Search Results for Food - Narrowed by: 1982

Food technology.

2024-11-19T13:39:29Z

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

Food webs

2024-11-19T13:39:29Z

Author Pimm, Stuart Leonard.
Preferred Shelf Number QH 541 P56 1982
Format: Books
Availability Beytepe Library~1

Colloids in food

2024-11-19T13:39:29Z

Author Dickinson, Eric. Stainsby, George, ort. yaz.
Preferred Shelf Number TX 551 D45 1982
Format: Books
Availability Beytepe Library~1

Food and chemical toxicology.

2024-11-19T13:39:29Z

Author British Industrial Biological Research Association.
Preferred Shelf Number ALFABETİK V.28 1990
Electronic Access Elektronik eri?im
Format: Continuing Resources Other
Availability Health Sciences Library~9 ~0

Food and nutrition bulletin.

2024-11-19T13:39:29Z

Author UUnited Nations. Administrative Committee on Co-ordination. Sub-Committee on Nutrition.
Preferred Shelf Number ALFABETİK V.3 1981
Format: Continuing Resources Other
Availability Health Sciences Library~10 ~0

Anthocyanins as food colors

2024-11-19T13:39:29Z

Author Markakis, Pericles.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780124725508
Format: Electronic Resources
Availability Online Library~1

Developments in food proteins

2024-11-19T13:39:29Z

Author Hudson, J. F., ed.
Preferred Shelf Number TX 553.P7 D48 1982- V.1
Format: Books
Availability Beytepe Library~4

Developments in food microbiology.

2024-11-19T13:39:29Z

Preferred Shelf Number QR 115 D45 1982 V.4
Format: Books
Availability Beytepe Library~1

Introduction to food science and technology

2024-11-19T13:39:29Z

Author Stewart, George F., 1908-1982.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780126702569
Format: Electronic Resources
Availability Online Library~1

Quality control in the food industry

2024-11-19T13:39:29Z

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

Food texture and viscosity concept and measurement

2024-11-19T13:39:29Z

Author Stewart, George F., 1908-1982.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780121190606
Format: Electronic Resources
Availability Online Library~1

Critical reviews in food science and nutrition.

2024-11-19T13:39:29Z

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

Microbial ecology of foods. Volume 2, Food commodities

2024-11-19T13:39:29Z

Author International Committee on Microbiological Specifications for Foods.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123635228
Format: Electronic Resources
Availability Online Library~1

CRC Critical reviews in food science and nutrition.

2024-11-19T13:39:29Z

Author Chemical Rubber Company.
Preferred Shelf Number ALFABETİK V.6 1975
Format: Continuing Resources Other
Availability Health Sciences Library~9 ~0

Combination processes in food irradiation : proceedings of an..

2024-11-19T13:39:29Z

Author International Symposium on Combination Processes in Food Irradation (1980 Colombo, Srilanka).
Preferred Shelf Number TP 371.8 I567 1980
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

2024-11-19T13:39:29Z

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

Handbook of food isotherms : water sorption parameters for food and food components

2024-11-19T13:39:29Z

Author Iglesias, hector A. Chirife, Jorge, ort. yaz.
Preferred Shelf Number TX 553.W3 I34 1982
Format: Books
Availability Beytepe Library~1

Handbook of food isotherms water sorption parameters for food and food components

2024-11-19T13:39:29Z

Author Iglesias, Héctor A. Chirife, Jorge.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123703804
Format: Electronic Resources
Availability Online Library~1

New protein foods

2024-11-19T13:39:29Z

Author Altschul, Aaron M. (Aaron Mayer), 1914- Wilcke, Harold Ludwig, 1906-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780120548019
Format: Electronic Resources
Availability Online Library~1

Human milk and infant formula

2024-11-19T13:39:29Z

Author Packard, Vernal S.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780125434201
Format: Electronic Resources
Availability Online Library~1

The Quality of foods and beverages chemistry and technology

2024-11-19T13:39:29Z

Author Charalambous, George, 1922-1994. Inglett, G. E., 1928- American Chemical Society. Division of Agricultural and Food Chemistry. Institute of Food Technologists. American Society of Flavor Chemists.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect Vol. 1 ScienceDirect Vol. 2
Format: Electronic Resources
Availability Online Library~1

World Health Organization technical report series.

2024-11-19T13:39:29Z

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

Nutritional toxicology

2024-11-19T13:39:29Z

Author Hathcock, John N.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123326010
Format: Electronic Resources
Availability Online Library~1

Microbial ecology of foods. Volume 1, Factors affecting life and death of microorganisms

2024-11-19T13:39:29Z

Author International Committee on Microbiological Specifications for Foods.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123635211
Format: Electronic Resources
Availability Online Library~1

Chemistry of foods and beverages recent developments

2024-11-19T13:39:29Z

Author Charalambous, George, 1922-1994. Inglett, G. E., 1928-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780121690809
Format: Electronic Resources
Availability Online Library~1

Animal products in human nutrition

2024-11-19T13:39:29Z

Author Beitz, Donald C. Hansen, R. Gaurth (Roger Gaurth), 1920-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780120863808
Format: Electronic Resources
Availability Online Library~1