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Developments in food proteins

Author

Hudson, J. F., ed.

Preferred Shelf Number

TX 553.P7 D48 1982- V.1

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Food trends and the changing consumer

Author

Senauer, Benjamin. Asp, E., ort. yaz. Kinsey, J., ort. yaz.

Preferred Shelf Number

HD 9005 S46 1991

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Quality control in the food industry

Author

Herschdoerfer, S. M.

Preferred Shelf Number

TP 370 H47 1967

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Hydrocolloids

Author

Hoefler, Andrew C.

Preferred Shelf Number

TP 979.5 H64 2004

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Hygiene in food processing

Author

Lelieveld, H. L. M., ed. European Hygienic Engineering & Design Group.

Preferred Shelf Number

TP 373.6 H992 2003

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Food science and food biotechnology

Author

Gutierrez-Lopez, Gustavo F.,ed. Barbosa-Canovas, Gustavo V.,ed.

Preferred Shelf Number

TP 248.65.F66 F733 2003

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Gıda sanayiinde hijyen uygulamaları : seminer, 18 Haziran 2003.

Author

Gıda Sanayiinde Hijyen Uygulamaları ( 2003 : İstanbul).

Preferred Shelf Number

HD 9016.T92 G53 2003

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Microbiological risk assessment in food processing

Author

Brown, Martyn. Stringer, Michael, 1950-

Preferred Shelf Number

QR 115 M4918 2002

Electronic Access

Online http://www.foodnetbase.com/ejournals/books/book_km.asp?id=927

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İnteresterifiye yağların bisküvi kalitesine etkisi

Author

Dinç, Saliha.

Preferred Shelf Number

TEZ/5199 D612 2002

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10.

Handbook of food processing equipment

Author

Saravacos, George D., 1928- Kostaropoulos, A. E.,ort.yaz.

Preferred Shelf Number

TP 373 S237 2002

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11.

Çiğ ve pastörize sütlerden yerel yoğurt starter suşlarının izolasyonu, tanımlanması ve bunların karekterizasyonu

Author

Yılmaz, Remziye.

Preferred Shelf Number

TEZ/5272 Y56 2002

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12.

Food protein analysis : quantitative effects on processing

Author

Owusu-Apenten, R. K.

Preferred Shelf Number

TP 453.P7 O98 2002

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