Search Results for Cooking. - Narrowed by: EnglishSirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dCooking.$0026qf$003dLANGUAGE$002509Language$002509ENG$002509English$0026te$003dILS$0026ps$003d300?dt=list2024-12-23T10:15:02ZExtrusion cookingent://SD_ILS/0/SD_ILS:639162024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Mercier, C., ed. Linko, P., ed. Harper, J. M., ed.<br/>Preferred Shelf Number TP 370.5 E97 1989<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Essentials of professional cookingent://SD_ILS/0/SD_ILS:1001682024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Gisslen, Wayne, 1946-<br/>Preferred Shelf Number TX 820 G524 2004<br/>Format: Books<br/>Availability Health Sciences Library~2<br/>Extrusion cooking : cereal grains processingent://SD_ILS/0/SD_ILS:5224522024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Ganjyal, Girish M.<br/>Preferred Shelf Number XX(522452.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128153604">https://www.sciencedirect.com/science/book/9780128153604</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Cooking plain Illinois Country styleent://SD_ILS/0/SD_ILS:2450882024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Linsenmeyer, Helen Walker. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780809330744/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Extrusion-Cooking Techniques Applications, Theory and Sustainability.ent://SD_ILS/0/SD_ILS:3060632024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Moscicki, Leszek. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Wiley InterScience <a href="http://dx.doi.org/10.1002/9783527634088">An electronic book accessible through the World Wide Web; click for information</a>
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Revised Selected Papersent://SD_ILS/0/SD_ILS:5184282024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Helfert, Markus. editor. Holzinger, Andreas. editor. Ziefle, Martina. editor. Fred, Ana. editor. O'Donoghue, John. editor.<br/>Preferred Shelf Number XX(518428.1)<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-319-27695-3">https://doi.org/10.1007/978-3-319-27695-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Engineering aspects of cereal and cereal-based productsent://SD_ILS/0/SD_ILS:2871922024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Guin,̌ Raquel Pinho Ferreira. Reis Correia, Paula Maria dos, 1967-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439887035">Distributed by publisher. 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B. (John Joseph Baxter), 1934- author. Sparling, Marilyn C., 1940- author.<br/>Preferred Shelf Number ONLINE(356592.1)<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781482231267">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>XML in scientific computingent://SD_ILS/0/SD_ILS:2862682024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Pozrikidis, C.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781466512283">Distributed by publisher. 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Library~1<br/>Biting through the skin an Indian kitchen in America's heartlandent://SD_ILS/0/SD_ILS:2409182024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Furstenau, Nina Mukerjee, 1962- Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9781609382087/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Coney Detroitent://SD_ILS/0/SD_ILS:2422352024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Yung, Katherine. Grimm, Joe. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780814337189/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Racial indigestion eating bodies in the nineteenth centuryent://SD_ILS/0/SD_ILS:2430212024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Tompkins, Kyla Wazana. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780814738375/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Beyond hummus and falafel social and political aspects of Palestinian food in Israelent://SD_ILS/0/SD_ILS:2770752024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Gvion, Liora. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780520953673/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Rice talks food and community in a Vietnamese townent://SD_ILS/0/SD_ILS:2424502024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Avieli, Nir, 1966- Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780253005304/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Pumpkin the curious history of an American iconent://SD_ILS/0/SD_ILS:2418442024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Ott, Cindy. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780295804446/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The Spoonriver Cookbook.ent://SD_ILS/0/SD_ILS:3763842024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Langton, Brenda.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.jstor.org/stable/10.5749/j.cttttk8x">http://www.jstor.org/stable/10.5749/j.cttttk8x</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The pedant in the kitchenent://SD_ILS/0/SD_ILS:4797602024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Barnes, Julian. Hix, Mark.<br/>Preferred Shelf Number TX714 B372 2012<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Advances in food extrusion technologyent://SD_ILS/0/SD_ILS:2880212024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Maskan, Medeni. Altan, Aylin.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439815212">Distributed by publisher. 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Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food will win the war Minnesota crops, cooks, and conservation during World War Ient://SD_ILS/0/SD_ILS:2456142024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Eighmey, Rae Katherine. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780873517973/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Culinary fictions food in South Asian diasporic cultureent://SD_ILS/0/SD_ILS:2455682024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Mannur, Anita. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9781439900796/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Pomodoro! : a history of the tomato in Italyent://SD_ILS/0/SD_ILS:3750422024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Gentilcore, David.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.jstor.org/stable/10.7312/gent15206">http://www.jstor.org/stable/10.7312/gent15206</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Spider silk : evolution and 400 million years of spinning, waiting, snagging, and matingent://SD_ILS/0/SD_ILS:3771522024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Brunetta, Leslie, 1960- Craig, Catherine Lee.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.jstor.org/stable/10.2307/j.ctt1nqbhw">http://www.jstor.org/stable/10.2307/j.ctt1nqbhw</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Dimensions of foodent://SD_ILS/0/SD_ILS:3581632024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Vaclavik, Vickie. Devine, Marjorie M. Pimentel, Marcia.<br/>Preferred Shelf Number TX354 V33 2010<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Barley for food and health science, technology, and productsent://SD_ILS/0/SD_ILS:2973562024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Newman, Rosemary K. Newman, C. Walter. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470369333">http://dx.doi.org/10.1002/9780470369333</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Venusent://SD_ILS/0/SD_ILS:1192332024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Phillips, Leslie. Savoretti, Beatrice. Fox, Philip. Chakrabarti, Lolita. Giammetta, Carolina.<br/>Preferred Shelf Number PN1995.9.C55 V46 2008<br/>Format: Video disc<br/>Availability Beytepe Library~1<br/>Fast food/slow food : the cultural economy of the global food systement://SD_ILS/0/SD_ILS:3588982024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Wilk, Richard R.<br/>Preferred Shelf Number HD9000.5 F29 2006<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The pedant in the kitchenent://SD_ILS/0/SD_ILS:4227202024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Barnes, Julian. Hix, Mark.<br/>Preferred Shelf Number TX714 B372 2003<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The new humanists : science at the edgeent://SD_ILS/0/SD_ILS:3718272024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Brockman, John, 1941-<br/>Format: Books<br/>Availability ~0<br/>Encyclopedia of foods a guide to healthy nutritionent://SD_ILS/0/SD_ILS:2500402024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Mayo Clinic. University of California, Los Angeles. Dole Food Company.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780122198038">http://www.sciencedirect.com/science/book/9780122198038</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Poultry products processing an industry guideent://SD_ILS/0/SD_ILS:2912862024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Barbut, Shabtai.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420031744">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Spice science and technologyent://SD_ILS/0/SD_ILS:2865972024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Hirasa, Kenji, 1958- Takemasa, Mitsuo, 1943-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780585367552">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Paradigm for successful utilization of renewable resourcesent://SD_ILS/0/SD_ILS:2898122024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Sessa, David J. Willett, Julious L.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439832035">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Samples from Turkish cuisineent://SD_ILS/0/SD_ILS:3856832024-12-23T10:15:02Z2024-12-23T10:15:02ZAuthor Baysal, Ayşe.<br/>Preferred Shelf Number TX725.T8 S26 1993<br/>Format: Books<br/>Availability Beytepe Library~1<br/>