Search Results for Chemistry. - Narrowed by: Inglett, G. E., 1928- - English - Online Library - 1982SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dChemistry.$0026qf$003dAUTHOR$002509Author$002509Inglett$00252C$002bG.$002bE.$00252C$002b1928-$002509Inglett$00252C$002bG.$002bE.$00252C$002b1928-$0026qf$003dLANGUAGE$002509Language$002509ENG$002509English$0026qf$003dLIBRARY$002509Library$0025091$00253AONLINE$002509Online$002bLibrary$0026qf$003dPUBDATE$002509Publication$002bDate$0025091982$0025091982$0026ic$003dtrue$0026te$003dILS$0026ps$003d300$0026isd$003dtrue?2024-09-07T19:37:35ZChemistry of foods and beverages recent developmentsent://SD_ILS/0/SD_ILS:2506152024-09-07T19:37:35Z2024-09-07T19:37:35ZAuthor Charalambous, George, 1922-1994. Inglett, G. E., 1928-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121690809">http://www.sciencedirect.com/science/book/9780121690809</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Maize, recent progress in chemistry and technologyent://SD_ILS/0/SD_ILS:2505882024-09-07T19:37:35Z2024-09-07T19:37:35ZAuthor Inglett, G. E., 1928- World Cereal and Bread Congress (7th : 1982 : Prague, Czech Republic)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123709400">http://www.sciencedirect.com/science/book/9780123709400</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The Quality of foods and beverages chemistry and technologyent://SD_ILS/0/SD_ILS:2504252024-09-07T19:37:35Z2024-09-07T19:37:35ZAuthor 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/>