Search Results for GIDA ANALİZ.

1.

Texture in food

Author

McKenna, B. M, ed.

Preferred Shelf Number

TX531 T435 2003 V.1

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2.

Taints and off-flavours in food

Author

Baigrie, Brian, ed.

Preferred Shelf Number

TX 531 T33 2003

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3.

The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists

Author

Weaver, Connie, 1950-

Preferred Shelf Number

TX541 W43 2003

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4.

Chemical and functional properties of food components

Author

Sikorski, Zdzislaw E., ed.

Preferred Shelf Number

TX 545 C44 2002

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5.

Near-infrared technology : in the agricultural and food industries

Author

Williams, Phil, ed. Norris, Karl H., ed. American Association of Cereal Chemists.

Preferred Shelf Number

TX 547.2.I53 N43 2001

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6.

Instrumentation and sensors for the food industry

Author

Kress-Rogers, Erika, ED.

Preferred Shelf Number

TP 372.5 I555 2001

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7.

Chromatography in food science and technology

Author

Cserhati, Tibor. Forgacs, Esther, 1957- ort. yaz.

Preferred Shelf Number

TP 372.5 C74 1999

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8.

Microstructural principles of food processing and engineering

Author

Aguilera, Jose Miguel. Stanley, David W., ort. yaz.

Preferred Shelf Number

TX 543 A382 1999

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9.

Food chemistry

Author

Belitz, Hans-Dieter. Grosch, Werner, ort. yaz.

Preferred Shelf Number

TX 545 B3513 1999

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10.

Natural toxicants in food

Author

Watson, David H., 1952- ed.

Preferred Shelf Number

TX 531 N34 1998

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11.

Food chemistry : a laboratory manual

Author

Miller, Dennis D., 1945-

Preferred Shelf Number

TX 541 .M49 1998

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12.

Food analysis

Author

Nielsen, S. Suzanne, ed.

Preferred Shelf Number

TX 545 I58 1998

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13.

Chemical and functional properties of food components

Author

Sikorski, Zdzislaw E., ed.

Preferred Shelf Number

TX 545 C44 1997

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14.

Food microbiological analysis : new technologies

Author

Tortorello, Marry Lou, ed. Gendel, Steven M., ed.

Preferred Shelf Number

QR 115 F638 1997

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15.

Food engineering laboratory manual

Author

Barbosa-Cnovas, Gustavo V. Ma, Li,{dollar}d1963- ort. yaz. Barletta, Blas, ort. yaz.

Preferred Shelf Number

TP 372.5 B37 1997

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16.

The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists

Author

Weaver, Connie, 1950-

Preferred Shelf Number

TX 541 W43 1996

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17.

Food chemistry

Author

Fennema, Owen R., ed.

Preferred Shelf Number

TX 541 F65 1996

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18.

Physico-chemical aspects of food processing

Author

Beckett, S. T., ed.

Preferred Shelf Number

TP 372.5 P569 1995

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19.

Magnetic resonance in food science

Author

Belton, P. S., ed. International Conference on Applications of Magnetic Resonance in Food Science (2nd : 1994 : University of Aveiro, Portugal).

Preferred Shelf Number

TX 541 M33 1994

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20.

Food analysis : theory and practice

Author

Pomeranz, Yeshajahu. Meloan, Clifton E., ort. yaz.

Preferred Shelf Number

TX 541 P64 1994

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21.

Physical techniques for the study of food biopolymers

Author

Ross-Murphy, S. B., ed.

Preferred Shelf Number

TX 541 P486 1994

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22.

Chemical changes during food processing

Author

Davidek, J., ed. Velisek, J., ed. Pokorny, J., ed.

Preferred Shelf Number

TP 372.5 C468 1990

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23.

Food and packaging interactions

Author

Hotchkiss, J. H., ed.

Preferred Shelf Number

TP 374 F64 1988

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24.

Cover image for Pesticides identification at the residue level : a symposium sponsored by the division of Perticide Chemistry of the American Chemical Society at the Joint Conference of the Canada and the American Chemical Society at Toronto, Ontario, Canada May 26-27, 1970. Francis J. Biros symposium chairman.

Pesticides identification at the residue level : a symposium sponsored by the division of Perticide Chemistry of the American Chemical Society at the Joint Conference of the Canada and the American Chemical Society at Toronto, Ontario, Canada May 26-27, 1970. Francis J. Biros symposium chairman.

Preferred Shelf Number

QD 1 A355

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