Search Results for Food&mdash;Biotechnology. - Narrowed by: Biochemistry. SirsiDynix Enterprise https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$0025E2$002580$002594Biotechnology.$0026qf$003dSUBJECT$002509Subject$002509Biochemistry.$002509Biochemistry.$0026te$003dILS$0026ps$003d300?dt=list 2024-12-23T09:42:06Z Food Biotechnology ent://SD_ILS/0/SD_ILS:185978 2024-12-23T09:42:06Z 2024-12-23T09:42:06Z Author&#160;Stahl, Ulf. editor.&#160;Donalies, Ute E.&#8239;B. editor.&#160;Nevoigt, Elke. editor.&#160;SpringerLink (Online service)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<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:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Chemical Hazards in Thermally-Processed Foods ent://SD_ILS/0/SD_ILS:486410 2024-12-23T09:42:06Z 2024-12-23T09:42:06Z Author&#160;Wang, Shuo. editor.&#160;SpringerLink (Online service)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<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:&#160;Electronic Resources<br/>Availability&#160;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 2024-12-23T09:42:06Z 2024-12-23T09:42:06Z Author&#160;Nishimura, Toshihide. editor.&#160;Kuroda, Motonaka. editor.&#160;SpringerLink (Online service)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<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:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Oligosaccharides of Chitin and Chitosan Bio-manufacture and Applications ent://SD_ILS/0/SD_ILS:485353 2024-12-23T09:42:06Z 2024-12-23T09:42:06Z Author&#160;Zhao, Liming. editor.&#160;SpringerLink (Online service)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<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:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Lactic Acid Bacteria Fundamentals and Practice ent://SD_ILS/0/SD_ILS:489559 2024-12-23T09:42:06Z 2024-12-23T09:42:06Z Author&#160;Zhang, Heping. editor.&#160;Cai, Yimin. editor.&#160;SpringerLink (Online service)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<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:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/>