Search Results for Food industry. - Narrowed by: 1999SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002bindustry.$0026qf$003dPUBDATE$002509Publication$002bDate$0025091999$0025091999$0026pe$003dd$00253A$0026ps$003d300?2024-11-14T13:00:51ZQuality control in the food industryent://SD_ILS/0/SD_ILS:552652024-11-14T13:00:51Z2024-11-14T13:00:51ZAuthor Herschdoerfer, S. M.<br/>Preferred Shelf Number TP 370 H47 1967<br/>Format: Books<br/>Availability Beytepe Library~2<br/>The Quality of foods and beverages chemistry and technologyent://SD_ILS/0/SD_ILS:2504252024-11-14T13:00:51Z2024-11-14T13:00:51ZAuthor 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/>Processing foods quality optimization and process assessmentent://SD_ILS/0/SD_ILS:2859912024-11-14T13:00:51Z2024-11-14T13:00:51ZAuthor Oliveira, Fernanda A. R. Oliveira, Jorge C.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420049008">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Rapid food analysis and hygiene monitoring : kits, instruments, and systemsent://SD_ILS/0/SD_ILS:2688972024-11-14T13:00:51Z2024-11-14T13:00:51ZAuthor Raugel, Pierre-Jean.<br/>Preferred Shelf Number TX541 R39 1999<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Fearing food : risk, health and environmentent://SD_ILS/0/SD_ILS:2509092024-11-14T13:00:51Z2024-11-14T13:00:51ZAuthor Morris, Julian. Bate, Roger.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780750642224">http://www.sciencedirect.com/science/book/9780750642224</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Microbiological analysis of food and water guidelines for quality assuranceent://SD_ILS/0/SD_ILS:2534662024-11-14T13:00:51Z2024-11-14T13:00:51ZAuthor Lightfoot, N. F. (Nigel F.), 1945- Maier, E. A.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444829115">http://www.sciencedirect.com/science/book/9780444829115</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Principles of food sanitationent://SD_ILS/0/SD_ILS:698542024-11-14T13:00:51Z2024-11-14T13:00:51ZAuthor Marriott, Norman G.<br/>Preferred Shelf Number TP 373.6 M37 1999<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Gıda işkolunda çalışan kadınların koşulları ve geleceğient://SD_ILS/0/SD_ILS:676582024-11-14T13:00:51Z2024-11-14T13:00:51ZAuthor Kadının Statüsü ve Sorunları Genel Müdürlüğü.<br/>Preferred Shelf Number HD 6181.93 G53 1999<br/>Format: Books<br/>Availability Beytepe Library~3<br/>Food safety sourcebook : basic consumer health information about the safe handling of meat ...ent://SD_ILS/0/SD_ILS:964002024-11-14T13:00:51Z2024-11-14T13:00:51ZAuthor Matthews, Dawn D, ed.<br/>Preferred Shelf Number WA 701 F687 1999<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>New ingredients in food processingent://SD_ILS/0/SD_ILS:774532024-11-14T13:00:51Z2024-11-14T13:00:51ZAuthor Linden, G. Lorient, Denis, ort. yaz.<br/>Preferred Shelf Number TP 450 L56 1999<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Processing foods : Quality optimization and process assessmentent://SD_ILS/0/SD_ILS:756092024-11-14T13:00:51Z2024-11-14T13:00:51ZAuthor Oliveira, Fernanda A. R., ed. Oliveira, Jorge C., ed.<br/>Preferred Shelf Number TP 370 P64 1999<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Bubbles in foodent://SD_ILS/0/SD_ILS:760892024-11-14T13:00:51Z2024-11-14T13:00:51ZAuthor Campbell, Grant M., ed.<br/>Preferred Shelf Number TP 371.15 B83 1999<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Gıda sanayi ekonomisi ve işletmeciliğient://SD_ILS/0/SD_ILS:892182024-11-14T13:00:51Z2024-11-14T13:00:51ZAuthor Çetin, Bahattin.<br/>Preferred Shelf Number HD 9015.T9 C338 1999<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Principles of food sanitationent://SD_ILS/0/SD_ILS:906232024-11-14T13:00:51Z2024-11-14T13:00:51ZAuthor Marriott, Norman G.<br/>Preferred Shelf Number TP 373.6 M37 1999<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>The Technology of vitamins in foodent://SD_ILS/0/SD_ILS:1123352024-11-14T13:00:51Z2024-11-14T13:00:51ZAuthor Ottaway, P. Berry.<br/>Preferred Shelf Number QP771 .T43 1999<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The dictionary of flavors and general guide for those training in the art and science of flavor chemistryent://SD_ILS/0/SD_ILS:2959952024-11-14T13:00:51Z2024-11-14T13:00:51ZAuthor De Rovira, Dolf A. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470385067">http://dx.doi.org/10.1002/9780470385067</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>