Search Results for Food - Narrowed by: 1998

Food technology.

2024-11-19T12:26:37Z

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

Food analysis

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Author Nielsen, S. Suzanne, ed.
Preferred Shelf Number TX 545 I58 1998
Format: Books
Availability Beytepe Library~1

Food storage stability

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Author Taub, Irwin A. Singh, R. Paul.
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

Food storage stability

2024-11-19T12:26:37Z

Author Taub, Irwin A., ed. Singh, R. Paul, ed.
Preferred Shelf Number TP 373.3 F68 1998
Format: Books
Availability Beytepe Library~1

Food additives and contaminants.

2024-11-19T12:26:37Z

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

Food and chemical toxicology.

2024-11-19T12:26:37Z

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.

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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

Natural toxicants in food

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Author Watson, David H., 1952- ed.
Preferred Shelf Number TX 531 N34 1998
Format: Books
Availability Beytepe Library~1

Quality in the food analysis laboratory

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Preferred Shelf Number ONLINE(343787.1)
Electronic Access http://dx.doi.org/10.1039/9781847551788
Format: Electronic Resources
Availability Online Library~1

Food hygiene, microbiology, and HACCP

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Author Forsythe, S. J. Hayes, P. R., ort. yaz. Hayes, P. R. Food hygiene, microbiology, and HACCP.
Preferred Shelf Number TX 537 F67 1998
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

Pesticide controls in the food chain

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Author Knight, Chris, 1950- Campden & Chorleywood Food Research Association.
Preferred Shelf Number TX 571.P4 K54 1998
Format: Books
Availability Beytepe Library~1

Food trends and the changing consumer

2024-11-19T12:26:37Z

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

Laboratory methods in food microbiology

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Author Harrigan, W. F.
Preferred Shelf Number QR 115 H37 1998
Format: Books
Availability Beytepe Library~1

Food chemistry : a laboratory manual

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Author Miller, Dennis D., 1945-
Preferred Shelf Number TX 541 .M49 1998
Format: Books
Availability Beytepe Library~1

Sensory evaluation of food : Principles and practices

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Author Lawless, Harry T. Heymann, Hildegarde, ort. yaz.
Preferred Shelf Number TX 546 L38 1998
Format: Books
Availability Beytepe Library~1

Microbial ecology of food commodities.

2024-11-19T12:26:37Z

Author International Commission on Microbiological Specifications for Foods.
Preferred Shelf Number QR 115 M45 1998
Format: Books
Availability Beytepe Library~1

Instrumental methods in food and beverage analysis

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Author Wetzel, David L. B. Charalambous, George, 1922-1994.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780444820181
Format: Electronic Resources
Availability Online Library~1

Food irradiation : a reference book

2024-11-19T12:26:37Z

Author Wilkinson, Vanessa M. Gould, Grahame Warwick, ort. yaz.
Preferred Shelf Number TP371.8 B434 1998
Format: Books
Availability Beytepe Library~1

Polysaccharide dispersions : chemistry and technology in food

2024-11-19T12:26:37Z

Author Walter, Reginald H., 1933-
Preferred Shelf Number TP453.P64 W35 1998
Format: Books
Availability Beytepe Library~1

Polysaccharide dispersions chemistry and technology in food

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Author Walter, Reginald Henry, 1933-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780127338651
Format: Electronic Resources
Availability Online Library~1

Critical reviews in food science and nutrition.

2024-11-19T12:26:37Z

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

Aseptic processing and packaging of food products

2024-11-19T12:26:37Z

Author Holdworth, S. D.
Preferred Shelf Number TP 371.2 H65 1992
Format: Books
Availability Beytepe Library~1

Chromatographic analysis of environmental and food toxicants

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Author Shibamoto, Takayuki, ed.
Preferred Shelf Number QD 79.C4 C477 1998
Format: Books
Availability Beytepe Library~1

Food flavors formation, analysis, and packaging influences : proceedings of the 9th International Flavor Conference, the George Charalambous Memorial Symposium, Limnos, Greece, 1-4 July 1997

2024-11-19T12:26:37Z

Author International Flavor Conference (9th : 1997 : Lemnos Island, Greece) Contis, Ellene Tratras.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780444825902
Format: Electronic Resources
Availability Online Library~1

Food safety the implications of change from producerism to consumerism

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Author Sheridan, James J., Ph.D. O'Keeffe, Michael, Ph. D. Rogers, Mark, Ph.D. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470385074
Format: Electronic Resources
Availability Online Library~1

CRC Critical reviews in food science and nutrition.

2024-11-19T12:26:37Z

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..

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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

2024-11-19T12:26:37Z

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

The Return of w3 Fatty Acids into the Food Supply I. Land-Based Animal Food Products and Their Health EffectsInternational Conference, Bethesda, Md., September 1997

2024-11-19T12:26:37Z

Author Simopoulos,A.P.
Preferred Shelf Number ONLINE
Electronic Access http://content.karger.com/ProdukteDB/produkte.asp?Aktion=showproducts&searchWhat=books&searchParm=toc&ProduktNr=223411
Format: Electronic Resources
Availability Online Library~1

Structural modified food fats : synthesis, biochemistry, and use

2024-11-19T12:26:37Z

Author Christophe, Armand B. ed.
Preferred Shelf Number QP 751 S855 1998
Format: Books
Availability Beytepe Library~1

Dietary reference intakes. Proposed definition and plan for review of dietary antioxidants and related compounds : a report of the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes and Its Panel on Dietary Antioxidants and Related Compounds, Food and Nutrition.

2024-11-19T12:26:37Z

Author Institute of Medicine (U.S.) Standing Committee on the Scientific Evaluation of Dietary Reference Institute of Medicine (U.S.). Panel on Dietary Antioxidants and Related Compounds.
Preferred Shelf Number QU 145 D5657 1998
Format: Books
Availability Health Sciences Library~1

Quality and safety in the food industry : a comprehensive approach to total quality management, ISO 9000, ISO 14000, ISO 45000 and HACCP

2024-11-19T12:26:37Z

Author Mahmutoğlu, Teslime.
Preferred Shelf Number TP 372.5 M34 1998
Format: Books
Availability Beytepe Library~1

Food process modelling and control : Chemical engineering applications

2024-11-19T12:26:37Z

Author Özilgen, Mustafa.
Preferred Shelf Number TP 370.5 O5 1998
Format: Books
Availability Beytepe Library~1

Structural modified food fats synthesis, biochemistry, and use

2024-11-19T12:26:37Z

Author Christophe, Armand B.
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

Milk and dairy product technology

2024-11-19T12:26:37Z

Author Spreer, Edgar.
Preferred Shelf Number SF 250.5 S7713 1998
Format: Books
Availability Beytepe Library~1

Spice science and technology

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Author Hirasa, Kenji, 1958- Takemasa, Mitsuo, 1943-
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

Dietary reference intakes : A risk assessment model for establishing upper intake levels for nutrients

2024-11-19T12:26:37Z

Author Institute of Medicine (U.S.). Food and Nutrition Board.
Preferred Shelf Number QU 145 D5656 1998
Format: Books
Availability Health Sciences Library~1

The Quality of foods and beverages chemistry and technology

2024-11-19T12:26:37Z

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.

2024-11-19T12:26:37Z

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

Biotechnology : A multi-volume comprehensive treatise

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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

Sweeteners : nutritive

2024-11-19T12:26:37Z

Author Alexander, Richard J.
Preferred Shelf Number TX 553.A3 A44 1998
Format: Books
Availability Beytepe Library~1

Hassattan ambalaja fındık işlemenin kritik kontrol noktalarında tehlike analizi

2024-11-19T12:26:37Z

Author Özdemir, Murat. Özay, Güner, ort. yaz. Seyhan, Ferda Gürtaş, ort. yaz.
Preferred Shelf Number SB 401.F5 O2 1998
Format: Books
Availability Beytepe Library~1

Gıda kimyası

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Author Saldamlı, İlbilge, ed.
Preferred Shelf Number QU 50 G453 1998
Format: Books
Availability Health Sciences Library~1

Nonthermal preservation of foods

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Preferred Shelf Number TP 371.2 N66 1998
Format: Books
Availability Beytepe Library~1

FDA and USDA nutrition labeling guide : decision diagrams, checklists, and regulations

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Author Altman, Tracy A.
Preferred Shelf Number KF1620.F66 A95 1998
Format: Books
Availability Law Library~1

Rehabilitation of rivers for fish : a study undertaken by the European Inland Fisheries Advisory Commission of FAO

2024-11-19T12:26:37Z

Author Cowx, Ian G. Welcomme, R. L.
Preferred Shelf Number SH 157.8 R44 1998
Format: Books
Availability Beytepe Library~1

Paradigm for successful utilization of renewable resources

2024-11-19T12:26:37Z

Author Sessa, David J. Willett, Julious L.
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

Toplumun McDonaldlaştırılması : çağdaş toplum yaşamının değişen karekteri üzerine bir inceleme

2024-11-19T12:26:37Z

Author Ritzer, George. Kaya, Şen Süer.
Preferred Shelf Number HM131 R58 1998
Format: Books
Availability Law Library~1