Search Results for Food Quality.

1.

Quality control in the food industry

Author

Herschdoerfer, S. M.

Preferred Shelf Number

TP 370 H47 1967

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2.

Food quality : balancing health and disease

Author

Holban, Alina Maria. Grumezescu, Alexandru Mihai.

Preferred Shelf Number

TP372.5 F66 2018

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3.

Rheology and texture in food quality

Author

DeMan, J. M., ed.

Preferred Shelf Number

TX 531 R47 1976

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4.

Food processing for increased quality and consumption

Author

Grumezescu, Alexandru Mihai. Holban, Alina Maria.

Preferred Shelf Number

TP370 F66 2018

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5.

The microbiological safety and quality of food

Author

Lund, Barbara M., ed. Baird-Parker, Tony C., ed. Gould, Grahame Warwick, ed.

Preferred Shelf Number

QR 115 M466 2000 V.1

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6.

Statistical quality control for the food industry

Author

Hubbard, Merton R.

Preferred Shelf Number

TP 372.6 H83 1990

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7.

Biosensors in food processing, safety, and quality control

Author

Mutlu, Mehmet, editor.

Preferred Shelf Number

TX531 B56 2011

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8.

Bakery food manufacture and quality : water control and effects

Author

Cauvain, Stanley P. Young, Linda S.

Preferred Shelf Number

TX552.15 .C38 2008

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9.

Case studies in food microbiology for food safety and quality

Author

Pawsey, Rosa K. Royal Society of Chemistry (Great Britain)

Preferred Shelf Number

QR115 .P385 2002

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10.

Cover image for Quality and safety in the food industry : a comprehensive approach to total quality management, ISO 9000, ISO 14000, ISO 45000 and HACCP

Quality and safety in the food industry : a comprehensive approach to total quality management, ISO 9000, ISO 14000, ISO 45000 and HACCP

Author

Mahmutoğlu, Teslime.

Preferred Shelf Number

TP 372.5 M34 1998

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11.

Handbook of indices of food quality and authenticity

Author

Singhal, Rekha S. Kulkarni, Pushpa R., ort. yaz. Rege, Dinanath V., ort. yaz.

Preferred Shelf Number

TP 372.5 S64 1997

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12.

Edible coatings and films to improve food quality

Author

Krochta, John M., ed. Baldwin, Elizabeth A., ed. Nisperos-Carriedo, Myrna O., ed.

Preferred Shelf Number

TP 451.E3 E35 1994

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13.

Biotechnology and food quality : proceedings of the 1st international symposium, 10/17-19/88, Univ. of Maryland

Author

Kung, S., ed. Bills, D. D., ed. Quatrano, R., ed.

Preferred Shelf Number

TP 248.65.F66 B524 1988

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14.

Cover image for Water activity : influences on food quality : a treatise on the influence on bound and free water on the quality and stability of foods and other natural products

Water activity : influences on food quality : a treatise on the influence on bound and free water on the quality and stability of foods and other natural products

Author

Rockland, L. B., ed. Stewart, G. F., ed.

Preferred Shelf Number

TX 553.W3 W291 1981 A

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15.

HACCP : a practical approach

Author

Mortimore, Sara. Wallace, Carol, ort. yaz.

Preferred Shelf Number

TX 537 M844 1994

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16.

Food control and biosecurity

Author

Holban, Alina Maria. Grumezescu, Alexandru Mihai.

Preferred Shelf Number

TP373.5 F664 2018

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17.

Reaksiyon kinetiği : (gıdaların bozulma kinetiği)

Author

Cemeroğlu, Bekir S.

Preferred Shelf Number

TP372.5 C46 2015

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18.

Food & drink : good manufacturing practice : a guide to its responsible management.

Author

Manning, Louise, editor.

Preferred Shelf Number

TP369.G7 F66 2013

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19.

Gıda kalite sağlama

Author

Altuğ Onoğur, Tomris. Elmacı, Yeşim. Demirağ, Kemal.

Preferred Shelf Number

TP372.5 A48 2011

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20.

Cover image for Gıda endüstrisinde "güvenli gıda" üretmek : HACCP "tehlike analizi ve kritik kontrol noktaları" sistemi, ISO 22000 "gıda zincirindeki herhangi bir kuruluş için gıda güvenliği yönetim sistemi gereklilikleri" standardı, PAS 220 ön koşul programları kılavuzu

Gıda endüstrisinde "güvenli gıda" üretmek : HACCP "tehlike analizi ve kritik kontrol noktaları" sistemi, ISO 22000 "gıda zincirindeki herhangi bir kuruluş için gıda güvenliği yönetim sistemi gereklilikleri" standardı, PAS 220 ön koşul programları kılavuzu

Author

Mahmutoğlu, Teslime.

Preferred Shelf Number

TP372.5 M34 2010

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21.

Processing effects on safety and quality of foods

Author

Ortega-Rivas, Enrique.

Preferred Shelf Number

TP373.5 .P76 2010

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22.

Introducing food science

Author

Shewfelt, Robert L.

Preferred Shelf Number

TP370 S424 2009

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23.

Nutraceutical and functional food regulations in the United States and around the world

Author

Bagchi, Debasis, 1954-

Preferred Shelf Number

QP144.F85 N88 2008

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24.

Sustainability and communities of place

Author

Maida, Carl A.

Preferred Shelf Number

HC79.E5 S864 2007

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25.

Handbook of herbs and spices

Author

Peter, K. V., ed.

Preferred Shelf Number

TP420 .H4713 2006 V.3

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26.

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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27.

Rapid food analysis and hygiene monitoring : kits, instruments, and systems

Author

Raugel, Pierre-Jean.

Preferred Shelf Number

TX541 R39 1999

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28.

Hassattan ambalaja fındık işlemenin kritik kontrol noktalarında tehlike analizi

Author

Özdemir, Murat. Özay, Güner, ort. yaz. Seyhan, Ferda Gürtaş, ort. yaz.

Preferred Shelf Number

SB 401.F5 O2 1998

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29.

Food storage stability

Author

Taub, Irwin A., ed. Singh, R. Paul, ed.

Preferred Shelf Number

TP 373.3 F68 1998

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30.

Gıda kalite kontrolü ve yasal düzenlemeler

Author

Pala, Mehmet.

Preferred Shelf Number

TP 372.5 P65 1992

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31.

The freezing preservation of foods

Author

Tressler, Donald Kiteley, 1894- Van Arsdel, W. B., ed. Copley, M. J., ed.

Preferred Shelf Number

TP 493.5 T713 1968 V.1

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