Search Results for Food science. - Narrowed by: 2006

Handbook of food science, technology, and engineering

2024-12-24T13:13:17Z

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.

2024-12-24T13:13:17Z

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.

2024-12-24T13:13:17Z

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

2024-12-24T13:13:17Z

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

Carbohydrates in food

2024-12-24T13:13:17Z

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

Food polysaccharides and their applications

2024-12-24T13:13:17Z

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

Physical Properties of Foods

2024-12-24T13:13:17Z

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
Availability Online Library~1

Advanced technologies for meat processing

2024-12-24T13:13:17Z

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

2024-12-24T13:13:17Z

Author Ball, G. F. M.
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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Handbook of food and bioprocess modeling techniques

2024-12-24T13:13:17Z

Author Sablani, Shyam S.
Preferred Shelf Number ONLINE
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Carbohydrates in food

2024-12-24T13:13:17Z

Author Eliasson, Ann-Charlotte, 1953-
Preferred Shelf Number ONLINE
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Thermal food processing new technologies and quality issues

2024-12-24T13:13:17Z

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

2024-12-24T13:13:17Z

Advanced technologies for meat processing

2024-12-24T13:13:17Z

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

2024-12-24T13:13:17Z

Author Gaonkar, Anilkumar G., 1954- McPherson, Andrew.
Preferred Shelf Number ONLINE
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Handbook of brewing

2024-12-24T13:13:17Z

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

2024-12-24T13:13:17Z

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.
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Foodborne infections and intoxications

2024-12-24T13:13:17Z

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

Advanced quantitative microbiology for foods and biosystems models for predicting growth and inactivation

2024-12-24T13:13:17Z

Author Peleg, Micha.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
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Dairy science and technology

2024-12-24T13:13:17Z

Author Walstra, Pieter. Wouters, Jan T. M. Geurts, T. J. (Tom J.)
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
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Flavour science recent advances and trends

2024-12-24T13:13:17Z

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

2024-12-24T13:13:17Z

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

2024-12-24T13:13:17Z

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

Meat products handbook practical science and technology

2024-12-24T13:13:17Z

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

2024-12-24T13:13:17Z

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

2024-12-24T13:13:17Z

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

2024-12-24T13:13:17Z

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

2024-12-24T13:13:17Z

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

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

2024-12-24T13:13:17Z

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

2024-12-24T13:13:17Z

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

Lebensmittelanalytik Grundzüge · Methoden · Anwendungen

2024-12-24T13:13:17Z

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

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

2024-12-24T13:13:17Z

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

Foodborne Parasites

2024-12-24T13:13:17Z

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

2024-12-24T13:13:17Z

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

Selenium in Food and Health

2024-12-24T13:13:17Z

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

Modern Magnetic Resonance

2024-12-24T13:13:17Z

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

Sustainable Protein Production and Consumption: Pigs or Peas?

2024-12-24T13:13:17Z

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

Introduction to Wine Laboratory Practices and Procedures

2024-12-24T13:13:17Z

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

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

2024-12-24T13:13:17Z

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

2024-12-24T13:13:17Z

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
Availability Online Library~1

Abiotic stress tolerance in plants

2024-12-24T13:13:17Z

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
Availability Online Library~1

Protein Folding Kinetics Biophysical Methods

2024-12-24T13:13:17Z

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

Advances in Food Mycology

2024-12-24T13:13:17Z

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

The ABCs of Gene Cloning

2024-12-24T13:13:17Z

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

Advanced Dairy Chemistry Volume 2 Lipids

2024-12-24T13:13:17Z

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

Viruses in Foods

2024-12-24T13:13:17Z

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

Pulsed Electric Fields Technology for the Food Industry Fundamentals and Applications

2024-12-24T13:13:17Z

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

2024-12-24T13:13:17Z

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

Odors in the Food Industry

2024-12-24T13:13:17Z

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
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Growing Food A Guide to Food Production

2024-12-24T13:13:17Z

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