Search Results for Flavor -- Analysis.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFlavor$002b--$002bAnalysis.$0026ic$003dtrue$0026ps$003d300$0026isd$003dtrue?dt=list2024-12-18T22:00:09ZSensory-directed flavor analysisent://SD_ILS/0/SD_ILS:2911532024-12-18T22:00:09Z2024-12-18T22:00:09ZAuthor Marsili, Ray, 1946-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420017045">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavor, fragrance, and odor analysisent://SD_ILS/0/SD_ILS:2871062024-12-18T22:00:09Z2024-12-18T22:00:09ZAuthor Marsili, Ray, 1946-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439846742">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavor, fragrance, and odor analysisent://SD_ILS/0/SD_ILS:2864342024-12-18T22:00:09Z2024-12-18T22:00:09ZAuthor Marsili, Ray, 1946-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203908273">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Practical analysis of flavor and fragrance materialsent://SD_ILS/0/SD_ILS:3058032024-12-18T22:00:09Z2024-12-18T22:00:09ZAuthor Goodner, Kevin. Rousseff, Russell.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=819254">Click here to view book</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781444343137">http://dx.doi.org/10.1002/9781444343137</a>
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Image <a href="http://images.contentreserve.com/ImageType-100/0128-1/{291D46BF-FF83-425C-9F55-815F39FF71B3}Img100.jpg">http://images.contentreserve.com/ImageType-100/0128-1/{291D46BF-FF83-425C-9F55-815F39FF71B3}Img100.jpg</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of flavor characterization sensory analysis, chemistry, and physiologyent://SD_ILS/0/SD_ILS:2892622024-12-18T22:00:09Z2024-12-18T22:00:09ZAuthor Deibler, Kathryn D. (Kathryn Diane), 1973- Delwiche, Jeannine, 1967-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203912812">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food flavors formation, analysis, and packaging influences : proceedings of the 9th International Flavor Conference, the George Charalambous Memorial Symposium, Limnos, Greece, 1-4 July 1997ent://SD_ILS/0/SD_ILS:2501492024-12-18T22:00:09Z2024-12-18T22:00:09ZAuthor International Flavor Conference (9th : 1997 : Lemnos Island, Greece) Contis, Ellene Tratras.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444825902">http://www.sciencedirect.com/science/book/9780444825902</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994ent://SD_ILS/0/SD_ILS:2501482024-12-18T22:00:09Z2024-12-18T22:00:09ZAuthor International Flavor Conference (8th : 1994 : Kos, Greece) Charalambous, George, 1922-1994.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444820136">http://www.sciencedirect.com/science/book/9780444820136</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Qualitative analysis of flavor and fragrance volatiles by glass capillary gas chromatographyent://SD_ILS/0/SD_ILS:2523302024-12-18T22:00:09Z2024-12-18T22:00:09ZAuthor Jennings, Walter G., 1922- Shibamoto, Takayuki, joint author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123842503">http://www.sciencedirect.com/science/book/9780123842503</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavour development, analysis and perception in food and beveragesent://SD_ILS/0/SD_ILS:3553332024-12-18T22:00:09Z2024-12-18T22:00:09ZAuthor Parker, J. K., editor. Elmore, J. S., editor. Methven, L., editor. Balagiannis, D. P., contributor.<br/>Preferred Shelf Number ONLINE(355333.1)<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9781782421030">http://www.sciencedirect.com/science/book/9781782421030</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Instrumental analysis of foodsent://SD_ILS/0/SD_ILS:2505222024-12-18T22:00:09Z2024-12-18T22:00:09ZAuthor International Flavor Conference (3rd : 1983 : Corfu, Greece) 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/9780121689018">Vol. 1</a>
ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121689025">Vol. 2</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Instrumental analysis of foods, recent progressent://SD_ILS/0/SD_ILS:719002024-12-18T22:00:09Z2024-12-18T22:00:09ZAuthor International flavor conference (3rd: 27-30 July 1983 : Corfu, Greece) Charalambous, G., ed. Inglett, G., ed.<br/>Preferred Shelf Number QU 50 I61 1983<br/>Format: Books<br/>Availability Health Sciences Library~2<br/>Laboratory experiments using microwave heatingent://SD_ILS/0/SD_ILS:2908502024-12-18T22:00:09Z2024-12-18T22:00:09ZAuthor Leadbeater, Nicholas E. McGowan, Cynthia B.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439856109">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food science research and technologyent://SD_ILS/0/SD_ILS:2890112024-12-18T22:00:09Z2024-12-18T22:00:09ZAuthor Haghi, A. K.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781466560048">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food flavors chemical, sensory and technological propertiesent://SD_ILS/0/SD_ILS:2897552024-12-18T22:00:09Z2024-12-18T22:00:09ZAuthor Jelen, Henryk.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439814925">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food flavour technologyent://SD_ILS/0/SD_ILS:3044882024-12-18T22:00:09Z2024-12-18T22:00:09ZAuthor Taylor, A. J. (Andrew John), 1951- Linforth, Robert S. T. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781444317770">http://dx.doi.org/10.1002/9781444317770</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Chemistry and Technology of Flavors and Fragrances.ent://SD_ILS/0/SD_ILS:3187632024-12-18T22:00:09Z2024-12-18T22:00:09ZAuthor Rowe, David J. (David John), 1958-<br/>Preferred Shelf Number ONLINE(318763.1)<br/>Electronic Access Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=238371">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=238371</a>
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John Wiley <a href="http://dx.doi.org/10.1002/9781444305517">http://dx.doi.org/10.1002/9781444305517</a>
Table of contents <a href="http://www.myilibrary.com?id=21299&ref=toc">http://www.myilibrary.com?id=21299&ref=toc</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Chemistry and Technology of Flavors and Fragrances.ent://SD_ILS/0/SD_ILS:3187692024-12-18T22:00:09Z2024-12-18T22:00:09ZAuthor Rowe, David J. (David John), 1958-<br/>Preferred Shelf Number ONLINE(318769.1)<br/>Electronic Access Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=238371">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=238371</a>
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John Wiley <a href="http://dx.doi.org/10.1002/9781444305517">http://dx.doi.org/10.1002/9781444305517</a>
Table of contents <a href="http://www.myilibrary.com?id=21299&ref=toc">http://www.myilibrary.com?id=21299&ref=toc</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Chemistry and Technology of Flavors and Fragrances.ent://SD_ILS/0/SD_ILS:3187742024-12-18T22:00:09Z2024-12-18T22:00:09ZAuthor Rowe, David J. (David John), 1958-<br/>Preferred Shelf Number ONLINE(318774.1)<br/>Electronic Access Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=238371">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=238371</a>
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John Wiley <a href="http://dx.doi.org/10.1002/9781444305517">http://dx.doi.org/10.1002/9781444305517</a>
Table of contents <a href="http://www.myilibrary.com?id=21299&ref=toc">http://www.myilibrary.com?id=21299&ref=toc</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Poultry products processing an industry guideent://SD_ILS/0/SD_ILS:2912862024-12-18T22:00:09Z2024-12-18T22:00:09ZAuthor 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/>