Search Results for GIDA -- BİLEŞİMİ.

1.

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

Author

Weaver, Connie, 1950-

Preferred Shelf Number

TX541 W43 2003

Format:

Availability

Beytepe Library~1

Available:
Copies:

2.

Food phytates

Author

Reddy, N. Rukma, ed. Sathe, Shridhar K., ed.

Preferred Shelf Number

QP 801.P634 F66 2002

Format:

Availability

Beytepe Library~1

Available:
Copies:

3.

Chemical and functional properties of food components

Author

Sikorski, Zdzislaw E., ed.

Preferred Shelf Number

TX 545 C44 2002

Format:

Availability

Beytepe Library~1

Available:
Copies:

4.

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

Format:

Availability

Beytepe Library~1

Available:
Copies:

5.

Food colloids : fundamentals of formulation

Author

Dickinson, Eric.,ed. Miller, Reinhard.,ed. Royal Society of Chemistry (Great Britain) Food Colloids 2000: Fundamentals of Formulation (2000 : Potsdam, Germany)

Preferred Shelf Number

TP 453.C65 F645 2001

Format:

Availability

Beytepe Library~1

Available:
Copies:

6.

Food composition and nutrition tables

Author

Scherz, Heimo. Senser, Friedrich. Souci, Siegfried Walter, 1904-

Preferred Shelf Number

TX551 F6856 2000

Format:

Availability

Beytepe Library~1

Available:
Copies:

7.

Starches / David J. Thomas and William A. Atwell.

Author

Thomas, David John. Atwell, William A., ort. yaz.

Preferred Shelf Number

TP 415 T48 1999

Format:

Availability

Beytepe Library~1

Available:
Copies:

8.

Food chemistry : a laboratory manual

Author

Miller, Dennis D., 1945-

Preferred Shelf Number

TX 541 .M49 1998

Format:

Availability

Beytepe Library~1

Available:
Copies:

9.

Chemical and functional properties of food components

Author

Sikorski, Zdzislaw E., ed.

Preferred Shelf Number

TX 545 C44 1997

Format:

Availability

Beytepe Library~1

Available:
Copies:

10.

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

Author

Weaver, Connie, 1950-

Preferred Shelf Number

TX 541 W43 1996

Format:

Availability

Beytepe Library~1

Available:
Copies:

11.

Food chemistry

Author

Fennema, Owen R., ed.

Preferred Shelf Number

TX 541 F65 1996

Format:

Availability

Beytepe Library~1

Available:
Copies:

12.

Physico-chemical aspects of food processing

Author

Beckett, S. T., ed.

Preferred Shelf Number

TP 372.5 P569 1995

Format:

Availability

Beytepe Library~1

Available:
Copies:

13.

Food enzymes : structure and mechanism

Author

Wong, Dominic W. S.

Preferred Shelf Number

QP 601 W734 1995

Format:

Availability

Beytepe Library~1

Available:
Copies:

14.

Lehrbuch der Lebensmittelchemie

Author

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

Preferred Shelf Number

TX 545 B412 1992

Format:

Availability

Beytepe Library~1

Available:
Copies:

15.

Oxidative enyzmes in foods

Author

Robinson, D. S., ed. Eskin, N. A. M., ed.

Preferred Shelf Number

QP 603.O85 O85 1991

Format:

Availability

Beytepe Library~1

Available:
Copies:

16.

Taschenbuch für Lebensmittelchemiker und-technologen.

Author

Frede, Wolfgang, hrsg. Osteroth, Dieter, hrsg.

Preferred Shelf Number

TX 545 T181 1991 V.1

Format:

Availability

Beytepe Library~2

Available:
Copies:

17.

Food enzymology

Author

Fox, P.F., ed.

Preferred Shelf Number

TX 553.E6 F66 1991 V.1

Format:

Availability

Beytepe Library~2

Available:
Copies:

18.

Food science sourcebook

Author

Ockerman, Herbert W.

Preferred Shelf Number

TX 349 O3 1991 V.1

Format:

Availability

Beytepe Library~2

Available:
Copies:

19.

Food : the chemistry of its components

Author

Coultate, Tom P.

Preferred Shelf Number

TX 541 C899 1989

Format:

Availability

Beytepe Library~1

Available:
Copies:

20.

Colloids in food

Author

Dickinson, Eric. Stainsby, George, ort. yaz.

Preferred Shelf Number

TX 551 D45 1982

Format:

Availability

Beytepe Library~1

Available:
Copies:

21.

Water relations of foods, proceedings of an International symposium held in Glasgow, September 1974

Author

Duckworth, R. B., ed.

Preferred Shelf Number

TX 553.W3 W291 1974

Format:

Availability

Beytepe Library~1

Available:
Copies:

22.

Consistence of foodstuffs

Author

Sone, Toshimaro.

Preferred Shelf Number

TX 531 S6613 1972

Format:

Availability

Beytepe Library~1

Available:
Copies:

23.

Water in foods

Author

Matz, Samual A.

Preferred Shelf Number

TX 357 M33 1965

Format:

Availability

Beytepe Library~1

Available:
Copies:

	{displayName}	{count}
{error}