Search Results for Food Science and technology. - Narrowed by: 2003SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002bScience$002band$002btechnology.$0026qf$003dPUBDATE$002509Publication$002bDate$0025092003$0025092003$0026ps$003d300?2024-11-08T12:52:23ZPhysical principles of food preservationent://SD_ILS/0/SD_ILS:2865642024-11-08T12:52:23Z2024-11-08T12:52:23ZAuthor Karel, Marcus. Lund, Daryl B.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203911792">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Characterization of cereals and flours properties, analysis, and applicationsent://SD_ILS/0/SD_ILS:2865712024-11-08T12:52:23Z2024-11-08T12:52:23ZAuthor Kaletun,̇ Gn̲¿l. Breslauer, Kenneth.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203911785">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food process designent://SD_ILS/0/SD_ILS:2901112024-11-08T12:52:23Z2024-11-08T12:52:23ZAuthor Maroulis, Zacharias B., 1957- Saravacos, George D., 1928-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203912010">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>International handbook of foodborne pathogensent://SD_ILS/0/SD_ILS:2902732024-11-08T12:52:23Z2024-11-08T12:52:23ZAuthor Miliotis, Marianne D. Bier, Jeffrey W.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203912065">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Natural colorants for food and nutraceutical usesent://SD_ILS/0/SD_ILS:2912442024-11-08T12:52:23Z2024-11-08T12:52:23ZAuthor Delgado-Vargas, Francisco. Paredes-Lopez, Octavio.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420031713">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:2856522024-11-08T12:52:23Z2024-11-08T12:52:23ZAuthor 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/>Physical chemistry of foodsent://SD_ILS/0/SD_ILS:2856542024-11-08T12:52:23Z2024-11-08T12:52:23ZAuthor Walstra, Pieter.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203910436">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 dough fermentationsent://SD_ILS/0/SD_ILS:2874382024-11-08T12:52:23Z2024-11-08T12:52:23ZAuthor Kulp, Karel. Lorenz, Klaus J., 1936-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203911884">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food plant sanitationent://SD_ILS/0/SD_ILS:2846032024-11-08T12:52:23Z2024-11-08T12:52:23ZAuthor Hui, Y. H. (Yiu H.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203910566">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Nutrient metabolisment://SD_ILS/0/SD_ILS:2501232024-11-08T12:52:23Z2024-11-08T12:52:23ZAuthor Kohlmeier, Martin.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780124177628">http://www.sciencedirect.com/science/book/9780124177628</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food chemical safetyent://SD_ILS/0/SD_ILS:764722024-11-08T12:52:23Z2024-11-08T12:52:23ZAuthor Watson, David H., ed.<br/>Preferred Shelf Number TX 537 F57 2001 V.1<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Food preservation techniquesent://SD_ILS/0/SD_ILS:1054822024-11-08T12:52:23Z2024-11-08T12:52:23ZAuthor Zeuthen, Peter, ed. Bogh-Sorensen, Leif, ed.<br/>Preferred Shelf Number TP 371.2 F6 2003<br/>Electronic Access Online <a href="http://www.foodnetbase.com/ejournals/books/book_km.asp?id=1193">http://www.foodnetbase.com/ejournals/books/book_km.asp?id=1193</a><br/>Format: Books<br/>Availability Beytepe Library~1<br/>Hygiene in food processingent://SD_ILS/0/SD_ILS:920702024-11-08T12:52:23Z2024-11-08T12:52:23ZAuthor Lelieveld, H. L. M., ed. European Hygienic Engineering & Design Group.<br/>Preferred Shelf Number TP 373.6 H992 2003<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Bread making : improving qualityent://SD_ILS/0/SD_ILS:1337782024-11-08T12:52:23Z2024-11-08T12:52:23ZAuthor Cauvain, Stanley P.<br/>Preferred Shelf Number TX769 .B74 2003<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Bread making improving qualityent://SD_ILS/0/SD_ILS:1441682024-11-08T12:52:23Z2024-11-08T12:52:23ZAuthor Cauvain, Stanley P.<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=101389">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=101389</a>
EBSCOhost <a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=110847">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=110847</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Quality control in the food industryent://SD_ILS/0/SD_ILS:552652024-11-08T12:52:23Z2024-11-08T12:52:23ZAuthor Herschdoerfer, S. M.<br/>Preferred Shelf Number TP 370 H47 1967<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Yeasts in food Beneficial and detrimental aspectsent://SD_ILS/0/SD_ILS:3129742024-11-08T12:52:23Z2024-11-08T12:52:23ZAuthor Boekhout, T.<br/>Preferred Shelf Number ONLINE(312974.1)<br/>Electronic Access Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpYFBDA008">http://app.knovel.com/web/toc.v/cid:kpYFBDA008</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Postharvest physiology and pathology of vegetablesent://SD_ILS/0/SD_ILS:2910852024-11-08T12:52:23Z2024-11-08T12:52:23ZAuthor Bartz, Jerry A., 1942- Brecht, Jeffrey K., 1942- Weichmann, J. Postharvest physiology of vegetables.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203910092">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>