Search Results for Food - Narrowed by: 1995

Food technology.

2024-11-19T11:42:53Z

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

Food microbiology

2024-11-19T11:42:53Z

Author Adams, M. R. Moss, M. O., ort. yaz.
Preferred Shelf Number QR 115 A19 1995
Format: Books
Availability Beytepe Library~1

Food science

2024-11-19T11:42:53Z

Author Potter, Norman N. Hotchkiss, Joseph H., ort. yaz.
Preferred Shelf Number TP 370 P58 1995
Format: Books
Availability Beytepe Library~1

Food flavorings

2024-11-19T11:42:53Z

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

Food additives and contaminants.

2024-11-19T11:42:53Z

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

Food and chemical toxicology.

2024-11-19T11:42:53Z

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.

2024-11-19T11:42:53Z

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

Food microbiology and hygiene

2024-11-19T11:42:53Z

Author Hayes, P. R.
Preferred Shelf Number TX 537 H35 1995
Format: Books
Availability Beytepe Library~1

Developments in food proteins

2024-11-19T11:42:53Z

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

Food processing recent developments

2024-11-19T11:42:53Z

Author Gaonkar, Anilkumar G., 1954-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780444815002
Format: Electronic Resources
Availability Online Library~1

Food macromolecules and colloids

2024-11-19T11:42:53Z

Preferred Shelf Number ONLINE(343453.1)
Electronic Access http://dx.doi.org/10.1039/9781847550873
Format: Electronic Resources
Availability Online Library~1

Quality control in the food industry

2024-11-19T11:42:53Z

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

Magnetic resonance in food science

2024-11-19T11:42:53Z

Author Belton, P. S., ed. International Conference on Applications of Magnetic Resonance in Food Science (2nd : 1994 : University of Aveiro, Portugal).
Preferred Shelf Number TX 541 M33 1994
Format: Books
Availability Beytepe Library~1

Food trends and the changing consumer

2024-11-19T11:42:53Z

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

Culture media for food microbiology

2024-11-19T11:42:53Z

Author Corry, Janet E. L. Curtis, G. D. W. Baird, R. M. (Rosamund M.)
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780444814982
Format: Electronic Resources
Availability Online Library~1

Food phenolics : sources, chemistry, effects, applications

2024-11-19T11:42:53Z

Author Shahidi, Fereidoon, 1951- Naczk, Marian, ort. yaz.
Preferred Shelf Number TP 453.P45 S55 1995
Format: Books
Availability Beytepe Library~1

New methods of food preservation

2024-11-19T11:42:53Z

Author Gould, G. W., ed.
Preferred Shelf Number TP 371.2 N42 1995
Format: Books
Availability Beytepe Library~1

The HACCP food safety manual

2024-11-19T11:42:53Z

Author Loken, Joan K.
Preferred Shelf Number TX 537 L58 1995
Format: Books
Availability Beytepe Library~1

Physico-chemical aspects of food processing

2024-11-19T11:42:53Z

Author Beckett, S. T., ed.
Preferred Shelf Number TP 372.5 P569 1995
Format: Books
Availability Beytepe Library~1

Characterization of food emerging methods

2024-11-19T11:42:53Z

Author Gaonkar, Anilkumar G., 1954-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780444814999
Format: Electronic Resources
Availability Online Library~1

Food enzymes : structure and mechanism

2024-11-19T11:42:53Z

Author Wong, Dominic W. S.
Preferred Shelf Number QP 601 W734 1995
Format: Books
Availability Beytepe Library~1

Critical reviews in food science and nutrition.

2024-11-19T11:42:53Z

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

Analyzing food for nutrition labeling and hazardous contaminants

2024-11-19T11:42:53Z

Author Jeon, Ike J., Ikins, William G.,
Preferred Shelf Number TX 541 .A764 1995
Format: Books
Availability Beytepe Library~1

Food additives : U.S. products, applications, markets.

2024-11-19T11:42:53Z

Preferred Shelf Number TX 553A3 F66 1995
Format: Books
Availability Beytepe Library~1

Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994

2024-11-19T11:42:53Z

Author International Flavor Conference (8th : 1994 : Kos, Greece) Charalambous, George, 1922-1994.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780444820136
Format: Electronic Resources
Availability Online Library~1

Biotechnology. Volume 9, Enzymes, biomass, food and feed a multi-volume comprehensive treatise

2024-11-19T11:42:53Z

Author Rehm, H.-J. Reed, Gerald, 1913-2008. Brauer, D. (Dieter) Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9783527620920
Format: Electronic Resources
Availability Online Library~1

CRC Critical reviews in food science and nutrition.

2024-11-19T11:42:53Z

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..

2024-11-19T11:42:53Z

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

Handbook of microbiological media for the examination of food

2024-11-19T11:42:53Z

Author Atlas, Ronald M., 1946- Microbiological media for the examination of food.
Preferred Shelf Number QR115 A84 1995
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

2024-11-19T11:42:53Z

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

Food preservation by moisture control : fundamentals and applications

2024-11-19T11:42:53Z

Author Barbosa-Canovas, Gustavo V., ed. Welti-Chanes, Jorge, ed. International Symposium on Properties of Water.
Preferred Shelf Number TP 371.2 B23 1995
Format: Books
Availability Beytepe Library~1

In situ conservation and sustainable use of plant genetic resources for food and agriculture in developing countries : report of a DSE/ATSAF/IPGRI workshop, 2-4 May 1995, Bonn-Röttgen, Germany

2024-11-19T11:42:53Z

Author Engels, Jan, ed. International Plant Genetic Resources Institute.
Preferred Shelf Number SB 123.3 I52 1995
Format: Books
Availability Beytepe Library~1

Meat and meat products : technology, chemistry and microbiology

2024-11-19T11:42:53Z

Author Varnam, A. H. Sutherland, Jane P., ort. yaz.
Preferred Shelf Number TS 1955 V431 1995
Format: Books
Availability Beytepe Library~1

Phase transitions in foods

2024-11-19T11:42:53Z

Author Roos, Yrjö H.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780125953405
Format: Electronic Resources
Availability Online Library~1

Handbook of milk composition

2024-11-19T11:42:53Z

Author Jensen, Robert G.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123844309
Format: Electronic Resources
Availability Online Library~1

The Origins and ancient history of wine

2024-11-19T11:42:53Z

Author McGovern, Patrick E., ed. Katz, Solomon H., ed.
Preferred Shelf Number TP 549 O4 1995
Format: Books
Availability Beytepe Library~1

The Quality of foods and beverages chemistry and technology

2024-11-19T11:42:53Z

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.

2024-11-19T11:42:53Z

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

Waiting to exhale Bir oh desem

2024-11-19T11:42:53Z

Author Whitaker, Forest, direction. McMillan, Terry, writing, production. Bass, Ronald, writing, production. Houston, Whitney, cast. Bassett, Angela, cast.
Preferred Shelf Number PN1995.9.C55 W35 2004
Format: Video disc
Availability Beytepe Library~1

Biotechnology : A multi-volume comprehensive treatise

2024-11-19T11:42:53Z

Author Rehm, Hans-Jürgen, ed. Reed, Gerald, 1913- ed. Pühler, A., ed. Stadler, P.
Preferred Shelf Number TP 248.2 B5465 1993-2001 V.1
Format: Books
Availability Beytepe Library~17

The Adapted mind : evolutionary psychology and the generation of culture

2024-11-19T11:42:53Z

Author Barkow, Jerome H. Cosmides, Leda. Tooby, John.
Preferred Shelf Number BF711 .A33 1995
Format: Books
Availability Beytepe Library~1

The concise encyclopedia of foods & nutrition

2024-11-19T11:42:53Z

Author Ensminger, Audrey.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Methods to assess quality and stability of oils and fat-containing foods

2024-11-19T11:42:53Z

Author Warner, Kathleen. Eskin, N. A. M. (Neason Akivah Michael)
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Verzeichnis der Chemischen und Lebensmittel-Untersuchungsämter in der Bundesrepublik Deutschland

2024-11-19T11:42:53Z

Author Miethke, Hans. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9783527624089
Format: Electronic Resources
Availability Online Library~1

Lebensmittel- und Umweltanalytik mit der Spektrometrie Tips, Tricks und Beispiele für die Praxis

2024-11-19T11:42:53Z

Author Matter, Lothar. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9783527624249
Format: Electronic Resources
Availability Online Library~1

Lebensmittel- und Umweltanalytik mit der HPLC

2024-11-19T11:42:53Z

Author Galensa, R. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9783527624423
Format: Electronic Resources
Availability Online Library~1

Lebensmittelführer. 2, Fleisch, Fisch, Milch, Fett, Gewürze, Getränke, Lebensmittel für Diät, für Säuglinge, für Sportler Inhalte, Zusätze, Rückstände

2024-11-19T11:42:53Z

Author Vollmer, Günter.
Preferred Shelf Number ONLINE
Electronic Access Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=481480 John Wiley http://dx.doi.org/10.1002/9783527625864 http://site.ebrary.com/lib/alltitles/Doc?id=10340955
Format: Electronic Resources
Availability Online Library~1

Lebensmittelführer

2024-11-19T11:42:53Z

Author Vollmer, Günter. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9783527625888
Format: Electronic Resources
Availability Online Library~1