Search Results for Oils and fats, Edible.

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Author

Warner, Kathleen.

(3)

Gupta, Monoj K.

(2)

Marangoni, Alejandro G., 1965- editor.

(2)

O'Brien, Richard D.

(2)

(2)

White, Pamela J.

(2)

Akoh, Casimir C., 1955-

(1)

American Oil Chemists' Society.

(1)

Bednarcyk, Norman E.

(1)

Boskou, Dimitrios.

(1)

Chinnan, Manjeet S.

(1)

Dunford, H. Brian.

(1)

Dunford, Nurhan Turgut, 1953-

(1)

(1)

Erickson, Michael D., ed.

(1)

Eskin, N. A. M. (Neason Akivah Michael)

(1)

Garti, Nissim, 1945- editor.

(1)

Hamilton, R. J. (Richard John)

(1)

(1)

(1)

(1)

Logan, Amy, 1977-

(1)

Luthria, D. L. (Devanand L.)

(1)

Mallikarjunan, P. Kumar, 1964-

(1)

McDonald, B. E. (Bruce Eugene), 1933-

(1)

McDonald, Bruce Eugene, 1933- ed.

(1)

Ngadi, Michael O.

(1)

Nienaber, Uwe, 1962-

(1)

Pan, Xiangqing, 1970-

(1)

Patterson, Henry Basil Wilberforce

(1)

Perkins, Edward George, 1934- ed.

(1)

Przybylski, Roman, ed.

(1)

Przybylski, Roman.

(1)

(1)

Sumnu, Servit Gulum.

(1)

Wiley InterScience (Online service)

(1)

(1)

Language

(23)

(1)

Publication Date

-

(5)

(5)

(3)

(2)

(1)

(1)

(1)

(1)

(1)

(1)

(1)

(1)

(1)

Subject

Oils and fats, Edible.

(15)

YAĞLAR, YENİLEBİLEN.

(5)

(4)

(3)

DERİN KIZARTMA.

(2)

Dairy products.

(2)

Lipids in human nutrition.

(2)

(2)

Oils and fats, Edible -- Analysis.

(2)

Vegetable oils.

(2)

(1)

(1)

(1)

(1)

BİTKİSEL YAĞLAR.

(1)

Essential fatty acids in human nutrition.

(1)

Food -- Analysis.

(1)

Food -- Composition.

(1)

Food -- Fat content -- Analysis.

(1)

Food -- Quality.

(1)

Food adulteration and inspection.

(1)

Food industry and trade -- Quality control.

(1)

Genetically modified foods.

(1)

(1)

(1)

(1)

Lipids -- Oxidation.

(1)

Oils and fats -- Purification.

(1)

Oils and fats, Edible -- Deterioration.

(1)

Oils and fats, Edible -- Effect of temperature on.

(1)

Oils and fats, Edible -- Health aspects.

(1)

Oils and fats, Edible -- Quality control.

(1)

Süt ürünleri.

(1)

Trans fatty acids.

(1)

YAĞLAR, YENİLEBİLEN -- PATENTLER.

(1)

Yağlar, Yenilebilir.

(1)

Yağlar, yenilenebilen.

(1)

Material Type

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Beytepe General Collection

Beytepe Tez Koleksiyonu

Electronic Library

Sağlık Bilimleri Genel Koleksiyon

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Health Sciences Library

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1.

Cover image for Edible oils and fats, 1969

Edible oils and fats, 1969

Edible oils and fats, 1969

Author

Bednarcyk, Norman E.

Preferred Shelf Number

TP 670 B4 1969

Format:

Availability

Beytepe Library~1

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2.

Cover image for Edible oleogels : structure and health implications

Edible oleogels : structure and health implications

Edible oleogels : structure and health implications

Author

Marangoni, Alejandro G., 1965- editor. Garti, Nissim, 1945- editor.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect https://www.sciencedirect.com/science/book/9780128142707

Format:

Availability

Online Library~1

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3.

Cover image for Structure-Function Analysis of Edible Fats

Structure-Function Analysis of Edible Fats

Structure-Function Analysis of Edible Fats

Author

Marangoni, Alejandro G., 1965- editor.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect https://www.sciencedirect.com/science/book/9780128140413

Format:

Availability

Online Library~1

Available:
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4.

Cover image for Lipid oxidation : challenges in food systems

Lipid oxidation : challenges in food systems

Lipid oxidation : challenges in food systems

Author

Logan, Amy, 1977- Nienaber, Uwe, 1962- Pan, Xiangqing, 1970-

Preferred Shelf Number

ONLINE(312941.1)

Electronic Access

Knovel http://app.knovel.com/web/toc.v/cid:kpLOCFS002

Format:

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Online Library~1

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5.

Cover image for Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures

Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures

Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures

Author

Boskou, Dimitrios. Elmadfa, I.

Preferred Shelf Number

ONLINE

Electronic Access

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

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Online Library~1

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6.

Cover image for Breaded fried foods

Breaded fried foods

Breaded fried foods

Author

Mallikarjunan, P. Kumar, 1964- Ngadi, Michael O. Chinnan, Manjeet S.

Preferred Shelf Number

ONLINE

Electronic Access

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

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Online Library~1

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7.

Cover image for Bleaching and purifying fats and oils theory and practice

Bleaching and purifying fats and oils theory and practice

Bleaching and purifying fats and oils theory and practice

Author

List, Gary R.

Preferred Shelf Number

ONLINE

Electronic Access

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

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8.

Cover image for Fats and oils formulating and processing for applications

Fats and oils formulating and processing for applications

Fats and oils formulating and processing for applications

Author

O'Brien, Richard D.

Preferred Shelf Number

ONLINE

Electronic Access

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Online Library~1

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9.

Cover image for Dairy fats and related products

Dairy fats and related products

Dairy fats and related products

Author

Tamime, A. Y. Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/9781444316223

Format:

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Online Library~1

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10.

Cover image for Advances in deep-fat frying of foods

Advances in deep-fat frying of foods

Advances in deep-fat frying of foods

Author

Sahin, Serpil. Sumnu, Servit Gulum.

Preferred Shelf Number

ONLINE

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11.

Cover image for Dairy fats and related products

Dairy fats and related products

Dairy fats and related products

Author

Tamime, A. Y.

Preferred Shelf Number

TP 670 .D25 2009

Format:

Availability

Health Sciences Library~1

Available:
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12.

Cover image for Healthful lipids

Healthful lipids

Healthful lipids

Author

Akoh, Casimir C., 1955- Lai, Oi-Ming. American Oil Chemists' Society.

Preferred Shelf Number

ONLINE

Electronic Access

book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.

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