Search Results for Food - Narrowed by: Science.
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$0026qf$003dSUBJECT$002509Subject$002509Science.$002509Science.$0026te$003dILS$0026ps$003d300?dt=list
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Food microbiology
ent://SD_ILS/0/SD_ILS:343820
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Preferred Shelf Number ONLINE(343820.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550880">http://dx.doi.org/10.1039/9781847550880</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Food macromolecules and colloids
ent://SD_ILS/0/SD_ILS:343453
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Preferred Shelf Number ONLINE(343453.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550873">http://dx.doi.org/10.1039/9781847550873</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Food The definitive guide.
ent://SD_ILS/0/SD_ILS:343430
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Preferred Shelf Number ONLINE(343430.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550910">http://dx.doi.org/10.1039/9781847550910</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Quality in the food analysis laboratory
ent://SD_ILS/0/SD_ILS:343787
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Preferred Shelf Number ONLINE(343787.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551788">http://dx.doi.org/10.1039/9781847551788</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Trace element analysis of food and diet
ent://SD_ILS/0/SD_ILS:343857
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Preferred Shelf Number ONLINE(343857.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847552495">http://dx.doi.org/10.1039/9781847552495</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Food colloids, biopolymers and materials
ent://SD_ILS/0/SD_ILS:343480
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Preferred Shelf Number ONLINE(343480.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550835">http://dx.doi.org/10.1039/9781847550835</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Amorphous food and pharmaceutical systems
ent://SD_ILS/0/SD_ILS:343478
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Preferred 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 colloids Fundamentals of formulation.
ent://SD_ILS/0/SD_ILS:343472
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Preferred Shelf Number ONLINE(343472.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550842">http://dx.doi.org/10.1039/9781847550842</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Food safety and food quality
ent://SD_ILS/0/SD_ILS:343727
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Preferred Shelf Number ONLINE(343727.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550897">http://dx.doi.org/10.1039/9781847550897</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Food flavours Biology and chemistry.
ent://SD_ILS/0/SD_ILS:343773
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Preferred Shelf Number ONLINE(343773.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550866">http://dx.doi.org/10.1039/9781847550866</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Food The chemistry of its components.
ent://SD_ILS/0/SD_ILS:343823
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Preferred Shelf Number ONLINE(343823.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550903">http://dx.doi.org/10.1039/9781847550903</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Mass spectrometry of natural substances in food
ent://SD_ILS/0/SD_ILS:343792
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Preferred Shelf Number ONLINE(343792.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551290">http://dx.doi.org/10.1039/9781847551290</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Chromatography and capillary electrophoresis in food analysis
ent://SD_ILS/0/SD_ILS:343785
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Preferred Shelf Number ONLINE(343785.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550521">http://dx.doi.org/10.1039/9781847550521</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Food colloids Self-assembly and material science.
ent://SD_ILS/0/SD_ILS:344012
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Preferred Shelf Number ONLINE(344012.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847557698">http://dx.doi.org/10.1039/9781847557698</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Magnetic resonance in food science Latest developments.
ent://SD_ILS/0/SD_ILS:343485
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Preferred Shelf Number ONLINE(343485.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551269">http://dx.doi.org/10.1039/9781847551269</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Capillary electrophoresis for food analysis Method development.
ent://SD_ILS/0/SD_ILS:343751
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Preferred Shelf Number ONLINE(343751.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550316">http://dx.doi.org/10.1039/9781847550316</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Magnetic resonance in food science From molecules to man.
ent://SD_ILS/0/SD_ILS:344020
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Preferred Shelf Number ONLINE(344020.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847557735">http://dx.doi.org/10.1039/9781847557735</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Gums and stabilisers for the food industry 13
ent://SD_ILS/0/SD_ILS:343575
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Preferred Shelf Number ONLINE(343575.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847555359">http://dx.doi.org/10.1039/9781847555359</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Magnetic resonance in food science The multivariate challenge.
ent://SD_ILS/0/SD_ILS:343867
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Preferred Shelf Number ONLINE(343867.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551276">http://dx.doi.org/10.1039/9781847551276</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:343470
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Preferred 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:343474
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Preferred 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/>
Case studies in food microbiology for food safety and quality
ent://SD_ILS/0/SD_ILS:343832
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Preferred 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/>
Rapid detection assays for food and water For food and water.
ent://SD_ILS/0/SD_ILS:343457
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Preferred Shelf Number ONLINE(343457.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551818">http://dx.doi.org/10.1039/9781847551818</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Magnetic resonance in food science A view to the future.
ent://SD_ILS/0/SD_ILS:343479
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Preferred Shelf Number ONLINE(343479.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551252">http://dx.doi.org/10.1039/9781847551252</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Food flavors and chemistry Advances of the new millennium.
ent://SD_ILS/0/SD_ILS:343481
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Preferred Shelf Number ONLINE(343481.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550859">http://dx.doi.org/10.1039/9781847550859</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Trace element speciation for environment, food and health
ent://SD_ILS/0/SD_ILS:343872
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Preferred Shelf Number ONLINE(343872.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847552204">http://dx.doi.org/10.1039/9781847552204</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Extraction of organic analytes from foods A manual of methods.
ent://SD_ILS/0/SD_ILS:343886
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Preferred Shelf Number ONLINE(343886.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847552488">http://dx.doi.org/10.1039/9781847552488</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Maillard reaction
ent://SD_ILS/0/SD_ILS:343798
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Preferred 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/>