Search Results for Food science.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002bscience.$0026ps$003d300$0026isd$003dtrue?dt=list2024-11-19T11:20:51ZFood scienceent://SD_ILS/0/SD_ILS:638502024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2507402024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:3124202024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:691232024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:1667482024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Journal of food science.ent://SD_ILS/0/SD_ILS:2255932024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Institute of Food Technologists Blackwell Publishing<br/>Preferred Shelf Number ALFABETİK V.54 PART.1 1989<br/>Electronic Access <a href="http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1750-3841">Elektronik eri?im</a><br/>Format: Continuing Resources Other<br/>Availability Beytepe Library~20 Health Sciences Library~7 ~0<br/>Food science and technologyent://SD_ILS/0/SD_ILS:1328242024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:638542024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:5224672024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:571072024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2516842024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2698582024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2508582024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Food science and technology abstracts.ent://SD_ILS/0/SD_ILS:2291272024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Intern.Food Inf.Serv.<br/>Format: Continuing Resources Other<br/>Availability ~0<br/>Magnetic resonance in food scienceent://SD_ILS/0/SD_ILS:277892024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2995322024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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>
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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:4599342024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:4593102024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Emerging nanotechnologies in food scienceent://SD_ILS/0/SD_ILS:4593942024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Nanotechnology in agriculture and food scienceent://SD_ILS/0/SD_ILS:4244762024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Statistics in food science and nutritionent://SD_ILS/0/SD_ILS:3170182024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Pripp, Are Hugo.<br/>Preferred Shelf Number TX367 P75 2013<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Statistics in Food Science and Nutritionent://SD_ILS/0/SD_ILS:3316472024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Food science research and technologyent://SD_ILS/0/SD_ILS:2890112024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2907862024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:1338302024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:3044432024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:1669002024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:3032492024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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>
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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:2884602024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:932232024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Food science and food biotechnologyent://SD_ILS/0/SD_ILS:2845192024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Chromatography in food science and technologyent://SD_ILS/0/SD_ILS:791152024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:833362024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2249672024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:1012512024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2960022024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:4603122024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Role of materials science in food bioengineeringent://SD_ILS/0/SD_ILS:4226452024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Holban, Alina Maria. Grumezescu, Alexandru Mihai.<br/>Preferred Shelf Number TA403.2 R65 2018<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Electronic noses and tongues in food scienceent://SD_ILS/0/SD_ILS:4587562024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:3623772024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Food regulation : law, science, policy, and practiceent://SD_ILS/0/SD_ILS:1327222024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Fortin, Neal D.<br/>Preferred Shelf Number KF3875 .F67 2009<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Global issues in food science and technologyent://SD_ILS/0/SD_ILS:1480712024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2976522024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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>
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<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:3129722024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:4600492024-11-19T11:20:51Z2024-11-19T11:20:51ZPreferred 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:3440122024-11-19T11:20:51Z2024-11-19T11:20:51ZPreferred 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:3434852024-11-19T11:20:51Z2024-11-19T11:20:51ZPreferred 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/>Journal of the science of food and agriculture.ent://SD_ILS/0/SD_ILS:2257222024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Society of Chemical Industry Wiley<br/>Preferred Shelf Number ALFABETİK V.13 1962<br/>Electronic Access <a href="http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010">Elektronik eri?im</a><br/>Format: Continuing Resources Other<br/>Availability Health Sciences Library~18 ~0<br/>CRC Critical reviews in food science and nutrition.ent://SD_ILS/0/SD_ILS:2248532024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:4598732024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:4597482024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:4598312024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:1730082024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:3046012024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2795612024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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. 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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/>Introduction to Food Process Engineeringent://SD_ILS/0/SD_ILS:1729422024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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 storageent://SD_ILS/0/SD_ILS:2807952024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Sensory Evaluation of Food Principles and Practicesent://SD_ILS/0/SD_ILS:1726102024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Food Analysisent://SD_ILS/0/SD_ILS:1722592024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Kinetic modeling of reactions in foodsent://SD_ILS/0/SD_ILS:1338272024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Boekel, Martinus. A. J. S. van.<br/>Preferred Shelf Number TX545 .B64 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The produce contamination problem causes and solutionsent://SD_ILS/0/SD_ILS:1473632024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Starch chemistry and technologyent://SD_ILS/0/SD_ILS:1486732024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Starch : chemistry and technologyent://SD_ILS/0/SD_ILS:2685932024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2903752024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>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:1468722024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:1472532024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:1336842024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:1336962024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2865312024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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 plant economicsent://SD_ILS/0/SD_ILS:2865572024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2902892024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Food lipids chemistry, nutrition, and biotechnologyent://SD_ILS/0/SD_ILS:2908842024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Handbook of food engineeringent://SD_ILS/0/SD_ILS:1338402024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Heldman, Dennis R. Lund, Daryl B.<br/>Preferred Shelf Number TP370.4 H36 2007<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Listeria, listeriosis, and food safetyent://SD_ILS/0/SD_ILS:1106642024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Ryser, Elliot T. Marth, Elmer H.<br/>Preferred Shelf Number QR201.L7 R9 2007<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Radionuclide concentrations in food and the environmentent://SD_ILS/0/SD_ILS:2752132024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Fatty acids in foods and their health implicationsent://SD_ILS/0/SD_ILS:2865892024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Handbook of food preservationent://SD_ILS/0/SD_ILS:2903182024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Rahman, Shafiur.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420017373">Distributed by publisher. 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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:2911212024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Handbook of food engineeringent://SD_ILS/0/SD_ILS:2911512024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2911532024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Physical Properties of Foodsent://SD_ILS/0/SD_ILS:1657632024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:1196092024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:1196642024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Eliasson, Ann-Charlotte.<br/>Preferred Shelf Number TX553.C28 C37 2006<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Advanced technologies for meat processingent://SD_ILS/0/SD_ILS:2688562024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Nollet, Leo M. L., 1948- Toldrá, Fidel.<br/>Preferred Shelf Number TS1960 A38 2006<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Ingredient interactions effects on food qualityent://SD_ILS/0/SD_ILS:2912632024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Thermal food processing new technologies and quality issuesent://SD_ILS/0/SD_ILS:2875382024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Sun, Da-Wen.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420027372">Distributed by publisher. 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Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Vitamins in foods analysis, bioavailability, and stabilityent://SD_ILS/0/SD_ILS:2858342024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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 brewingent://SD_ILS/0/SD_ILS:2866792024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2866862024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Handbook of food and bioprocess modeling techniquesent://SD_ILS/0/SD_ILS:2875182024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2875212024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Encapsulated and powdered foodsent://SD_ILS/0/SD_ILS:1442122024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Surimi and surimi seafoodent://SD_ILS/0/SD_ILS:2912492024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Antimicrobials in foodent://SD_ILS/0/SD_ILS:2867372024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2875332024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2875392024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2894912024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Novel food processing technologiesent://SD_ILS/0/SD_ILS:2847042024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Genetic variation in taste sensitivityent://SD_ILS/0/SD_ILS:2863552024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2874482024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Handbook of flavor characterization sensory analysis, chemistry, and physiologyent://SD_ILS/0/SD_ILS:2892622024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>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:2501552024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Food emulsionsent://SD_ILS/0/SD_ILS:2847132024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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. 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(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/>Dairy technology : principles of milk properties and processesent://SD_ILS/0/SD_ILS:619452024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Walstra, Pieter.<br/>Preferred Shelf Number SF 250.5 D385 1999<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Complex carbohydrates in foodsent://SD_ILS/0/SD_ILS:2873902024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Sensory evaluation of food : Principles and practicesent://SD_ILS/0/SD_ILS:827292024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:619342024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Spreer, Edgar.<br/>Preferred Shelf Number SF 250.5 S7713 1998<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Spice science and technologyent://SD_ILS/0/SD_ILS:2865972024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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. 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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/>Analyzing food for nutrition labeling and hazardous contaminantsent://SD_ILS/0/SD_ILS:1020302024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Jeon, Ike J., Ikins, William G.,<br/>Preferred Shelf Number TX 541 .A764 1995<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Introduction to food toxicologyent://SD_ILS/0/SD_ILS:790272024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:454472024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Salminen, Seppo, ed. Wright, Atte Von, ed.<br/>Preferred Shelf Number QR 121 L333 1993<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Sanitation in food processingent://SD_ILS/0/SD_ILS:2508762024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Postharvest handling a systems approachent://SD_ILS/0/SD_ILS:2506962024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2506972024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Sensory evaluation practicesent://SD_ILS/0/SD_ILS:2508742024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Volatile compounds in foods and beveragesent://SD_ILS/0/SD_ILS:483722024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Maarse, Henk, ed.<br/>Preferred Shelf Number TX 541 V64 1991<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Colonization control of human bacterial enteropathologens in poultryent://SD_ILS/0/SD_ILS:2507342024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2508422024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>The Chemistry and technology of pectinent://SD_ILS/0/SD_ILS:2506902024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Chemical changes during food processingent://SD_ILS/0/SD_ILS:398562024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2510822024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Fundamentals of new food product developmentent://SD_ILS/0/SD_ILS:637202024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Economics of food processing in the United Statesent://SD_ILS/0/SD_ILS:2504732024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Tropical fruit processingent://SD_ILS/0/SD_ILS:2507532024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Food biotechnolohyent://SD_ILS/0/SD_ILS:639232024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Knorr, Dietrich W., ed.<br/>Preferred Shelf Number TP 370.5 F656 1987<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food biotechnologyent://SD_ILS/0/SD_ILS:538202024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:619472024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Weichmann, J., ed.<br/>Preferred Shelf Number SB 324.6 P67 1987<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The Microbiology of poultry meat productsent://SD_ILS/0/SD_ILS:2506432024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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 flavours part B : the flavour of beveragesent://SD_ILS/0/SD_ILS:538532024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Food irradiationent://SD_ILS/0/SD_ILS:2503732024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Handbook of food and beverage stability chemical, biochemical, microbiological, and nutritional aspectsent://SD_ILS/0/SD_ILS:2507122024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2507322024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Functional properties of food componentsent://SD_ILS/0/SD_ILS:2502522024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2505762024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Lipids in cereal technologyent://SD_ILS/0/SD_ILS:2514152024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Food and energy resourcesent://SD_ILS/0/SD_ILS:2508332024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2508602024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Introduction to food engineeringent://SD_ILS/0/SD_ILS:2517372024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Singh, R. 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(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 texture and viscosity concept and measurementent://SD_ILS/0/SD_ILS:2507202024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Human milk and infant formulaent://SD_ILS/0/SD_ILS:2515502024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Carotenoids as colorants and vitamin A precursors technological and nutritional applicationsent://SD_ILS/0/SD_ILS:2505502024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Bauernfeind, J. 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(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:2508052024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:3067182024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:3067202024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Handbook of paper and paperboard packaging technologyent://SD_ILS/0/SD_ILS:3052682024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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>
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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/>Novel thermal and non-thermal technologies for fluid foodsent://SD_ILS/0/SD_ILS:1483212024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2991742024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:1457092024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Food preservation process designent://SD_ILS/0/SD_ILS:2687002024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Heldman, Dennis R.<br/>Preferred Shelf Number TP371.2 H46 2011<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Functional food product developmentent://SD_ILS/0/SD_ILS:3046312024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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>
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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:1457282024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:1456742024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:1463552024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:3037732024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Computer vision technology for food quality evaluationent://SD_ILS/0/SD_ILS:1487492024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Wine science principles and applicationsent://SD_ILS/0/SD_ILS:1456632024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Waste management for the food industriesent://SD_ILS/0/SD_ILS:1469282024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:1480002024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Nutraceutical and functional food regulations in the United States and around the worldent://SD_ILS/0/SD_ILS:1482102024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Nutraceutical and functional food regulations in the United States and around the worldent://SD_ILS/0/SD_ILS:2688872024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Bagchi, Debasis, 1954-<br/>Preferred Shelf Number QP144.F85 N88 2008<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Foodborne infections and intoxicationsent://SD_ILS/0/SD_ILS:1054882024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Dairy science and technologyent://SD_ILS/0/SD_ILS:2912392024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Advanced quantitative microbiology for foods and biosystems models for predicting growth and inactivationent://SD_ILS/0/SD_ILS:2847032024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Flavour science recent advances and trendsent://SD_ILS/0/SD_ILS:2500982024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Bredie, Wender L. 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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/>Modeling microbial responses in foodsent://SD_ILS/0/SD_ILS:2854972024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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. 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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/>Food shelf life stability chemical, biochemical, and microbiological changesent://SD_ILS/0/SD_ILS:2876142024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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. 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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:2959942024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientistsent://SD_ILS/0/SD_ILS:771282024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Weaver, Connie, 1950-<br/>Preferred Shelf Number TX 541 W43 1996<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Computer applications in food technology use of spreadsheets in graphical, statistical, and process analysesent://SD_ILS/0/SD_ILS:2501342024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Phase transitions in foodsent://SD_ILS/0/SD_ILS:2500212024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Handbook of milk compositionent://SD_ILS/0/SD_ILS:2500502024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>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:2501482024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2506912024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2959912024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:2959902024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:752022024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:764722024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:1060102024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor Griffiths, Mansel, ed.<br/>Preferred Shelf Number QR 175 .U53 2005<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Bread making : improving qualityent://SD_ILS/0/SD_ILS:1337782024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:1441682024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Hygiene in food processingent://SD_ILS/0/SD_ILS:920702024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:1054822024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>Microbiological risk assessment in food processingent://SD_ILS/0/SD_ILS:1056302024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:772562024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:786582024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:1332782024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:764662024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:766542024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:552652024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:5224762024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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:5223692024-11-19T11:20:51Z2024-11-19T11:20:51ZAuthor 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/>