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1. 
Cover image for Food technology.
Food technology.
Author 
Institute Of Food Technologists
Preferred Shelf Number 
ALFABETİK V.9 1955
Format: 
Availability 
Beytepe Library~39 ~0
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2. 
Cover image for New protein foods
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
Format: 
Availability 
Online Library~1
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3. 
Cover image for Food protein chemistry an introduction for food scientists
Food protein chemistry an introduction for food scientists
Author 
Regenstein, J. M. (Joe M.) Regenstein, Carrie. Kochen, Beth.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780125858205
Format: 
Availability 
Online Library~1
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4. 
Cover image for Food and energy resources
Food and energy resources
Author 
Pimentel, David, 1925- Hall, Carl W.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780125565608
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Availability 
Online Library~1
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5. 
Cover image for Starch chemistry and technology
Starch chemistry and technology
Author 
Whistler, Roy Lester. BeMiller, James N. Paschall, Eugene F.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780127462707
Format: 
Availability 
Online Library~1
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6. 
Cover image for Lipids in cereal technology
Lipids in cereal technology
Author 
Barnes, P. J. (Peter John), 1947-
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780120790203
Format: 
Availability 
Online Library~1
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7. 
Cover image for Introduction to food engineering
Introduction to food engineering
Author 
Singh, R. Paul. Heldman, Dennis R.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780126463804
Format: 
Availability 
Online Library~1
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8. 
Cover image for Quality control in the food industry
Quality control in the food industry
Author 
Herschdoerfer, S. M.
Preferred Shelf Number 
TP 370 H47 1967
Format: 
Availability 
Beytepe Library~2
Available:
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