Search Results for Food additives. - Narrowed by: Online Library - 2015SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002badditives.$0026qf$003dLIBRARY$002509Library$0025091$00253AONLINE$002509Online$002bLibrary$0026qf$003dPUBDATE$002509Publication$002bDate$0025092015$0025092015$0026ic$003dtrue$0026ps$003d300?2024-09-02T03:15:54ZThe Quality of foods and beverages chemistry and technologyent://SD_ILS/0/SD_ILS:2504252024-09-02T03:15:54Z2024-09-02T03:15:54ZAuthor 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.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121691011">Vol. 1</a>
ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121691028">Vol. 2</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Cellulose and cellulose derivatives in the food industry : fundamentals and applicationsent://SD_ILS/0/SD_ILS:3422292024-09-02T03:15:54Z2024-09-02T03:15:54ZAuthor Wüstenberg, Tanja, author.<br/>Preferred Shelf Number ONLINE(342229.1)<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9783527682935">http://dx.doi.org/10.1002/9783527682935</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>A chef's guide to gelling, thickening, and emulsifying agentsent://SD_ILS/0/SD_ILS:3568612024-09-02T03:15:54Z2024-09-02T03:15:54ZAuthor Fundaci¿̐ưo Al¿̐ưicia.<br/>Preferred Shelf Number ONLINE(356861.1)<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781482297874">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>