Search Results for Food science. - Narrowed by: 2006

Handbook of food science, technology, and engineering

2024-11-08T11:53:39Z

Author Hui, Y. H. (Yiu H.)
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
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Critical reviews in food science and nutrition.

2024-11-08T11:53:39Z

Author TAYLOR & FRANCIS
Preferred Shelf Number ALFABETİK V.30 1991
Electronic Access Elektronik eri?im
Format: Continuing Resources Other
Availability Beytepe Library~8 Health Sciences Library~10 ~0

CRC Critical reviews in food science and nutrition.

2024-11-08T11:53:39Z

Author Chemical Rubber Company.
Preferred Shelf Number ALFABETİK V.6 1975
Format: Continuing Resources Other
Availability Health Sciences Library~9 ~0

Principles of Food Sanitation

2024-11-08T11:53:39Z

Author Marriott, Norman G. author. Gravani, Robert B. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/b106753
Format: Electronic Resources
Availability Online Library~1

Food polysaccharides and their applications

2024-11-08T11:53:39Z

Author Stephen, Alistair M. Phillips, Glyn O. Williams, Peter A.
Preferred Shelf Number TX553.P65 F66 2006
Format: Books
Availability Beytepe Library~1

Carbohydrates in food

2024-11-08T11:53:39Z

Author Eliasson, Ann-Charlotte.
Preferred Shelf Number TX553.C28 C37 2006
Format: Books
Availability Beytepe Library~1

Handbook of brewing

2024-11-08T11:53:39Z

Author Priest, F. G. Stewart, Graham G., 1942-
Preferred Shelf Number ONLINE
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Food polysaccharides and their applications

2024-11-08T11:53:39Z

Author Stephen, Alistair M., 1922- Phillips, Glyn O. Williams, Peter A.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
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Advanced technologies for meat processing

2024-11-08T11:53:39Z

Author Nollet, Leo M. L., 1948- Toldr,̀ Fidel.
Preferred Shelf Number ONLINE
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Ingredient interactions effects on food quality

2024-11-08T11:53:39Z

Author Gaonkar, Anilkumar G., 1954- McPherson, Andrew.
Preferred Shelf Number ONLINE
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Advanced technologies for meat processing

2024-11-08T11:53:39Z

Author Nollet, Leo M. L., 1948- Toldrá, Fidel.
Preferred Shelf Number TS1960 A38 2006
Format: Books
Availability Beytepe Library~1

Vitamins in foods analysis, bioavailability, and stability

2024-11-08T11:53:39Z

Author Ball, G. F. M.
Preferred Shelf Number ONLINE
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Handbook of food and bioprocess modeling techniques

2024-11-08T11:53:39Z

Author Sablani, Shyam S.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
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Carbohydrates in food

2024-11-08T11:53:39Z

Author Eliasson, Ann-Charlotte, 1953-
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
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Thermal food processing new technologies and quality issues

2024-11-08T11:53:39Z

Author Sun, Da-Wen.
Preferred Shelf Number ONLINE
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Handbook of frozen food packaging and processing

2024-11-08T11:53:39Z

Physical Properties of Foods

2024-11-08T11:53:39Z

Author Sahin, Serpil. author. Sumnu, Servet Gülüm. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/0-387-30808-3
Format: Electronic Resources
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Foodborne infections and intoxications

2024-11-08T11:53:39Z

Author Riemann, Hans, 1920-, ed. Cliver, Dean O., ed.
Preferred Shelf Number RC 143 .F66 2006
Format: Books
Availability Beytepe Library~1

Dairy science and technology

2024-11-08T11:53:39Z

Author Walstra, Pieter. Wouters, Jan T. M. Geurts, T. J. (Tom J.)
Preferred Shelf Number ONLINE
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Advanced quantitative microbiology for foods and biosystems models for predicting growth and inactivation

2024-11-08T11:53:39Z

Author Peleg, Micha.
Preferred Shelf Number ONLINE
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Format: Electronic Resources
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Flavour science recent advances and trends

2024-11-08T11:53:39Z

Author Bredie, Wender L. P. Petersen, Mikael Agerlin.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780444527424
Format: Electronic Resources
Availability Online Library~1

Food chemical safety

2024-11-08T11:53:39Z

Author Watson, David H., ed.
Preferred Shelf Number TX 537 F57 2001 V.1
Format: Books
Availability Beytepe Library~2

Quality control in the food industry

2024-11-08T11:53:39Z

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

Meat products handbook practical science and technology

2024-11-08T11:53:39Z

Author Feiner, Gerhard.
Preferred Shelf Number ONLINE(312970.1)
Electronic Access Knovel http://app.knovel.com/web/toc.v/cid:kpMPHPST0H
Format: Electronic Resources
Availability Online Library~1

Taschenbuch für Lebensmittelchemiker Lebensmittel – Bedarfsgegenstände – Kosmetika – Futtermittel

2024-11-08T11:53:39Z

Author Frede, Wolfgang. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/3-540-28220-3
Format: Electronic Resources
Availability Online Library~1

Yeasts in Food and Beverages

2024-11-08T11:53:39Z

Author Querol, Amparo. editor. Fleet, Graham. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-3-540-28398-0
Format: Electronic Resources
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Biochemical Mechanisms of Detoxification in Higher Plants Basis of Phytoremediation

2024-11-08T11:53:39Z

Author Kvesitadze, George. author. Khatisashvili, Gia. author. Sadunishvili, Tinatin. author. Ramsden, Jeremy J. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/3-540-28997-6
Format: Electronic Resources
Availability Online Library~1

Rheology Essentials of Cosmetic and Food Emulsions

2024-11-08T11:53:39Z

Author Brummer, Rüdiger. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/3-540-29087-7
Format: Electronic Resources
Availability Online Library~1

Lebensmittelanalytik Grundzüge · Methoden · Anwendungen

2024-11-08T11:53:39Z

Author Matissek, Reinhard. author. Steiner, Gabriele. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/3-540-31309-5
Format: Electronic Resources
Availability Online Library~1

Introduction to Wine Laboratory Practices and Procedures

2024-11-08T11:53:39Z

Author Jacobson, Jean L. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/b106815
Format: Electronic Resources
Availability Online Library~1

Advances in Food Mycology

2024-11-08T11:53:39Z

Author Hocking, A. D. editor. Pitt, J. I. editor. Samson, Robert A. editor. Thrane, U. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/0-387-28391-9
Format: Electronic Resources
Availability Online Library~1

Viruses in Foods

2024-11-08T11:53:39Z

Author Goyal, Sagar M. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/0-387-29251-9
Format: Electronic Resources
Availability Online Library~1

The ABCs of Gene Cloning

2024-11-08T11:53:39Z

Author Wong, Dominic W. S. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/0-387-28679-9
Format: Electronic Resources
Availability Online Library~1

Pulsed Electric Fields Technology for the Food Industry Fundamentals and Applications

2024-11-08T11:53:39Z

Author Raso, Javier. editor. Heinz, Volker. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-0-387-31122-7
Format: Electronic Resources
Availability Online Library~1

Sterilization Of Food In Retort Pouches

2024-11-08T11:53:39Z

Author Al-Baali, A.G. Abdul-Ghani. author. Farid, Mohammed M. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/0-387-31129-7
Format: Electronic Resources
Availability Online Library~1

Foodborne Parasites

2024-11-08T11:53:39Z

Author Ortega, Ynes R. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/0-387-31197-1
Format: Electronic Resources
Availability Online Library~1

PCR Methods in Foods

2024-11-08T11:53:39Z

Author Maurer, John. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/0-387-31702-3
Format: Electronic Resources
Availability Online Library~1

Odors in the Food Industry

2024-11-08T11:53:39Z

Author Nicolay, Xavier. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-0-387-34124-8
Format: Electronic Resources
Availability Online Library~1

Selenium in Food and Health

2024-11-08T11:53:39Z

Author Reilly, Conor. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-0-387-33244-4
Format: Electronic Resources
Availability Online Library~1

Sustainable Protein Production and Consumption: Pigs or Peas?

2024-11-08T11:53:39Z

Author Aiking, Harry. editor. Boer, Joop. editor. Vereijken, Johan. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/1-4020-4842-4
Format: Electronic Resources
Availability Online Library~1

Springer Handbook of Enzymes Class 1 · Oxidoreductases X EC 1.9–1.13

2024-11-08T11:53:39Z

Author Schomburg, Dietmar. editor. Schomburg, Ida. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/3-540-37704-2
Format: Electronic Resources
Availability Online Library~1

Class 1 Oxidoreductases XI EC 1.14.11–1.14.14

2024-11-08T11:53:39Z

Author Schomburg, Dietmar. editor. Schomburg, Ida. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/3-540-37708-5
Format: Electronic Resources
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Advanced Dairy Chemistry Volume 2 Lipids

2024-11-08T11:53:39Z

Author Fox, P. F. editor. McSweeney, P. L. H. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/0-387-28813-9
Format: Electronic Resources
Availability Online Library~1

Fruit Manufacturing Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance

2024-11-08T11:53:39Z

Author Lozano, Jorge E. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-0-387-30616-2
Format: Electronic Resources
Availability Online Library~1

Springer Handbook of Enzymes Class 1 · Oxidoreductases XII EC 1.14.15-1.97

2024-11-08T11:53:39Z

Author Schomburg, Dietmar. editor. Schomburg, Ida. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/3-540-30439-8
Format: Electronic Resources
Availability Online Library~1

Solid-State Fermentation Bioreactors Fundamentals of Design and Operation

2024-11-08T11:53:39Z

Author Mitchell, David A. editor. Berovič, Marin. editor. Krieger, Nadia. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/3-540-31286-2
Format: Electronic Resources
Availability Online Library~1

Growing Food A Guide to Food Production

2024-11-08T11:53:39Z

Author Winch, Tony. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-1-4020-4975-0
Format: Electronic Resources
Availability Online Library~1

Modern Magnetic Resonance

2024-11-08T11:53:39Z

Author Webb, Graham A. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/1-4020-3910-7
Format: Electronic Resources
Availability Online Library~1

Abiotic stress tolerance in plants

2024-11-08T11:53:39Z

Author RAI, ASHWANI K. editor. TAKABE, TERUHIRO. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/1-4020-4389-9
Format: Electronic Resources
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Protein Folding Kinetics Biophysical Methods

2024-11-08T11:53:39Z

Author Nölting, Bengt. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/b138868
Format: Electronic Resources
Availability Online Library~1