asp?id=1193

Format:

Availability

Beytepe Library~1

Available:
Copies:

53.

Hygiene in food processing

Author

Lelieveld, H. L. M., ed. European Hygienic Engineering & Design Group.

Preferred Shelf Number

TP 373.6 H992 2003

Format:

Availability

Beytepe Library~2

Available:
Copies:

54.

Bread making : improving quality

Author

Cauvain, Stanley P.

Preferred Shelf Number

TX769 .B74 2003

Format:

Availability

Beytepe Library~1

Available:
Copies:

55.

Microbiological risk assessment in food processing

Author

Brown, Martyn. Stringer, Michael, 1950-

Preferred Shelf Number

QR 115 M4918 2002

Electronic Access

Online http://www.foodnetbase.com/ejournals/books/book_km.asp?id=927

Format:

Availability

Beytepe Library~1

Available:
Copies:

56.

Cereals processing technology

Author

Owens, Gavin, ed.

Preferred Shelf Number

TP 434 C47 2001

Format:

Availability

Beytepe Library~1

Available:
Copies:

57.

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

Format:

Availability

Beytepe Library~1

Available:
Copies:

58.

Technology of biscuits, crackers, and cookies

Author

Manley, Duncan

Preferred Shelf Number

TX769 .M325 2000

Format:

Availability

Beytepe Library~1

Available:
Copies:

59.

Functional foods : Concept to product

Author

Gibson, Glenn R., ed. Williams, Christine M., ed.

Preferred Shelf Number

RM 216 F945 2000

Format:

Availability

Beytepe Library~1

Available:
Copies:

60.

HACCP in the meat industry

Author

Brown, Martyn, ed.

Preferred Shelf Number

RA 601.5 H23 2000

Format:

Availability

Beytepe Library~1

Available:
Copies:

Select an Action

Place Hold(s)
Add to My Lists
Email
Print

1 2 3 4 5 6

	{displayName}	{count}
{error}