Search Results for Additives. - Narrowed by: 2004SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dAdditives.$0026qf$003dPUBDATE$002509Publication$002bDate$0025092004$0025092004$0026ic$003dtrue$0026ps$003d300$0026isd$003dtrue?2026-01-26T06:53:07ZFood additives and contaminants.ent://SD_ILS/0/SD_ILS:2249932026-01-26T06:53:07Z2026-01-26T06:53:07ZAuthor Taylor & Francis<br/>Preferred Shelf Number ALFABETİK V.10 1993<br/>Format: Continuing Resources Other<br/>Availability Health Sciences Library~2 ~0<br/>Dictionary of food compounds with CD-ROM : additives, flavors, and ingredientsent://SD_ILS/0/SD_ILS:5440592026-01-26T06:53:07Z2026-01-26T06:53:07ZAuthor Yannai, Shmuel.<br/>Preferred Shelf Number TP368.2 .D33 2004<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420068450">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>The Quality of foods and beverages chemistry and technologyent://SD_ILS/0/SD_ILS:2504252026-01-26T06:53:07Z2026-01-26T06:53:07ZAuthor Charalambous, George, 1922-1994. Inglett, G. E., 1928- American Chemical Society. Division of Agricultural and Food Chemistry. Institute of Food Technologists. American Society of Flavor Chemists.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121691011">Vol. 1</a>
ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121691028">Vol. 2</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food chemical safetyent://SD_ILS/0/SD_ILS:764722026-01-26T06:53:07Z2026-01-26T06:53:07ZAuthor Watson, David H., ed.<br/>Preferred Shelf Number TX 537 F57 2001 V.1<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Technology of reduced additive foodsent://SD_ILS/0/SD_ILS:3012962026-01-26T06:53:07Z2026-01-26T06:53:07ZAuthor Smith, Jim, 1953- Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470995044">http://dx.doi.org/10.1002/9780470995044</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Emulsifiers in food technologyent://SD_ILS/0/SD_ILS:3013342026-01-26T06:53:07Z2026-01-26T06:53:07ZAuthor Whitehurst, Robert J. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470995747">http://dx.doi.org/10.1002/9780470995747</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food and nutritional toxicologyent://SD_ILS/0/SD_ILS:5402192026-01-26T06:53:07Z2026-01-26T06:53:07ZAuthor Omaye, Stanley T., author.<br/>Preferred Shelf Number RA1258 .O46 2004<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9780203485309">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Fungal biotechnology in agricultural, food, and environmental applicationsent://SD_ILS/0/SD_ILS:5443552026-01-26T06:53:07Z2026-01-26T06:53:07ZAuthor Arora, Dilip K. Bhatnagar, Deepak. Bridge, P. D.<br/>Preferred Shelf Number TP248.27 .F86 F87 2004<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9780203913369">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Surface modification and mechanisms : friction, stress and reaction engineeringent://SD_ILS/0/SD_ILS:5392942026-01-26T06:53:07Z2026-01-26T06:53:07ZAuthor Totten, George E. Liang, Hong.<br/>Preferred Shelf Number TA418.7 .S913 2004<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781135536640">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Bioprocesses and biotechnology for functional foods and nutraceuticalsent://SD_ILS/0/SD_ILS:5413212026-01-26T06:53:07Z2026-01-26T06:53:07ZAuthor German, J. Bruce. Neeser, Jean-Richard.<br/>Preferred Shelf Number QP144 .F85 B54 2004<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9780203026380">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>