Search Results for Meat industry and trade.

1.

Et endüstrisi

Author

Tayar, Mustafa. Yıldırım, Yalçın.

Preferred Shelf Number

TS1960 T393 2020

Format:

Availability

Beytepe Library~1

Available:
Copies:

2.

The science of animal growth and meat technology

Author

Lonergan, Steven Michael, author. Topel, David G., author. Marple, Dennis Neil, 1945- author.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect https://www.sciencedirect.com/science/book/9780128152775

Format:

Availability

Online Library~1

Available:
Copies:

3.

Environmental, health, and business opportunities in the new meat alternatives market

Author

Bogueva, Diana, 1974- editor. Marinova, Dora, editor. Raphaely, Talia, editor. Schmidinger, Kurt, editor. IGI Global, publisher.

Preferred Shelf Number

ONLINE

Electronic Access

Chapter PDFs via platform: http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-5225-7350-0

Format:

Availability

Online Library~1

Available:
Copies:

4.

Et ve et ürünleri teknolojisi

Author

Anar, Şahsene

Preferred Shelf Number

TS1960 A53 2017

Format:

Availability

Beytepe Library~1

Available:
Copies:

5.

Handbook of meat and meat processing

Author

Hui, Y. H. (Yiu H.)

Preferred Shelf Number

TX373 M393 2012

Format:

Availability

Beytepe Library~1

Available:
Copies:

6.

Handbook of meat and meat processing

Author

Hui, Y. H. (Yiu H.) Aalhus, J. L.

Preferred Shelf Number

ONLINE

Electronic Access

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

Format:

Availability

Online Library~1

Available:
Copies:

7.

Organic Meat Production and Processing

Author

Ricke, Steven C., 1957-

Preferred Shelf Number

ONLINE

Electronic Access

Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=821886
John Wiley http://dx.doi.org/10.1002/9781118229088

Format:

Availability

Online Library~1

Available:
Copies:

8.

Practical handbook on meat science and technology

Author

Sahoo, Jhari. Sharma, Davinder Kumar, 1963- author. Chatli, Manish Kumar, 1972- author.

Preferred Shelf Number

TS1960 S24 2011

Format:

Availability

Beytepe Library~1

Available:
Copies:

9.

The meat crisis developing more sustainable production and consumption

Author

D'Silva, Joyce. Webster, John, 1938-

Preferred Shelf Number

ONLINE

Electronic Access

Click here to view

Format:

Availability

Online Library~1

Available:
Copies:

10.

Handbook of meat processing

Author

Toldrá, Fidel.

Preferred Shelf Number

ONLINE

Electronic Access

Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=484907
John Wiley http://dx.doi.org/10.1002/9780813820897
http://site.ebrary.com/lib/alltitles/Doc?id=10361059

Format:

Availability

Online Library~1

Available:
Copies:

11.

Advanced technologies for meat processing

Author

Nollet, Leo M. L., 1948- Toldrá, Fidel.

Preferred Shelf Number

TS1960 A38 2006

Format:

Availability

Beytepe Library~1

Available:
Copies:

12.

Meat products handbook practical science and technology

Author

Feiner, Gerhard.

Preferred Shelf Number

ONLINE(312970.1)

Electronic Access

Knovel http://app.knovel.com/web/toc.v/cid:kpMPHPST0H

Format:

Availability

Online Library~1

Available:
Copies:

13.

Advanced technologies for meat processing

Author

Nollet, Leo M. L., 1948- Toldr,̀ Fidel.

Preferred Shelf Number

ONLINE

Electronic Access

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

Format:

Availability

Online Library~1

Available:
Copies:

14.

Soy protein and formulated meat products

Author

Hoogenkamp, Henk W.

Preferred Shelf Number

TS 1960 .H66 2005

Format:

Availability

Beytepe Library~1

Available:
Copies:

15.

Encyclopedia of meat sciences. Volume 1

Author

Dikeman, Michael, editor. Devine, Carrick, editor.

Preferred Shelf Number

ONLINE(355602.1)

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/referenceworks/9780123847348

Format:

Availability

Online Library~1

Available:
Copies:

16.

Encyclopedia of meat sciences

Author

Jensen, Werner K. Devine, Carrick. Dikeman, Michael.

Preferred Shelf Number

REF TS1955 .E52 2004 V.1

Format:

Availability

Beytepe Library~3

Available:
Copies:

17.

Meat processing : improving quality

Author

Kerry, Joseph, ed. Kerry, John, ed. Ledward, David, ed.

Preferred Shelf Number

TS 1962 .M47 2002

Format:

Availability

Beytepe Library~1

Available:
Copies:

18.

Meat science and applications

Author

Hui, Yiu H., ed.

Preferred Shelf Number

TX373 .M393 2001

Format:

Availability

Beytepe Library~1

Available:
Copies:

19.

Meat science and applications

Author

Hui, Y. H. (Yiu H.)

Preferred Shelf Number

ONLINE

Electronic Access

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

Format:

Availability

Online Library~1

Available:
Copies:

20.

HACCP in the meat industry

Author

Brown, Martyn, ed.

Preferred Shelf Number

RA 601.5 H23 2000

Format:

Availability

Beytepe Library~1

Available:
Copies:

21.

Quality and grading of carcases of meat animals

Author

Jones, Stephen David Morgan, ed.

Preferred Shelf Number

TS1962 .Q35 1995

Format:

Availability

Beytepe Library~1

Available:
Copies:

22.

Meat preservation preventing losses and assuring safety

Author

Cassens, Robert G. (Robert Gene), 1937- Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/9780470385029

Format:

Availability

Online Library~1

Available:
Copies:

	{displayName}	{count}
{error}