Search Results for Food

1.

Food technology.

Author

Institute Of Food Technologists

Preferred Shelf Number

ALFABETİK V.9 1955

Format:

Availability

Beytepe Library~39 ~0

Available:
Copies:

2.

Food flavorings

Author

Ashurst, P. R., ed.

Preferred Shelf Number

TP 450 F66 1991

Format:

Availability

Beytepe Library~1

Available:
Copies:

3.

Food preservatives

Author

Russell, Nicholas J., ed. Gould, Grahame Warwick, ed.

Preferred Shelf Number

TP 371.2 F67 1991

Format:

Availability

Beytepe Library~1

Available:
Copies:

4.

Food enzymology

Author

Fox, P.F., ed.

Preferred Shelf Number

TX 553.E6 F66 1991 V.1

Format:

Availability

Beytepe Library~2

Available:
Copies:

5.

Food science sourcebook

Author

Ockerman, Herbert W.

Preferred Shelf Number

TX 349 O3 1991 V.1

Format:

Availability

Beytepe Library~2

Available:
Copies:

6.

Food additives and contaminants.

Author

Taylor & Francis

Preferred Shelf Number

ALFABETİK V.10 1993

Format:

Availability

Health Sciences Library~2 ~0

Available:
Copies:

7.

Food and chemical toxicology.

Author

British Industrial Biological Research Association.

Preferred Shelf Number

ALFABETİK V.28 1990

Electronic Access

Elektronik erişim

Format:

Availability

Health Sciences Library~9 ~0

Available:
Copies:

8.

Food and nutrition bulletin.

Author

UUnited Nations. Administrative Committee on Co-ordination. Sub-Committee on Nutrition.

Preferred Shelf Number

ALFABETİK V.3 1981

Format:

Availability

Health Sciences Library~10 ~0

Available:
Copies:

9.

Developments in food proteins

Author

Hudson, J. F., ed.

Preferred Shelf Number

TX 553.P7 D48 1982- V.1

Format:

Availability

Beytepe Library~4

Available:
Copies:

10.

Functional properties of food components

Author

Pomeranz, Y. (Yeshajahu), 1922-

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780125612814

Format:

Availability

Online Library~1

Available:
Copies:

11.

Quality control in the food industry

Author

Herschdoerfer, S. M.

Preferred Shelf Number

TP 370 H47 1967

Format:

Availability

Beytepe Library~2

Available:
Copies:

12.

Food trends and the changing consumer

Author

Senauer, Benjamin. Asp, E., ort. yaz. Kinsey, J., ort. yaz.

Preferred Shelf Number

HD 9005 S46 1991

Format:

Availability

Beytepe Library~1

Available:
Copies:

13.

Modified atmosphere packaging of food

Author

Ooraikul, B., ed. Stiles, M. E., ed.

Preferred Shelf Number

TP 374 M63 1991

Format:

Availability

Beytepe Library~1

Available:
Copies:

14.

Food polymers, gels and colloids

Author

Dickinson, Eric, ed.

Preferred Shelf Number

TP 463.C65 F662 1991

Format:

Availability

Beytepe Library~1

Available:
Copies:

15.

Food polymers, gels and colloids

Author

Dickinson, Eric.

Preferred Shelf Number

ONLINE(312977.1)

Electronic Access

Knovel http://app.knovel.com/web/toc.v/cid:kpFPGCPIS1

Format:

Availability

Online Library~1

Available:
Copies:

16.

Critical reviews in food science and nutrition.

Author

TAYLOR & FRANCIS

Preferred Shelf Number

ALFABETİK V.30 1991

Electronic Access

Elektronik erişim

Format:

Availability

Beytepe Library~8 Health Sciences Library~10 ~0

Available:
Copies:

17.

CRC Critical reviews in food science and nutrition.

Author

Chemical Rubber Company.

Preferred Shelf Number

ALFABETİK V.6 1975

Format:

Availability

Health Sciences Library~9 ~0

Available:
Copies:

18.

Combination processes in food irradiation : proceedings of an..

Author

International Symposium on Combination Processes in Food Irradation (1980 Colombo, Srilanka).

Preferred Shelf Number

TP 371.8 I567 1980

Format:

Availability

Beytepe Library~1

Available:
Copies:

19.

Cover image for The mesolithic settlement of Northern Europe : a study of the food-gathering peoples of Northern Europe during the early post-glacial period

The mesolithic settlement of Northern Europe : a study of the food-gathering peoples of Northern Europe during the early post-glacial period

Author

Clark, John Grahame Douglas.

Preferred Shelf Number

GN 775 C52 1953

Format:

Availability

Beytepe Library~1

Available:
Copies:

20.

From kitchen to consumer the entrepreneur's guide to commercial food production

Author

Nelson-Stafford, Barbara, 1951- Koster, Susan.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780126627701

Format:

Availability

Online Library~1

Available:
Copies:

21.

Making safe food a management guide for microbiological quality

Author

Harrigan, W. F. Park, R. W. A.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780123260451

Format:

Availability

Online Library~1

Available:
Copies:

22.

Food policy trends in Europe : nutrition, technology, analtsis and safety

Author

Deelstra, Hendrik, ed.

Preferred Shelf Number

TX 360.E8 F66 1991

Format:

Availability

Beytepe Library~1

Available:
Copies:

23.

Food and health data : Their use in nutrition policy-making

Author

World Health Organization. Regional Office for Europe.

Preferred Shelf Number

QU 145 WHO 1991 F

Format:

Availability

Health Sciences Library~1

Available:
Copies:

24.

Food product development : from concept to the marketplace

Preferred Shelf Number

HD 9000.5 F5964 1991

Format:

Availability

Beytepe Library~1

Available:
Copies:

25.

Colonization control of human bacterial enteropathologens in poultry

Author

Blankenship, Leroy C. Bailey, J. Stan.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780121042806

Format:

Availability

Online Library~1

Available:
Copies:

26.

The Chemistry and technology of pectin

Author

Walter, Reginald H.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780080926445

Format:

Availability

Online Library~1

Available:
Copies:

27.

Volatile compounds in foods and beverages

Author

Maarse, Henk, ed.

Preferred Shelf Number

TX 541 V64 1991

Format:

Availability

Beytepe Library~1

Available:
Copies:

28.

World Health Organization technical report series.

Author

World Health Organization. Food and Agriculture Organization of the United Nations.

Format:

Availability

~0

Available:
Copies:

29.

The Quality of foods and beverages chemistry and technology

Author

Charalambous, George, 1922-1994. Inglett, G. E., 1928- American Chemical Society. Division of Agricultural and Food Chemistry. Institute of Food Technologists. American Society of Flavor Chemists.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect Vol. 1
ScienceDirect Vol. 2

Format:

Availability

Online Library~1

Available:
Copies:

30.

Strangers at the bedside : a history of how law and bioethics transformed medical decision making

Author

Rothman, David J.

Preferred Shelf Number

WZ 70 AA1 R796 1991

Format:

Availability

Health Sciences Library~1

Available:
Copies:

31.

Kırmızı et sanayii özel ihtisas komisyonu raporu.

Author

Başbakanlık Devlet Planlama Teşkilatı. Kırmızı Et Sanayii Özel İhtisas Komisyonu.

Preferred Shelf Number

SB 107 B29 1991

Format:

Availability

Beytepe Library~1

Available:
Copies:

	{displayName}	{count}
{error}