Search Results for Food

1.

Food technology.

Author

Institute Of Food Technologists

Preferred Shelf Number

ALFABETİK V.9 1955

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Beytepe Library~39 ~0

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2.

Food and nutrition bulletin.

Author

UUnited Nations. Administrative Committee on Co-ordination. Sub-Committee on Nutrition.

Preferred Shelf Number

ALFABETİK V.3 1981

Format:

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Health Sciences Library~10 ~0

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3.

Principles of food packaging

Author

Sacharow, Stanley. Griffin, R. C., ort. yaz.

Preferred Shelf Number

TP 373 B73 1980

Format:

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Beytepe Library~1

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4.

Principles of food chemistry

Author

De Man, John M., 1925-

Preferred Shelf Number

TX 545 D39 1980

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Beytepe Library~1

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5.

Quality control in the food industry

Author

Herschdoerfer, S. M.

Preferred Shelf Number

TP 370 H47 1967

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Beytepe Library~2

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6.

Imnobilized enzymes for food processing

Author

Pitcher, W. H., ed.

Preferred Shelf Number

TP 248.E5 I45 1980

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Beytepe Library~1

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7.

CRC handbook of food additive

Author

Furia, Thomas E., ed.

Preferred Shelf Number

TX 553.A3 C2 1980 V.1 1.K

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Health Sciences Library~2

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8.

Regulatory status of direct food additives

Author

Furia, Thomas E., ed.

Preferred Shelf Number

TX 553.A3 R4 1980 1.K

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Health Sciences Library~1

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9.

Critical reviews in food science and nutrition.

Author

TAYLOR & FRANCIS

Preferred Shelf Number

ALFABETİK V.30 1991

Electronic Access

Elektronik erişim

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Beytepe Library~8 Health Sciences Library~10 ~0

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10.

CRC Critical reviews in food science and nutrition.

Author

Chemical Rubber Company.

Preferred Shelf Number

ALFABETİK V.6 1975

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Health Sciences Library~9 ~0

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11.

Cover image for The mesolithic settlement of Northern Europe : a study of the food-gathering peoples of Northern Europe during the early post-glacial period

The mesolithic settlement of Northern Europe : a study of the food-gathering peoples of Northern Europe during the early post-glacial period

Author

Clark, John Grahame Douglas.

Preferred Shelf Number

GN 775 C52 1953

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12.

Food, ecology and culture : readings in the anthropology of dietary practices

Author

Robson, J. R. K., ed.

Preferred Shelf Number

GN 407 F66 1980

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Beytepe Library~1

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13.

New protein foods

Author

Altschul, Aaron M. (Aaron Mayer), 1914- Wilcke, Harold Ludwig, 1906-

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780120548019

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Online Library~1

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14.

World Health Organization technical report series.

Author

World Health Organization. Food and Agriculture Organization of the United Nations.

Format:

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~0

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15.

Evaluation and action in the social environment

Author

Price, Richard H. Politser, Peter E.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780123709608

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16.

The analysis and control of less-desirable flavors in foods and beverages

Author

Charalambous, George, 1922-1994. Chemical Congress of the North American Continent (2nd : 1980 : Las Vegas)

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780121690656

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Online Library~1

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