Search Results for Cooking. - Narrowed by: Online LibrarySirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dCooking.$0026qf$003dLIBRARY$002509Library$0025091$00253AONLINE$002509Online$002bLibrary$0026ps$003d300$0026isd$003dtrue?2025-12-23T18:42:22ZExtrusion cooking : cereal grains processingent://SD_ILS/0/SD_ILS:5224522025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor Ganjyal, Girish M.<br/>Preferred Shelf Number ONLINE<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:2450882025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor 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:3060632025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor 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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Cover <a href="https://www.degruyter.com/cover/covers/9781614516354.jpg">https://www.degruyter.com/cover/covers/9781614516354.jpg</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Studies on Experimental Toxicology and Pharmacologyent://SD_ILS/0/SD_ILS:5291832025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor Roberts, Stephen M. editor. Kehrer, James P. editor. Klotz, Lars-Oliver. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-319-19096-9">https://doi.org/10.1007/978-3-319-19096-9</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Information and Communication Technologies for Ageing Well and e-Health First International Conference, ICT4AgeingWell 2015, Lisbon, Portugal, May 20-22, 2015. 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Cover <a href="https://www.degruyter.com/document/cover/isbn/9783110884012/original">https://www.degruyter.com/document/cover/isbn/9783110884012/original</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Milk : a Local and Global Historyent://SD_ILS/0/SD_ILS:3755562025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor Valenze, Deborah M., 1953- author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.jstor.org/stable/10.2307/j.ctt1nq6f4">http://www.jstor.org/stable/10.2307/j.ctt1nq6f4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Culinary fictions food in South Asian diasporic cultureent://SD_ILS/0/SD_ILS:2455682025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor 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/>Spider silk : evolution and 400 million years of spinning, waiting, snagging, and matingent://SD_ILS/0/SD_ILS:3771522025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor 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/>Food will win the war Minnesota crops, cooks, and conservation during World War Ient://SD_ILS/0/SD_ILS:2456142025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor 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/>Modern gastronomy A to Z : a scientific and gastronomic lexiconent://SD_ILS/0/SD_ILS:5396442025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor McGee, Harold. Alicia Foundation.<br/>Preferred Shelf Number TX631 .M63 2010<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781439812464">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Pomodoro! : a history of the tomato in Italyent://SD_ILS/0/SD_ILS:3750422025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor 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/>Olive oil : minor constitutents and healthent://SD_ILS/0/SD_ILS:5439612025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor Boskou, Dimitrios.<br/>Preferred Shelf Number TP683 .O48 2009<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420059946">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Barley for food and health science, technology, and productsent://SD_ILS/0/SD_ILS:2973562025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor 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/>Text Types and the History of Englishent://SD_ILS/0/SD_ILS:5330292025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor Görlach, Manfred, author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1515/9783110197167">https://doi.org/10.1515/9783110197167</a>
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Cover <a href="https://www.degruyter.com/document/cover/isbn/9783110197167/original">https://www.degruyter.com/document/cover/isbn/9783110197167/original</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Globally Speaking : Motives for Adopting English Vocabulary in Other Languagesent://SD_ILS/0/SD_ILS:5354802025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor Ben-Rafael, Miriam, contributor. Daliot-Bul, Michal, contributor. De Vries, Herman J., contributor. Fisherman, Haya, contributor. Gombos-Sziklainé, Zsuzsanna, contributor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.21832/9781847690524">https://doi.org/10.21832/9781847690524</a>
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Cover <a href="https://www.degruyter.com/document/cover/isbn/9781847690524/original">https://www.degruyter.com/document/cover/isbn/9781847690524/original</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of food preservationent://SD_ILS/0/SD_ILS:5391882025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor Rahman, Shafiur.<br/>Preferred Shelf Number TP371 .H26 2007<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420017373">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Transport phenomena in food processingent://SD_ILS/0/SD_ILS:5476402025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor Welti-Chanes, Jorge. Velez-Ruiz, Jorge Fernando, 1955- Barbosa-Canovas, Gustavo V.<br/>Preferred Shelf Number TP371.2 .T73 2003<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420006261">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Encyclopedia of foods a guide to healthy nutritionent://SD_ILS/0/SD_ILS:2500402025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor 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:5459582025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor Barbut, Shabtai., author.<br/>Preferred Shelf Number TS1968 .B37 2002<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420031744">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Pleasure with products : beyond usabilityent://SD_ILS/0/SD_ILS:5403132025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor Green, W. S. (William S.), author. Jordan, Patrick W.<br/>Preferred Shelf Number TS171.4 .G727 2001<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781134560394">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Poultry meat processingent://SD_ILS/0/SD_ILS:5468882025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor Sams, Alan R.<br/>Preferred Shelf Number TS1968 .S36 2001<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420042177">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Spice science and technologyent://SD_ILS/0/SD_ILS:5455422025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor Hirasa, Kenji, 1958- author. Takemasa, Mitsuo, 1943- author.<br/>Preferred Shelf Number TX406<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9780367800451">https://www.taylorfrancis.com/books/9780367800451</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food in China : a cultural and historical inquiryent://SD_ILS/0/SD_ILS:5471442025-12-23T18:42:22Z2025-12-23T18:42:22ZAuthor Simoons, Frederick J., author. Taylor and Francis.<br/>Preferred Shelf Number GT2853 .C6<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781482259322">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>