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Publication Date: 2002

Author

Barbosa-Cǹovas, Gustavo V.

(2)

Aguilera, Jos ̌Miguel.

(1)

Akoh, Casimir C., 1955-

(1)

Akoh, Casimir C., ed.

(1)

Bourne, Malcolm C.

(1)

Branen, Alfred Larry, 1945-

(1)

Branen, Alfred Larry, 1945- ed.

(1)

(1)

Caballero, Benjamin.

(1)

Deshpande, S. S., 1955-

(1)

Finch, H. J. S.

(1)

Herschdoerfer, S. M.

(1)

(1)

Institute Of Food Technologists

(1)

Jackson, Ron S.

(1)

(1)

(1)

Marsili, Ray, 1946-

(1)

(1)

Min, David B., ed.

(1)

Owusu-Apenten, R. K.

(1)

Popkin, Barry M.

(1)

Samuel, A. M. (Alison M.)

(1)

Stringer, Michael, 1950-

(1)

Watson, David H., ed.

(1)

Welti-Chanes, Jorge.

(1)

Whitehurst, Robert J.

(1)

Wiseman, A. J. L. Lockhart & Wiseman's crop husbandry including grassland.

(1)

Language

(18)

Subject

Food industry and trade.

(4)

Food additives.

(2)

(2)

Agriculture -- Great Britain.

(1)

(1)

Crops -- Great Britain.

(1)

(1)

Developing Countries.

(1)

Diet -- trends.

(1)

Diet in disease -- Developing countries.

(1)

Dieta para enfermos.

(1)

Disease -- etiology.

(1)

Enfermedades inducidas por la nutrición.

(1)

Food -- Analysis.

(1)

Food -- Microbiology.

(1)

Food -- Sensory evaluation.

(1)

Food -- Toxicology -- Handbooks, manuals, etc.

(1)

Food adulteration and inspection -- Standards.

(1)

Food habits -- Developing countries.

(1)

Food industry and trade -- Quality control.

(1)

(1)

GIDA -- MİKROBİYOLOJİ.

(1)

GIDA BOZULMASI VE KONTROLÜ -- STANDARTLAR.

(1)

GIDA ENDÜSTRİSİ VE TİCARETİ -- KALİTE KONTROLÜ.

(1)

GIDA ENDÜSTRİSİ VE TİCARETİ -- NİTELİK DENETİMİ.

(1)

GIDA ENDÜSTRİSİ VE TİCARETİ.

(1)

GIDA KATKI MADDELERİ.

(1)

(1)

Gıda Mühendisliği -- Süreli yayınlar

(1)

Hazard Analysis and Critical Control Point (HACCP)(Food safety system)

(1)

Hábitos alimenticios.

(1)

KRİTİK KONTROL NOKTALARINDA TEHLİKE ANALİZİ (GIDA KONTROL SİSTEMİ)

(1)

Lipids -- Biotechnology.

(1)

Lipids -- Metabolism.

(1)

Lipids in human nutrition.

(1)

(1)

Nutrition Disorders -- complications.

(1)

Nutritionally induced diseases -- Developing countries.

(1)

Paises desarrollados.

(1)

Proteins -- Analysis.

(1)

Socioeconomic Factors.

(1)

(1)

(1)

Material Type

Shelf Location

Beytepe General Collection

Beytepe Süreli Yayın Koleksiyonu

Electronic Library

Sağlık Bilimleri Genel Koleksiyon

Library

Beytepe Library

Health Sciences Library

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1.

Cover image for Food technology.

Food technology.

Food technology.

Author

Institute Of Food Technologists

Preferred Shelf Number

ALFABETİK V.9 1955

Format:

Availability

Beytepe Library~39 ~0

Available:
Copies:

2.

Cover image for Enzymes in food technology

Enzymes in food technology

Enzymes in food technology

Author

Whitehurst, Robert J. Law, Barry A.

Preferred Shelf Number

TP 456.E58 E64 2002

Format:

Availability

Beytepe Library~1

Available:
Copies:

3.

Cover image for Food additives

Author

Branen, Alfred Larry, 1945-

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:

4.

Cover image for Food lipids chemistry, nutrition, and biochemistry

Food lipids chemistry, nutrition, and biochemistry

Food lipids chemistry, nutrition, and biochemistry

Author

Akoh, Casimir C., 1955- Min, David B.

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:

5.

Cover image for Handbook of food toxicology

Handbook of food toxicology

Handbook of food toxicology

Author

Deshpande, S. S., 1955-

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:

6.

Cover image for Food protein analysis quantitative effects on processing

Food protein analysis quantitative effects on processing

Food protein analysis quantitative effects on processing

Author

Owusu-Apenten, R. K.

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.

Cover image for Flavor, fragrance, and odor analysis

Flavor, fragrance, and odor analysis

Flavor, fragrance, and odor analysis

Author

Marsili, Ray, 1946-

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:

8.

Cover image for Engineering and food for the 21st century

Engineering and food for the 21st century

Engineering and food for the 21st century

Author

Welti-Chanes, Jorge. Barbosa-Cǹovas, Gustavo V. Aguilera, Jos ̌Miguel.

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:

9.

Cover image for Food lipids : chemistry, nutrition, and biochemistry

Food lipids : chemistry, nutrition, and biochemistry

Food lipids : chemistry, nutrition, and biochemistry

Author

Akoh, Casimir C., ed. Min, David B., ed.

Preferred Shelf Number

QU 85 F686 2002

Format:

Availability

Health Sciences Library~1

Available:
Copies:

10.

Cover image for Food additives

Author

Branen, Alfred Larry, 1945- ed.

Preferred Shelf Number

TX 553.A3 F564 2002

Format:

Availability

Beytepe Library~1

Available:
Copies:

11.

Cover image for The nutrition transition diet and disease in the developing world

The nutrition transition diet and disease in the developing world

The nutrition transition diet and disease in the developing world

Author

Caballero, Benjamin. Popkin, Barry M.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780121536541

Format:

Availability

Online Library~1

Available:
Copies:

12.

Cover image for Wine tasting a professional handbook

Wine tasting a professional handbook

Wine tasting a professional handbook

Author

Jackson, Ron S.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780123790767

Format:

Availability

Online Library~1

Available:
Copies:

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