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Subject: Food additives.

Author

Wiley InterScience (Online service)

(4)

Branen, Alfred Larry, 1945-

(2)

Alexander, Richard J.

(1)

Altuğ, Tomris.

(1)

Bartosz, G. (Grzegorz)

(1)

(1)

Branen, Alfred Larry, 1945- ed.

(1)

Clydesdale, F. M.

(1)

Davidson, P. Michael, 1950-

(1)

Fundaci¿̐ưo Al¿̐ưicia.

(1)

Grumezescu, Alexandru Mihai, editor.

(1)

Grumezescu, Alexandru Mihai.

(1)

Holban, Alina Maria, editor.

(1)

Holban, Alina Maria.

(1)

Hurrell, Richard, editor.

(1)

Imeson, A. (Alan)

(1)

Kwak, Hae-Soo, editor.

(1)

Msagati, Titus A. M.

(1)

Patel, Vinood B.

(1)

Phillips, G. O.

(1)

Phillips, Glyn O.

(1)

Preedy, Victor R.

(1)

Royal Society of Chemistry (Great Britain)

(1)

(1)

Saldamlı, İlbilge.

(1)

Smith, Jim, 1953-

(1)

Sofos, John Nikolaos.

(1)

Stauffer, Clyde E.

(1)

Venkatesh Mannar, M. G., editor.

(1)

Venugopal, Vazhiyl, 1942-

(1)

Watson, Ronald R. (Ronald Ross)

(1)

Whitehurst, Robert J.

(1)

Williams, P. A.

(1)

Williams, Peter A.

(1)

Wüstenberg, Tanja, author.

(1)

Language

(21)

(4)

Publication Date

-

(4)

(3)

(3)

(2)

(2)

(2)

(2)

(2)

(1)

(1)

(1)

(1)

(1)

(1)

Subject

GIDA KATKI MADDELERİ.

(4)

Enriched foods.

(3)

Gıda katkı maddeleri.

(3)

Dispersing agents.

(2)

(2)

Food -- Analysis.

(2)

Food -- Composition.

(2)

(2)

Anti-infective agents.

(1)

(1)

(1)

(1)

Controlled release preparations.

(1)

DAĞITMA AJANLARI.

(1)

DOĞAL TADLANDIRICILAR.

(1)

EMÜLSİYONLAR.

(1)

Electronic books.

(1)

Enriched cereal products.

(1)

(1)

Food -- Iron content.

(1)

Food additives -- Health aspects.

(1)

Food industry and trade.

(1)

Food preservatives.

(1)

(1)

Functional foods.

(1)

Gums and resins.

(1)

Gıda aromaları.

(1)

Gıda katkıları

(1)

Hidrokolloidler.

(1)

(1)

Medicine, Preventive.

(1)

Microencapsulation.

(1)

Natural sweeteners.

(1)

Oxidizing agents.

(1)

Polysaccharides -- Biotechnology.

(1)

Sediments (Geology)

(1)

Stabilizing agents.

(1)

(1)

TADLANDIRICILAR.

(1)

Material Type

Shelf Location

Beytepe General Collection

Electronic Library

Library

Beytepe Library

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1.

Cover image for Gums and stabilisers for the food industry. 16

Gums and stabilisers for the food industry. 16

Gums and stabilisers for the food industry. 16

Author

Williams, Peter A. Phillips, Glyn O. Royal Society of Chemistry (Great Britain)

Preferred Shelf Number

ONLINE(343048.1)

Electronic Access

Royal Society of Chemistry An electronic book accessible through the World Wide Web; click for information
http://swb.eblib.com/patron/FullRecord.aspx?p=1185596

Format:

Availability

Online Library~1

Available:
Copies:

2.

Cover image for Handbook of hydrocolloids

Handbook of hydrocolloids

Handbook of hydrocolloids

Author

Phillips, G. O. Williams, P. A.

Preferred Shelf Number

TP453.C65 H36 2009

Format:

Availability

Beytepe Library~1

Available:
Copies:

3.

Cover image for Gıda aromaları

Gıda aromaları

Gıda aromaları

Author

Bayrak, Ali.

Preferred Shelf Number

TP418 B397 2021

Format:

Availability

Beytepe Library~1

Available:
Copies:

4.

Cover image for A chef's guide to gelling, thickening, and emulsifying agents

A chef's guide to gelling, thickening, and emulsifying agents

A chef's guide to gelling, thickening, and emulsifying agents

Author

Fundaci¿̐ưo Al¿̐ưicia.

Preferred Shelf Number

ONLINE(356861.1)

Electronic Access

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

Format:

Availability

Online Library~1

Available:
Copies:

5.

Cover image for Nano- and microencapsulation for foods

Nano- and microencapsulation for foods

Nano- and microencapsulation for foods

Author

Kwak, Hae-Soo, editor.

Preferred Shelf Number

ONLINE(341496.1)

Electronic Access

John Wiley http://dx.doi.org/10.1002/9781118292327

Format:

Availability

Online Library~1

Available:
Copies:

6.

Cover image for Flour and breads and their fortification in health and disease prevention

Flour and breads and their fortification in health and disease prevention

Flour and breads and their fortification in health and disease prevention

Author

Preedy, Victor R. Watson, Ronald R. (Ronald Ross) Patel, Vinood B.

Preferred Shelf Number

TX595.F5 F57 2011

Format:

Availability

Beytepe Library~1

Available:
Copies:

7.

Cover image for Fortified foods with vitamins analytical concepts to assure better and safer products

Fortified foods with vitamins analytical concepts to assure better and safer products

Fortified foods with vitamins analytical concepts to assure better and safer products

Author

Rychlik, Mike. Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

Wiley InterScience An electronic book accessible through the World Wide Web; click for information

Format:

Availability

Online Library~1

Available:
Copies:

8.

Cover image for Gıda katkı maddeleri

Gıda katkı maddeleri

Gıda katkı maddeleri

Author

Altuğ, Tomris.

Preferred Shelf Number

TX553.A3 G43 2009

Format:

Availability

Beytepe Library~1

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9.

Cover image for Technology of reduced additive foods

Technology of reduced additive foods

Technology of reduced additive foods

Author

Smith, Jim, 1953- Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/9780470995044

Format:

Availability

Online Library~1

Available:
Copies:

10.

Cover image for Emulsifiers

Author

Stauffer, Clyde E.

Preferred Shelf Number

TP 455 S73 1999

Format:

Availability

Beytepe Library~1

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11.

Cover image for Sweeteners : nutritive

Sweeteners : nutritive

Sweeteners : nutritive

Author

Alexander, Richard J.

Preferred Shelf Number

TX 553.A3 A44 1998

Format:

Availability

Beytepe Library~1

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12.

Cover image for Iron fortification of foods [edited by] Fergus Clydesdale.

Iron fortification of foods [edited by] Fergus Clydesdale.

Iron fortification of foods [edited by] Fergus Clydesdale.

Author

Clydesdale, F. M.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780121770600

Format:

Availability

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