Search Results for Meat.

1.

Meat science.

Author

Elsevier

Preferred Shelf Number

ALFABETİK V.25 1989

Electronic Access

Elektronik erişim

Format:

Availability

Beytepe Library~41

Available:
Copies:

2.

Meat handbook

Author

Levie, Albert.

Preferred Shelf Number

TS 1955 L42 1979

Format:

Availability

Beytepe Library~1

Available:
Copies:

3.

Meat Science

Author

Lawrie, Ralston Andrew.

Preferred Shelf Number

TX 373 L439 1979

Format:

Availability

Beytepe Library~1

Available:
Copies:

4.

Poultry meat processing

Author

Owens, Casey M. Alvarado, Christine. Sams, Alan R.

Preferred Shelf Number

TS1968 P675 2010

Format:

Availability

Beytepe Library~1

Available:
Copies:

5.

Poultry meat processing

Author

Sams, Alan R., ed.

Preferred Shelf Number

TS 1968 S36 2001

Format:

Availability

Beytepe Library~1

Available:
Copies:

6.

Lawrie's meat science

Author

Lawrie, Ralston Andrew. Lawrie, Ralston Andrew. Meat science.

Preferred Shelf Number

TX 373 L439 1998

Format:

Availability

Beytepe Library~1

Available:
Copies:

7.

Encyclopedia of meat sciences

Author

Jensen, Werner K. Devine, Carrick. Dikeman, Michael.

Preferred Shelf Number

REF TS1955 .E52 2004 V.1

Format:

Availability

Beytepe Library~3

Available:
Copies:

8.

Meat processing : improving quality

Author

Kerry, Joseph, ed. Kerry, John, ed. Ledward, David, ed.

Preferred Shelf Number

TS 1962 .M47 2002

Format:

Availability

Beytepe Library~1

Available:
Copies:

9.

Meat science and applications

Author

Hui, Yiu H., ed.

Preferred Shelf Number

TX373 .M393 2001

Format:

Availability

Beytepe Library~1

Available:
Copies:

10.

Principles of meat science

Author

Forrest, J. C., ed.

Preferred Shelf Number

TX 373 P74 1975

Format:

Availability

Beytepe Library~1

Available:
Copies:

11.

Handbook of meat and meat processing

Author

Hui, Y. H. (Yiu H.)

Preferred Shelf Number

TX373 M393 2012

Format:

Availability

Beytepe Library~1

Available:
Copies:

12.

Applied muscle biology and meat science

Author

Du, Min, 1969- McCormick, Richard J.

Preferred Shelf Number

TS1955 A67 2009

Format:

Availability

Beytepe Library~1

Available:
Copies:

13.

Handbook of fermented meat and poultry

Author

Toldra, Fidel. Hui, Y. H.

Preferred Shelf Number

TP371.44 H357 2008

Format:

Availability

Beytepe Library~1

Available:
Copies:

14.

Advanced technologies for meat processing

Author

Nollet, Leo M. L., 1948- Toldrá, Fidel.

Preferred Shelf Number

TS1960 A38 2006

Format:

Availability

Beytepe Library~1

Available:
Copies:

15.

Soy protein and formulated meat products

Author

Hoogenkamp, Henk W.

Preferred Shelf Number

TS 1960 .H66 2005

Format:

Availability

Beytepe Library~1

Available:
Copies:

16.

Poultry meat processing and quality

Author

Mead, G. C., ed.

Preferred Shelf Number

TS 1968 .P68 2004

Format:

Availability

Beytepe Library~1

Available:
Copies:

17.

Meat science : an introductory text

Author

Warriss, P. D.

Preferred Shelf Number

TX 373 .W37 2000

Format:

Availability

Beytepe Library~1

Available:
Copies:

18.

Handbook of meat product technology

Author

Ranken, Michael D.

Preferred Shelf Number

TS 1960 R25 2000

Format:

Availability

Beytepe Library~1

Available:
Copies:

19.

HACCP in the meat industry

Author

Brown, Martyn, ed.

Preferred Shelf Number

RA 601.5 H23 2000

Format:

Availability

Beytepe Library~1

Available:
Copies:

20.

Flavor of meat and meat products

Author

Shahidi, Fereidoon, ed.

Preferred Shelf Number

TS 1960 F618 1994

Format:

Availability

Beytepe Library~1

Available:
Copies:

21.

Technology of mean and meat products

Author

Girard, Jean Pierre.

Preferred Shelf Number

TS 1955 G442 1992

Format:

Availability

Beytepe Library~1

Available:
Copies:

22.

Sausage and processed meat formulations

Author

Ockerman, Herbert W.

Preferred Shelf Number

TS 1963 O25 1989

Format:

Availability

Beytepe Library~1

Available:
Copies:

23.

Egg and poultry-meat processing

Author

Stadelman, W. J.

Preferred Shelf Number

TS 1968 E31 1988

Format:

Availability

Beytepe Library~1

Available:
Copies:

24.

Going to meat the man

Author

Baldwin, James, 1924-

Preferred Shelf Number

PS 3552.A45 G6

Format:

Availability

Beytepe Library~1

Available:
Copies:

25.

Handbook of meat, poultry and seafood quality

Author

Nollet, Leo M. L.

Preferred Shelf Number

TX556.M4 H36 2012

Format:

Availability

Beytepe Library~1

Available:
Copies:

26.

Practical handbook on meat science and technology

Author

Sahoo, Jhari. Sharma, Davinder Kumar, 1963- author. Chatli, Manish Kumar, 1972- author.

Preferred Shelf Number

TS1960 S24 2011

Format:

Availability

Beytepe Library~1

Available:
Copies:

27.

Production and processing of healthy meat, poultry and fish products

Author

Pearson, A. M. Dutson, Thayne R.

Preferred Shelf Number

TS1955 .P69 1997

Format:

Availability

Beytepe Library~1

Available:
Copies:

28.

HACCP in meat, poultry and fish processing

Author

Pearson, A. M., ed. Dutson, T. R., ed.

Preferred Shelf Number

QR 117 H115 1995

Format:

Availability

Beytepe Library~1

Available:
Copies:

29.

Connective tissue in meat and meat products

Author

Bailey, Allen J. Light, N. D., ort. yaz.

Preferred Shelf Number

TX 556.M4 B35 1989

Format:

Availability

Beytepe Library~1

Available:
Copies:

30.

The science of meat and meat products

Author

Price, James F., 1932- ed. Schweigert, B. S., ed.

Preferred Shelf Number

TX 556.M4 S54 1987

Format:

Availability

Beytepe Library~1

Available:
Copies:

31.

Cover image for Üzüm çekirdeği ekstraktı, unu ve yağının et ürünleri üretiminde kullanımının araştırılması = Research on the utilization of grape seed extract, powder and oil in the production of meat products

Üzüm çekirdeği ekstraktı, unu ve yağının et ürünleri üretiminde kullanımının araştırılması = Research on the utilization of grape seed extract, powder and oil in the production of meat products

Author

Özvural, Emin Burçin.

Preferred Shelf Number

TEZ 9379 .O98 2009

Format:

Availability

Beytepe Library~1

Available:
Copies:

32.

Hindi etinden sürülebilir et ürünü üretimi = Production of a spreadable meat product from turkey meat

Author

Ulu, Hasret.

Preferred Shelf Number

TEZ/7257 U478 2005

Format:

Availability

Beytepe Library~1

Available:
Copies:

33.

Noise, water, meat : a history of sound in the arts

Author

Kahn, Douglas, 1951-

Preferred Shelf Number

NX650.S68 K25 2001

Format:

Availability

Beytepe Library~1

Available:
Copies:

34.

Cover image for Tavuk göğüs etinde uygulanan marinasyonun ürün kalitesi üzerindeki etkileri = Effects of marination on the quality characteristics of chicken breast meat

Tavuk göğüs etinde uygulanan marinasyonun ürün kalitesi üzerindeki etkileri = Effects of marination on the quality characteristics of chicken breast meat

Author

Alsan, Gülnur.

Preferred Shelf Number

TEZ 4199 .A47 1999

Format:

Availability

Beytepe Library~1

Available:
Copies:

35.

HACCP : an integrated approach to assuring the microbiological safety of meat and poultry

Author

Sheridan, James J., ed. Buchanan, Robert L., ed. Montville, Thomas J., ed.

Preferred Shelf Number

QR 117 H33 1996

Format:

Availability

Beytepe Library~1

Available:
Copies:

36.

Quality and grading of carcases of meat animals

Author

Jones, Stephen David Morgan, ed.

Preferred Shelf Number

TS1962 .Q35 1995

Format:

Availability

Beytepe Library~1

Available:
Copies:

37.

Meat and meat products : technology, chemistry and microbiology

Author

Varnam, A. H. Sutherland, Jane P., ort. yaz.

Preferred Shelf Number

TS 1955 V431 1995

Format:

Availability

Beytepe Library~1

Available:
Copies:

38.

Structure and development of meat animals and poultry

Author

Swatland, H. J., 1944-

Preferred Shelf Number

SF 140.C37 S9 1994

Format:

Availability

Beytepe Library~1

Available:
Copies:

39.

Fight club dövüş kulübü

Author

Fincher, David. Pitt, Brad, 1963- Norton, Edward. Bonham Carter, Helena, 1966- Meat Loaf (Vocalist), 1948-

Preferred Shelf Number

PN1995.9.V5 F47 2008

Format:

Availability

Beytepe Library~1

Available:
Copies:

40.

Et endüstrisi

Author

Tayar, Mustafa. Yıldırım, Yalçın.

Preferred Shelf Number

TS1960 T393 2020

Format:

Availability

Beytepe Library~1

Available:
Copies:

41.

Et ve et ürünleri teknolojisi

Author

Anar, Şahsene

Preferred Shelf Number

TS1960 A53 2017

Format:

Availability

Beytepe Library~1

Available:
Copies:

42.

Kosher private regulation in the age of industrial food

Author

Lytton, Timothy D., 1965-

Preferred Shelf Number

HD9005 L98 2013

Format:

Availability

Beytepe Library~1

Available:
Copies:

43.

Handbook of processed meats and poultry analysis

Author

Nollet, Leo M. L., 1948- Toldrá, Fidel.

Preferred Shelf Number

TX556.M4 H384 2009

Format:

Availability

Beytepe Library~1

Available:
Copies:

44.

Antioxidants in muscle foods : nutritional strategies to improve quality

Author

Decker, Eric, ed. 1960- Faustman, Cameron, ed. 1960- Lopez-Bote, Clemente J., ed.

Preferred Shelf Number

TX 556.M4 A57 2000

Format:

Availability

Beytepe Library~1

Available:
Copies:

45.

Fleisch : technologie und hygiene ser gewinnung und verarbeitung

Author

Prandl, Oskar.

Preferred Shelf Number

TS1960 .F545 1993

Format:

Availability

Beytepe Library~1

Available:
Copies:

	{displayName}	{count}
{error}