Search Results for Food science. - Narrowed by: EnglishSirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002bscience.$0026qf$003dLANGUAGE$002509Language$002509ENG$002509English$0026ps$003d300$0026isd$003dtrue?2024-11-01T20:57:58ZFood scienceent://SD_ILS/0/SD_ILS:638502024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Potter, Norman N. Hotchkiss, Joseph H., ort. yaz.<br/>Preferred Shelf Number TP 370 P58 1995<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Experimental food scienceent://SD_ILS/0/SD_ILS:2507402024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Taylor, Steve. Penfield, Marjorie Porter. Campbell, Ada Marie, 1920-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121579203">http://www.sciencedirect.com/science/book/9780121579203</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Introducing food scienceent://SD_ILS/0/SD_ILS:3124202024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Shewfelt, Robert L.<br/>Preferred Shelf Number TP370 S424 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food science sourcebookent://SD_ILS/0/SD_ILS:691232024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Ockerman, Herbert W.<br/>Preferred Shelf Number TX 349 O3 1991 V.1<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Essentials of Food Scienceent://SD_ILS/0/SD_ILS:1667482024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Vaclavik, Vickie A. author. Christian, Elizabeth W. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-0-387-69940-0">http://dx.doi.org/10.1007/978-0-387-69940-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food science and technologyent://SD_ILS/0/SD_ILS:1328242024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Campbell-Platt, Geoffrey. International Union of Food Science and Technology.<br/>Preferred Shelf Number TP 370 F6865 2009<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Food science and technologyent://SD_ILS/0/SD_ILS:638542024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Pyke, Magnus.<br/>Preferred Shelf Number TP 370 P9 1968<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Gastronomy and food scienceent://SD_ILS/0/SD_ILS:5224672024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Galanakis, Charis M.<br/>Preferred Shelf Number XX(522467.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128200575">https://www.sciencedirect.com/science/book/9780128200575</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Principles of food scienceent://SD_ILS/0/SD_ILS:571072024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Fennema, Owen R. Karel, Marcus ort. yaz. Lund, Daryl B. ort. yaz.<br/>Preferred Shelf Number WA 710 FEN 1975 V.2 1.K<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Introduction to food science and technologyent://SD_ILS/0/SD_ILS:2516842024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Stewart, George F., 1908-1982. Amerine, Maynard A. (Maynard Andrew), 1911-1998, joint author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780126702507">http://www.sciencedirect.com/science/book/9780126702507</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Encyclopedia of food science researchent://SD_ILS/0/SD_ILS:2698582024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Turner, Catherine L. Randovski, Jacob A.<br/>Preferred Shelf Number REF TP370 E53 2011 V.1<br/>Format: Books<br/>Availability Beytepe Library~3<br/>Introduction to food science and technologyent://SD_ILS/0/SD_ILS:2508582024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Stewart, George F., 1908-1982.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780126702569">http://www.sciencedirect.com/science/book/9780126702569</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Magnetic resonance in food scienceent://SD_ILS/0/SD_ILS:277892024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Belton, P. S., ed. International Conference on Applications of Magnetic Resonance in Food Science (2nd : 1994 : University of Aveiro, Portugal).<br/>Preferred Shelf Number TX 541 M33 1994<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food materials science and engineeringent://SD_ILS/0/SD_ILS:2995322024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor 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/>Food science and the culinary artsent://SD_ILS/0/SD_ILS:4599342024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Gibson, Mark, author. Newsham, Pat, illustrator.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128118160">https://www.sciencedirect.com/science/book/9780128118160</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Electron spin resonance in food scienceent://SD_ILS/0/SD_ILS:4593102024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor 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/>Nanotechnology in agriculture and food scienceent://SD_ILS/0/SD_ILS:4244762024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Axelos, Monique A. V. Voorde, M. H. van de (Marcel H.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1002/9783527697724">Wiley Online Library</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Emerging nanotechnologies in food scienceent://SD_ILS/0/SD_ILS:4593942024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Busquets, Rosa, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780323429801">http://www.sciencedirect.com/science/book/9780323429801</a>
ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780323429801">https://www.sciencedirect.com/science/book/9780323429801</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Statistics in Food Science and Nutritionent://SD_ILS/0/SD_ILS:3316472024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Pripp, Are Hugo. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(331647.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-5010-8">http://dx.doi.org/10.1007/978-1-4614-5010-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Statistics in food science and nutritionent://SD_ILS/0/SD_ILS:3170182024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Pripp, Are Hugo.<br/>Preferred Shelf Number TX367 P75 2013<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food science research and technologyent://SD_ILS/0/SD_ILS:2890112024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Haghi, A. K.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781466560048">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Omics technologies tools for food scienceent://SD_ILS/0/SD_ILS:2907862024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Benkeblia, Noureddine.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439837078">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Gluten-free food science and technologyent://SD_ILS/0/SD_ILS:1338302024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Gallagher, Eimear.<br/>Preferred Shelf Number TP451.D53 G58 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Gluten-free food science and technologyent://SD_ILS/0/SD_ILS:3044432024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Gallagher, Eimear. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781444316209">http://dx.doi.org/10.1002/9781444316209</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food Materials Science Principles and Practiceent://SD_ILS/0/SD_ILS:1669002024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Aguilera, José Miguel. editor. Lillford, Peter J. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-0-387-71947-4">http://dx.doi.org/10.1007/978-0-387-71947-4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Frozen food science and technologyent://SD_ILS/0/SD_ILS:3032492024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Evans, Judith A. (Judith Anne), 1962- Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0806/2007033156-b.html">http://catdir.loc.gov/catdir/enhancements/fy0806/2007033156-b.html</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781444302325">http://dx.doi.org/10.1002/9781444302325</a>
UASB, GKVK <a href="http://onlinelibrary.wiley.com/book/10.1002/9781444302325">http://onlinelibrary.wiley.com/book/10.1002/9781444302325</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of food science, technology, and engineeringent://SD_ILS/0/SD_ILS:2884602024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Hui, Y. H. (Yiu H.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420026337">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food science and food biotechnologyent://SD_ILS/0/SD_ILS:2845192024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Gutierrez-Lopez, Gustavo F. Barbosa-Cǹovas, Gustavo V.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203009536">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food science and food biotechnologyent://SD_ILS/0/SD_ILS:932232024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Gutierrez-Lopez, Gustavo F.,ed. Barbosa-Canovas, Gustavo V.,ed.<br/>Preferred Shelf Number TP 248.65.F66 F733 2003<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Chromatography in food science and technologyent://SD_ILS/0/SD_ILS:791152024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Cserhati, Tibor. Forgacs, Esther, 1957- ort. yaz.<br/>Preferred Shelf Number TP 372.5 C74 1999<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Introduction to food science and technologyent://SD_ILS/0/SD_ILS:833362024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Stewart, George F.<br/>Preferred Shelf Number QU 145 STE 1973 I<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Critical reviews in food science and nutrition.ent://SD_ILS/0/SD_ILS:2249672024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor TAYLOR & FRANCIS<br/>Preferred Shelf Number ALFABETİK V.30 1991<br/>Electronic Access <a href="http://www.tandfonline.com/toc/bfsn20/current">Elektronik eri?im</a><br/>Format: Continuing Resources Other<br/>Availability Beytepe Library~8 Health Sciences Library~10 ~0<br/>Advances in magnetic resonance in food scienceent://SD_ILS/0/SD_ILS:1012512024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor International Conference on Applications of Magnetic Resonance in Food Science (4th : 1998 : Norwich, England) Belton, P. S., ed. Hills, Brian, ed. Webb, Graham Alan, ed. Royal Society of Chemistry (Great Britain)<br/>Preferred Shelf Number TP 370 A2444 1999<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Food for health in the Pacific Rim 3rd International Conference of [i.e. on] Food Science and Technologyent://SD_ILS/0/SD_ILS:2960022024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor International Conference on Food Science and Technology (3rd : 1997 : University of California, Davis) Whitaker, John R. University of California, Davis. Wuxi qing gong ye xue yuan. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470390412">http://dx.doi.org/10.1002/9780470390412</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Easy statistics for food science with Rent://SD_ILS/0/SD_ILS:4603122024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Alkarkhi, Abbas F. M., author. Alqaraghuli, Wasin A. A., author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128142622">https://www.sciencedirect.com/science/book/9780128142622</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Electronic noses and tongues in food scienceent://SD_ILS/0/SD_ILS:4587562024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Mendez, Maria Luz Roguez, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780128002438">http://www.sciencedirect.com/science/book/9780128002438</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Applications of vibrational spectroscopy in food scienceent://SD_ILS/0/SD_ILS:3623772024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Li-Chan, Eunice. Griffiths, Peter R., 1942- Chalmers, John M.<br/>Preferred Shelf Number TX541 A78 2010 V.1<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Global issues in food science and technologyent://SD_ILS/0/SD_ILS:1480712024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Barbosa-Cánovas, Gustavo V.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123741240">http://www.sciencedirect.com/science/book/9780123741240</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food regulation : law, science, policy, and practiceent://SD_ILS/0/SD_ILS:1327222024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Fortin, Neal D.<br/>Preferred Shelf Number KF3875 .F67 2009<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Food regulation law, science, policy, and practiceent://SD_ILS/0/SD_ILS:2976522024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Fortin, Neal D.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470409695">http://dx.doi.org/10.1002/9780470409695</a>
<a href="http://www3.interscience.wiley.com/cgi-bin/bookhome/119141002">http://www3.interscience.wiley.com/cgi-bin/bookhome/119141002</a>
Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=416180">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=416180</a>
<a href="http://site.ebrary.com/lib/alltitles/Doc?id=10296423">http://site.ebrary.com/lib/alltitles/Doc?id=10296423</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food colloids self-assembly and material scienceent://SD_ILS/0/SD_ILS:3129722024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Dickinson, Eric. Leser, Martin E.<br/>Preferred Shelf Number ONLINE(312972.1)<br/>Electronic Access Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpFCSAMS01">http://app.knovel.com/web/toc.v/cid:kpFCSAMS01</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Role of materials science in food bioengineeringent://SD_ILS/0/SD_ILS:4600492024-11-01T20:57:58Z2024-11-01T20:57:58ZPreferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128114483">https://www.sciencedirect.com/science/book/9780128114483</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food colloids Self-assembly and material science.ent://SD_ILS/0/SD_ILS:3440122024-11-01T20:57:58Z2024-11-01T20:57:58ZPreferred Shelf Number ONLINE(344012.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847557698">http://dx.doi.org/10.1039/9781847557698</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Magnetic resonance in food science Latest developments.ent://SD_ILS/0/SD_ILS:3434852024-11-01T20:57:58Z2024-11-01T20:57:58ZPreferred Shelf Number ONLINE(343485.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551269">http://dx.doi.org/10.1039/9781847551269</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>CRC Critical reviews in food science and nutrition.ent://SD_ILS/0/SD_ILS:2248532024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Chemical Rubber Company.<br/>Preferred Shelf Number ALFABETİK V.6 1975<br/>Format: Continuing Resources Other<br/>Availability Health Sciences Library~9 ~0<br/>Case studies in the traditional food sector : a volume in the consumer science and strategic marketing seriesent://SD_ILS/0/SD_ILS:4598732024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Cavicchi, Alessio, editor. Santini, Cristina, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780081009444">https://www.sciencedirect.com/science/book/9780081009444</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Kent's technology of cereals : an introduction for students of food science and agricultureent://SD_ILS/0/SD_ILS:4597482024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Rosentrater, Kurt August, author. Evers, Anthony D., author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081005293">http://www.sciencedirect.com/science/book/9780081005293</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Case studies in the traditional food sector : a volume in the Consumer Science and Strategic Marketing seriesent://SD_ILS/0/SD_ILS:4598312024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Cavicchi, Alessio, editor. Santini, Cristina, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081010075">http://www.sciencedirect.com/science/book/9780081010075</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Novel Technologies in Food Science Their Impact on Products, Consumer Trends and the Environmentent://SD_ILS/0/SD_ILS:1730082024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor McElhatton, Anna. editor. do Amaral Sobral, Paulo José. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4419-7880-6">http://dx.doi.org/10.1007/978-1-4419-7880-6</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Statistical methods for food science introductory procedures for the food practitionerent://SD_ILS/0/SD_ILS:3046012024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Bower, John A. (Lecturer in food science) Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781444320947">http://dx.doi.org/10.1002/9781444320947</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Magnetic resonance in food science an exciting futureent://SD_ILS/0/SD_ILS:2795612024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor International Conference on Applications of Magnetic Resonance in Food Science (10th : 2010 : Clermont-Ferrand-Theix Institut National de la Recherche Agronomique) Renou, J.-P. Webb, G. A. (Graham Alan), 1935- Belton, P. S.<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=519501">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=519501</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Proceedings of the fifth international congres of food science and technologyent://SD_ILS/0/SD_ILS:691102024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor International Congress of Food Science and Technology ; (5th : 1978 : Kyoto) Chiba, H., ed.<br/>Preferred Shelf Number TX 345 I562 1978<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Magnetic resonance in food science : food for thoughtent://SD_ILS/0/SD_ILS:3431242024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Duynhoven, John van, editor. Belton, Peter S., editor. Webb, G.A., editor. Van As, Henk, editor. International Conference on Applications of Magnetic Resonance in Food Science (11th : 2012 : Wageningen Universiteit)<br/>Preferred Shelf Number ONLINE(343124.1)<br/>Electronic Access Royal Society of Chemistry <a href="http://dx.doi.org/10.1039/9781849737531">http://dx.doi.org/10.1039/9781849737531</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Koku in Food Science and Physiology Recent Research on a Key Concept in Palatabilityent://SD_ILS/0/SD_ILS:4844002024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Nishimura, Toshihide. editor. Kuroda, Motonaka. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-981-13-8453-0">https://doi.org/10.1007/978-981-13-8453-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food safety in China : science, technology, management and regulationent://SD_ILS/0/SD_ILS:4242972024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Jen, Joseph J., 1939- editor. Chen, Junshi, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1002/9781119238102">Wiley Online Library</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Proteomics in food science : from farm to forkent://SD_ILS/0/SD_ILS:4594542024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Colgrave, Michelle L., editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780128040072">http://www.sciencedirect.com/science/book/9780128040072</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Functional polymers in food science : from technology to biology. Volume 1, Food packagingent://SD_ILS/0/SD_ILS:3871432024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Cirillo, Giuseppe, 1980- editor. Spizzirri, Umile Gianfranco, editor. Iemma, Francesca, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1002/9781119109785">Wiley Online Library</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Functional polymers in food science : from technology to biology. Volume 2, Food processingent://SD_ILS/0/SD_ILS:3871842024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Cirillo, Giuseppe, 1980- editor. Spizzirri, Umile Gianfranco, editor. Iemma, Francesca, editor.<br/>Preferred Shelf Number TP374 .F86 2015<br/>Electronic Access John Wiley <a href="http://onlinelibrary.wiley.com/book/10.1002/9781119108580">http://onlinelibrary.wiley.com/book/10.1002/9781119108580</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The perfect meal : the multisensory science of food and diningent://SD_ILS/0/SD_ILS:3415592024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Spence, Charles, author. Piqueras-Fiszman, Betina, author.<br/>Preferred Shelf Number ONLINE(341559.1)<br/>Electronic Access Cover image <a href="http://catalogimages.wiley.com/images/db/jimages/9781118490822.jpg">http://catalogimages.wiley.com/images/db/jimages/9781118490822.jpg</a>
Ebook Library <a href="http://public.eblib.com/choice/publicfullrecord.aspx?p=1732296">http://public.eblib.com/choice/publicfullrecord.aspx?p=1732296</a>
ebrary <a href="http://site.ebrary.com/id/10892179">http://site.ebrary.com/id/10892179</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781118491003">http://dx.doi.org/10.1002/9781118491003</a>
MyiLibrary <a href="http://www.myilibrary.com?id=627052">http://www.myilibrary.com?id=627052</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Foodomics : advanced mass spectrometry in modern food science and nutritionent://SD_ILS/0/SD_ILS:2679932024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Cifuentes, Alejandro,<br/>Preferred Shelf Number TX547 F66 2013<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Food safety : the science of keeping food safeent://SD_ILS/0/SD_ILS:2688712024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Shaw, Ian.<br/>Preferred Shelf Number TX531 S58 2013<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Modern food, moral food self-control, science, and the rise of modern American eating in the early twentieth centuryent://SD_ILS/0/SD_ILS:2413442024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Veit, Helen Zoe, author. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9781469612751/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Real-time PCR in food science : current technology and applicationsent://SD_ILS/0/SD_ILS:3544172024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Rodríguez-Lázaro, David.<br/>Preferred Shelf Number QP606.D46 R443 2013<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Mathematical and statistical methods in food science and technologyent://SD_ILS/0/SD_ILS:3415392024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Granato, Daniel, editor of compilation. Ares, Gaston, editor of compilation.<br/>Preferred Shelf Number ONLINE(341539.1)<br/>Electronic Access Ebook Library <a href="http://public.eblib.com/choice/publicfullrecord.aspx?p=1584990">http://public.eblib.com/choice/publicfullrecord.aspx?p=1584990</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781118434635">http://dx.doi.org/10.1002/9781118434635</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food Consumer Science Theories, Methods and Application to the Western Balkansent://SD_ILS/0/SD_ILS:3361152024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Barjolle, Dominique. editor. Gorton, Matthew. editor. Milošević Đorđević, Jasna. editor. Stojanović, Žaklina. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(336115.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-94-007-5946-6">http://dx.doi.org/10.1007/978-94-007-5946-6</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Veterinary Science Current Aspects in Biology, Animal Pathology, Clinic and Food Hygieneent://SD_ILS/0/SD_ILS:1952932024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Pugliese, Antonio. editor. Gaiti, Alberto. editor. Boiti, Cristiano. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-3-642-23271-8">http://dx.doi.org/10.1007/978-3-642-23271-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The kitchen as laboratory : reflections on the science of food and cookingent://SD_ILS/0/SD_ILS:3761512024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor 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/>Adequate food for all culture, science, and technology of food in the 21st centuryent://SD_ILS/0/SD_ILS:2914332024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Pond, Wilson G., 1930- Nichols, Buford Lee, 1931- Brown, Dan L.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420077544">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food Safety Governance Integrating Science, Precaution and Public Involvementent://SD_ILS/0/SD_ILS:1857782024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Renn, Ortwin. editor. Dreyer, Marion. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-3-540-69309-3">http://dx.doi.org/10.1007/978-3-540-69309-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Magnetic resonance in food science Challenges in a changing worldent://SD_ILS/0/SD_ILS:3440932024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Gudjonsdottir, Maria. Belton, P. S. Webb, G.A.<br/>Preferred Shelf Number ONLINE(344093.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847559494">Unspecified, see website description</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Careers in Food Science: From Undergraduate to Professionalent://SD_ILS/0/SD_ILS:1674722024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Hartel, Richard W. editor. Klawitter, Christina P. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-0-387-77391-9">http://dx.doi.org/10.1007/978-0-387-77391-9</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food Bites The Science of the Foods We Eatent://SD_ILS/0/SD_ILS:1673012024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Hartel, Richard. author. Hartel, AnnaKate. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-0-387-75845-9">http://dx.doi.org/10.1007/978-0-387-75845-9</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Barley for food and health science, technology, and productsent://SD_ILS/0/SD_ILS:2973562024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Newman, Rosemary K. Newman, C. Walter. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470369333">http://dx.doi.org/10.1002/9780470369333</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Near-infrared spectroscopy in food science and technologyent://SD_ILS/0/SD_ILS:2967682024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Ozaki, Y. (Yukihiro) McClure, W. F. (William F.) Christy, Alfred A. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/0470047704">http://dx.doi.org/10.1002/0470047704</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Principles of food science part 1 food chemistryent://SD_ILS/0/SD_ILS:404032024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Fennema, O. R., ed.<br/>Preferred Shelf Number QU 50 P954 1976<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Magnetic resonance in food science From molecules to man.ent://SD_ILS/0/SD_ILS:3440202024-11-01T20:57:58Z2024-11-01T20:57:58ZPreferred Shelf Number ONLINE(344020.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847557735">http://dx.doi.org/10.1039/9781847557735</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Magnetic resonance in food science The multivariate challenge.ent://SD_ILS/0/SD_ILS:3438672024-11-01T20:57:58Z2024-11-01T20:57:58ZPreferred Shelf Number ONLINE(343867.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551276">http://dx.doi.org/10.1039/9781847551276</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Plant biopolymer science Food and non-food applications.ent://SD_ILS/0/SD_ILS:3434742024-11-01T20:57:58Z2024-11-01T20:57:58ZPreferred Shelf Number ONLINE(343474.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551672">http://dx.doi.org/10.1039/9781847551672</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Magnetic resonance in food science A view to the future.ent://SD_ILS/0/SD_ILS:3434792024-11-01T20:57:58Z2024-11-01T20:57:58ZPreferred Shelf Number ONLINE(343479.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551252">http://dx.doi.org/10.1039/9781847551252</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Functional Foods and Nutraceuticalsent://SD_ILS/0/SD_ILS:1742712024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Aluko, Rotimi E. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-3480-1">http://dx.doi.org/10.1007/978-1-4614-3480-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food Analysis Laboratory Manualent://SD_ILS/0/SD_ILS:1722532024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Nielsen, S. Suzanne. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4419-1463-7">http://dx.doi.org/10.1007/978-1-4419-1463-7</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fundamentals of Food Process Engineeringent://SD_ILS/0/SD_ILS:1656192024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Toledo, Romeo T. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/0-387-29241-1">http://dx.doi.org/10.1007/0-387-29241-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Principles of Food Sanitationent://SD_ILS/0/SD_ILS:1650852024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Marriott, Norman G. author. Gravani, Robert B. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/b106753">http://dx.doi.org/10.1007/b106753</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Modern Food Microbiologyent://SD_ILS/0/SD_ILS:1649212024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Jay, James M. Loessner, Martin J. Golden, David A. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/b100840">http://dx.doi.org/10.1007/b100840</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Laboratory exercises for sensory evaluationent://SD_ILS/0/SD_ILS:3170252024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Lawless, Harry T.<br/>Preferred Shelf Number TX546 L379 2013<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Laboratory Exercises for Sensory Evaluationent://SD_ILS/0/SD_ILS:3318442024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Lawless, Harry T. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(331844.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-5713-8">http://dx.doi.org/10.1007/978-1-4614-5713-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Microbial Food Safety An Introductionent://SD_ILS/0/SD_ILS:1738742024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Oyarzabal, Omar A. editor. Backert, Steffen. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-1177-2">http://dx.doi.org/10.1007/978-1-4614-1177-2</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Sensory evaluation practicesent://SD_ILS/0/SD_ILS:1491212024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Stone, Herbert Bleibaum, Rebecca Thomas, Heather A.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123820860">http://www.sciencedirect.com/science/book/9780123820860</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Dried fruits phytochemicals and health effectsent://SD_ILS/0/SD_ILS:3052482024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Alasalvar, Cesarettin. Shahidi, Fereidoon, 1951-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://msvu.eblib.com/patron/FullRecord.aspx?p=1104472">Check for Full Text</a>
Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=1104472">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=1104472</a>
Wiley <a href="http://onlinelibrary.wiley.com/book/10.1002/9781118464663">http://onlinelibrary.wiley.com/book/10.1002/9781118464663</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781118464663">http://dx.doi.org/10.1002/9781118464663</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food storageent://SD_ILS/0/SD_ILS:2807952024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Cohen, George E. Levin, Carol M.<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=541538">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=541538</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Introduction to Food Process Engineeringent://SD_ILS/0/SD_ILS:1729422024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Smith, P. G. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4419-7662-8">http://dx.doi.org/10.1007/978-1-4419-7662-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food Analysisent://SD_ILS/0/SD_ILS:1722592024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Nielsen, S. Suzanne. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4419-1478-1">http://dx.doi.org/10.1007/978-1-4419-1478-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Sensory Evaluation of Food Principles and Practicesent://SD_ILS/0/SD_ILS:1726102024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Lawless, Harry T. author. Heymann, Hildegarde. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4419-6488-5">http://dx.doi.org/10.1007/978-1-4419-6488-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Starch : chemistry and technologyent://SD_ILS/0/SD_ILS:2685932024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor BeMiller, James N. Whistler, Roy Lester.<br/>Preferred Shelf Number QD321 W43 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Kinetic modeling of reactions in foodsent://SD_ILS/0/SD_ILS:2903752024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Boekel, M. A. J. S. van.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420017410">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Starch chemistry and technologyent://SD_ILS/0/SD_ILS:1486732024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor BeMiller, James N. Whistler, Roy Lester.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780127462752">http://www.sciencedirect.com/science/book/9780127462752</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The produce contamination problem causes and solutionsent://SD_ILS/0/SD_ILS:1473632024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Sapers, Gerald M. Solomon, Ethan. Matthews, Karl R.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123741868">http://www.sciencedirect.com/science/book/9780123741868</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Kinetic modeling of reactions in foodsent://SD_ILS/0/SD_ILS:1338272024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Boekel, Martinus. A. J. S. van.<br/>Preferred Shelf Number TX545 .B64 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food plant economicsent://SD_ILS/0/SD_ILS:2865572024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Maroulis, Zacharias B., 1957- Saravacos, George D., 1928-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420005790">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Seafood and freshwater toxins pharmacology, physiology, and detectionent://SD_ILS/0/SD_ILS:2902892024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Botana, Luis M.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420007541">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>What can nanotechnology learn from biotechnology? social and ethical lessons for nanoscience from the debate over agrifood biotechnology and GMOsent://SD_ILS/0/SD_ILS:1468722024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor David, Kenneth H. Thompson, Paul B., 1951-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123739902">http://www.sciencedirect.com/science/book/9780123739902</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Practical design, construction and operation of food facilitiesent://SD_ILS/0/SD_ILS:1472532024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Clark, J. P., 1942-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123742049">http://www.sciencedirect.com/science/book/9780123742049</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Foodborne microbial pathogens : mechanisms and pathogenesisent://SD_ILS/0/SD_ILS:1336842024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Bhunia, Arun K.<br/>Preferred Shelf Number QR201.F62 B486 2008<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food safety of proteins in agricultural biotechnologyent://SD_ILS/0/SD_ILS:1336962024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Hammond, Bruce G.<br/>Preferred Shelf Number S494.5.B563 F66 2008<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food safety of proteins in agricultural biotechnologyent://SD_ILS/0/SD_ILS:2865312024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Hammond, Bruce G. (Bruce George), 1947-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420005738">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food lipids chemistry, nutrition, and biotechnologyent://SD_ILS/0/SD_ILS:2908842024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Akoh, Casimir C., 1955- Min, David B.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439875551">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fatty acids in foods and their health implicationsent://SD_ILS/0/SD_ILS:2865892024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Chow, Ching Kuang, 1940-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420006902">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Listeria, listeriosis, and food safetyent://SD_ILS/0/SD_ILS:2866612024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Ryser, Elliot T., 1957- Marth, Elmer H.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420015188">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 preservationent://SD_ILS/0/SD_ILS:2903182024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Rahman, Shafiur.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420017373">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 engineeringent://SD_ILS/0/SD_ILS:2911512024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Heldman, Dennis R. Lund, Daryl B.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420014372">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Sensory-directed flavor analysisent://SD_ILS/0/SD_ILS:2911532024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Marsili, Ray, 1946-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420017045">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Listeria, listeriosis, and food safetyent://SD_ILS/0/SD_ILS:1106642024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Ryser, Elliot T. Marth, Elmer H.<br/>Preferred Shelf Number QR201.L7 R9 2007<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of food engineeringent://SD_ILS/0/SD_ILS:1338402024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Heldman, Dennis R. Lund, Daryl B.<br/>Preferred Shelf Number TP370.4 H36 2007<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Radionuclide concentrations in food and the environmentent://SD_ILS/0/SD_ILS:2752132024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Ps̲chl, Michael. Nollet, Leo M. L., 1948-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420019278">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Functional foods and biotechnologyent://SD_ILS/0/SD_ILS:2847102024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Shetty, Kalidas.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420007725">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Berry fruit value-added products for health promotionent://SD_ILS/0/SD_ILS:2911212024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Zhao, Yanyun, Dr.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420006148">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Advanced technologies for meat processingent://SD_ILS/0/SD_ILS:2688562024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Nollet, Leo M. L., 1948- Toldrá, Fidel.<br/>Preferred Shelf Number TS1960 A38 2006<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of brewingent://SD_ILS/0/SD_ILS:2866792024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Priest, F. G. Stewart, Graham G., 1942-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420015171">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food polysaccharides and their applicationsent://SD_ILS/0/SD_ILS:2866862024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Stephen, Alistair M., 1922- Phillips, Glyn O. Williams, Peter A.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420015164">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Advanced technologies for meat processingent://SD_ILS/0/SD_ILS:2903312024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Nollet, Leo M. L., 1948- Toldr,̀ Fidel.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420017311">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Ingredient interactions effects on food qualityent://SD_ILS/0/SD_ILS:2912632024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor 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/>Physical Properties of Foodsent://SD_ILS/0/SD_ILS:1657632024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Sahin, Serpil. author. Sumnu, Servet Gülüm. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/0-387-30808-3">http://dx.doi.org/10.1007/0-387-30808-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food polysaccharides and their applicationsent://SD_ILS/0/SD_ILS:1196092024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Stephen, Alistair M. Phillips, Glyn O. Williams, Peter A.<br/>Preferred Shelf Number TX553.P65 F66 2006<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Carbohydrates in foodent://SD_ILS/0/SD_ILS:1196642024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Eliasson, Ann-Charlotte.<br/>Preferred Shelf Number TX553.C28 C37 2006<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Vitamins in foods analysis, bioavailability, and stabilityent://SD_ILS/0/SD_ILS:2858342024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Ball, G. F. M.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420026979">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 and bioprocess modeling techniquesent://SD_ILS/0/SD_ILS:2875182024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Sablani, Shyam S.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420015072">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Carbohydrates in foodent://SD_ILS/0/SD_ILS:2875212024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Eliasson, Ann-Charlotte, 1953-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420015058">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Thermal food processing new technologies and quality issuesent://SD_ILS/0/SD_ILS:2875382024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Sun, Da-Wen.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420027372">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 frozen food packaging and processingent://SD_ILS/0/SD_ILS:2875542024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Sun, Da-Wen.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420027402">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Encapsulated and powdered foodsent://SD_ILS/0/SD_ILS:1442122024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Onwulata, Charles, ed.<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=154822">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=154822</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Novel food processing technologiesent://SD_ILS/0/SD_ILS:2847042024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Barbosa-Cǹovas, Gustavo V. Tapia, Mara̕ S. Cano, M. Pilar.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203997277">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Antimicrobials in foodent://SD_ILS/0/SD_ILS:2867372024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Davidson, P. Michael, 1950- Sofos, John Nikolaos. Branen, Alfred Larry, 1945-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420028737">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 designent://SD_ILS/0/SD_ILS:2875332024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Lp̤ez Gm̤ez, Antonio, 1958- Barbosa-Cǹovas, Gustavo V.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420027419">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Engineering properties of foodsent://SD_ILS/0/SD_ILS:2875392024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Rao, M. A., 1937- Rizvi, S. S. H., 1948- Datta, Ashim K.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420028805">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fat crystal networksent://SD_ILS/0/SD_ILS:2894912024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Marangoni, Alejandro G., 1965-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420030549">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Surimi and surimi seafoodent://SD_ILS/0/SD_ILS:2912492024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Park, Jae Won, 1953-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420028041">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Genetic variation in taste sensitivityent://SD_ILS/0/SD_ILS:2863552024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Prescott, John, 1954- Tepper, Beverly J.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203023433">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 vegetable preservation and processingent://SD_ILS/0/SD_ILS:2874482024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Hui, Y. H. (Yiu H.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203912911">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Vitamin E food chemistry, composition, and analysisent://SD_ILS/0/SD_ILS:2883682024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Eitenmiller, Ronald R. (Ronald Ray), 1944- Lee, Junsoo, 1967-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203970140">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Lactic acid bacteria microbiology and functional aspectsent://SD_ILS/0/SD_ILS:2883782024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Salminen, Seppo. Wright, Atte von, 1952- Ouwehand, Arthur.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780824752033">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 flavor characterization sensory analysis, chemistry, and physiologyent://SD_ILS/0/SD_ILS:2892622024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Deibler, Kathryn D. (Kathryn Diane), 1973- Delwiche, Jeannine, 1967-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203912812">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 frozen foodsent://SD_ILS/0/SD_ILS:2900512024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Hui, Y. H. (Yiu H.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203022009">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Industrialization of indigenous fermented foodsent://SD_ILS/0/SD_ILS:2900532024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Steinkraus, Keith H., 1918-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203022047">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food emulsionsent://SD_ILS/0/SD_ILS:2847132024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Friberg, Stig, 1930- Larsson, Kr̄e, 1937- Sjb̲lom, Johan, 1953-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203913222">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>More efficient utilization of fish and fisheries products proceedings of the international symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001ent://SD_ILS/0/SD_ILS:2501552024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Sakaguchi, Morihiko, 1938- Nihon Suisan Gakkai.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780080444505">http://www.sciencedirect.com/science/book/9780080444505</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:2865712024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor 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/>Handbook of dough fermentationsent://SD_ILS/0/SD_ILS:2874382024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor 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/>International handbook of foodborne pathogensent://SD_ILS/0/SD_ILS:2902732024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor 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/>Food analysis laboratory manualent://SD_ILS/0/SD_ILS:1131732024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Nielsen, S. Suzanne.<br/>Preferred Shelf Number TX545 .F663 2003<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food plant sanitationent://SD_ILS/0/SD_ILS:2846032024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor 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/>Handbook of food enzymologyent://SD_ILS/0/SD_ILS:2856522024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor 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:2856542024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor 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/>Physical principles of food preservationent://SD_ILS/0/SD_ILS:2865642024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor 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/>Food process designent://SD_ILS/0/SD_ILS:2901112024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor 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/>Natural colorants for food and nutraceutical usesent://SD_ILS/0/SD_ILS:2912442024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor 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/>Food protein analysis quantitative effects on processingent://SD_ILS/0/SD_ILS:2846302024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Owusu-Apenten, R. K.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203910580">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavor, fragrance, and odor analysisent://SD_ILS/0/SD_ILS:2864342024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Marsili, Ray, 1946-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203908273">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food lipids chemistry, nutrition, and biochemistryent://SD_ILS/0/SD_ILS:2901012024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Akoh, Casimir C., 1955- Min, David B.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203908815">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food lipids : chemistry, nutrition, and biochemistryent://SD_ILS/0/SD_ILS:780292024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Akoh, Casimir C., ed. Min, David B., ed.<br/>Preferred Shelf Number QU 85 F686 2002<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Food additivesent://SD_ILS/0/SD_ILS:2865542024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Branen, Alfred Larry, 1945-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780824741709">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food additivesent://SD_ILS/0/SD_ILS:786622024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Branen, Alfred Larry, 1945- ed.<br/>Preferred Shelf Number TX 553.A3 F564 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of food toxicologyent://SD_ILS/0/SD_ILS:2910862024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Deshpande, S. S., 1955-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203908969">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Drug residues in foods pharmacology, food safety, and analysisent://SD_ILS/0/SD_ILS:2846132024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Botsoglou, Nikolaos A., 1946- Fletouris, Dimitrios J., 1959-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203903872">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Green tea health benefits and applicationsent://SD_ILS/0/SD_ILS:2864212024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Hara, Yukihiko, 1943-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203907993">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food processing operations modeling design and analysisent://SD_ILS/0/SD_ILS:2873502024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Irudayaraj, Joseph, 1961-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203908105">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 dietary fiberent://SD_ILS/0/SD_ILS:2845772024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Cho, Sungsoo. Dreher, Mark L., 1951-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203904220">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Transport properties of foodsent://SD_ILS/0/SD_ILS:1091972024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Saravacos, George D., 1928- Maroulis, Zacharias B., 1957-, ort. yaz.<br/>Preferred Shelf Number TP370.9.T73 S27 2001<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Seafood and freshwater toxins pharmacology, physiology, and detectionent://SD_ILS/0/SD_ILS:2873692024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Batana, Luis M., 1959-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203909539">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Novel macromolecules in food systemsent://SD_ILS/0/SD_ILS:2500682024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Doxastakis, George. Kiosseoglou, V. (Vassilios)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444829320">http://www.sciencedirect.com/science/book/9780444829320</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Complex carbohydrates in foodsent://SD_ILS/0/SD_ILS:2873902024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Cho, Sungsoo. Prosky, Leon. Dreher, Mark L., 1951-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203909577">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Dairy technology : principles of milk properties and processesent://SD_ILS/0/SD_ILS:619452024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Walstra, Pieter.<br/>Preferred Shelf Number SF 250.5 D385 1999<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Spice science and technologyent://SD_ILS/0/SD_ILS:2865972024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Hirasa, Kenji, 1958- Takemasa, Mitsuo, 1943-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780585367552">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Instrumental methods in food and beverage analysisent://SD_ILS/0/SD_ILS:2500862024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Wetzel, David L. B. Charalambous, George, 1922-1994.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444820181">http://www.sciencedirect.com/science/book/9780444820181</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Sensory evaluation of food : Principles and practicesent://SD_ILS/0/SD_ILS:827292024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Lawless, Harry T. Heymann, Hildegarde, ort. yaz.<br/>Preferred Shelf Number TX 546 L38 1998<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Milk and dairy product technologyent://SD_ILS/0/SD_ILS:619342024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Spreer, Edgar.<br/>Preferred Shelf Number SF 250.5 S7713 1998<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Analyzing food for nutrition labeling and hazardous contaminantsent://SD_ILS/0/SD_ILS:1020302024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Jeon, Ike J., Ikins, William G.,<br/>Preferred Shelf Number TX 541 .A764 1995<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Postharvest handling a systems approachent://SD_ILS/0/SD_ILS:2506962024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Shewfelt, Robert L. Prussia, Stanley Eugene.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780080925769">http://www.sciencedirect.com/science/book/9780080925769</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Introduction to food toxicologyent://SD_ILS/0/SD_ILS:2506972024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Shibamoto, Takayuki. Bjeldanes, Leonard F.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780080925776">http://www.sciencedirect.com/science/book/9780080925776</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Sanitation in food processingent://SD_ILS/0/SD_ILS:2508762024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Troller, John A.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780127006550">http://www.sciencedirect.com/science/book/9780127006550</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Introduction to food toxicologyent://SD_ILS/0/SD_ILS:790272024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Shibamoto, Takayuki. Bjeldanes, Leonard F., ort. yaz.<br/>Preferred Shelf Number RA 1258 S55 1993<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Lactic acid bacteriaent://SD_ILS/0/SD_ILS:454472024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Salminen, Seppo, ed. Wright, Atte Von, ed.<br/>Preferred Shelf Number QR 121 L333 1993<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Sensory evaluation practicesent://SD_ILS/0/SD_ILS:2508742024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Stone, Herbert. Sidel, Joel L.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780126724820">http://www.sciencedirect.com/science/book/9780126724820</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The Chemistry and technology of pectinent://SD_ILS/0/SD_ILS:2506902024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Walter, Reginald H.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780080926445">http://www.sciencedirect.com/science/book/9780080926445</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Colonization control of human bacterial enteropathologens in poultryent://SD_ILS/0/SD_ILS:2507342024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Blankenship, Leroy C. Bailey, J. Stan.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121042806">http://www.sciencedirect.com/science/book/9780121042806</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Functional properties of food componentsent://SD_ILS/0/SD_ILS:2508422024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Pomeranz, Y. (Yeshajahu), 1922-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780125612814">http://www.sciencedirect.com/science/book/9780125612814</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Volatile compounds in foods and beveragesent://SD_ILS/0/SD_ILS:483722024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Maarse, Henk, ed.<br/>Preferred Shelf Number TX 541 V64 1991<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Chemical changes during food processingent://SD_ILS/0/SD_ILS:398562024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Davidek, J., ed. Velisek, J., ed. Pokorny, J., ed.<br/>Preferred Shelf Number TP 372.5 C468 1990<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Muscle and meat biochemistryent://SD_ILS/0/SD_ILS:2510822024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Pearson, A. M. (Albert Marchant), 1916- Young, R. B.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780125480550">http://www.sciencedirect.com/science/book/9780125480550</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Tropical fruit processingent://SD_ILS/0/SD_ILS:2507532024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Jagtiani, Jethro. Chan, Harvey T., 1940- Sakai, William Shigeru, 1942-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123799906">http://www.sciencedirect.com/science/book/9780123799906</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Economics of food processing in the United Statesent://SD_ILS/0/SD_ILS:2504732024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor McCorkle, Chester O.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780124821859">http://www.sciencedirect.com/science/book/9780124821859</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fundamentals of new food product developmentent://SD_ILS/0/SD_ILS:637202024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Baker, Robert C. Hahn, P. W., ort. yaz. Robbins, K. R., ort. yaz.<br/>Preferred Shelf Number TP 370 B35 1988<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The Microbiology of poultry meat productsent://SD_ILS/0/SD_ILS:2506432024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Cunningham, Frank E. Cox, N. A.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121998806">http://www.sciencedirect.com/science/book/9780121998806</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food biotechnologyent://SD_ILS/0/SD_ILS:538202024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Knorr, Dietrich W., ed.<br/>Preferred Shelf Number TP 370.5 F656 1987 1.K<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Postharvest physiology of vegetablesent://SD_ILS/0/SD_ILS:619472024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Weichmann, J., ed.<br/>Preferred Shelf Number SB 324.6 P67 1987<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food biotechnolohyent://SD_ILS/0/SD_ILS:639232024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Knorr, Dietrich W., ed.<br/>Preferred Shelf Number TP 370.5 F656 1987<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of food and beverage stability chemical, biochemical, microbiological, and nutritional aspectsent://SD_ILS/0/SD_ILS:2507122024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Charalambous, George, 1922-1994.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121690700">http://www.sciencedirect.com/science/book/9780121690700</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Muscle as foodent://SD_ILS/0/SD_ILS:2507322024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Bechtel, Peter J.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780120841905">http://www.sciencedirect.com/science/book/9780120841905</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food irradiationent://SD_ILS/0/SD_ILS:2503732024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Urbain, Walter M.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780127093703">http://www.sciencedirect.com/science/book/9780127093703</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food flavours part B : the flavour of beveragesent://SD_ILS/0/SD_ILS:538532024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Morton, I. D., ed. Macleod, A. J., ed.<br/>Preferred Shelf Number TX 541 F686 1986 1.K<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Functional properties of food componentsent://SD_ILS/0/SD_ILS:2502522024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor 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/>New protein foodsent://SD_ILS/0/SD_ILS:2505762024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Altschul, Aaron M. (Aaron Mayer), 1914- Wilcke, Harold Ludwig, 1906-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780120548019">http://www.sciencedirect.com/science/book/9780120548019</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food protein chemistry an introduction for food scientistsent://SD_ILS/0/SD_ILS:2505072024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Regenstein, J. M. (Joe M.) Regenstein, Carrie. Kochen, Beth.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780125858205">http://www.sciencedirect.com/science/book/9780125858205</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food and energy resourcesent://SD_ILS/0/SD_ILS:2508332024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Pimentel, David, 1925- Hall, Carl W.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780125565608">http://www.sciencedirect.com/science/book/9780125565608</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Starch chemistry and technologyent://SD_ILS/0/SD_ILS:2508602024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Whistler, Roy Lester. BeMiller, James N. Paschall, Eugene F.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780127462707">http://www.sciencedirect.com/science/book/9780127462707</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Lipids in cereal technologyent://SD_ILS/0/SD_ILS:2514152024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Barnes, P. J. (Peter John), 1947-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780120790203">http://www.sciencedirect.com/science/book/9780120790203</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Introduction to food engineeringent://SD_ILS/0/SD_ILS:2517372024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Singh, R. Paul. Heldman, Dennis R.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780126463804">http://www.sciencedirect.com/science/book/9780126463804</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Human milk and infant formulaent://SD_ILS/0/SD_ILS:2515502024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Packard, Vernal S.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780125434201">http://www.sciencedirect.com/science/book/9780125434201</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food texture and viscosity concept and measurementent://SD_ILS/0/SD_ILS:2507202024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Stewart, George F., 1908-1982.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121190606">http://www.sciencedirect.com/science/book/9780121190606</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Carotenoids as colorants and vitamin A precursors technological and nutritional applicationsent://SD_ILS/0/SD_ILS:2505502024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Bauernfeind, J. Christopher (Jack Christopher)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780120828500">http://www.sciencedirect.com/science/book/9780120828500</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food engineering, principles and selected applicationsent://SD_ILS/0/SD_ILS:2550652024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Loncin, Marcel. Merson, Richard Larry, joint author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780124545502">http://www.sciencedirect.com/science/book/9780124545502</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Water activity and foodent://SD_ILS/0/SD_ILS:2506322024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Troller, John A. Christian, J. H. B., joint author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780127006505">http://www.sciencedirect.com/science/book/9780127006505</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food processing and nutritionent://SD_ILS/0/SD_ILS:2502242024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Bender, Arnold E. (Arnold Eric)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780120864508">http://www.sciencedirect.com/science/book/9780120864508</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Water relations of foods Proceedings of an International Symposium held in Glasgow, September 1974ent://SD_ILS/0/SD_ILS:2507452024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Duckworth, R.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780122231506">http://www.sciencedirect.com/science/book/9780122231506</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Enzymes in food processingent://SD_ILS/0/SD_ILS:2516852024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Reed, Gerald, 1913-2008.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780125848527">http://www.sciencedirect.com/science/book/9780125848527</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Toxic constituents of animal foodstuffsent://SD_ILS/0/SD_ILS:2508892024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Liener, Irvin E.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780124499409">http://www.sciencedirect.com/science/book/9780124499409</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Aflatoxin scientific background, control, and implications,ent://SD_ILS/0/SD_ILS:2503442024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Goldblatt, Leo A. (Leo Arthur), 1902-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123955135">http://www.sciencedirect.com/science/book/9780123955135</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Quality control in the food industry. Volume 1ent://SD_ILS/0/SD_ILS:2508052024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Herschdoerfer, S. M.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123956842">http://www.sciencedirect.com/science/book/9780123956842</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food process engineering and technologyent://SD_ILS/0/SD_ILS:3067182024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Berk, Zeki, author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780124159235">http://www.sciencedirect.com/science/book/9780124159235</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Introduction to food engineeringent://SD_ILS/0/SD_ILS:3067202024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Singh, R. Paul, author. Heldman, Dennis R., author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123985309">http://www.sciencedirect.com/science/book/9780123985309</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Bio-nanotechnology a revolution in food, biomedical, and health sciencesent://SD_ILS/0/SD_ILS:3052352024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Bagchi, Debasis, 1954-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://lib.myilibrary.com?id=447112">Connect to MyiLibrary resource.</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781118451915">http://dx.doi.org/10.1002/9781118451915</a>
ebrary <a href="http://site.ebrary.com/id/10657985">http://site.ebrary.com/id/10657985</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of paper and paperboard packaging technologyent://SD_ILS/0/SD_ILS:3052682024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Kirwan, Mark J.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://lib.myilibrary.com?id=447090">Connect to MyiLibrary resource.</a>
Wiley <a href="http://onlinelibrary.wiley.com/book/10.1002/9781118470930">http://onlinelibrary.wiley.com/book/10.1002/9781118470930</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781118470930">http://dx.doi.org/10.1002/9781118470930</a>
Books24x7 <a href="http://www.books24x7.com/marc.asp?bookid=51158">http://www.books24x7.com/marc.asp?bookid=51158</a>
ebrary <a href="http://site.ebrary.com/id/10657893">http://site.ebrary.com/id/10657893</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Novel thermal and non-thermal technologies for fluid foodsent://SD_ILS/0/SD_ILS:1483212024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Cullen, P. J. (Patrick J.) Tiwari, Brijesh K. Valdramidis, Vasilis P. ScienceDirect (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123814708">An electronic book accessible through the World Wide Web; click for information</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Cereals and pulses nutraceutical properties and health benefitsent://SD_ILS/0/SD_ILS:2991742024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Yu, Liangli. Cao, Rong. Shahidi, Fereidoon, 1951-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Wiley InterScience <a href="http://dx.doi.org/10.1002/9781118229415">An electronic book accessible through the World Wide Web; click for information</a>
Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=821890">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=821890</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food preservation process designent://SD_ILS/0/SD_ILS:2687002024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Heldman, Dennis R.<br/>Preferred Shelf Number TP371.2 H46 2011<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food preservation process designent://SD_ILS/0/SD_ILS:1457092024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Heldman, Dennis R.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123724861">http://www.sciencedirect.com/science/book/9780123724861</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Functional food product developmentent://SD_ILS/0/SD_ILS:3046312024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Smith, Jim, 1953- Charter, Edward.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=530036">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=530036</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781444323351">http://dx.doi.org/10.1002/9781444323351</a>
MyiLibrary, Table of contents <a href="http://www.myilibrary.com?id=268577&ref=toc">http://www.myilibrary.com?id=268577&ref=toc</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food process engineering and technologyent://SD_ILS/0/SD_ILS:1457282024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Berk, Zeki.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123736604">http://www.sciencedirect.com/science/book/9780123736604</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Wine tasting a professional handbookent://SD_ILS/0/SD_ILS:1456742024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Jackson, Ron S.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123741813">http://www.sciencedirect.com/science/book/9780123741813</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Milk proteins from expression to foodent://SD_ILS/0/SD_ILS:1463552024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Thompson, Abby. Boland, Mike. Singh, Harjinder.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123740397">http://www.sciencedirect.com/science/book/9780123740397</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Nutrigenomics and proteomics in health and disease food factors and gene interactionsent://SD_ILS/0/SD_ILS:3037732024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Mine, Yoshinori. Miyashita, Kazuo. Shahidi, Fereidoon, 1951- Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780813807263">http://dx.doi.org/10.1002/9780813807263</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Nutraceutical and functional food regulations in the United States and around the worldent://SD_ILS/0/SD_ILS:2688872024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Bagchi, Debasis, 1954-<br/>Preferred Shelf Number QP144.F85 N88 2008<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Wine science principles and applicationsent://SD_ILS/0/SD_ILS:1456632024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Jackson, Ron S.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123736468">http://www.sciencedirect.com/science/book/9780123736468</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Nutraceutical and functional food regulations in the United States and around the worldent://SD_ILS/0/SD_ILS:1482102024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Bagchi, Debasis, 1954-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123739018">http://www.sciencedirect.com/science/book/9780123739018</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Waste management for the food industriesent://SD_ILS/0/SD_ILS:1469282024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Arvanitoyannis, Ioannis S.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123736543">http://www.sciencedirect.com/science/book/9780123736543</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Gluten-free cereal products and beveragesent://SD_ILS/0/SD_ILS:1480002024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Arendt, Elke. Dal Bello, Fabio.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123737397">http://www.sciencedirect.com/science/book/9780123737397</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Computer vision technology for food quality evaluationent://SD_ILS/0/SD_ILS:1487492024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Sun, Da-Wen.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123736420">http://www.sciencedirect.com/science/book/9780123736420</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavour science recent advances and trendsent://SD_ILS/0/SD_ILS:2500982024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Bredie, Wender L. P. Petersen, Mikael Agerlin.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444527424">http://www.sciencedirect.com/science/book/9780444527424</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Foodborne infections and intoxicationsent://SD_ILS/0/SD_ILS:1054882024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Riemann, Hans, 1920-, ed. Cliver, Dean O., ed.<br/>Preferred Shelf Number RC 143 .F66 2006<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Advanced quantitative microbiology for foods and biosystems models for predicting growth and inactivationent://SD_ILS/0/SD_ILS:2847032024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Peleg, Micha.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420005370">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Dairy science and technologyent://SD_ILS/0/SD_ILS:2912392024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Walstra, Pieter. Wouters, Jan T. M. Geurts, T. J. (Tom J.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420028010">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food emulsions principles, practices, and techniquesent://SD_ILS/0/SD_ILS:2848762024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor McClements, D. J.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420039436">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Innovations in food packagingent://SD_ILS/0/SD_ILS:2500512024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Han, Jung H.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123116321">http://www.sciencedirect.com/science/book/9780123116321</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Emerging technologies for food processingent://SD_ILS/0/SD_ILS:2500522024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Sun, Da-Wen.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780126767575">http://www.sciencedirect.com/science/book/9780126767575</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food microbiology laboratoryent://SD_ILS/0/SD_ILS:1054902024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor McLandsborough, Lynne.<br/>Preferred Shelf Number QR 115 .M397 2005<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Aflatoxin and food safetyent://SD_ILS/0/SD_ILS:1335482024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Abbas, Hamed K.<br/>Preferred Shelf Number RA1242.A344 A35 2005<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Aflatoxin and food safetyent://SD_ILS/0/SD_ILS:2912512024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Abbas, Hamed K.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420028171">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Sensory evaluation practicesent://SD_ILS/0/SD_ILS:2501352024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Stone, Herbert. Sidel, Joel L.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780126726909">http://www.sciencedirect.com/science/book/9780126726909</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Modeling microbial responses in foodsent://SD_ILS/0/SD_ILS:2854972024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor McKellar, Robin C., 1949- Lu, Xuewen.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203503942">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:2501232024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor 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/>The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientistsent://SD_ILS/0/SD_ILS:1054842024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Weaver, Connie, 1950-<br/>Preferred Shelf Number TX541 W43 2003<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Viewpoints and controversies in sensory science and consumer product testingent://SD_ILS/0/SD_ILS:2960012024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Moskowitz, Howard R. Muñoz, Alejandra M., 1957- Gacula, Maximo C. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470385128">http://dx.doi.org/10.1002/9780470385128</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Introduction to food biotechnologyent://SD_ILS/0/SD_ILS:2688742024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Johnson-Green, Perry.<br/>Preferred Shelf Number TP248.65.F66 J64 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food texture and viscosity concept and measurementent://SD_ILS/0/SD_ILS:2500092024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Bourne, Malcolm C.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121190620">http://www.sciencedirect.com/science/book/9780121190620</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The nutrition transition diet and disease in the developing worldent://SD_ILS/0/SD_ILS:2501122024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Caballero, Benjamin. Popkin, Barry M.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121536541">http://www.sciencedirect.com/science/book/9780121536541</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Wine tasting a professional handbookent://SD_ILS/0/SD_ILS:2501222024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Jackson, Ron S.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123790767">http://www.sciencedirect.com/science/book/9780123790767</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Dry-cured meat productsent://SD_ILS/0/SD_ILS:2960002024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Toldrá, Fidel. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470385111">http://dx.doi.org/10.1002/9780470385111</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food shelf life stability chemical, biochemical, and microbiological changesent://SD_ILS/0/SD_ILS:2876142024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Eskin, N. A. M. (Neason Akivah Michael) Robinson, David S., 1935-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420036657">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Bread stalingent://SD_ILS/0/SD_ILS:2876732024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Chinachoti, Pavinee. Vodovotz, Yael.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420036671">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Interdisciplinary food safety researchent://SD_ILS/0/SD_ILS:2913122024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Hooker, Neal H. Murano, E. A. (Elsa A.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420039092">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Bread stalingent://SD_ILS/0/SD_ILS:1442132024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Chinachoti, Pavinee. Vodovotz, Yael.<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=155116">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=155116</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Automation for food engineering food quality quantization and process controlent://SD_ILS/0/SD_ILS:2904982024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Huang, Yanbo, 1958- Whittaker, A. Dale. Lacey, Ronald E.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420039023">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Open dating of foodsent://SD_ILS/0/SD_ILS:2959992024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Labuza, Theodore Peter, 1940- Szybist, Lynn M. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470385104">http://dx.doi.org/10.1002/9780470385104</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food, consumers, and the food industry catastrophe or opportunity?ent://SD_ILS/0/SD_ILS:2848722024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Fuller, Gordon W.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420038750">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Wine science principles, practice, perceptionent://SD_ILS/0/SD_ILS:2500352024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Jackson, Ron S.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123790620">http://www.sciencedirect.com/science/book/9780123790620</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Wine science : principles, practice, perceptionent://SD_ILS/0/SD_ILS:1118852024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Jackson, Ron S.<br/>Preferred Shelf Number TP548 .J33 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Nitrite curing of meat the N-nitrosamine problem and nitrite alternativesent://SD_ILS/0/SD_ILS:2959972024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Pegg, Ronald B. Shahidi, Fereidoon, 1951- Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470385081">http://dx.doi.org/10.1002/9780470385081</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Preservation of foods with pulsed electric fieldsent://SD_ILS/0/SD_ILS:2501012024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Barbosa-Cánovas, Gustavo V.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780120781492">http://www.sciencedirect.com/science/book/9780120781492</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Polysaccharide dispersions chemistry and technology in foodent://SD_ILS/0/SD_ILS:2499782024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Walter, Reginald Henry, 1933-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780127338651">http://www.sciencedirect.com/science/book/9780127338651</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food flavors formation, analysis, and packaging influences : proceedings of the 9th International Flavor Conference, the George Charalambous Memorial Symposium, Limnos, Greece, 1-4 July 1997ent://SD_ILS/0/SD_ILS:2501492024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor International Flavor Conference (9th : 1997 : Lemnos Island, Greece) Contis, Ellene Tratras.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444825902">http://www.sciencedirect.com/science/book/9780444825902</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Polysaccharide dispersions : chemistry and technology in foodent://SD_ILS/0/SD_ILS:1129852024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Walter, Reginald H., 1933-<br/>Preferred Shelf Number TP453.P64 W35 1998<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food safety the implications of change from producerism to consumerisment://SD_ILS/0/SD_ILS:2959962024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Sheridan, James J., Ph.D. O'Keeffe, Michael, Ph. D. Rogers, Mark, Ph.D. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470385074">http://dx.doi.org/10.1002/9780470385074</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Multivariate data analysis in sensory and consumer scienceent://SD_ILS/0/SD_ILS:2959942024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Dijksterhuis, Garmt B. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470385050">http://dx.doi.org/10.1002/9780470385050</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Computer applications in food technology use of spreadsheets in graphical, statistical, and process analysesent://SD_ILS/0/SD_ILS:2501342024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Singh, R. Paul.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780126463828">http://www.sciencedirect.com/science/book/9780126463828</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientistsent://SD_ILS/0/SD_ILS:771282024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Weaver, Connie, 1950-<br/>Preferred Shelf Number TX 541 W43 1996<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of milk compositionent://SD_ILS/0/SD_ILS:2500502024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Jensen, Robert G.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123844309">http://www.sciencedirect.com/science/book/9780123844309</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Phase transitions in foodsent://SD_ILS/0/SD_ILS:2500212024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Roos, Yrjö H.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780125953405">http://www.sciencedirect.com/science/book/9780125953405</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994ent://SD_ILS/0/SD_ILS:2501482024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor International Flavor Conference (8th : 1994 : Kos, Greece) Charalambous, George, 1922-1994.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444820136">http://www.sciencedirect.com/science/book/9780444820136</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Low-fat meats design strategies and human implicationsent://SD_ILS/0/SD_ILS:2506912024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Hafs, Harold D. Zimbelman, Robert G.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780080918532">http://www.sciencedirect.com/science/book/9780080918532</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Meat preservation preventing losses and assuring safetyent://SD_ILS/0/SD_ILS:2959912024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Cassens, Robert G. (Robert Gene), 1937- Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470385029">http://dx.doi.org/10.1002/9780470385029</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Design and analysis of sensory optimizationent://SD_ILS/0/SD_ILS:2959902024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Gacula, Maximo C. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470385012">http://dx.doi.org/10.1002/9780470385012</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Modern methods in food mycology : Proceedings of the second International Workshop on Standardisation of Methods for the Mycological Examination of Foods, held in Baarn, The Netherlands, 20-24 August, 1990ent://SD_ILS/0/SD_ILS:752022024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor International Workshop on Standardisation of Methods for the Mycological Examination of Foods (2nd : 1990 : Baarn, Netherlands) Samson, Robert A., ed.<br/>Preferred Shelf Number QR 115 M58 1992<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food chemical safetyent://SD_ILS/0/SD_ILS:764722024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Watson, David H., ed.<br/>Preferred Shelf Number TX 537 F57 2001 V.1<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Understanding pathogen behaviour : virulence, stress response, and resistanceent://SD_ILS/0/SD_ILS:1060102024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Griffiths, Mansel, ed.<br/>Preferred Shelf Number QR 175 .U53 2005<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Hygiene in food processingent://SD_ILS/0/SD_ILS:920702024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor 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/>Food preservation techniquesent://SD_ILS/0/SD_ILS:1054822024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor 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/>Bread making : improving qualityent://SD_ILS/0/SD_ILS:1337782024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor 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:1441682024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor 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/>Microbiological risk assessment in food processingent://SD_ILS/0/SD_ILS:1056302024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Brown, Martyn. Stringer, Michael, 1950-<br/>Preferred Shelf Number QR 115 M4918 2002<br/>Electronic Access Online <a href="http://www.foodnetbase.com/ejournals/books/book_km.asp?id=927">http://www.foodnetbase.com/ejournals/books/book_km.asp?id=927</a><br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food product developmentent://SD_ILS/0/SD_ILS:772562024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Earle, Mary D. Earle, Richard L., ort. yaz. Anderson, Allan M., ort. yaz.<br/>Preferred Shelf Number HD 9000.5 E75 2001<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Cereals processing technologyent://SD_ILS/0/SD_ILS:786582024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Owens, Gavin, ed.<br/>Preferred Shelf Number TP 434 C47 2001<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Technology of biscuits, crackers, and cookiesent://SD_ILS/0/SD_ILS:1332782024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Manley, Duncan<br/>Preferred Shelf Number TX769 .M325 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Functional foods : Concept to productent://SD_ILS/0/SD_ILS:764662024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Gibson, Glenn R., ed. Williams, Christine M., ed.<br/>Preferred Shelf Number RM 216 F945 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>HACCP in the meat industryent://SD_ILS/0/SD_ILS:766542024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Brown, Martyn, ed.<br/>Preferred Shelf Number RA 601.5 H23 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Quality control in the food industryent://SD_ILS/0/SD_ILS:552652024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Herschdoerfer, S. M.<br/>Preferred Shelf Number TP 370 H47 1967<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Sensory evaluation practicesent://SD_ILS/0/SD_ILS:5224762024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Stone, Herbert, author. Bleibaum, Rebecca N., author. Thomas, Heather A., author.<br/>Preferred Shelf Number XX(522476.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128153345">https://www.sciencedirect.com/science/book/9780128153345</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Microbial endophytes : prospects for sustainable agricultureent://SD_ILS/0/SD_ILS:5223692024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Kumar, Ajay, PhD, editor. Singh, Vipin Kumar, editor.<br/>Preferred Shelf Number XX(522369.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128187340">https://www.sciencedirect.com/science/book/9780128187340</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Saffron : science, technology and healthent://SD_ILS/0/SD_ILS:5223952024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Koocheki, A., editor. Khajeh-Hosseini, Mohammad, editor.<br/>Preferred Shelf Number XX(522395.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128186381">https://www.sciencedirect.com/science/book/9780128186381</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Salt, fat and sugar reduction : sensory approaches for nutritional reformulation of foods and beveragesent://SD_ILS/0/SD_ILS:5224092024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor O'Sullivan, Maurice G., author.<br/>Preferred Shelf Number XX(522409.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128197417">https://www.sciencedirect.com/science/book/9780128197417</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Breeding sorghum for diverse end usesent://SD_ILS/0/SD_ILS:4602672024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor C, Aruna, editor. Visarada, K. B. R. S., editor. Bhat, B. Venkatesh, editor. Tonapi, Vilas A., editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780081018798">https://www.sciencedirect.com/science/book/9780081018798</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Swainson's handbook of technical and quality management for the food manufacturing sectorent://SD_ILS/0/SD_ILS:4604162024-11-01T20:57:58Z2024-11-01T20:57:58ZAuthor Swainson, M., author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9781782422754">https://www.sciencedirect.com/science/book/9781782422754</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>