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1. 
Cover image for Critical reviews in food science and nutrition.
Critical reviews in food science and nutrition.
Author 
TAYLOR & FRANCIS
Preferred Shelf Number 
ALFABETİK V.30 1991
Electronic Access 
Elektronik erişim
Format: 
Availability 
Beytepe Library~8 Health Sciences Library~10 ~0
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2. 
Cover image for CRC Critical reviews in food science and nutrition.
CRC Critical reviews in food science and nutrition.
Author 
Chemical Rubber Company.
Preferred Shelf Number 
ALFABETİK V.6 1975
Format: 
Availability 
Health Sciences Library~9 ~0
Available:
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3. 
Cover image for Genetic variation in taste sensitivity
Genetic variation in taste sensitivity
Author 
Prescott, John, 1954- Tepper, Beverly J.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
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4. 
Cover image for More efficient utilization of fish and fisheries products proceedings of the international symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001
More efficient utilization of fish and fisheries products proceedings of the international symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001
Author 
Sakaguchi, Morihiko, 1938- Nihon Suisan Gakkai.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780080444505
Format: 
Availability 
Online Library~1
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5. 
Cover image for Handbook of vegetable preservation and processing
Handbook of vegetable preservation and processing
Author 
Hui, Y. H. (Yiu H.)
Preferred Shelf Number 
ONLINE
Electronic Access 
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Format: 
Availability 
Online Library~1
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6. 
Cover image for Vitamin E food chemistry, composition, and analysis
Vitamin E food chemistry, composition, and analysis
Author 
Eitenmiller, Ronald R. (Ronald Ray), 1944- Lee, Junsoo, 1967-
Preferred Shelf Number 
ONLINE
Electronic Access 
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Format: 
Availability 
Online Library~1
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7. 
Cover image for Lactic acid bacteria microbiology and functional aspects
Lactic acid bacteria microbiology and functional aspects
Author 
Salminen, Seppo. Wright, Atte von, 1952- Ouwehand, Arthur.
Preferred Shelf Number 
ONLINE
Electronic Access 
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Format: 
Availability 
Online Library~1
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8. 
Cover image for Handbook of frozen foods
Handbook of frozen foods
Author 
Hui, Y. H. (Yiu H.)
Preferred Shelf Number 
ONLINE
Electronic Access 
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Format: 
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Online Library~1
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9. 
Cover image for Industrialization of indigenous fermented foods
Industrialization of indigenous fermented foods
Author 
Steinkraus, Keith H., 1918-
Preferred Shelf Number 
ONLINE
Electronic Access 
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Format: 
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10. 
Cover image for Food emulsions
Food emulsions
Author 
Friberg, Stig, 1930- Larsson, Kr̄e, 1937- Sjb̲lom, Johan, 1953-
Preferred Shelf Number 
ONLINE
Electronic Access 
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Online Library~1
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11. 
Cover image for Handbook of flavor characterization sensory analysis, chemistry, and physiology
Handbook of flavor characterization sensory analysis, chemistry, and physiology
Author 
Deibler, Kathryn D. (Kathryn Diane), 1973- Delwiche, Jeannine, 1967-
Preferred Shelf Number 
ONLINE
Electronic Access 
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12. 
Cover image for Modeling microbial responses in foods
Modeling microbial responses in foods
Author 
McKellar, Robin C., 1949- Lu, Xuewen.
Preferred Shelf Number 
ONLINE
Electronic Access 
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Format: 
Availability 
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