Search Results for Food Industry. - Narrowed by: 2011

Quality control in the food industry

2024-11-13T19:36:42Z

Author Herschdoerfer, S. M.
Preferred Shelf Number TP 370 H47 1967
Format: Books
Availability Beytepe Library~2

The contrary forces of innovation an ethnography of innovation in the food industry

2024-11-13T19:36:42Z

Author Hoholm, Thomas, 1973- Palgrave Connect (Online service)
Preferred Shelf Number ONLINE
Electronic Access EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=387523
Format: Electronic Resources
Availability Online Library~1

Gums and stabilisers for the food industry. 16

2024-11-13T19:36:42Z

Author Williams, Peter A. Phillips, Glyn O. Royal Society of Chemistry (Great Britain)
Preferred Shelf Number ONLINE(343048.1)
Electronic Access Royal Society of Chemistry An electronic book accessible through the World Wide Web; click for information http://swb.eblib.com/patron/FullRecord.aspx?p=1185596
Format: Electronic Resources
Availability Online Library~1

Handbook of lean manufacturing in the food industry

2024-11-13T19:36:42Z

Author Dudbridge, Mike. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access Wiley InterScience An electronic book accessible through the World Wide Web; click for information
Format: Electronic Resources
Availability Online Library~1

Gıdahattı

2024-11-13T19:36:42Z

Format: Continuing Resources Other
Availability ~0

The Quality of foods and beverages chemistry and technology

2024-11-13T19:36:42Z

Author Charalambous, George, 1922-1994. Inglett, G. E., 1928- American Chemical Society. Division of Agricultural and Food Chemistry. Institute of Food Technologists. American Society of Flavor Chemists.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect Vol. 1 ScienceDirect Vol. 2
Format: Electronic Resources
Availability Online Library~1

Chemical, biological, and functional aspects of food lipids

2024-11-13T19:36:42Z

Author Sikorski, Zdzis?aw E. Ko?akowska, Anna, 1938-
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Light sources technologies and applications

2024-11-13T19:36:42Z

Author Kitsinelis, Spyridon.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

New food product development from concept to marketplace

2024-11-13T19:36:42Z

Author Fuller, Gordon W.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Emerging technologies for food quality and food safety evaluation

2024-11-13T19:36:42Z

Author Cho, Yong-Jin, 1961-
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Multiphysics simulation of emerging food processing technologies

2024-11-13T19:36:42Z

Author Knoerzer, Kai. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access Wiley InterScience An electronic book accessible through the World Wide Web; click for information
Format: Electronic Resources
Availability Online Library~1

Handbook of food process design

2024-11-13T19:36:42Z

Author Rahman, Shafiur.
Preferred Shelf Number TH4526 H36 2011 V.1
Format: Books
Availability Beytepe Library~2

Encyclopedia of food science research

2024-11-13T19:36:42Z

Author Turner, Catherine L. Randovski, Jacob A.
Preferred Shelf Number REF TP370 E53 2011 V.1
Format: Books
Availability Beytepe Library~3

Food safety for the 21st century : managing HACCP and food safety throughout the global supply chain

2024-11-13T19:36:42Z

Author Wallace, Carol. Sperber, William H. Mortimore, Sara.
Preferred Shelf Number TX531 F663 2011
Format: Books
Availability Health Sciences Library~1

Leveraging food technology for obesity prevention and reduction efforts : workshop summary

2024-11-13T19:36:42Z

Author 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.)
Preferred Shelf Number ONLINE
Electronic Access EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=396576
Format: Electronic Resources
Availability Online Library~1

Handbook of food process modeling and statistical quality control

2024-11-13T19:36:42Z

Author Özilgen, Mustafa. Özilgen, Mustafa. Food process modeling and statistical quality control.
Preferred Shelf Number ONLINE
Electronic Access EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=361935
Format: Electronic Resources
Availability Online Library~1

Nanotechnology in the agri-food sector implications for the future

2024-11-13T19:36:42Z

Author Frewer, Lynn.
Preferred Shelf Number ONLINE
Electronic Access EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=411133
Format: Electronic Resources
Availability Online Library~1

Food and package engineering

2024-11-13T19:36:42Z

Author Morris, Scott A. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access Wiley InterScience An electronic book accessible through the World Wide Web; click for information Wiley InterScience An electronic book accessible through the World Wide Web; click for information
Format: Electronic Resources
Availability Online Library~1

Probiotics and health claims

2024-11-13T19:36:42Z

Author Kneifel, Wolfgang. Salminen, Seppo.
Preferred Shelf Number ONLINE
Electronic Access Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=624646 John Wiley http://dx.doi.org/10.1002/9781444329384 ebrary http://site.ebrary.com/id/10510512
Format: Electronic Resources
Availability Online Library~1

Vegetable oils in food technology composition, properties and uses

2024-11-13T19:36:42Z

Author Gunstone, F. D. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access Wiley InterScience An electronic book accessible through the World Wide Web; click for information http://site.ebrary.com/lib/alltitles/Doc?id=10517359
Format: Electronic Resources
Availability Online Library~1

Food processing handbook

2024-11-13T19:36:42Z

Author Brennan, James G. Grandison, Alistair S. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access Wiley InterScience An electronic book accessible through the World Wide Web; click for information Connect to MyiLibrary resource.
Format: Electronic Resources
Availability Online Library~1

Food safety for the 21st century managing HACCP and food safety throughout the global supply chain

2024-11-13T19:36:42Z

Author Sperber, William H. Mortimore, Sara. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9781444328653
Format: Electronic Resources
Availability Online Library~1

Handbook of food safety engineering

2024-11-13T19:36:42Z

Author Sun, Da-Wen.
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9781444355321 MyiLibrary, Table of contents http://www.myilibrary.com?id=333328&ref=toc
Format: Electronic Resources
Availability Online Library~1

Gıda perakendeciliğinde iş yeri ve iş gücü verimliliği

2024-11-13T19:36:42Z

Author Akçay, Hamit.
Preferred Shelf Number HD9016.T9 A33 2011
Format: Books
Availability Beytepe Library~1