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Language: English

Author

Bourne, Malcolm C.

(2)

American Oil Chemists' Society.

(1)

Arroyo-Lp̤ez, Francisco No.̌

(1)

Barbut, Shabtai.

(1)

Cho, Yong-Jin, 1961-

(1)

Dar, Yadunandan, editor.

(1)

DeMan, J. M., ed.

(1)

Endres, Joseph G., 1932-

(1)

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

(1)

Evranuz, E. ¿zg¿l.

(1)

Hui, Y. H. (Yiu H.)

(1)

Le Coutre, Johannes.

(1)

Light, Joseph, editor.

(1)

McKenna, B. M, ed.

(1)

Montmayeur, Jean-Pierre.

(1)

Soy Protein Council.

(1)

Stewart, George F., 1908-1982.

(1)

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Subject

(6)

Food -- Analysis.

(3)

GIDA TEKSTÜRÜ.

(3)

(3)

Beverages -- Microbiology -- Handbooks, manuals, etc.

(1)

(1)

Fermentation -- Handbooks, manuals, etc.

(1)

Fermented foods -- Handbooks, manuals, etc.

(1)

(1)

Food -- Fat content.

(1)

Food -- Safety measures.

(1)

Food industry and trade -- Quality control.

(1)

Food preferences.

(1)

GIDA -- ANALİZ.

(1)

Lipids in human nutrition.

(1)

Plant products -- Handbooks, manuals, etc.

(1)

Plant proteins as food -- Handbooks, manuals, etc.

(1)

Poultry -- Processing.

(1)

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Material Type

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1.

Cover image for Texture in food

Texture in food

Texture in food

Author

McKenna, B. M, ed.

Preferred Shelf Number

TX531 T435 2003 V.1

Format:

Availability

Beytepe Library~2

Available:
Copies:

2.

Cover image for Food texture design and optimization

Food texture design and optimization

Food texture design and optimization

Author

Dar, Yadunandan, editor. Light, Joseph, editor.

Preferred Shelf Number

ONLINE(341756.1)

Electronic Access

John Wiley http://dx.doi.org/10.1002/9781118765616

Format:

Availability

Online Library~1

Available:
Copies:

3.

Cover image for Rheology and texture in food quality

Rheology and texture in food quality

Rheology and texture in food quality

Author

DeMan, J. M., ed.

Preferred Shelf Number

TX 531 R47 1976

Format:

Availability

Beytepe Library~1

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4.

Cover image for Food texture and viscosity concept and measurement

Food texture and viscosity concept and measurement

Food texture and viscosity concept and measurement

Author

Bourne, Malcolm C.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780121190620

Format:

Availability

Online Library~1

Available:
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5.

Cover image for Food texture and viscosity : concept and measurement

Food texture and viscosity : concept and measurement

Food texture and viscosity : concept and measurement

Author

Bourne, Malcolm C.

Preferred Shelf Number

TX 531 B685 2002

Format:

Availability

Beytepe Library~1

Available:
Copies:

6.

Cover image for Food texture and viscosity concept and measurement

Food texture and viscosity concept and measurement

Food texture and viscosity concept and measurement

Author

Stewart, George F., 1908-1982.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780121190606

Format:

Availability

Online Library~1

Available:
Copies:

7.

Cover image for Handbook of plant-based fermented food and beverage technology

Handbook of plant-based fermented food and beverage technology

Handbook of plant-based fermented food and beverage technology

Author

Hui, Y. H. (Yiu H.) Evranuz, E. ¿zg¿l. Arroyo-Lp̤ez, Francisco No.̌

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:

8.

Cover image for Emerging technologies for food quality and food safety evaluation

Emerging technologies for food quality and food safety evaluation

Emerging technologies for food quality and food safety evaluation

Author

Cho, Yong-Jin, 1961-

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:

9.

Cover image for Fat detection taste, texture, and post ingestive effects

Fat detection taste, texture, and post ingestive effects

Fat detection taste, texture, and post ingestive effects

Author

Montmayeur, Jean-Pierre. Le Coutre, Johannes.

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:

10.

Cover image for Poultry products processing an industry guide

Poultry products processing an industry guide

Poultry products processing an industry guide

Author

Barbut, Shabtai.

Preferred Shelf Number

ONLINE

Electronic Access

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

Format:

Availability

Online Library~1

Available:
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11.

Cover image for Soy protein products characteristics, nutritional aspects, and utilization

Soy protein products characteristics, nutritional aspects, and utilization

Soy protein products characteristics, nutritional aspects, and utilization

Author

Endres, Joseph G., 1932- American Oil Chemists' Society. Soy Protein Council.

Preferred Shelf Number

ONLINE

Electronic Access

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

Format:

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Online Library~1

Available:
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12.

Cover image for Plant pigments, flavors and textures the chemistry and biochemistry of selected compounds

Plant pigments, flavors and textures the chemistry and biochemistry of selected compounds

Plant pigments, flavors and textures the chemistry and biochemistry of selected compounds

Author

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

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780122422508

Format:

Availability

Online Library~1

Available:
Copies:

1

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