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Subject: Food -- Analysis.

Author

Bhandari, Bhesh, editor.

(1)

Boekel, M. A. J. S. van.

(1)

Boekel, Martinus. A. J. S. van.

(1)

Bourne, Malcolm C.

(1)

Cartus, Alexander, editor.

(1)

Christy, Alfred A.

(1)

Cserhati, Tibor.

(1)

Damodaran, Srinivasan.

(1)

Datta, Ashim K.

(1)

Downey, Gerard.

(1)

Fennema, Owen R.

(1)

Flanagan, Simon, editor.

(1)

Forgacs, Esther, 1957- ort. yaz.

(1)

Gaonkar, Anilkumar G., 1954-

(1)

(1)

Ikins, William G.,

(1)

(1)

(1)

McClure, W. F. (William F.)

(1)

McPherson, Andrew.

(1)

Ozaki, Y. (Yukihiro)

(1)

Parkin, Kirk L. (Kirk Lindsay), 1955-

(1)

Rao, M. A., 1937-

(1)

Regenstein, Carrie.

(1)

Regenstein, J. M. (Joe M.)

(1)

Rizvi, S. S. H., 1948-

(1)

Roos, Yrjö H., editor.

(1)

Schrenk, D. (Dieter), editor.

(1)

Stewart, George F., 1908-1982.

(1)

Wiley InterScience (Online service)

(1)

Language

(16)

Publication Date

-

(2)

(2)

(1)

(1)

(1)

(1)

(1)

(1)

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(1)

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(1)

Subject

Food -- Composition.

(3)

Food adulteration and inspection.

(3)

Chemical kinetics -- Mathematical models.

(2)

Food industry and trade.

(2)

(2)

(2)

Chromatographic analysis.

(1)

Dietary Proteins -- analysis.

(1)

Drug Residues -- analysis.

(1)

Food -- Labeling.

(1)

Food -- Protein content.

(1)

Food -- Toxicology.

(1)

Food Analysis -- methods.

(1)

(1)

Food Contamination -- analysis.

(1)

Food Inspection -- methods.

(1)

Food additives -- Analysis.

(1)

(1)

Food contamination -- Analysis.

(1)

Food contamination.

(1)

Food law and legislation.

(1)

GIDA -- ANALİZ.

(1)

Gıda -- Analiz

(1)

Gıda -- Analiz.

(1)

Gıda -- Etiketleme

(1)

KROMATOGRAFİK ANALİZ.

(1)

Kimyasal kinetik -- Matematiksel modeller.

(1)

Near infrared spectroscopy.

(1)

Nutritional Physiological Phenomena.

(1)

Proteins in human nutrition.

(1)

Material Type

Shelf Location

Beytepe General Collection

Electronic Library

Library

Beytepe Library

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1.

Cover image for Food science research and technology

Food science research and technology

Food science research and technology

Author

Haghi, A. K.

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:

2.

Cover image for Chromatography in food science and technology

Chromatography in food science and technology

Chromatography in food science and technology

Author

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

Preferred Shelf Number

TP 372.5 C74 1999

Format:

Availability

Beytepe Library~1

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3.

Cover image for Near-infrared spectroscopy in food science and technology

Near-infrared spectroscopy in food science and technology

Near-infrared spectroscopy in food science and technology

Author

Ozaki, Y. (Yukihiro) McClure, W. F. (William F.) Christy, Alfred A. Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/0470047704

Format:

Availability

Online Library~1

Available:
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4.

Cover image for Kinetic modeling of reactions in foods

Kinetic modeling of reactions in foods

Kinetic modeling of reactions in foods

Author

Boekel, M. A. J. S. van.

Preferred Shelf Number

ONLINE

Electronic Access

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

Format:

Availability

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5.

Cover image for Kinetic modeling of reactions in foods

Kinetic modeling of reactions in foods

Kinetic modeling of reactions in foods

Author

Boekel, Martinus. A. J. S. van.

Preferred Shelf Number

TX545 .B64 2009

Format:

Availability

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6.

Cover image for Ingredient interactions effects on food quality

Ingredient interactions effects on food quality

Ingredient interactions effects on food quality

Author

Gaonkar, Anilkumar G., 1954- McPherson, Andrew.

Preferred Shelf Number

ONLINE

Electronic Access

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

Format:

Availability

Online Library~1

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Copies:

7.

Cover image for Engineering properties of foods

Engineering properties of foods

Engineering properties of foods

Author

Rao, M. A., 1937- Rizvi, S. S. H., 1948- Datta, Ashim K.

Preferred Shelf Number

ONLINE

Electronic Access

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

Format:

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8.

Cover image for Analyzing food for nutrition labeling and hazardous contaminants

Analyzing food for nutrition labeling and hazardous contaminants

Analyzing food for nutrition labeling and hazardous contaminants

Author

Jeon, Ike J., Ikins, William G.,

Preferred Shelf Number

TX 541 .A764 1995

Format:

Availability

Beytepe Library~1

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9.

Cover image for Food protein chemistry an introduction for food scientists

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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10.

Cover image for Food texture and viscosity concept and measurement

Food texture and viscosity concept and measurement

Food texture and viscosity concept and measurement

Author

Stewart, George F., 1908-1982.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780121190606

Format:

Availability

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11.

Cover image for Food texture and viscosity concept and measurement

Food texture and viscosity concept and measurement

Food texture and viscosity concept and measurement

Author

Bourne, Malcolm C.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780121190620

Format:

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12.

Cover image for Non-equilibrium states and glass transitions in foods : processing effects and product-specific implications

Non-equilibrium states and glass transitions in foods : processing effects and product-specific implications

Non-equilibrium states and glass transitions in foods : processing effects and product-specific implications

Author

Bhandari, Bhesh, editor. Roos, Yrjö H., editor.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780081003091

Format:

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