Search Results for Food -- Composition.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002b--$002bComposition.$0026pe$003dd$00253A$0026ps$003d300?dt=list2024-12-29T05:07:04ZFood composition and nutrition tablesent://SD_ILS/0/SD_ILS:950002024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Scherz, Heimo. Senser, Friedrich. Souci, Siegfried Walter, 1904-<br/>Preferred Shelf Number TX551 F6856 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food composition and analysis : methods and strategiesent://SD_ILS/0/SD_ILS:3566552024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Haghi, A. K., editor. Carvajal-Millan, Elizabeth, editor.<br/>Preferred Shelf Number ONLINE(356655.1)<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781482231663">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Vitamin E food chemistry, composition, and analysisent://SD_ILS/0/SD_ILS:2883682024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Eitenmiller, Ronald R. (Ronald Ray), 1944- Lee, Junsoo, 1967-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203970140">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Vegetable oils in food technology composition, properties and usesent://SD_ILS/0/SD_ILS:3057692024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Gunstone, F. D. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Wiley InterScience <a href="http://dx.doi.org/10.1002/9781444339925">An electronic book accessible through the World Wide Web; click for information</a>
<a href="http://site.ebrary.com/lib/alltitles/Doc?id=10517359">http://site.ebrary.com/lib/alltitles/Doc?id=10517359</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Human milk biochemistry and infant formula manufacturing technologyent://SD_ILS/0/SD_ILS:5224622024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Guo, Mingruo, 1960- editor.<br/>Preferred Shelf Number XX(522462.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780081028988">https://www.sciencedirect.com/science/book/9780081028988</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Characterization of nanoencapsulated food ingredientsent://SD_ILS/0/SD_ILS:5224062024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Jafari, Seid Mahdi.<br/>Preferred Shelf Number XX(522406.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128156674">https://www.sciencedirect.com/science/book/9780128156674</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Wheat -- an exceptional crop botanical features, chemistry, utilization, nutritional and health aspectsent://SD_ILS/0/SD_ILS:5224432024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Wieser, Herbert. Koehler, Peter. Scherf, Katharina A.<br/>Preferred Shelf Number XX(522443.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128217153">https://www.sciencedirect.com/science/book/9780128217153</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The Mediterranean diet : an evidence-based approachent://SD_ILS/0/SD_ILS:5224452024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Preedy, Victor R. Watson, Ronald R. (Ronald Ross)<br/>Preferred Shelf Number XX(522445.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128186497">https://www.sciencedirect.com/science/book/9780128186497</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of food structure developmentent://SD_ILS/0/SD_ILS:4247062024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Spyropoulos, Fotios, editor. Lazidis, Aris, editor. Norton, Ian T., editor.<br/>Preferred Shelf Number ONLİNE<br/>Electronic Access <a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2294685">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2294685</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Nuts and seeds in health and disease preventionent://SD_ILS/0/SD_ILS:5224302024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Preedy, Victor R., editor. Watson, Ronald R. (Ronald Ross), editor.<br/>Preferred Shelf Number XX(522430.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128185537">https://www.sciencedirect.com/science/book/9780128185537</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food industry wastes : assessment and recuperation of commoditiesent://SD_ILS/0/SD_ILS:5224542024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Kosseva, Maria R., editor. Webb, Colin, editor.<br/>Preferred Shelf Number XX(522454.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128171219">https://www.sciencedirect.com/science/book/9780128171219</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Present and future of high pressure processing : a tool for developing innovative, sustainable, safe and healthy foodsent://SD_ILS/0/SD_ILS:5224582024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Barba, Francisco (Francisco J.)<br/>Preferred Shelf Number XX(522458.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128164051">https://www.sciencedirect.com/science/book/9780128164051</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Nutraceutical and functional food components : effects of innovative processing techniquesent://SD_ILS/0/SD_ILS:4592872024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Galanakis, Charis M., editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780128052570">http://www.sciencedirect.com/science/book/9780128052570</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Ingredients extraction by physicochemical methods in foodent://SD_ILS/0/SD_ILS:4596732024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Grumezescu, Alexandru Mihai. Holban, Alina Maria.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780128115213">http://www.sciencedirect.com/science/book/9780128115213</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Foods, nutrients and food ingredients with authorised EU health claimsent://SD_ILS/0/SD_ILS:4598202024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Sadler, Michele J.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081009222">http://www.sciencedirect.com/science/book/9780081009222</a>
ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780081009222">https://www.sciencedirect.com/science/book/9780081009222</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Electron spin resonance in food scienceent://SD_ILS/0/SD_ILS:4593102024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Shukla, Ashutosh Kumar, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128054284">https://www.sciencedirect.com/science/book/9780128054284</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Non-equilibrium states and glass transitions in foods : processing effects and product-specific implicationsent://SD_ILS/0/SD_ILS:4592282024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Bhandari, Bhesh, editor. Roos, Yrjö H., editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081003091">http://www.sciencedirect.com/science/book/9780081003091</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Seafood science : advances in chemistry, technology and applicationsent://SD_ILS/0/SD_ILS:3568992024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Kim, Se-Kwon, editor.<br/>Preferred Shelf Number ONLINE(356899.1)<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781466595835">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food engineering handbook. Food process engineeringent://SD_ILS/0/SD_ILS:3647752024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Varzakas, Theodoros. Tzia, Constantina.<br/>Preferred Shelf Number TP370 F5673 2014<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Nutritionism : the science and politics of dietary adviceent://SD_ILS/0/SD_ILS:3714072024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Scrinis, Gyorgy.<br/>Preferred Shelf Number RA784 S435 2013<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Translational Research Methods for Diabetes, Obesity and Cardiometabolic Drug Development A Focus on Early Phase Clinical Studiesent://SD_ILS/0/SD_ILS:5201412024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Krentz, Andrew J. editor. Heinemann, Lutz. editor. Hompesch, Marcus. editor. SpringerLink (Online service)<br/>Preferred Shelf Number XX(520141.1)<br/>Electronic Access <a href="https://doi.org/10.1007/978-1-4471-4920-0">https://doi.org/10.1007/978-1-4471-4920-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food engineering handbook : food process engineeringent://SD_ILS/0/SD_ILS:3567142024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Varzakas, Theodoros, editor. Tzia, Constantina, editor.<br/>Preferred Shelf Number ONLINE(356714.1)<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781482261684">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Preventive Nutrition The Comprehensive Guide for Health Professionalsent://SD_ILS/0/SD_ILS:5194672024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Bendich, Adrianne. editor. Deckelbaum, Richard J. editor. SpringerLink (Online service)<br/>Preferred Shelf Number XX(519467.1)<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-319-22431-2">https://doi.org/10.1007/978-3-319-22431-2</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fats in food technologyent://SD_ILS/0/SD_ILS:3417832024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Rajah, Kanes K., editor.<br/>Preferred Shelf Number ONLINE(341783.1)<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781118788745">http://dx.doi.org/10.1002/9781118788745</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food structures, digestion and healthent://SD_ILS/0/SD_ILS:3558832024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Boland, Mike. Golding, Matt. Singh, Harjinder.<br/>Preferred Shelf Number ONLINE(355883.1)<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780124046108">http://www.sciencedirect.com/science/book/9780124046108</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The chemistry of foodent://SD_ILS/0/SD_ILS:3576702024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Velíšek, Jan, 1946-<br/>Preferred Shelf Number TP372.5 V4513 2014<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Introduction to the physical chemistry of foodsent://SD_ILS/0/SD_ILS:2871912024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Ritzoulis, Christos. Rhoades, Jonathan.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781466511767">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 the physical chemistry of foodsent://SD_ILS/0/SD_ILS:2700452024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Ritzoulis, Christos.<br/>Preferred Shelf Number TX541 R58 2013<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of plant food phytochemicals sources, stability and extractionent://SD_ILS/0/SD_ILS:3052492024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Tiwari, Brijesh K. Brunton, Nigel. Brennan, Charles S.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781118464717">http://dx.doi.org/10.1002/9781118464717</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Dictionary of food compounds with CD-ROMent://SD_ILS/0/SD_ILS:2878752024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Yannai, Shmuel.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420083521">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Microbial ecology in sustainable agroecosystemsent://SD_ILS/0/SD_ILS:2880572024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Cheeke, Tanya E. Coleman, David C., 1938- Wall, Diana H.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439852972">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Biochemistry of foodsent://SD_ILS/0/SD_ILS:1451712024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Eskin, N. A. M. (Neason Akivah Michael) Shahidi, Fereidoon, 1951-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780122423529">http://www.sciencedirect.com/science/book/9780122423529</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Nutritional epidemiologyent://SD_ILS/0/SD_ILS:5124462024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Willett, Walter.<br/>Preferred Shelf Number RA645 .N87 W54 2013<br/>Electronic Access Oxford scholarship online <a href="http://dx.doi.org/10.1093/acprof:oso/9780199754038.001.0001">http://dx.doi.org/10.1093/acprof:oso/9780199754038.001.0001</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Gıda analizlerient://SD_ILS/0/SD_ILS:3785942024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Cemeroğlu, Bekir.<br/>Preferred Shelf Number TX541 G45 2013<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Color in food technological and psychophysical aspectsent://SD_ILS/0/SD_ILS:2908092024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Caivano, Jos ̌Luis. Pilar Buera, Mara̕ del.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439876947">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food flavors chemical, sensory and technological propertiesent://SD_ILS/0/SD_ILS:2897552024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Jelen, Henryk.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439814925">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 foods novel measurement techniques and applicationsent://SD_ILS/0/SD_ILS:2899042024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Arana, Ignacio.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439835371">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food materials science and engineeringent://SD_ILS/0/SD_ILS:2995322024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Bhandari, Bhesh. Roos, Yrjö H.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Wiley InterScience <a href="http://dx.doi.org/10.1002/9781118373903">http://dx.doi.org/10.1002/9781118373903</a>
Books24x7 <a href="http://www.books24x7.com/marc.asp?bookid=49606">http://www.books24x7.com/marc.asp?bookid=49606</a>
ebrary <a href="http://site.ebrary.com/id/10583398">http://site.ebrary.com/id/10583398</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The chemistry of food additives and preservativesent://SD_ILS/0/SD_ILS:2992822024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Msagati, Titus A. M.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781118274132">http://dx.doi.org/10.1002/9781118274132</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Analytical methods for food and dairy powdersent://SD_ILS/0/SD_ILS:2993462024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Schuck, Pierre. Dolivet, Anne. Jeantet, Romain.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781118307397">http://dx.doi.org/10.1002/9781118307397</a>
<a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=865169">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=865169</a>
Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpAMFDP003">http://app.knovel.com/web/toc.v/cid:kpAMFDP003</a>
DawsonEra <a href="http://www.dawsonera.com/depp/reader/protected/external/AbstractView/S9781118307441">http://www.dawsonera.com/depp/reader/protected/external/AbstractView/S9781118307441</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food biochemistry and food processingent://SD_ILS/0/SD_ILS:2993512024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Simpson, Benjamin K.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Wiley <a href="http://dx.doi.org/10.1002/9781118308035">http://dx.doi.org/10.1002/9781118308035</a>
Wiley InterScience <a href="http://dx.doi.org/10.1002/9781118308035">http://dx.doi.org/10.1002/9781118308035</a>
<a href="http://site.ebrary.com/lib/alltitles/Doc?id=10560695">http://site.ebrary.com/lib/alltitles/Doc?id=10560695</a>
ebrary <a href="http://site.ebrary.com/id/10560695">http://site.ebrary.com/id/10560695</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food science research and technologyent://SD_ILS/0/SD_ILS:2890112024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Haghi, A. K.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781466560048">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Chemical analysis of food: techniques and applicationsent://SD_ILS/0/SD_ILS:2685952024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Picó, Yolanda.<br/>Preferred Shelf Number TX545 C434 2012<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Chemical analysis of food techniques and applicationsent://SD_ILS/0/SD_ILS:1486952024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Picó, Yolanda.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123848628">http://www.sciencedirect.com/science/book/9780123848628</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The kitchen as laboratory : reflections on the science of food and cookingent://SD_ILS/0/SD_ILS:3761512024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Vega, César. Ubbink, Job. Linden, Erik van der.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.jstor.org/stable/10.7312/vega15344">http://www.jstor.org/stable/10.7312/vega15344</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Leveraging food technology for obesity prevention and reduction efforts : workshop summaryent://SD_ILS/0/SD_ILS:2786462024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Pray, Leslie A. Pillsbury, Laura, 1984- Institute of Medicine (U.S.). Food Forum. Institute of Medicine (U.S.). Food and Nutrition Board. Leveraging Food Technology for Obesity Prevention and Reduction Efforts (2010 : Washington, D.C.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access EBSCOhost <a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=396576">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=396576</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Emerging technologies for food quality and food safety evaluationent://SD_ILS/0/SD_ILS:2879912024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Cho, Yong-Jin, 1961-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439815250">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Analytical chemistry methods and applicationsent://SD_ILS/0/SD_ILS:2881342024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Trimm, Harold H. (Harold Henry), 1955-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781466559769">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Magnetic resonance in food science an exciting futureent://SD_ILS/0/SD_ILS:2795612024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor International Conference on Applications of Magnetic Resonance in Food Science (10th : 2010 : Clermont-Ferrand-Theix Institut National de la Recherche Agronomique) Renou, J.-P. Webb, G. A. (Graham Alan), 1935- Belton, P. S.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access EBSCOhost <a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=519501">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=519501</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Chemical, biological, and functional aspects of food lipidsent://SD_ILS/0/SD_ILS:2879582024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Sikorski, Zdzis?aw E. Ko?akowska, Anna, 1938-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439802380">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Advanced food chemistryent://SD_ILS/0/SD_ILS:2711592024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Iqbal, S. A. Iqbal, Neelofar, joint author.<br/>Preferred Shelf Number TP248.65.F66 I63 2011<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Physicochemical aspects of food engineering and processingent://SD_ILS/0/SD_ILS:1445572024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Devahastin, Sakamon, 1974-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access EBSCOhost <a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=338604">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=338604</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fat detection taste, texture, and post ingestive effectsent://SD_ILS/0/SD_ILS:2897052024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Montmayeur, Jean-Pierre. Le Coutre, Johannes.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420067767">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Advances in food biochemistryent://SD_ILS/0/SD_ILS:2911892024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Yildiz, Fatih.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420007695">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food chemistryent://SD_ILS/0/SD_ILS:3636172024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Chopra, Harish Kumar. Panesar, P. S. (Parmjit Singh)<br/>Preferred Shelf Number TX545 C46 2010<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food stabilisers, thickeners, and gelling agentsent://SD_ILS/0/SD_ILS:3043882024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Imeson, A. (Alan) Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781444314724">http://dx.doi.org/10.1002/9781444314724</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Your brain on food how chemicals control your thoughts and feelingsent://SD_ILS/0/SD_ILS:2333582024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Wenk, Gary Lee.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Oxford scholarship online <a href="http://dx.doi.org/10.1093/acprof:oso/9780195388541.001.0001">http://dx.doi.org/10.1093/acprof:oso/9780195388541.001.0001</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Advances in deep-fat frying of foodsent://SD_ILS/0/SD_ILS:2878032024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Sahin, Serpil. Sumnu, Servit Gulum.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420055597">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fiber ingredients food applications and health benefitsent://SD_ILS/0/SD_ILS:2868652024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Cho, Sungsoo. Samuel, Priscilla.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420043853">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fennema's food chemistryent://SD_ILS/0/SD_ILS:3128602024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Damodaran, Srinivasan. Parkin, Kirk L. (Kirk Lindsay), 1955- Fennema, Owen R.<br/>Preferred Shelf Number ONLINE(312860.1)<br/>Electronic Access Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpFFCE0003">http://app.knovel.com/web/toc.v/cid:kpFFCE0003</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Lehrbuch der Lebensmittelchemieent://SD_ILS/0/SD_ILS:1277502024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Belitz, Hans-Dieter. Grosch, Werner. Schieberle, P.<br/>Preferred Shelf Number TX545 .B412 2008<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Fennema's food chemistryent://SD_ILS/0/SD_ILS:1113722024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Damodaran, Srinivasan. Parkin, Kirk L. (Kirk Lindsay), 1955- Fennema, Owen R.<br/>Preferred Shelf Number TX541 F65 2008<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Agroecosystems in a changing climateent://SD_ILS/0/SD_ILS:2892702024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Newton, Paul C. D.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420003826">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 food products manufacturingent://SD_ILS/0/SD_ILS:2969132024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Hui, Y. H. (Yiu H.) Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Volltext <a href="http://www3.interscience.wiley.com/cgi-bin/bookhome/112737386">http://www3.interscience.wiley.com/cgi-bin/bookhome/112737386</a>
John Wiley <a href="http://dx.doi.org/10.1002/0470113553">http://dx.doi.org/10.1002/0470113553</a>
Volltext <a href="http://onlinelibrary.wiley.com/book/10.1002/0470113553">http://onlinelibrary.wiley.com/book/10.1002/0470113553</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The chemical physics of foodent://SD_ILS/0/SD_ILS:3030082024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Belton, P. S. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470995792">http://dx.doi.org/10.1002/9780470995792</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Chemical and functional properties of food componentsent://SD_ILS/0/SD_ILS:2883432024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Sikorski, Zdzis?aw E.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420009613">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 nutraceuticals and functional foodsent://SD_ILS/0/SD_ILS:2902852024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Wildman, Robert E. C., 1964-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420006186">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 food science, technology, and engineeringent://SD_ILS/0/SD_ILS:2884602024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Hui, Y. H. (Yiu H.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420026337">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Ingredient interactions effects on food qualityent://SD_ILS/0/SD_ILS:2912632024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Gaonkar, Anilkumar G., 1954- McPherson, Andrew.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420028133">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Modern nutrition in health and diseaseent://SD_ILS/0/SD_ILS:1074772024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Shils, Maurice E. (Maurice Edward), ed. Shike, Moshe, ed.<br/>Preferred Shelf Number WB 400 M689 2006<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Food colloids interactions, microstructure and processingent://SD_ILS/0/SD_ILS:3129712024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Dickinson, Eric.<br/>Preferred Shelf Number ONLINE(312971.1)<br/>Electronic Access Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpFCIMP001">http://app.knovel.com/web/toc.v/cid:kpFCIMP001</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Human nutritionent://SD_ILS/0/SD_ILS:1124042024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Geissler, Catherine. Powers, Hilary J. Garrow, J. S. Human nutrition and dietetics.<br/>Preferred Shelf Number QU 146 H9182 2005<br/>Format: Books<br/>Availability Health Sciences Library~2<br/>Dictionary of food compounds with CD-ROM additives, flavors, and ingredientsent://SD_ILS/0/SD_ILS:2877662024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Yannai, Shmuel.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420068450">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 food enzymologyent://SD_ILS/0/SD_ILS:2856522024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Whitaker, John R. Voragen, A. G. J. Wong, Dominic W. S.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203910450">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientistsent://SD_ILS/0/SD_ILS:1054842024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Weaver, Connie, 1950-<br/>Preferred Shelf Number TX541 W43 2003<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientistsent://SD_ILS/0/SD_ILS:986792024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Weaver, Connie, 1950- Daniel, James, ort.yaz.<br/>Preferred Shelf Number TX 541 W43 2003<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Encyclopedia of food sciences and nutritionent://SD_ILS/0/SD_ILS:3561792024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Caballero, Benjamin. Trugo, Luiz. Finglas, Paul.<br/>Preferred Shelf Number ONLINE(356179.1)<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/referenceworks/9780122270550">http://www.sciencedirect.com/science/referenceworks/9780122270550</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Phytoestrogens and healthent://SD_ILS/0/SD_ILS:2851562024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor 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/>Food phytatesent://SD_ILS/0/SD_ILS:2884752024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor 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/>Chemical and functional properties of food componentsent://SD_ILS/0/SD_ILS:857032024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Sikorski, Zdzislaw E., ed.<br/>Preferred Shelf Number TX 545 C44 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food phytatesent://SD_ILS/0/SD_ILS:765412024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor 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 colloids : fundamentals of formulationent://SD_ILS/0/SD_ILS:932852024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Dickinson, Eric.,ed. Miller, Reinhard.,ed. Royal Society of Chemistry (Great Britain) Food Colloids 2000: Fundamentals of Formulation (2000 : Potsdam, Germany)<br/>Preferred Shelf Number TP 453.C65 F645 2001<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Near-infrared technology : in the agricultural and food industriesent://SD_ILS/0/SD_ILS:785262024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Williams, Phil, ed. Norris, Karl H., ed. American Association of Cereal Chemists.<br/>Preferred Shelf Number TX 547.2.I53 N43 2001<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Basil the genus Ocimument://SD_ILS/0/SD_ILS:2900742024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Hiltunen, Raimo. Holm, Yvonne.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203303771">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Starches / David J. Thomas and William A. Atwell.ent://SD_ILS/0/SD_ILS:770602024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Thomas, David John. Atwell, William A., ort. yaz.<br/>Preferred Shelf Number TP 415 T48 1999<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food chemistry : a laboratory manualent://SD_ILS/0/SD_ILS:769052024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Miller, Dennis D., 1945-<br/>Preferred Shelf Number TX 541 .M49 1998<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientistsent://SD_ILS/0/SD_ILS:771282024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Weaver, Connie, 1950-<br/>Preferred Shelf Number TX 541 W43 1996<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Lebensmittel- und Umweltanalytik mit der Spektrometrie Tips, Tricks und Beispiele für die Praxisent://SD_ILS/0/SD_ILS:3009072024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Matter, Lothar. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9783527624249">http://dx.doi.org/10.1002/9783527624249</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Lebensmittelführer. 2, Fleisch, Fisch, Milch, Fett, Gewürze, Getränke, Lebensmittel für Diät, für Säuglinge, für Sportler Inhalte, Zusätze, Rückständeent://SD_ILS/0/SD_ILS:3009542024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Vollmer, Günter.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=481480">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=481480</a>
John Wiley <a href="http://dx.doi.org/10.1002/9783527625864">http://dx.doi.org/10.1002/9783527625864</a>
<a href="http://site.ebrary.com/lib/alltitles/Doc?id=10340955">http://site.ebrary.com/lib/alltitles/Doc?id=10340955</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Lebensmittelführerent://SD_ILS/0/SD_ILS:3009552024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Vollmer, Günter. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9783527625888">http://dx.doi.org/10.1002/9783527625888</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Phase transitions in foodsent://SD_ILS/0/SD_ILS:2500212024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Roos, Yrjö H.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780125953405">http://www.sciencedirect.com/science/book/9780125953405</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Physico-chemical aspects of food processingent://SD_ILS/0/SD_ILS:781282024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Beckett, S. T., ed.<br/>Preferred Shelf Number TP 372.5 P569 1995<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Lebensmittel- und Umweltanalytik anorganischer Spurenbestandteile Tips, Tricks und Beispiele für die Praxisent://SD_ILS/0/SD_ILS:3009582024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Matter, Lothar. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9783527625949">http://dx.doi.org/10.1002/9783527625949</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food polymers, gels and colloidsent://SD_ILS/0/SD_ILS:3129772024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Dickinson, Eric.<br/>Preferred Shelf Number ONLINE(312977.1)<br/>Electronic Access Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpFPGCPIS1">http://app.knovel.com/web/toc.v/cid:kpFPGCPIS1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Functional properties of food componentsent://SD_ILS/0/SD_ILS:2508422024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Pomeranz, Y. (Yeshajahu), 1922-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780125612814">http://www.sciencedirect.com/science/book/9780125612814</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food science sourcebookent://SD_ILS/0/SD_ILS:691232024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Ockerman, Herbert W.<br/>Preferred Shelf Number TX 349 O3 1991 V.1<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Experimental food scienceent://SD_ILS/0/SD_ILS:2507402024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Taylor, Steve. Penfield, Marjorie Porter. Campbell, Ada Marie, 1920-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121579203">http://www.sciencedirect.com/science/book/9780121579203</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Functional properties of food componentsent://SD_ILS/0/SD_ILS:2502522024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Pomeranz, Y. (Yeshajahu), 1922-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780125612807">http://www.sciencedirect.com/science/book/9780125612807</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Tropical food chemistry and nutrition. Volume 1ent://SD_ILS/0/SD_ILS:2507682024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Inglett, G. E., 1928- Charalambous, George, 1922-1994.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123709011">http://www.sciencedirect.com/science/book/9780123709011</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Tropical foods. Vol. 2 chemistry and nutritionent://SD_ILS/0/SD_ILS:2525572024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor International Conference on Tropical Foods: Chemistry and Nutrition (1979 : Honolulu, Hawaii) Inglett, G. E., 1928- Charalambous, George, 1922-1994.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123709028">http://www.sciencedirect.com/science/book/9780123709028</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Water relations of foods Proceedings of an International Symposium held in Glasgow, September 1974ent://SD_ILS/0/SD_ILS:2507452024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Duckworth, R.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780122231506">http://www.sciencedirect.com/science/book/9780122231506</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Newer methods of nutritional biochemistry. Volume 5 with applications and interpretationsent://SD_ILS/0/SD_ILS:2514142024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Albanese, Anthony August, 1908-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780120480050">http://www.sciencedirect.com/science/book/9780120480050</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Newer methods of nutritional biochemistry. Volume 3 with applications and interpretationsent://SD_ILS/0/SD_ILS:2514132024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Albanese, Anthony August, 1908-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780120480036">http://www.sciencedirect.com/science/book/9780120480036</a>
ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123956477">http://www.sciencedirect.com/science/book/9780123956477</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Newer methods of nutritional biochemistry. Volume II with applications and interpretationsent://SD_ILS/0/SD_ILS:2515152024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Albanese, Anthony August, 1908-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123956460">http://www.sciencedirect.com/science/book/9780123956460</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Newer methods of nutritional biochemistry. Volume 1 with applications and interpretationsent://SD_ILS/0/SD_ILS:2514262024-12-29T05:07:04Z2024-12-29T05:07:04ZAuthor Albanese, Anthony August, 1908-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780120480012">http://www.sciencedirect.com/science/book/9780120480012</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>