Search Results for Biochemistry. - Narrowed by: Online Library - Food—Biotechnology.
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https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dBiochemistry.$0026qf$003dLIBRARY$002509Library$0025091$00253AONLINE$002509Online$002bLibrary$0026qf$003dSUBJECT$002509Subject$002509Food$0025E2$002580$002594Biotechnology.$002509Food$0025E2$002580$002594Biotechnology.$0026te$003dILS$0026ps$003d300$0026isd$003dtrue?
2024-09-11T03:26:27Z
Lipid Hydroperoxide-Derived Modification of Biomolecules
ent://SD_ILS/0/SD_ILS:488057
2024-09-11T03:26:27Z
2024-09-11T03:26:27Z
Author Kato, Yoji. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-94-007-7920-4">https://doi.org/10.1007/978-94-007-7920-4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Nutritional Quality Improvement in Plants
ent://SD_ILS/0/SD_ILS:485029
2024-09-11T03:26:27Z
2024-09-11T03:26:27Z
Author Jaiwal, Pawan Kumar. editor. Chhillar, Anil K. editor. Chaudhary, Darshna. editor. Jaiwal, Ranjana. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-319-95354-0">https://doi.org/10.1007/978-3-319-95354-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Oligosaccharides of Chitin and Chitosan Bio-manufacture and Applications
ent://SD_ILS/0/SD_ILS:485353
2024-09-11T03:26:27Z
2024-09-11T03:26:27Z
Author Zhao, Liming. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-981-13-9402-7">https://doi.org/10.1007/978-981-13-9402-7</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Priming and Pretreatment of Seeds and Seedlings Implication in Plant Stress Tolerance and Enhancing Productivity in Crop Plants
ent://SD_ILS/0/SD_ILS:483288
2024-09-11T03:26:27Z
2024-09-11T03:26:27Z
Author Hasanuzzaman, Mirza. editor. Fotopoulos, Vasileios. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-981-13-8625-1">https://doi.org/10.1007/978-981-13-8625-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Koku in Food Science and Physiology Recent Research on a Key Concept in Palatability
ent://SD_ILS/0/SD_ILS:484400
2024-09-11T03:26:27Z
2024-09-11T03:26:27Z
Author Nishimura, Toshihide. editor. Kuroda, Motonaka. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-981-13-8453-0">https://doi.org/10.1007/978-981-13-8453-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Chemical Hazards in Thermally-Processed Foods
ent://SD_ILS/0/SD_ILS:486410
2024-09-11T03:26:27Z
2024-09-11T03:26:27Z
Author Wang, Shuo. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-981-13-8118-8">https://doi.org/10.1007/978-981-13-8118-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Maize: Nutrition Dynamics and Novel Uses
ent://SD_ILS/0/SD_ILS:488322
2024-09-11T03:26:27Z
2024-09-11T03:26:27Z
Author Chaudhary, Dharam Paul. editor. Kumar, Sandeep. editor. Langyan, Sapna. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-81-322-1623-0">https://doi.org/10.1007/978-81-322-1623-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Lactic Acid Bacteria Fundamentals and Practice
ent://SD_ILS/0/SD_ILS:489559
2024-09-11T03:26:27Z
2024-09-11T03:26:27Z
Author Zhang, Heping. editor. Cai, Yimin. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-94-017-8841-0">https://doi.org/10.1007/978-94-017-8841-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>