Search Results for Communication in science. - Narrowed by: Food science.
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dCommunication$002bin$002bscience.$0026qf$003dSUBJECT$002509Subject$002509Food$002bscience.$002509Food$002bscience.$0026ic$003dtrue$0026ps$003d300?
2025-12-14T16:27:57Z
Foodinformatics Applications of Chemical Information to Food Chemistry
ent://SD_ILS/0/SD_ILS:530769
2025-12-14T16:27:57Z
2025-12-14T16:27:57Z
Author Martinez-Mayorga, Karina. editor. Medina-Franco, José Luis. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-319-10226-9">https://doi.org/10.1007/978-3-319-10226-9</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Retail Food Safety
ent://SD_ILS/0/SD_ILS:530892
2025-12-14T16:27:57Z
2025-12-14T16:27:57Z
Author Farber, Jeffrey. editor. Crichton, Jackie. editor. Snyder, Jr., O. Peter. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-1-4939-1550-7">https://doi.org/10.1007/978-1-4939-1550-7</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Chemistry of Foods: EU Legal and Regulatory Approaches
ent://SD_ILS/0/SD_ILS:530686
2025-12-14T16:27:57Z
2025-12-14T16:27:57Z
Author Pisanello, Daniele. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-319-03434-8">https://doi.org/10.1007/978-3-319-03434-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>