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13.

Food and beverage management

Author

Davis, Bernard. Stone, S., ort. yaz.

Preferred Shelf Number

TX 943 D261 1985 1.K

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14.

Food microbiology : an introduction

Author

Montville, Thomas J. Matthews, Karl R., ort. yaz.

Preferred Shelf Number

QW 85 M814 2005

Format:

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Beytepe Library~1 Health Sciences Library~1

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15.

The Welfare of food

Author

Dowler, Elizabeth, ed. Finer, Catherine Jones, ed.

Preferred Shelf Number

QU 146 W445 2003

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16.

Principles of food sanitation

Author

Marriott, Norman G.

Preferred Shelf Number

TP 373.6 M37 1999

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17.

Principles of food science

Author

Fennema, Owen R. Karel, Marcus ort. yaz. Lund, Daryl B. ort. yaz.

Preferred Shelf Number

WA 710 FEN 1975 V.2 1.K

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18.

Phosphates as food ingredients

Author

Ellinger, Rudolph H.

Preferred Shelf Number

TX 553.A3 E55 1972 1.K

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19.

Hygiene and food production

Author

Fox, Arnold, ed.

Preferred Shelf Number

WA 695 HYG 1971 1.K

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20.

You and your food

Author

White, Ruth Bennett.

Preferred Shelf Number

QU 145 WHI 1966

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21.

Enzymes and food : proceesing

Author

Birch, G. G., ed. Blakebrough, N., ed. Parker, K. J., ed.

Preferred Shelf Number

QU 135 E56 1981

Format:

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22.

Handbook of food additives

Author

Furia, Thomas E., ed.

Preferred Shelf Number

WA 712 FUR 1972 1.K

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23.

Food lipids : chemistry, nutrition, and biochemistry

Author

Akoh, Casimir C., ed. Min, David B., ed.

Preferred Shelf Number

QU 85 F686 2002

Format:

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24.

Carcinogenic and anticarcinogenic food components

Author

Baer-Dubowska, Wanda, ed. Bartoszek, Agnieszka, ed. Malejka-Giganti, Danuta, ed.

Preferred Shelf Number

QZ 200 C2643 2006

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