Search Results for Food industry and trade.

17 Results Found

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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

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Unit operations in food engineering

Author

Ibarz, Albert. Barbosa-Cǹovas, Gustavo V.

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Food protein analysis : quantitative effects on processing

Author

Owusu-Apenten, R. K.

Preferred Shelf Number

TP 453.P7 O98 2002

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Enzymes in food technology

Author

Whitehurst, Robert J. Law, Barry A.

Preferred Shelf Number

TP 456.E58 E64 2002

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Engineering and food for the 21st century

Author

Welti-Chanes, Jorge., ed. Barbosa-Canovas, Gustavo V., ed. Aguilera, Jose Miguel., ed.

Preferred Shelf Number

TP 370 E54 2002

Electronic Access

Table of contents http://www.loc.gov/catdir/toc/fy022/2001052653.html

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Türk gıda sanayii ve Gümrük Birliği

Author

Sağır, Tansu.

Preferred Shelf Number

TEZ/5300 S18 2002

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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

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Case studies in food microbiology for food safety and quality

Author

Pawsey, Rosa K. Royal Society of Chemistry (Great Britain)

Preferred Shelf Number

QR115 .P385 2002

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Çiğ ve pastörize sütlerden yerel yoğurt starter suşlarının izolasyonu, tanımlanması ve bunların karekterizasyonu

Author

Yılmaz, Remziye.

Preferred Shelf Number

TEZ/5272 Y56 2002

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10.

İnteresterifiye yağların bisküvi kalitesine etkisi

Author

Dinç, Saliha.

Preferred Shelf Number

TEZ/5199 D612 2002

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11.

Handbook of food processing equipment

Author

Saravacos, George D., 1928- Kostaropoulos, A. E.,ort.yaz.

Preferred Shelf Number

TP 373 S237 2002

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12.

Food protein analysis quantitative effects on processing

Author

Owusu-Apenten, R. K.

Preferred Shelf Number

ONLINE

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