Search Results for Academic - Narrowed by: Food industry and trade.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dAcademic$0026qf$003dSUBJECT$002509Subject$002509Food$002bindustry$002band$002btrade.$002509Food$002bindustry$002band$002btrade.$0026ps$003d300?2024-09-21T13:54:03ZImpact of nanoscience in the food industryent://SD_ILS/0/SD_ILS:4226292024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Grumezescu, Alexandru Mihai. Holban, Alina Maria.<br/>Preferred Shelf Number QC176.8.N35 I54 2018<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Advances in biotechnology for food industryent://SD_ILS/0/SD_ILS:4226752024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Holban, Alina Maria Grumezescu, Alexandru Mihai.<br/>Preferred Shelf Number TP248.65.F66 A353 2018<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food processing for increased quality and consumptionent://SD_ILS/0/SD_ILS:4227142024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Grumezescu, Alexandru Mihai. Holban, Alina Maria.<br/>Preferred Shelf Number TP370 F66 2018<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Processing and impact on active components in foodent://SD_ILS/0/SD_ILS:3557532024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Preedy, Victor R., editor<br/>Preferred Shelf Number ONLINE(355753.1)<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780124046993">http://www.sciencedirect.com/science/book/9780124046993</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Conventional and advanced food processing technologiesent://SD_ILS/0/SD_ILS:3415312024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Bhattacharya, Suvendu, editor.<br/>Preferred Shelf Number ONLINE(341531.1)<br/>Electronic Access Cover image <a href="http://catalogimages.wiley.com/images/db/jimages/9781118406328.jpg">http://catalogimages.wiley.com/images/db/jimages/9781118406328.jpg</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781118406281">http://dx.doi.org/10.1002/9781118406281</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Breakthrough food production innovation through emotions researchent://SD_ILS/0/SD_ILS:1452932024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Lundahl, David S. ScienceDirect (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123877123">An electronic book accessible through the World Wide Web; click for information</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food science research and technologyent://SD_ILS/0/SD_ILS:2890112024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Haghi, A. K.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781466560048">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Novel thermal and non-thermal technologies for fluid foodsent://SD_ILS/0/SD_ILS:1483212024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Cullen, P. J. (Patrick J.) Tiwari, Brijesh K. Valdramidis, Vasilis P. ScienceDirect (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123814708">An electronic book accessible through the World Wide Web; click for information</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Introduction to food engineeringent://SD_ILS/0/SD_ILS:3128542024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Singh, R. Paul. Heldman, Dennis R.<br/>Preferred Shelf Number ONLINE(312854.1)<br/>Electronic Access Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpIFEE0005">http://app.knovel.com/web/toc.v/cid:kpIFEE0005</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Global issues in food science and technologyent://SD_ILS/0/SD_ILS:1480712024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Barbosa-Cánovas, Gustavo V.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123741240">http://www.sciencedirect.com/science/book/9780123741240</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Enzymes in food technologyent://SD_ILS/0/SD_ILS:876942024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Whitehurst, Robert J. Law, Barry A.<br/>Preferred Shelf Number TP 456.E58 E64 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Introduction to food engineeringent://SD_ILS/0/SD_ILS:555092024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Singh, R. Paul. Heldman, Dennis R., ort. yaz.<br/>Preferred Shelf Number TP 370 .S456 2001<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Polysaccharide dispersions chemistry and technology in foodent://SD_ILS/0/SD_ILS:2499782024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Walter, Reginald Henry, 1933-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780127338651">http://www.sciencedirect.com/science/book/9780127338651</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Polysaccharide dispersions : chemistry and technology in foodent://SD_ILS/0/SD_ILS:1129852024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Walter, Reginald H., 1933-<br/>Preferred Shelf Number TP453.P64 W35 1998<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Hydrocolloid applications : gum technology in the food and other industriesent://SD_ILS/0/SD_ILS:634492024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Nussinovitch, A.<br/>Preferred Shelf Number TP 978 N87 1997<br/>Format: Books<br/>Availability Beytepe Library~3<br/>Physico-chemical aspects of food processingent://SD_ILS/0/SD_ILS:781282024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Beckett, S. T., ed.<br/>Preferred Shelf Number TP 372.5 P569 1995<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Enzymes in food processingent://SD_ILS/0/SD_ILS:779992024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Nagodawithana, Tilak W., ed. Reed, Gerald, 1913- ed.<br/>Preferred Shelf Number TP 456.E58 E6 1993<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Making safe food a management guide for microbiological qualityent://SD_ILS/0/SD_ILS:2506442024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Harrigan, W. F. Park, R. W. A.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123260451">http://www.sciencedirect.com/science/book/9780123260451</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>New protein foodsent://SD_ILS/0/SD_ILS:2505762024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Altschul, Aaron M. (Aaron Mayer), 1914- Wilcke, Harold Ludwig, 1906-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780120548019">http://www.sciencedirect.com/science/book/9780120548019</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Introduction to food engineeringent://SD_ILS/0/SD_ILS:2517372024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Singh, R. Paul. Heldman, Dennis R.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780126463804">http://www.sciencedirect.com/science/book/9780126463804</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Microbial ecology of foods. Volume 2, Food commoditiesent://SD_ILS/0/SD_ILS:2507512024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor International Committee on Microbiological Specifications for Foods.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123635228">http://www.sciencedirect.com/science/book/9780123635228</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Introduction to food science and technologyent://SD_ILS/0/SD_ILS:2508582024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Stewart, George F., 1908-1982.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780126702569">http://www.sciencedirect.com/science/book/9780126702569</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food processing and nutritionent://SD_ILS/0/SD_ILS:2502242024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Bender, Arnold E. (Arnold Eric)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780120864508">http://www.sciencedirect.com/science/book/9780120864508</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Water activity and foodent://SD_ILS/0/SD_ILS:2506322024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Troller, John A. Christian, J. H. B., joint author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780127006505">http://www.sciencedirect.com/science/book/9780127006505</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Introduction to food science and technologyent://SD_ILS/0/SD_ILS:2516842024-09-21T13:54:03Z2024-09-21T13:54:03ZAuthor Stewart, George F., 1908-1982. Amerine, Maynard A. (Maynard Andrew), 1911-1998, joint author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780126702507">http://www.sciencedirect.com/science/book/9780126702507</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>