Search Results for Food technology.

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Food technology.

Author

Institute Of Food Technologists

Preferred Shelf Number

ALFABETİK V.9 1955

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Beytepe Library~39 ~0

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Cover image for ITAFE'05 : International Congress on Information Technology in Agriculture Food and Environment, October 12 -14, 2005 Çukurova University, Adana, Turkey

ITAFE'05 : International Congress on Information Technology in Agriculture Food and Environment, October 12 -14, 2005 Çukurova University, Adana, Turkey

Author

International Congress on Information Technology in Agriculture Food and Environment (2005 : Adana, Turkey) Cebeci, Zeynel, ed.

Preferred Shelf Number

S 494.5.I47 I58 2005

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Beytepe Library~2

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Fat crystal networks

Author

Marangoni, Alejandro G., 1965-

Preferred Shelf Number

ONLINE

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Surimi and surimi seafood

Author

Park, Jae Won, 1953-

Preferred Shelf Number

ONLINE

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Antimicrobials in food

Author

Davidson, P. Michael, 1950- Sofos, John Nikolaos. Branen, Alfred Larry, 1945-

Preferred Shelf Number

ONLINE

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Food plant design

Author

Lp̤ez Gm̤ez, Antonio, 1958- Barbosa-Cǹovas, Gustavo V.

Preferred Shelf Number

ONLINE

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Engineering properties of foods

Author

Rao, M. A., 1937- Rizvi, S. S. H., 1948- Datta, Ashim K.

Preferred Shelf Number

ONLINE

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Novel food processing technologies

Author

Barbosa-Cǹovas, Gustavo V. Tapia, Mara̕ S. Cano, M. Pilar.

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ONLINE

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Encapsulated and powdered foods

Author

Onwulata, Charles, ed.

Preferred Shelf Number

ONLINE

Electronic Access

EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=154822

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10.

Aflatoxin and food safety

Author

Abbas, Hamed K.

Preferred Shelf Number

ONLINE

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11.

Innovations in food packaging

Author

Han, Jung H.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780123116321

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12.

Emerging technologies for food processing

Author

Sun, Da-Wen.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780126767575

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