Search Results for Food - Narrowed by: 1970

Food technology.

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Author Institute Of Food Technologists
Preferred Shelf Number ALFABETİK V.9 1955
Format: Continuing Resources Other
Availability Beytepe Library~39 ~0

Marine food chains

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Author Steele, J. H., ed.
Preferred Shelf Number QH 541.5.S3 M28 1970
Format: Books
Availability Beytepe Library~1

Quality control in the food industry

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Author Herschdoerfer, S. M.
Preferred Shelf Number TP 370 H47 1967
Format: Books
Availability Beytepe Library~2

Metabolic aspects of food safety

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Author Food Safety Conference (2nd : 1969 : Cambridge, England) Roe, Francis J. C., editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780125925501
Format: Electronic Resources
Availability Online Library~1

Metabolic aspects of food safety

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Author Food Safety Conference (2nd : 1969 : Cambridge, Eng.) Roe, Francis J. C. ed.
Preferred Shelf Number TX 511 F68 1970 1.K
Format: Books
Availability Health Sciences Library~1

World population and food supply.

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Author Lowry, J. H.
Preferred Shelf Number HD 9000.5 L68 1970
Format: Books
Availability Beytepe Library~1

Food marketing and economic growth.

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Author Organisation for Economic Co-operation and Development.
Preferred Shelf Number HD 9000.5 O74 1970
Format: Books
Availability Beytepe Library~1

Critical reviews in food science and nutrition.

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Author TAYLOR & FRANCIS
Preferred Shelf Number ALFABETİK V.30 1991
Electronic Access Elektronik eri?im
Format: Continuing Resources Other
Availability Beytepe Library~8 Health Sciences Library~10 ~0

Specifications for the identity and purity of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other substances.

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Author Joint FAO/WHO Expert Committee on Food Additives
Preferred Shelf Number WA 712 JOI 1970 SP 1.K
Format: Books
Availability Health Sciences Library~1

The state of food and agriculture 1970 : world review, review by regions, agriculture at the threshold of the second development decade.

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Author Food and Agriculture Organization of the United Nations.
Preferred Shelf Number HD 9000.5 F5828 1970
Format: Books
Availability Beytepe Library~1

The mesolithic settlement of Northern Europe : a study of the food-gathering peoples of Northern Europe during the early post-glacial period

2024-12-02T20:39:31Z

Author Clark, John Grahame Douglas.
Preferred Shelf Number GN 775 C52 1953
Format: Books
Availability Beytepe Library~1

The chemical feast : the Ralph Nader study group report on food protection and the food and drug administration

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Author Turner, James S.
Preferred Shelf Number HD 9000.9.U5 T83 1970
Format: Books
Availability Beytepe Library~1

Food and drug legislation in the New Deal

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Author Jackson, Charles O.
Preferred Shelf Number KF 3869 J3 1970
Format: Books
Availability Law Library~1

Food packaging : a guide for the supplier, processor and distributor

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Author Sacharow, Stanley. Griffin, Roger C., ort. yaz.
Preferred Shelf Number TP 373 S22 1970 F
Format: Books
Availability Beytepe Library~1

The supermarket trap : the consumer and the food industry

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Author Cross, Jennifer.
Preferred Shelf Number HF 546 C76 1970
Format: Books
Availability Beytepe Library~1

Dietary chemicals vs. dental caries : based on a symposium on Dietary Chemicals in Relation to Dental Caries sponsored by the Agricultural and Food Chemistry Division at the 1966 Winter Meeting of the American Chemical Society, Phoenix, Arizona January 18, 1966

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Preferred Shelf Number QD 1 A355
Format: Books
Availability Beytepe Library~1

Soluble tea production processes

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Author Pintauro, Nicholas.
Preferred Shelf Number TP 368 F67 1970 (C.11) V.11
Format: Books
Availability Beytepe Library~1

Fruit juice technology, 1970

2024-12-02T20:39:31Z

Author Gutterson, Milton.
Preferred Shelf Number TP 368 F67 1970 (C.15) V.15
Format: Books
Availability Beytepe Library~1

The Chemical constituents of citrus fruits

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Author Kefford, J. F. Chandler, B. V., ort.yaz.
Preferred Shelf Number TX 537 K4 1970 1.K
Format: Books
Availability Health Sciences Library~1

World Health Organization technical report series.

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Author World Health Organization. Food and Agriculture Organization of the United Nations.
Format: Continuing Resources Other
Availability ~0