Search Results for Food -- Fat content. - Narrowed by: Online LibrarySirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002b--$002bFat$002bcontent.$0026qf$003dLIBRARY$002509Library$0025091$00253AONLINE$002509Online$002bLibrary$0026ps$003d300?2024-09-16T12:37:48ZBio-inspired Information and Communications Technologies 14th EAI International Conference, BICT 2023, Okinawa, Japan, April 11-12, 2023, Proceedingsent://SD_ILS/0/SD_ILS:5206352024-09-16T12:37:48Z2024-09-16T12:37:48ZAuthor Chen, Yifan. editor. Yao, Dezhong. editor. Nakano, Tadashi. editor. SpringerLink (Online service)<br/>Preferred Shelf Number XX(520635.1)<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-43135-7">https://doi.org/10.1007/978-3-031-43135-7</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Nuts and seeds in health and disease preventionent://SD_ILS/0/SD_ILS:5224302024-09-16T12:37:48Z2024-09-16T12:37:48ZAuthor 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/>Fats in food technologyent://SD_ILS/0/SD_ILS:3417832024-09-16T12:37:48Z2024-09-16T12:37:48ZAuthor 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/>Chemical, biological, and functional aspects of food lipidsent://SD_ILS/0/SD_ILS:2879582024-09-16T12:37:48Z2024-09-16T12:37:48ZAuthor 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/>Fat detection taste, texture, and post ingestive effectsent://SD_ILS/0/SD_ILS:2897052024-09-16T12:37:48Z2024-09-16T12:37:48ZAuthor 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/>Fatty acids in foods and their health implicationsent://SD_ILS/0/SD_ILS:2865892024-09-16T12:37:48Z2024-09-16T12:37:48ZAuthor Chow, Ching Kuang, 1940-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420006902">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Trans fats alternativesent://SD_ILS/0/SD_ILS:3428102024-09-16T12:37:48Z2024-09-16T12:37:48ZAuthor Kodali, Dharma R., 1951- List, Gary R.<br/>Preferred Shelf Number ONLINE(342810.1)<br/>Electronic Access <a href="http://marc.crcnetbase.com/ISBN/9781439822302">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/>Oil extraction and analysis critical issues and comparative studiesent://SD_ILS/0/SD_ILS:2914932024-09-16T12:37:48Z2024-09-16T12:37:48ZAuthor Luthria, D. L. (Devanand L.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/ISBN/9781439822340">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/>Official methods for the determination of trans fatent://SD_ILS/0/SD_ILS:2851492024-09-16T12:37:48Z2024-09-16T12:37:48ZAuthor Mossoba, Magdi M.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/ISBN/9781439822104">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/>Low-fat meats design strategies and human implicationsent://SD_ILS/0/SD_ILS:2506912024-09-16T12:37:48Z2024-09-16T12:37:48ZAuthor Hafs, Harold D. Zimbelman, Robert G.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780080918532">http://www.sciencedirect.com/science/book/9780080918532</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>