Search Results for Food -- Safety measures. - Narrowed by: Nutrition .
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002b--$002bSafety$002bmeasures.$0026qf$003dSUBJECT$002509Subject$002509Nutrition$0025C2$0025A0$0025C2$0025A0$0025C2$0025A0.$002509Nutrition$0025C2$0025A0$0025C2$0025A0$0025C2$0025A0.$0026ps$003d300?dt=list
2026-06-02T05:53:26Z
Physiological Perspectives on Food Safety: Exploring the Intersection of Health and Nutrition
ent://SD_ILS/0/SD_ILS:609313
2026-06-02T05:53:26Z
2026-06-02T05:53:26Z
Author Sarkar, Tanmay. editor. (orcid)0000-0003-3869-1604 Hamad, Ahmed. editor. (orcid)0000-0001-5037-9379 Chatterjee, Ayan. editor. (orcid)0000-0002-1791-0532 SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-94582-3">https://doi.org/10.1007/978-3-031-94582-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
The Sustainable Plate: Unveiling the Science of Meat Substitutes and Impact on Global Health
ent://SD_ILS/0/SD_ILS:610127
2026-06-02T05:53:26Z
2026-06-02T05:53:26Z
Author Ray, Subhasree. author. Suri, Shoba. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-94604-2">https://doi.org/10.1007/978-3-031-94604-2</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Trends in Animal-Based Foods
ent://SD_ILS/0/SD_ILS:610165
2026-06-02T05:53:26Z
2026-06-02T05:53:26Z
Author Nimmanapalli, Ramadevi. editor. Kumar Singh, Manish. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-032-00575-5">https://doi.org/10.1007/978-3-032-00575-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Dietary Supplements and Nutraceuticals
ent://SD_ILS/0/SD_ILS:609802
2026-06-02T05:53:26Z
2026-06-02T05:53:26Z
Author Mukherjee, Biswajit. editor. (orcid)0000-0002-7854-9680 SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-981-96-8622-3">https://doi.org/10.1007/978-981-96-8622-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Emerging Food Authentication Methodologies Using GC/MS
ent://SD_ILS/0/SD_ILS:527361
2026-06-02T05:53:26Z
2026-06-02T05:53:26Z
Author Pastor, Kristian. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-30288-6">https://doi.org/10.1007/978-3-031-30288-6</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Designing Gluten Free Bakery and Pasta Products
ent://SD_ILS/0/SD_ILS:527723
2026-06-02T05:53:26Z
2026-06-02T05:53:26Z
Author de Escalada Pla, Marina F. editor. Genevois, Carolina E. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-28344-4">https://doi.org/10.1007/978-3-031-28344-4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>