Search Results for Food - Narrowed by: 1991

Food technology.

2024-12-23T10:49:33Z

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

Food flavorings

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Author Ashurst, P. R., ed.
Preferred Shelf Number TP 450 F66 1991
Format: Books
Availability Beytepe Library~1

Food enzymology

2024-12-23T10:49:33Z

Author Fox, P.F., ed.
Preferred Shelf Number TX 553.E6 F66 1991 V.1
Format: Books
Availability Beytepe Library~2

Food preservatives

2024-12-23T10:49:33Z

Author Russell, Nicholas J., ed. Gould, Grahame Warwick, ed.
Preferred Shelf Number TP 371.2 F67 1991
Format: Books
Availability Beytepe Library~1

Food science sourcebook

2024-12-23T10:49:33Z

Author Ockerman, Herbert W.
Preferred Shelf Number TX 349 O3 1991 V.1
Format: Books
Availability Beytepe Library~2

Food additives and contaminants.

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Author Taylor & Francis
Preferred Shelf Number ALFABETİK V.10 1993
Format: Continuing Resources Other
Availability Health Sciences Library~2 ~0

Food and chemical toxicology.

2024-12-23T10:49:33Z

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.

2024-12-23T10:49:33Z

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

Developments in food proteins

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

Functional properties of food components

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Author Pomeranz, Y. (Yeshajahu), 1922-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780125612814
Format: Electronic Resources
Availability Online 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

Food trends and the changing consumer

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Author Senauer, Benjamin. Asp, E., ort. yaz. Kinsey, J., ort. yaz.
Preferred Shelf Number HD 9005 S46 1991
Format: Books
Availability Beytepe Library~1

Food polymers, gels and colloids

2024-12-23T10:49:33Z

Author Dickinson, Eric.
Preferred Shelf Number ONLINE(312977.1)
Electronic Access Knovel http://app.knovel.com/web/toc.v/cid:kpFPGCPIS1
Format: Electronic Resources
Availability Online Library~1

Food polymers, gels and colloids

2024-12-23T10:49:33Z

Author Dickinson, Eric, ed.
Preferred Shelf Number TP 463.C65 F662 1991
Format: Books
Availability Beytepe Library~1

Modified atmosphere packaging of food

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Author Ooraikul, B., ed. Stiles, M. E., ed.
Preferred Shelf Number TP 374 M63 1991
Format: Books
Availability Beytepe Library~1

Critical reviews in food science and nutrition.

2024-12-23T10:49:33Z

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

CRC Critical reviews in food science and nutrition.

2024-12-23T10:49:33Z

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..

2024-12-23T10:49:33Z

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

2024-12-23T10:49:33Z

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

Food and health data : Their use in nutrition policy-making

2024-12-23T10:49:33Z

Author World Health Organization. Regional Office for Europe.
Preferred Shelf Number QU 145 WHO 1991 F
Format: Books
Availability Health Sciences Library~1

Food policy trends in Europe : nutrition, technology, analtsis and safety

2024-12-23T10:49:33Z

Author Deelstra, Hendrik, ed.
Preferred Shelf Number TX 360.E8 F66 1991
Format: Books
Availability Beytepe Library~1

From kitchen to consumer the entrepreneur's guide to commercial food production

2024-12-23T10:49:33Z

Author Nelson-Stafford, Barbara, 1951- Koster, Susan.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780126627701
Format: Electronic Resources
Availability Online Library~1

Making safe food a management guide for microbiological quality

2024-12-23T10:49:33Z

Author Harrigan, W. F. Park, R. W. A.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123260451
Format: Electronic Resources
Availability Online Library~1

Food product development : from concept to the marketplace

2024-12-23T10:49:33Z

Preferred Shelf Number HD 9000.5 F5964 1991
Format: Books
Availability Beytepe Library~1

Volatile compounds in foods and beverages

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Author Maarse, Henk, ed.
Preferred Shelf Number TX 541 V64 1991
Format: Books
Availability Beytepe Library~1

Colonization control of human bacterial enteropathologens in poultry

2024-12-23T10:49:33Z

Author Blankenship, Leroy C. Bailey, J. Stan.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780121042806
Format: Electronic Resources
Availability Online Library~1

The Chemistry and technology of pectin

2024-12-23T10:49:33Z

Author Walter, Reginald H.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780080926445
Format: Electronic Resources
Availability Online 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

The Quality of foods and beverages chemistry and technology

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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

Kırmızı et sanayii özel ihtisas komisyonu raporu.

2024-12-23T10:49:33Z

Author Başbakanlık Devlet Planlama Teşkilatı. Kırmızı Et Sanayii Özel İhtisas Komisyonu.
Preferred Shelf Number SB 107 B29 1991
Format: Books
Availability Beytepe Library~1

Strangers at the bedside : a history of how law and bioethics transformed medical decision making

2024-12-23T10:49:33Z

Author Rothman, David J.
Preferred Shelf Number WZ 70 AA1 R796 1991
Format: Books
Availability Health Sciences Library~1