Search Results for Food - Narrowed by: Fermentation. SirsiDynix Enterprise https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$0026qf$003dSUBJECT$002509Subject$002509Fermentation.$002509Fermentation.$0026te$003dILS$0026ps$003d300?dt=list 2024-12-23T06:00:22Z Soft Chemistry and Food Fermentation ent://SD_ILS/0/SD_ILS:460539 2024-12-23T06:00:22Z 2024-12-23T06:00:22Z Author&#160;Grumezescu, Alexandru Mihai.&#160;Holban, Alina Maria.<br/>Preferred Shelf Number&#160;ONL&#9839;&#699;NE<br/>Electronic Access&#160;<a href="https://www.sciencedirect.com/science/book/9780128114124">https://www.sciencedirect.com/science/book/9780128114124</a><br/>Format:&#160;Computer file<br/>Availability&#160;Online Library~1<br/> Fermentation effects on food properties ent://SD_ILS/0/SD_ILS:286234 2024-12-23T06:00:22Z 2024-12-23T06:00:22Z Author&#160;Mehta, Bhavbhuti M.&#160;Kamal-Eldin, Afaf.&#160;Iwanski, Robert Z.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781439853351">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Fermentation processes engineering in the food industry ent://SD_ILS/0/SD_ILS:291670 2024-12-23T06:00:22Z 2024-12-23T06:00:22Z Author&#160;Soccol, Carlos Ricardo.&#160;Pandey, Ashok.&#160;Larroche, Christian.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781439887684">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Food, fermentation, and micro-organisms ent://SD_ILS/0/SD_ILS:301308 2024-12-23T06:00:22Z 2024-12-23T06:00:22Z Author&#160;Bamforth, Charles W., 1952-&#160;Wiley InterScience (Online service)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0802/2005003336-b.html">http://catdir.loc.gov/catdir/enhancements/fy0802/2005003336-b.html</a> John Wiley <a href="http://dx.doi.org/10.1002/9780470995273">http://dx.doi.org/10.1002/9780470995273</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Food, fermentation, and micro-organisms ent://SD_ILS/0/SD_ILS:108794 2024-12-23T06:00:22Z 2024-12-23T06:00:22Z Author&#160;Bamforth, Charles W.<br/>Preferred Shelf Number&#160;QR151 .B355 2005<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> Microorganisms and fermentation of traditional foods ent://SD_ILS/0/SD_ILS:356650 2024-12-23T06:00:22Z 2024-12-23T06:00:22Z Author&#160;Ray, Ramesh C., editor.&#160;Montet, Didier, editor.<br/>Preferred Shelf Number&#160;ONLINE(356650.1)<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781482223095">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Handbook of dough fermentations ent://SD_ILS/0/SD_ILS:287438 2024-12-23T06:00:22Z 2024-12-23T06:00:22Z Author&#160;Kulp, Karel.&#160;Lorenz, Klaus J., 1936-<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9780203911884">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Advances in fermented foods and beverages : improving quality, technologies and health benefits ent://SD_ILS/0/SD_ILS:355454 2024-12-23T06:00:22Z 2024-12-23T06:00:22Z Author&#160;Holzapfel, Wilhelm, editor.&#160;Alessandria, V., contributor.<br/>Preferred Shelf Number&#160;ONLINE(355454.1)<br/>Electronic Access&#160;ScienceDirect <a href="http://www.sciencedirect.com/science/book/9781782420156">http://www.sciencedirect.com/science/book/9781782420156</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/>