Search Results for Food

1.

Food technology.

Author

Institute Of Food Technologists

Preferred Shelf Number

ALFABETİK V.9 1955

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2.

Food emulsions

Author

Friberg, Stig, 1930- Larsson, Kr̄e, 1937- Sjb̲lom, Johan, 1953-

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3.

Food chemical safety

Author

Watson, David H., ed.

Preferred Shelf Number

TX 537 F57 2001 V.1

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4.

Halal food production

Author

Riaz, Mian N. Chaudry, Muhammad M.

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5.

Fundamental food microbiology

Author

Ray, Bibek.

Preferred Shelf Number

QR 115 R39 2004

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6.

Texture in food

Author

McKenna, B. M, ed.

Preferred Shelf Number

TX531 T435 2003 V.1

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7.

Plant food allergens

Author

Mills, E. N. Clare. Shewry, P. R. (Peter R.) Wiley InterScience (Online service)

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ONLINE

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Book review (E-STREAMS) http://www.e-streams.com/es0708/es0708%5F3462.html
John Wiley http://dx.doi.org/10.1002/9780470995174

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8.

Food additives and contaminants.

Author

Taylor & Francis

Preferred Shelf Number

ALFABETİK V.10 1993

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9.

Food and chemical toxicology.

Author

British Industrial Biological Research Association.

Preferred Shelf Number

ALFABETİK V.28 1990

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Elektronik erişim

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10.

Food and nutrition bulletin.

Author

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

Preferred Shelf Number

ALFABETİK V.3 1981

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11.

Food supply chain management

Author

Bourlakis, Michael A. Weightman, Paul W. H. Wiley InterScience (Online service)

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ONLINE

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John Wiley http://dx.doi.org/10.1002/9780470995556
UASB, GKVK http://onlinelibrary.wiley.com/book/10.1002/9780470995556

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12.

Emulsifiers in food technology

Author

Whitehurst, Robert J. Wiley InterScience (Online service)

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ONLINE

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John Wiley http://dx.doi.org/10.1002/9780470995747

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13.

Handbook of food analysis

Author

Nollet, Leo M. L., 1948-

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14.

Food and nutritional toxicology

Author

Omaye, Stanley T.

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15.

Developments in food proteins

Author

Hudson, J. F., ed.

Preferred Shelf Number

TX 553.P7 D48 1982- V.1

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16.

Reviews in food and nutrition toxicity

Author

Preedy, Victor R. Watson, Ronald R. (Ronald Ross)

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17.

Researching food habits : methods and problems

Author

Macbeth, Helen M. MacClancy, Jeremy.

Preferred Shelf Number

GT2850 .R47 2004

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18.

Quality control in the food industry

Author

Herschdoerfer, S. M.

Preferred Shelf Number

TP 370 H47 1967

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19.

Functional food safety aspects : symposium

Author

Deutsche Forschungsgemeinschaft. John Wiley & Sons. Senate Commission on Food Safety.

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ONLINE

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John Wiley http://dx.doi.org/10.1002/3527606130

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20.

Reviews in food and nutrition toxicity

Author

Preedy, Victor R., ed. Watson, Ronald R. (Ronald Ross), ed.

Preferred Shelf Number

WA 701 R4545 2003 V.1

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21.

Food trends and the changing consumer

Author

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

Preferred Shelf Number

HD 9005 S46 1991

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22.

Food quality assurance principles and practices

Author

Alli, Inteaz.

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ONLINE

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23.

Mycotoxins in food : detection and control

Author

Olsen, M., ed. Magan, N. (Naresh), ed.

Preferred Shelf Number

RA 1242.M94 M965 2004

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24.

Phenolics in food and nutraceuticals

Author

Shahidi, Fereidoon, 1951- Naczk, Marian.

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25.

Vitamin E food chemistry, composition, and analysis

Author

Eitenmiller, Ronald R. (Ronald Ray), 1944- Lee, Junsoo, 1967-

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26.

Perspectives in world food and agriculture, 2004

Author

Scanes, C. G. Miranowski, J. A. Wiley InterScience (Online service)

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ONLINE

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John Wiley http://dx.doi.org/10.1002/9780470290187

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27.

Critical reviews in food science and nutrition.

Author

TAYLOR & FRANCIS

Preferred Shelf Number

ALFABETİK V.30 1991

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Elektronik erişim

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28.

Chemical and functional properties of food saccharides

Author

Tomasik, Piotr.

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29.

Handbook of food and beverage fermentation technology

Author

Hui, Y. H. (Yiu H.)

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30.

Aseptic processing and packaging of food products

Author

Holdworth, S. D.

Preferred Shelf Number

TP 371.2 H65 1992

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31.

Phytosterols as functional food components and nutraceuticals

Author

Dutta, Paresh C.

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ONLINE

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32.

Dictionary of food compounds with CD-ROM additives, flavors, and ingredients

Author

Yannai, Shmuel.

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ONLINE

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33.

Food and feasts in the Middle Ages

Author

Elliott, Lynne, 1968-

Preferred Shelf Number

GT2850 E52 2004

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34.

CRC Critical reviews in food science and nutrition.

Author

Chemical Rubber Company.

Preferred Shelf Number

ALFABETİK V.6 1975

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35.

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

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36.

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

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37.

Fungal biotechnology in agricultural, food, and environmental applications

Author

Arora, Dilip K. Bridge, P. D. Bhatnagar, Deepak.

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38.

Hamburger Cumhuriyeti : Amerikan fast food kültürünün karanlık yüzü

Author

Schlosser, Eric. Doğan, Hayrullah, çev.

Preferred Shelf Number

TX 945.3 .S35 2004

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39.

Managing food industry waste common sense methods for food processors

Author

Zall, Robert R. Wiley InterScience (Online service)

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ONLINE

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John Wiley http://dx.doi.org/10.1002/9780470752531

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40.

Preharvest and postharvest food safety contemporary issues and future directions

Author

Beier, Ross C., 1946- Wiley InterScience (Online service)

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ONLINE

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John Wiley http://dx.doi.org/10.1002/9780470752579
UASB, GKVK http://onlinelibrary.wiley.com/book/10.1002/9780470752579

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41.

Around the Tuscan table : food, family, and gender in twentieth century Florence

Author

Counihan, Carole, 1948-

Preferred Shelf Number

GT2850 C68 2004

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42.

Quality assurance for the food industry a practical approach

Author

Vasconcellos, J. Andres.

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43.

Pesticide residues in food and drinking water human exposure and risks

Author

Hamilton, Denis. Crossley, Stephen.

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ONLINE

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John Wiley http://dx.doi.org/10.1002/0470091614

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44.

Pesticide residues in food and drinking water human exposure and risks

Author

Hamilton, Denis. Crossley, Stephen.

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ONLINE(318855.1)

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123Library.org http://www.123library.org/book_details/?id=20571
Ebook Library http://public.eblib.com/choice/publicfullrecord.aspx?p=176384
ebrary http://site.ebrary.com/id/10307643
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John Wiley http://dx.doi.org/10.1002/0470091614

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45.

The CRC master keyword guide for food 21 CFR regulations of the Food and Drug Administration, 2003-2004.

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46.

Handbook of frozen foods

Author

Hui, Y. H. (Yiu H.)

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47.

Cover image for More efficient utilization of fish and fisheries products proceedings of the international symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001

More efficient utilization of fish and fisheries products proceedings of the international symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001

Author

Sakaguchi, Morihiko, 1938- Nihon Suisan Gakkai.

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ONLINE

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ScienceDirect http://www.sciencedirect.com/science/book/9780080444505

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48.

Handbook of vegetable preservation and processing

Author

Hui, Y. H. (Yiu H.)

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49.

Industrialization of indigenous fermented foods

Author

Steinkraus, Keith H., 1918-

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50.

Genetic variation in taste sensitivity

Author

Prescott, John, 1954- Tepper, Beverly J.

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51.

Lactic acid bacteria microbiology and functional aspects

Author

Salminen, Seppo. Wright, Atte von, 1952- Ouwehand, Arthur.

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52.

Handbook of flavor characterization sensory analysis, chemistry, and physiology

Author

Deibler, Kathryn D. (Kathryn Diane), 1973- Delwiche, Jeannine, 1967-

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53.

Sensory evaluation practices

Author

Stone, Herbert. Sidel, Joel L.

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ONLINE

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ScienceDirect http://www.sciencedirect.com/science/book/9780126726909

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54.

Modeling microbial responses in foods

Author

McKellar, Robin C., 1949- Lu, Xuewen.

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55.

World Health Organization technical report series.

Author

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

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56.

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.

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ONLINE

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ScienceDirect Vol. 1
ScienceDirect Vol. 2

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57.

Vitamin and mineral requirements in human nutrition.

Author

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

Preferred Shelf Number

QU 160 V8165 2004

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58.

The terminal Terminal

Author

Spielberg, Steven, 1946- Hanks, Tom. Zeta-Jones, Catherine, 1969- Tucci, Stanley. McBride, Chi.

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PN1997.2 T385 2010

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59.

FDA regulatory affairs a guide for prescription drugs, medical devices, and biologics

Author

Pisano, Douglas J. Mantus, David.

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60.

Phytochemicals mechanisms of action

Author

Meskin, Mark S. International Phytochemical Conference (4th : 2002 : California State Polytechnic University, Pomona)

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61.

Technology of reduced additive foods

Author

Smith, Jim, 1953- Wiley InterScience (Online service)

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ONLINE

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John Wiley http://dx.doi.org/10.1002/9780470995044

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62.

Handbook of industrial and hazardous wastes treatment

Author

Wang, Lawrence K.

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63.

Oil extraction and analysis critical issues and comparative studies

Author

Luthria, D. L. (Devanand L.)

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64.

Manual of veterinary dietetics

Author

Buffington, C. A. Tony. Holloway, Cheryl. Abood, Sarah K.

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ONLINE

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ScienceDirect http://www.sciencedirect.com/science/book/9780721601236

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65.

Applied mycology and biotechnology. Volume 4, Fungal genomics

Author

Arora, Dilip K. Khachatourians, George G., 1940-

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ScienceDirect http://www.sciencedirect.com/science/book/9780444516428

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66.

Hafifleyin gençleşin

Author

Müftüoğlu, Osman.

Preferred Shelf Number

QP143 M84 2004

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67.

Nutrition and heart disease : causation and prevention

Author

Watson, Ronald Ross, ed. Preedy, Victor R., ed.

Preferred Shelf Number

WG 120 N976 2004

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68.

Gıda mikrobiyolojisi : gıda endüstrisi için temel esaslar ve uygulamalar

Author

Pichhardt, Klaus. Sekin, Yılmaz, çev. Karagözlü, Nural, çev.

Preferred Shelf Number

QW 85 P647 2004

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69.

Testing of genetically modified organisms in foods

Author

Ahmed, Farid E., ed.

Preferred Shelf Number

QR 115 .T45 2004

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70.

Waiting to exhale Bir oh desem

Author

Whitaker, Forest, direction. McMillan, Terry, writing, production. Bass, Ronald, writing, production. Houston, Whitney, cast. Bassett, Angela, cast.

Preferred Shelf Number

PN1995.9.C55 W35 2004

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71.

Hydrocolloids

Author

Hoefler, Andrew C.

Preferred Shelf Number

TP 979.5 H64 2004

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72.

Nutrition and alcohol : linking nutrient interactions and dietary intake

Author

Watson, Ronald Ross, ed. Preedy, Victor R., ed.

Preferred Shelf Number

QV 84 N976 2004

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73.

Essentials of professional cooking

Author

Gisslen, Wayne, 1946-

Preferred Shelf Number

TX 820 G524 2004

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74.

Gıda endüstrisi makineleri

Author

Saldamlı, İlbilge. Saldamlı, Engin, ort. yaz.

Preferred Shelf Number

TP 390 S15 2004

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75.

Foodservice organizations : a managerial and systems approach

Author

Spears, Marian C. Gregoire, Mary B., ort. yaz.

Preferred Shelf Number

TX 911.3.M27 S69 2004

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76.

Bioprocesses and biotechnology for functional foods and nutraceuticals

Author

Neeser, Jean-Richard. German, J. Bruce.

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77.

Sustainable agriculture and the international rice-wheat system

Author

Lal, R.

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78.

Dietary supplement labeling compliance review

Author

Summers, James L. (James Lee), 1936- Campbell, Elizabeth J. Wiley InterScience (Online service)

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ONLINE

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John Wiley http://dx.doi.org/10.1002/9780470384930

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79.

The hospitality manager's guide to wines, beers, and spirits

Author

Schmid, Albert W. A.

Preferred Shelf Number

TX950.7 S36 2003

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