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1. 
Cover image for The science of nutrition
The science of nutrition
Author 
Rogers, Kara, editor. Gale Group.
Preferred Shelf Number 
ONLINE(341384.1)
Electronic Access 
Available for Hacettepe University via Gale Virtual Reference Library. Click here to access
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2. 
Cover image for Statistics in Food Science and Nutrition
Statistics in Food Science and Nutrition
Author 
Pripp, Are Hugo. author. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE(331647.1)
Electronic Access 
http://dx.doi.org/10.1007/978-1-4614-5010-8
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3. 
Cover image for Edible structures the basic science of what we eat
Edible structures the basic science of what we eat
Author 
Aguilera, Jos ̌Miguel. Blazes, Marian.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
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4. 
Cover image for Total Diet Studies
Total Diet Studies
Author 
Moy, Gerald G. editor. Vannoort, Richard W. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE(330827.1)
Electronic Access 
http://dx.doi.org/10.1007/978-1-4419-7689-5
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5. 
Cover image for Microwave-assisted Extraction for Bioactive Compounds Theory and Practice
Microwave-assisted Extraction for Bioactive Compounds Theory and Practice
Author 
Chemat, Farid. editor. Cravotto, Giancarlo. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE(331597.1)
Electronic Access 
http://dx.doi.org/10.1007/978-1-4614-4830-3
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6. 
Cover image for Handbook of Clinical Nutrition and Stroke
Handbook of Clinical Nutrition and Stroke
Author 
Corrigan, Mandy L. editor. Escuro, Arlene A. editor. Kirby, Donald F. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE(332560.1)
Electronic Access 
http://dx.doi.org/10.1007/978-1-62703-380-0
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7. 
Cover image for Food Quality, Safety and Technology
Food Quality, Safety and Technology
Author 
Lima, Giuseppina P. P. editor. Vianello, Fabio. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE(335346.1)
Electronic Access 
http://dx.doi.org/10.1007/978-3-7091-1640-1
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8. 
Cover image for Antioxidant Properties of Spices, Herbs and Other Sources
Antioxidant Properties of Spices, Herbs and Other Sources
Author 
Charles, Denys J. author. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE(331473.1)
Electronic Access 
http://dx.doi.org/10.1007/978-1-4614-4310-0
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9. 
Cover image for Taurine 8 Volume 2: Nutrition and Metabolism, Protective Role, and Role in Reproduction, Development, and Differentiation
Taurine 8 Volume 2: Nutrition and Metabolism, Protective Role, and Role in Reproduction, Development, and Differentiation
Author 
El Idrissi, Abdeslem. editor. L'Amoreaux, William J. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE(331945.1)
Electronic Access 
http://dx.doi.org/10.1007/978-1-4614-6093-0
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10. 
Cover image for Taurine 8 Volume 1: The Nervous System, Immune System, Diabetes and the Cardiovascular System
Taurine 8 Volume 1: The Nervous System, Immune System, Diabetes and the Cardiovascular System
Author 
El Idrissi, Abdeslem. editor. L'Amoreaux, William J. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE(331955.1)
Electronic Access 
http://dx.doi.org/10.1007/978-1-4614-6130-2
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11. 
Cover image for Handbook of Food Fortification and Health From Concepts to Public Health Applications Volume 1
Handbook of Food Fortification and Health From Concepts to Public Health Applications Volume 1
Author 
Preedy, Victor R. editor. Srirajaskanthan, Rajaventhan. editor. Patel, Vinood B. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE(332200.1)
Electronic Access 
http://dx.doi.org/10.1007/978-1-4614-7076-2
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12. 
Cover image for Handbook of Food Fortification and Health From Concepts to Public Health Applications Volume 2
Handbook of Food Fortification and Health From Concepts to Public Health Applications Volume 2
Author 
Preedy, Victor R. editor. Srirajaskanthan, Rajaventhan. editor. Patel, Vinood B. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE(332209.1)
Electronic Access 
http://dx.doi.org/10.1007/978-1-4614-7110-3
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