Search Results for Food—Biotechnology. - Narrowed by: Biochemistry.
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https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$0025E2$002580$002594Biotechnology.$0026qf$003dSUBJECT$002509Subject$002509Biochemistry.$002509Biochemistry.$0026ps$003d300?dt=list
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Food Biotechnology
ent://SD_ILS/0/SD_ILS:185978
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Author Stahl, Ulf. editor. Donalies, Ute E. B. editor. Nevoigt, Elke. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-3-540-70536-9">http://dx.doi.org/10.1007/978-3-540-70536-9</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Koku in Food Science and Physiology Recent Research on a Key Concept in Palatability
ent://SD_ILS/0/SD_ILS:484400
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Author Nishimura, Toshihide. editor. Kuroda, Motonaka. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-981-13-8453-0">https://doi.org/10.1007/978-981-13-8453-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Oligosaccharides of Chitin and Chitosan Bio-manufacture and Applications
ent://SD_ILS/0/SD_ILS:485353
2026-01-19T20:00:46Z
2026-01-19T20:00:46Z
Author Zhao, Liming. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-981-13-9402-7">https://doi.org/10.1007/978-981-13-9402-7</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Chemical Hazards in Thermally-Processed Foods
ent://SD_ILS/0/SD_ILS:486410
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2026-01-19T20:00:46Z
Author Wang, Shuo. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-981-13-8118-8">https://doi.org/10.1007/978-981-13-8118-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Fermented foods
ent://SD_ILS/0/SD_ILS:549439
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Author Montet, Didier. Ray, Ramesh C.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781315205359">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>
Lactic Acid Bacteria Fundamentals and Practice
ent://SD_ILS/0/SD_ILS:489559
2026-01-19T20:00:46Z
2026-01-19T20:00:46Z
Author Zhang, Heping. editor. Cai, Yimin. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-94-017-8841-0">https://doi.org/10.1007/978-94-017-8841-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>