Search Results for Food Analysis. - Narrowed by: Food -- Composition.
SirsiDynix Enterprise
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Chemical analysis of food techniques and applications
ent://SD_ILS/0/SD_ILS:148695
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Author 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/>
Chemical analysis of food: techniques and applications
ent://SD_ILS/0/SD_ILS:268595
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Author Picó, Yolanda.<br/>Preferred Shelf Number TX545 C434 2012<br/>Format: Books<br/>Availability Beytepe Library~1<br/>
Non-equilibrium states and glass transitions in foods : processing effects and product-specific implications
ent://SD_ILS/0/SD_ILS:459228
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Author 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/>
Electron spin resonance in food science
ent://SD_ILS/0/SD_ILS:459310
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Author 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/>
Nutraceutical and functional food components : effects of innovative processing techniques
ent://SD_ILS/0/SD_ILS:459287
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Author 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/>
Introduction to the physical chemistry of foods
ent://SD_ILS/0/SD_ILS:287191
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Author 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/>
Biochemistry of foods
ent://SD_ILS/0/SD_ILS:145171
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Author 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/>
Introduction to the physical chemistry of foods
ent://SD_ILS/0/SD_ILS:270045
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Author Ritzoulis, Christos.<br/>Preferred Shelf Number TX541 R58 2013<br/>Format: Books<br/>Availability Beytepe Library~1<br/>
Gıda analizleri
ent://SD_ILS/0/SD_ILS:378594
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Author Cemeroğlu, Bekir.<br/>Preferred Shelf Number TX541 G45 2013<br/>Format: Books<br/>Availability Beytepe Library~1<br/>
Food flavors chemical, sensory and technological properties
ent://SD_ILS/0/SD_ILS:289755
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Author 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 applications
ent://SD_ILS/0/SD_ILS:289904
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Author 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/>
The chemistry of food additives and preservatives
ent://SD_ILS/0/SD_ILS:299282
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Author 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 powders
ent://SD_ILS/0/SD_ILS:299346
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Author 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 processing
ent://SD_ILS/0/SD_ILS:299351
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Author 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 materials science and engineering
ent://SD_ILS/0/SD_ILS:299532
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Author 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 kitchen as laboratory : reflections on the science of food and cooking
ent://SD_ILS/0/SD_ILS:376151
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Author 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/>
Advanced food chemistry
ent://SD_ILS/0/SD_ILS:271159
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Author 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 processing
ent://SD_ILS/0/SD_ILS:144557
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Author 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/>
Food stabilisers, thickeners, and gelling agents
ent://SD_ILS/0/SD_ILS:304388
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Author 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/>
Food chemistry
ent://SD_ILS/0/SD_ILS:363617
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Author Chopra, Harish Kumar. Panesar, P. S. (Parmjit Singh)<br/>Preferred Shelf Number TX545 C46 2010<br/>Format: Books<br/>Availability Beytepe Library~1<br/>
Advances in deep-fat frying of foods
ent://SD_ILS/0/SD_ILS:287803
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Author 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/>
Fennema's food chemistry
ent://SD_ILS/0/SD_ILS:312860
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Author 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/>
Fennema's food chemistry
ent://SD_ILS/0/SD_ILS:111372
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Author 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/>
Lehrbuch der Lebensmittelchemie
ent://SD_ILS/0/SD_ILS:127750
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Author Belitz, Hans-Dieter. Grosch, Werner. Schieberle, P.<br/>Preferred Shelf Number TX545 .B412 2008<br/>Format: Books<br/>Availability Beytepe Library~1<br/>
Chemical and functional properties of food components
ent://SD_ILS/0/SD_ILS:288343
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Author 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/>
The chemical physics of food
ent://SD_ILS/0/SD_ILS:303008
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Author 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/>
Ingredient interactions effects on food quality
ent://SD_ILS/0/SD_ILS:291263
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Author 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/>
Chemical and functional properties of food components
ent://SD_ILS/0/SD_ILS:85703
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Author Sikorski, Zdzislaw E., ed.<br/>Preferred Shelf Number TX 545 C44 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>
Near-infrared technology : in the agricultural and food industries
ent://SD_ILS/0/SD_ILS:78526
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Author 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/>
Lebensmittel- und Umweltanalytik mit der Spektrometrie Tips, Tricks und Beispiele für die Praxis
ent://SD_ILS/0/SD_ILS:300907
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Author 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, Rückstände
ent://SD_ILS/0/SD_ILS:300954
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Author 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/>
Lebensmittelführer
ent://SD_ILS/0/SD_ILS:300955
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Author 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/>
Physico-chemical aspects of food processing
ent://SD_ILS/0/SD_ILS:78128
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Author 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 Praxis
ent://SD_ILS/0/SD_ILS:300958
2024-09-02T10:34:31Z
2024-09-02T10:34:31Z
Author 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/>
Functional properties of food components
ent://SD_ILS/0/SD_ILS:250252
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Author 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/>
Newer methods of nutritional biochemistry. Volume 5 with applications and interpretations
ent://SD_ILS/0/SD_ILS:251414
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Author 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 interpretations
ent://SD_ILS/0/SD_ILS:251413
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Author 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 interpretations
ent://SD_ILS/0/SD_ILS:251515
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Author 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 interpretations
ent://SD_ILS/0/SD_ILS:251426
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Author 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/>