Search Results for Food - Narrowed by: 2002SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$0026qf$003dPUBDATE$002509Publication$002bDate$0025092002$0025092002$0026ps$003d300$0026isd$003dtrue?dt=list2024-11-19T11:43:44ZFood technology.ent://SD_ILS/0/SD_ILS:2266732024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Institute Of Food Technologists<br/>Preferred Shelf Number ALFABETİK V.9 1955<br/>Format: Continuing Resources Other<br/>Availability Beytepe Library~39 ~0<br/>Food additivesent://SD_ILS/0/SD_ILS:786622024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Branen, Alfred Larry, 1945- ed.<br/>Preferred Shelf Number TX 553.A3 F564 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food additivesent://SD_ILS/0/SD_ILS:2865542024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Branen, Alfred Larry, 1945-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780824741709">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food phytatesent://SD_ILS/0/SD_ILS:765412024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Reddy, N. Rukma, ed. Sathe, Shridhar K., ed.<br/>Preferred Shelf Number QP 801.P634 F66 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food phytatesent://SD_ILS/0/SD_ILS:2884752024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Reddy, N. R. Sathe, Shridhar K.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420014419">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food chemical safetyent://SD_ILS/0/SD_ILS:764722024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Watson, David H., ed.<br/>Preferred Shelf Number TX 537 F57 2001 V.1<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Dimensions of foodent://SD_ILS/0/SD_ILS:2897912024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Vaclavik, Vickie. Pimentel, Marcia. Devine, Marjorie M.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439832714">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Practical food microbiologyent://SD_ILS/0/SD_ILS:2963782024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Roberts, Diane, Ph. D. Greenwood, Melody. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470757512">http://dx.doi.org/10.1002/9780470757512</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Practical food microbiologyent://SD_ILS/0/SD_ILS:1094702024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Roberts, Diane, Ph. D., ed. Greenwood, Melody, ed.<br/>Preferred Shelf Number QR115 .P73 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of food toxicologyent://SD_ILS/0/SD_ILS:2910862024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Deshpande, S. S., 1955-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203908969">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Introduction to food biotechnologyent://SD_ILS/0/SD_ILS:2688742024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Johnson-Green, Perry.<br/>Preferred Shelf Number TP248.65.F66 J64 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food additives and contaminants.ent://SD_ILS/0/SD_ILS:2249932024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Taylor & Francis<br/>Preferred Shelf Number ALFABETİK V.10 1993<br/>Format: Continuing Resources Other<br/>Availability Health Sciences Library~2 ~0<br/>Food and chemical toxicology.ent://SD_ILS/0/SD_ILS:2249942024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor British Industrial Biological Research Association.<br/>Preferred Shelf Number ALFABETİK V.28 1990<br/>Electronic Access <a href="http://www.sciencedirect.com/science/journal/02786915 ">Elektronik eri?im</a><br/>Format: Continuing Resources Other<br/>Availability Health Sciences Library~9 ~0<br/>Food and nutrition bulletin.ent://SD_ILS/0/SD_ILS:2249952024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor UUnited Nations. Administrative Committee on Co-ordination. Sub-Committee on Nutrition.<br/>Preferred Shelf Number ALFABETİK V.3 1981<br/>Format: Continuing Resources Other<br/>Availability Health Sciences Library~10 ~0<br/>Mycotoxins and food safetyent://SD_ILS/0/SD_ILS:826902024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor DeVries, Jonathan W., ed. Trucksess, Mary W., ed. Jackson, Lauren S., ed. American Chemical Society. Meeting. (220th : 2000 : Washington, DC) American Chemical society Symposium "Mycotoxins and Food Safety" (2000 : Washington, D.C.)<br/>Preferred Shelf Number RA 1242.M94 M93 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of food additivesent://SD_ILS/0/SD_ILS:801042024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Ash, Michael. Ash, Irene.<br/>Preferred Shelf Number TX553.A3 H191 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food, society, and environmentent://SD_ILS/0/SD_ILS:844112024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Harper, Charles L. LeBeau, Bryan F., ort. yaz.<br/>Preferred Shelf Number TX 631 H367 2003<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Enzymes in food technologyent://SD_ILS/0/SD_ILS:876942024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Whitehurst, Robert J. Law, Barry A.<br/>Preferred Shelf Number TP 456.E58 E64 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food plant engineering systemsent://SD_ILS/0/SD_ILS:2894242024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Robberts, Theunis C.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420010114">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Developments in food proteinsent://SD_ILS/0/SD_ILS:605762024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Hudson, J. F., ed.<br/>Preferred Shelf Number TX 553.P7 D48 1982- V.1<br/>Format: Books<br/>Availability Beytepe Library~4<br/>Food lipids : chemistry, nutrition, and biochemistryent://SD_ILS/0/SD_ILS:780292024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Akoh, Casimir C., ed. Min, David B., ed.<br/>Preferred Shelf Number QU 85 F686 2002<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Food lipids chemistry, nutrition, and biochemistryent://SD_ILS/0/SD_ILS:2901012024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Akoh, Casimir C., 1955- Min, David B.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203908815">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of nutrition and foodent://SD_ILS/0/SD_ILS:2867172024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Berdanier, Carolyn D.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420038392">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Microbiological risk assessment in food processingent://SD_ILS/0/SD_ILS:1056302024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Brown, Martyn. Stringer, Michael, 1950-<br/>Preferred Shelf Number QR 115 M4918 2002<br/>Electronic Access Online <a href="http://www.foodnetbase.com/ejournals/books/book_km.asp?id=927">http://www.foodnetbase.com/ejournals/books/book_km.asp?id=927</a><br/>Format: Books<br/>Availability Beytepe Library~1<br/>Quality control in the food industryent://SD_ILS/0/SD_ILS:552652024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Herschdoerfer, S. M.<br/>Preferred Shelf Number TP 370 H47 1967<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Unit operations in food engineeringent://SD_ILS/0/SD_ILS:2911142024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Ibarz, Albert. Barbosa-Cǹovas, Gustavo V.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420012620">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food trends and the changing consumerent://SD_ILS/0/SD_ILS:552552024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Senauer, Benjamin. Asp, E., ort. yaz. Kinsey, J., ort. yaz.<br/>Preferred Shelf Number HD 9005 S46 1991<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Microbiological testing in food safety managementent://SD_ILS/0/SD_ILS:968102024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Tompkin, R. B., ed.<br/>Preferred Shelf Number QR 115 I46 2002<br/>Electronic Access Table of contents <a href="http://www.loc.gov/catdir/toc/fy032/2001053529.html">http://www.loc.gov/catdir/toc/fy032/2001053529.html</a><br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of food processing equipmentent://SD_ILS/0/SD_ILS:933362024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Saravacos, George D., 1928- Kostaropoulos, A. E.,ort.yaz.<br/>Preferred Shelf Number TP 373 S237 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The microbiological risk assessment of foodent://SD_ILS/0/SD_ILS:3013012024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Forsythe, S. J. (Steve J.) Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Book review (E-STREAMS) <a href="http://www.e-streams.com/es0601/es0601%5F2267.html">http://www.e-streams.com/es0601/es0601%5F2267.html</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470995150">http://dx.doi.org/10.1002/9780470995150</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food protein analysis quantitative effects on processingent://SD_ILS/0/SD_ILS:2846302024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Owusu-Apenten, R. K.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203910580">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food product development based on experienceent://SD_ILS/0/SD_ILS:2959782024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Side, Catherine.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470376898">http://dx.doi.org/10.1002/9780470376898</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Amorphous food and pharmaceutical systemsent://SD_ILS/0/SD_ILS:3434782024-11-19T11:43:44Z2024-11-19T11:43:44ZPreferred Shelf Number ONLINE(343478.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550118">http://dx.doi.org/10.1039/9781847550118</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food texture and viscosity concept and measurementent://SD_ILS/0/SD_ILS:2500092024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Bourne, Malcolm C.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121190620">http://www.sciencedirect.com/science/book/9780121190620</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Critical reviews in food science and nutrition.ent://SD_ILS/0/SD_ILS:2249672024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor TAYLOR & FRANCIS<br/>Preferred Shelf Number ALFABETİK V.30 1991<br/>Electronic Access <a href="http://www.tandfonline.com/toc/bfsn20/current">Elektronik eri?im</a><br/>Format: Continuing Resources Other<br/>Availability Beytepe Library~8 Health Sciences Library~10 ~0<br/>Chemical and functional properties of food componentsent://SD_ILS/0/SD_ILS:857032024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Sikorski, Zdzislaw E., ed.<br/>Preferred Shelf Number TX 545 C44 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Aseptic processing and packaging of food productsent://SD_ILS/0/SD_ILS:552582024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Holdworth, S. D.<br/>Preferred Shelf Number TP 371.2 H65 1992<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food protein analysis : quantitative effects on processingent://SD_ILS/0/SD_ILS:857072024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Owusu-Apenten, R. K.<br/>Preferred Shelf Number TP 453.P7 O98 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Chemical food safety : A Scientist's perspectiveent://SD_ILS/0/SD_ILS:860392024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Riviere, Jim Edmond.<br/>Preferred Shelf Number TX 531 .R56 2002<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Food texture and viscosity : concept and measurementent://SD_ILS/0/SD_ILS:842872024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Bourne, Malcolm C.<br/>Preferred Shelf Number TX 531 B685 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Engineering and food for the 21st centuryent://SD_ILS/0/SD_ILS:2893662024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Welti-Chanes, Jorge. Barbosa-Cǹovas, Gustavo V. Aguilera, Jos ̌Miguel.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420010169">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Using the agricultural, environmental, and food literatureent://SD_ILS/0/SD_ILS:2884112024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Hutchinson, Barbara S. Greider, Antoinette Paris., 1950-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203909119">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Chemical food safety a scientist's perspectiveent://SD_ILS/0/SD_ILS:2959722024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Riviere, J. Edmond (Jim Edmond)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.contentreserve.com/TitleInfo.asp?ID={C53510BF-3AEC-4860-BED8-DA7A5CD4252C}&Format=50">Click for information</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470376799">http://dx.doi.org/10.1002/9780470376799</a>
MyiLibrary, Table of contents <a href="http://www.myilibrary.com?id=229105&ref=toc">http://www.myilibrary.com?id=229105&ref=toc</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food nations : selling taste in consumer societiesent://SD_ILS/0/SD_ILS:3920632024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Belasco, Warren. Scranton, Philip.<br/>Preferred Shelf Number GT2855 F66 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>CRC Critical reviews in food science and nutrition.ent://SD_ILS/0/SD_ILS:2248532024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Chemical Rubber Company.<br/>Preferred Shelf Number ALFABETİK V.6 1975<br/>Format: Continuing Resources Other<br/>Availability Health Sciences Library~9 ~0<br/>Combination processes in food irradiation : proceedings of an..ent://SD_ILS/0/SD_ILS:639942024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor International Symposium on Combination Processes in Food Irradation (1980 Colombo, Srilanka).<br/>Preferred Shelf Number TP 371.8 I567 1980<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The mesolithic settlement of Northern Europe : a study of the food-gathering peoples of Northern Europe during the early post-glacial periodent://SD_ILS/0/SD_ILS:708752024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Clark, John Grahame Douglas.<br/>Preferred Shelf Number GN 775 C52 1953<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Engineering and food for the 21st centuryent://SD_ILS/0/SD_ILS:969642024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Welti-Chanes, Jorge., ed. Barbosa-Canovas, Gustavo V., ed. Aguilera, Jose Miguel., ed.<br/>Preferred Shelf Number TP 370 E54 2002<br/>Electronic Access Table of contents <a href="http://www.loc.gov/catdir/toc/fy022/2001052653.html">http://www.loc.gov/catdir/toc/fy022/2001052653.html</a><br/>Format: Books<br/>Availability Beytepe Library~1<br/>Adverse reactions to food : The Report of a British Nutrition Foundation task forceent://SD_ILS/0/SD_ILS:847132024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Buttriss, Judith, ed. British Nutrition Foundation.<br/>Preferred Shelf Number WD 310 A244 2002<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Case studies in food microbiology for food safety and qualityent://SD_ILS/0/SD_ILS:1213642024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Pawsey, Rosa K. Royal Society of Chemistry (Great Britain)<br/>Preferred Shelf Number QR115 .P385 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Metal contamination of food its significance for food quality and human healthent://SD_ILS/0/SD_ILS:3012982024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Reilly, Conor. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470995105">http://dx.doi.org/10.1002/9780470995105</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food for war agriculture and rearmament in Britain before the Second World Warent://SD_ILS/0/SD_ILS:2333902024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Wilt, Alan F.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Oxford scholarship online <a href="http://dx.doi.org/10.1093/acprof:oso/9780198208716.001.0001">http://dx.doi.org/10.1093/acprof:oso/9780198208716.001.0001</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Adverse reactions to food the report of a British nutrition foundation task forceent://SD_ILS/0/SD_ILS:2955512024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Buttriss, Judith. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Book review (E-STREAMS) <a href="http://www.e-streams.com/es0509/es0509%5F2093.htm">http://www.e-streams.com/es0509/es0509%5F2093.htm</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470698792">http://dx.doi.org/10.1002/9780470698792</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food safety in shrimp processing a handbook for shrimp processors, importers, exporters and retailersent://SD_ILS/0/SD_ILS:3013242024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Kanduri, Laxman. Eckhardt, Ronald A. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Book review (E-STREAMS) <a href="http://www.e-streams.com/es0512/es0512%5F2204.html">http://www.e-streams.com/es0512/es0512%5F2204.html</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470995570">http://dx.doi.org/10.1002/9780470995570</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Case studies in food microbiology for food safety and qualityent://SD_ILS/0/SD_ILS:3438322024-11-19T11:43:44Z2024-11-19T11:43:44ZPreferred Shelf Number ONLINE(343832.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550330">http://dx.doi.org/10.1039/9781847550330</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Gums and stabilisers for the food industry 11 Crossing boundaries.ent://SD_ILS/0/SD_ILS:3434702024-11-19T11:43:44Z2024-11-19T11:43:44ZPreferred Shelf Number ONLINE(343470.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551016">http://dx.doi.org/10.1039/9781847551016</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Plant biopolymer science Food and non-food applications.ent://SD_ILS/0/SD_ILS:3434742024-11-19T11:43:44Z2024-11-19T11:43:44ZPreferred Shelf Number ONLINE(343474.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551672">http://dx.doi.org/10.1039/9781847551672</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Shelf lifeent://SD_ILS/0/SD_ILS:3012972024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Man, Dominic. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470995068">http://dx.doi.org/10.1002/9780470995068</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Salmonella a practical approach to the organism and its control in foodsent://SD_ILS/0/SD_ILS:3001092024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Bell, C., 1946- Kyriakides, Alec. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Book review (E-STREAMS) <a href="http://www.e-streams.com/es0506/es0506%5F1946.htm">http://www.e-streams.com/es0506/es0506%5F1946.htm</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470999455">http://dx.doi.org/10.1002/9780470999455</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavor, fragrance, and odor analysisent://SD_ILS/0/SD_ILS:2864342024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Marsili, Ray, 1946-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203908273">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Maillard reactionent://SD_ILS/0/SD_ILS:3437982024-11-19T11:43:44Z2024-11-19T11:43:44ZPreferred Shelf Number ONLINE(343798.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847552105">http://dx.doi.org/10.1039/9781847552105</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The nutrition transition diet and disease in the developing worldent://SD_ILS/0/SD_ILS:2501122024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Caballero, Benjamin. Popkin, Barry M.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121536541">http://www.sciencedirect.com/science/book/9780121536541</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Wine tasting a professional handbookent://SD_ILS/0/SD_ILS:2501222024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Jackson, Ron S.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123790767">http://www.sciencedirect.com/science/book/9780123790767</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Dry-cured meat productsent://SD_ILS/0/SD_ILS:2960002024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Toldrá, Fidel. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470385111">http://dx.doi.org/10.1002/9780470385111</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Lockhart and Wiseman's crop husbandry including grasslandent://SD_ILS/0/SD_ILS:3561912024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Finch, H. J. S. Samuel, A. M. (Alison M.) Lane G. P. F. Wiseman, A. J. L. Lockhart & Wiseman's crop husbandry including grassland.<br/>Preferred Shelf Number ONLINE(356191.1)<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9781855735491">http://www.sciencedirect.com/science/book/9781855735491</a>
ScienceDirect <a href="http://www.sciencedirect.com/science/book/9781782423713">http://www.sciencedirect.com/science/book/9781782423713</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The Quality of foods and beverages chemistry and technologyent://SD_ILS/0/SD_ILS:2504252024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor 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.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121691011">Vol. 1</a>
ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121691028">Vol. 2</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>World Health Organization technical report series.ent://SD_ILS/0/SD_ILS:2288422024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor World Health Organization. Food and Agriculture Organization of the United Nations.<br/>Format: Continuing Resources Other<br/>Availability ~0<br/>Encyclopedia of foods a guide to healthy nutritionent://SD_ILS/0/SD_ILS:2500402024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Mayo Clinic. University of California, Los Angeles. Dole Food Company.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780122198038">http://www.sciencedirect.com/science/book/9780122198038</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Applied mycology and biotechnologyent://SD_ILS/0/SD_ILS:856932024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Khachatourians, George G., 1940- ed. Arora, Dilip K., ed.<br/>Preferred Shelf Number TP 248.27.F86 A67 2001-03 V.1<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Applied mycology and biotechnologyent://SD_ILS/0/SD_ILS:2535072024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Khachatourians, George G., 1940- Arora, Dilip K.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444510303">http://www.sciencedirect.com/science/book/9780444510303</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Applied mycology and biotechnologyent://SD_ILS/0/SD_ILS:2535152024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Khachatourians, George G., 1940- Arora, Dilip K.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444506573">http://www.sciencedirect.com/science/book/9780444506573</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Human diet : its origin and evolutionent://SD_ILS/0/SD_ILS:1351552024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Ungar, Peter S. Teaford, Mark Franklyn, 1951-<br/>Preferred Shelf Number GN799.F6 H85 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Seafood safety and human healthent://SD_ILS/0/SD_ILS:844562024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Fingerman, Milton, 1928- ed. Nagabhushanam, Rachakonda, ed.<br/>Preferred Shelf Number RA 1242.S48 S463 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of agricultural economicsent://SD_ILS/0/SD_ILS:950102024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Gardner, Bruce L, ed. Rausser, Gordon C, ed.<br/>Preferred Shelf Number HD 1415 H313 2001 V.2B (SET)<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Gıda teknolojisient://SD_ILS/0/SD_ILS:980152024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Bulduk, Sıdıka.<br/>Preferred Shelf Number TP 390 B744 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Foodborne pathogens : Hazards, risk analysis, and controlent://SD_ILS/0/SD_ILS:768132024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Blackburn, Clive de W., ed. McClure, Peter J., ed.<br/>Preferred Shelf Number RA 601.5 F659 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The sign of the burger : McDonald's and the culture of powerent://SD_ILS/0/SD_ILS:794072024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Kincheloe, Joe L.<br/>Preferred Shelf Number TX 945.5.M33 K57 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>İnteresterifiye yağların bisküvi kalitesine etkisient://SD_ILS/0/SD_ILS:743942024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Dinç, Saliha.<br/>Preferred Shelf Number TEZ/5199 D612 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Türk gıda sanayii ve Gümrük Birliğient://SD_ILS/0/SD_ILS:750332024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Sağır, Tansu.<br/>Preferred Shelf Number TEZ/5300 S18 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Methods of analysis for functional foods and nutraceuticalsent://SD_ILS/0/SD_ILS:935592024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Hurst, William Jeffrey, ed.<br/>Preferred Shelf Number QU 145.5 M592 2002<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Çiğ ve pastörize sütlerden yerel yoğurt starter suşlarının izolasyonu, tanımlanması ve bunların karekterizasyonuent://SD_ILS/0/SD_ILS:742312024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Yılmaz, Remziye.<br/>Preferred Shelf Number TEZ/5272 Y56 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Poultry products processing an industry guideent://SD_ILS/0/SD_ILS:2912862024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Barbut, Shabtai.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420031744">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Phytoestrogens and healthent://SD_ILS/0/SD_ILS:2851562024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Gilani, G. Sarwar. Anderson, John J. B. (John Joseph Baxter), 1934-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/ISBN/9781439822197">book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Lipid biotechnologyent://SD_ILS/0/SD_ILS:2873832024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Kuo, Tsung Min, 1942- Gardner, Harold W., 1935-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203908198">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Physical properties of lipidsent://SD_ILS/0/SD_ILS:2882632024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Marangoni, Alejandro G., 1965- Narine, Suresh.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203909171">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>FDA-speak a glossary and agency guideent://SD_ILS/0/SD_ILS:2866932024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Snyder, Dean E.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420025927">Distributed by publisher. 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Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The Backbone of History Health and Nutrition in the Western Hemisphereent://SD_ILS/0/SD_ILS:2382372024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Steckel, Richard H.. Rose, Jerome C..<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1017/CBO9780511549953">Access by subscription</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Dairy microbiology handbookent://SD_ILS/0/SD_ILS:3002422024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Robinson, R. K. (Richard Kenneth), editor of compilation.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=226547">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=226547</a>
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Contributor biographical information <a href="http://catdir.loc.gov/catdir/bios/wiley046/2002281729.html">http://catdir.loc.gov/catdir/bios/wiley046/2002281729.html</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Communities and ecosystems : linking the aboveground and belowground componentsent://SD_ILS/0/SD_ILS:3770632024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Wardle, David A., 1963-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.jstor.org/stable/10.2307/j.ctt24hqrc">http://www.jstor.org/stable/10.2307/j.ctt24hqrc</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Demography and nutrition evidence from historical and contemporary populationsent://SD_ILS/0/SD_ILS:2998802024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Scott, Susan, 1953- Duncan, C. J. (Christopher John) Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470774489">http://dx.doi.org/10.1002/9780470774489</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Arpa ve yulaftan ekstrüzyon pişirme yöntemi ile ürün geliştirilmesi ve ürünün optimizasyonuent://SD_ILS/0/SD_ILS:222432024-11-19T11:43:44Z2024-11-19T11:43:44ZAuthor Karacan, Hande Demiralp.<br/>Preferred Shelf Number TEZ/5273 K11 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>