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Publication Date: 2012

Author

Hui, Y. H. (Yiu H.)

(3)

(1)

Almeida, Nelson.

(1)

Arana, Ignacio.

(1)

Benkeblia, Noureddine.

(1)

Chandan, Ramesh C.

(1)

(1)

Evranuz, E. ¿zg¿l.

(1)

Iwanski, Robert Z.

(1)

(1)

Kamal-Eldin, Afaf.

(1)

McWhirter, Christian.

(1)

Mehta, Bhavbhuti M.

(1)

Nollet, Leo M. L.

(1)

(1)

Reig, Milagro. author.

(1)

Ricke, Steven C., 1957-

(1)

Salminen, Seppo.

(1)

SpringerLink (Online service)

(1)

(1)

Toldrá, Fidel. author.

(1)

Vahouny Fiber Symposium (9th : 2010 : Bethesda, Maryland)

(1)

Language

(14)

Subject

Meat industry and trade.

(3)

Food -- Analysis.

(2)

Food -- Composition.

(2)

(2)

Analytical biochemistry.

(1)

Animal biotechnology.

(1)

Animal industry.

(1)

Animal products -- Handbooks, manuals, etc.

(1)

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

(1)

Biochemical engineering.

(1)

(1)

(1)

Fermentation -- Handbooks, manuals, etc.

(1)

(1)

Fermented foods -- Handbooks, manuals, etc.

(1)

Fiber in human nutrition -- Therapeutic use.

(1)

Fiber in human nutrition.

(1)

(1)

Food -- Biotechnology.

(1)

Food -- Preservation.

(1)

Food -- Storage.

(1)

Food -- Testing.

(1)

Food of animal origin -- Handbooks, manuals, etc.

(1)

(1)

(1)

Lactic acid bacteria.

(1)

Meat -- Quality -- Handbooks, manuals, etc.

(1)

(1)

Meat industry and trade -- United States.

(1)

Music -- Social aspects -- United States -- History -- 19th century.

(1)

Natural foods industry.

(1)

(1)

Packing-houses.

(1)

Patriotic music -- United States -- History and criticism.

(1)

Poultry -- Quality -- Handbooks, manuals, etc.

(1)

Processed foods.

(1)

Seafood -- Quality -- Handbooks, manuals, etc.

(1)

United States -- History -- Civil War, 1861-1865 -- Music and the war.

(1)

Material Type

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Beytepe General Collection

Electronic Library

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Beytepe Library

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1.

Cover image for Handbook of meat and meat processing

Handbook of meat and meat processing

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:

2.

Cover image for Handbook of meat and meat processing

Handbook of meat and meat processing

Handbook of meat and meat processing

Author

Hui, Y. H. (Yiu H.) Aalhus, J. L.

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:

3.

Cover image for Organic Meat Production and Processing

Organic Meat Production and Processing

Organic Meat Production and Processing

Author

Ricke, Steven C., 1957-

Preferred Shelf Number

ONLINE

Electronic Access

Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=821886
John Wiley http://dx.doi.org/10.1002/9781118229088

Format:

Availability

Online Library~1

Available:
Copies:

4.

Cover image for Handbook of meat, poultry and seafood quality

Handbook of meat, poultry and seafood quality

Handbook of meat, poultry and seafood quality

Author

Nollet, Leo M. L.

Preferred Shelf Number

TX556.M4 H36 2012

Format:

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Beytepe Library~1

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5.

Cover image for Analytical Tools for Assessing the Chemical Safety of Meat and Poultry

Analytical Tools for Assessing the Chemical Safety of Meat and Poultry

Analytical Tools for Assessing the Chemical Safety of Meat and Poultry

Author

Toldrá, Fidel. author. Reig, Milagro. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-1-4614-4277-6

Format:

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Online Library~1

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6.

Cover image for Battle hymns the power and popularity of music in the Civil War

Battle hymns the power and popularity of music in the Civil War

Battle hymns the power and popularity of music in the Civil War

Author

McWhirter, Christian. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

7.

Cover image for Physical properties of foods novel measurement techniques and applications

Physical properties of foods novel measurement techniques and applications

Physical properties of foods novel measurement techniques and applications

Author

Arana, Ignacio.

Preferred Shelf Number

ONLINE

Electronic Access

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

Format:

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Online Library~1

Available:
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8.

Cover image for Thermal food processing new technologies and quality issues

Thermal food processing new technologies and quality issues

Thermal food processing new technologies and quality issues

Author

Sun, Da-Wen.

Preferred Shelf Number

ONLINE

Electronic Access

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

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9.

Cover image for Dietary fiber and health

Dietary fiber and health

Dietary fiber and health

Author

Cho, Sungsoo. Almeida, Nelson. Vahouny Fiber Symposium (9th : 2010 : Bethesda, Maryland)

Preferred Shelf Number

ONLINE

Electronic Access

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

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10.

Cover image for Food flavors chemical, sensory and technological properties

Food flavors chemical, sensory and technological properties

Food flavors chemical, sensory and technological properties

Author

Jelen, Henryk.

Preferred Shelf Number

ONLINE

Electronic Access

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11.

Cover image for Omics technologies tools for food science

Omics technologies tools for food science

Omics technologies tools for food science

Author

Benkeblia, Noureddine.

Preferred Shelf Number

ONLINE

Electronic Access

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

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Online Library~1

Available:
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12.

Cover image for Fermentation effects on food properties

Fermentation effects on food properties

Fermentation effects on food properties

Author

Mehta, Bhavbhuti M. Kamal-Eldin, Afaf. Iwanski, Robert Z.

Preferred Shelf Number

ONLINE

Electronic Access

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

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