Search Results for Food technology - Narrowed by: EnglishSirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002btechnology$0026qf$003dLANGUAGE$002509Language$002509ENG$002509English$0026ic$003dtrue$0026ps$003d300?dt=list2024-11-20T04:50:32ZFood technology.ent://SD_ILS/0/SD_ILS:2266732024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Institute Of Food Technologists<br/>Preferred Shelf Number ALFABETİK V.9 1955<br/>Format: Continuing Resources Other<br/>Availability Beytepe Library~39 ~0<br/>Food packaging technologyent://SD_ILS/0/SD_ILS:848632024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Coles, Richard, ed. McDowell, Derek, ed. Kirwan, Mark J., ed.<br/>Preferred Shelf Number TP 374 F654 2003<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food packaging technologyent://SD_ILS/0/SD_ILS:896972024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor McDowel, D., ed. Coles, Richard, ed. Kirwan, Mark, ed.<br/>Preferred Shelf Number TP 374 F66 2003<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Frozen food technologyent://SD_ILS/0/SD_ILS:45062024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Mallett, C. P., ed.<br/>Preferred Shelf Number TP 372.3 F77 1993<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food flavour technologyent://SD_ILS/0/SD_ILS:3044882024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Taylor, A. J. (Andrew John), 1951- Linforth, Robert S. T. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781444317770">http://dx.doi.org/10.1002/9781444317770</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food science and technologyent://SD_ILS/0/SD_ILS:1328242024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:638542024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Pyke, Magnus.<br/>Preferred Shelf Number TP 370 P9 1968<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Enzymes in food technologyent://SD_ILS/0/SD_ILS:3043002024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Whitehurst, Robert J. Oort, Maarten van. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781444309935">http://dx.doi.org/10.1002/9781444309935</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Emulsifiers in food technologyent://SD_ILS/0/SD_ILS:3013342024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Whitehurst, Robert J. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470995747">http://dx.doi.org/10.1002/9780470995747</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Enzymes in food technologyent://SD_ILS/0/SD_ILS:876942024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Whitehurst, Robert J. Law, Barry A.<br/>Preferred Shelf Number TP 456.E58 E64 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Fats in food technologyent://SD_ILS/0/SD_ILS:3417832024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Rajah, Kanes K., editor.<br/>Preferred Shelf Number ONLINE(341783.1)<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781118788745">http://dx.doi.org/10.1002/9781118788745</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Elements of food technologyent://SD_ILS/0/SD_ILS:637292024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Desroiser, Norman W., ed.<br/>Preferred Shelf Number TP 370 E43 1977<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Introduction to food science and technologyent://SD_ILS/0/SD_ILS:2516842024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Introduction to food science and technologyent://SD_ILS/0/SD_ILS:2508582024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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 process engineering and technologyent://SD_ILS/0/SD_ILS:1457282024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Food process engineering and technologyent://SD_ILS/0/SD_ILS:4599892024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Berk, Zeki, author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128120187">https://www.sciencedirect.com/science/book/9780128120187</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food processing technology : principles and practiceent://SD_ILS/0/SD_ILS:4591622024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Fellows, P. (Peter), 1953-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780081019078">https://www.sciencedirect.com/science/book/9780081019078</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food processing technology : principles and practiceent://SD_ILS/0/SD_ILS:1336992024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Fellows, P. J.<br/>Preferred Shelf Number TP370 .F45 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food irradiation research and technologyent://SD_ILS/0/SD_ILS:3051832024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Fan, Xuetong. Sommers, Christopher H.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781118422557">http://dx.doi.org/10.1002/9781118422557</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Advances in food extrusion technologyent://SD_ILS/0/SD_ILS:2880212024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Maskan, Medeni. Altan, Aylin.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439815212">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food industry design, technology, and innovationent://SD_ILS/0/SD_ILS:3418312024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Traitler, Helmut, author. Coleman, Birgit, author. Hofmann, Karen, author.<br/>Preferred Shelf Number ONLINE(341831.1)<br/>Electronic Access ebrary <a href="http://alltitles.ebrary.com/Doc?id=10921250">An electronic book accessible through the World Wide Web; click to view</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781118823194">http://dx.doi.org/10.1002/9781118823194</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food process engineering and technologyent://SD_ILS/0/SD_ILS:3067182024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Food Quality, Safety and Technologyent://SD_ILS/0/SD_ILS:3353462024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Lima, Giuseppina P. P. editor. Vianello, Fabio. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(335346.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-3-7091-1640-1">http://dx.doi.org/10.1007/978-3-7091-1640-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food science research and technologyent://SD_ILS/0/SD_ILS:2890112024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Food and beverage packaging technologyent://SD_ILS/0/SD_ILS:3059052024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Kirwan, Mark J.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781444392180">http://dx.doi.org/10.1002/9781444392180</a>
Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=675208">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=675208</a>
ebrary <a href="http://site.ebrary.com/id/10510323">http://site.ebrary.com/id/10510323</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Gluten-free food science and technologyent://SD_ILS/0/SD_ILS:3044432024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Gluten-free food science and technologyent://SD_ILS/0/SD_ILS:1338302024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Gallagher, Eimear.<br/>Preferred Shelf Number TP451.D53 G58 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Frozen food science and technologyent://SD_ILS/0/SD_ILS:3032492024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Evans, Judith A. (Judith Anne), 1962- Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0806/2007033156-b.html">http://catdir.loc.gov/catdir/enhancements/fy0806/2007033156-b.html</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781444302325">http://dx.doi.org/10.1002/9781444302325</a>
UASB, GKVK <a href="http://onlinelibrary.wiley.com/book/10.1002/9781444302325">http://onlinelibrary.wiley.com/book/10.1002/9781444302325</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fundamentals of food reaction technologyent://SD_ILS/0/SD_ILS:3439742024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Earle, R.L., 1930- Emerton, Victoria. Earle, Mary.<br/>Preferred Shelf Number ONLINE(343974.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847559470">http://dx.doi.org/10.1039/9781847559470</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of food science, technology, and engineeringent://SD_ILS/0/SD_ILS:2884602024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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 irradiation research and technologyent://SD_ILS/0/SD_ILS:2971562024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Sommers, Christopher H. Fan, Xuetong. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0802/2005028697-b.html">http://catdir.loc.gov/catdir/enhancements/fy0802/2005028697-b.html</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470277638">http://dx.doi.org/10.1002/9780470277638</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food processing technology : principles and practicesent://SD_ILS/0/SD_ILS:706772024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Fellows, Peter, 1953-<br/>Preferred Shelf Number TP 370 F45 2000<br/>Format: Books<br/>Availability Beytepe Library~2<br/>The Technology of vitamins in foodent://SD_ILS/0/SD_ILS:1123352024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Ottaway, P. Berry.<br/>Preferred Shelf Number QP771 .T43 1999<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Chromatography in food science and technologyent://SD_ILS/0/SD_ILS:791152024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Food processing technology : principles and practiceent://SD_ILS/0/SD_ILS:637322024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Fellows, Peter, 1953-<br/>Preferred Shelf Number TP 370 F45 1988<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Introduction to food science and technologyent://SD_ILS/0/SD_ILS:833362024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Stewart, George F.<br/>Preferred Shelf Number QU 145 STE 1973 I<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Computer vision technology for food quality evaluationent://SD_ILS/0/SD_ILS:1487492024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Polysaccharide dispersions chemistry and technology in foodent://SD_ILS/0/SD_ILS:2499782024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Walter, Reginald Henry, 1933-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780127338651">http://www.sciencedirect.com/science/book/9780127338651</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Polysaccharide dispersions : chemistry and technology in foodent://SD_ILS/0/SD_ILS:1129852024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Walter, Reginald H., 1933-<br/>Preferred Shelf Number TP453.P64 W35 1998<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Computer vision technology for food quality evaluationent://SD_ILS/0/SD_ILS:4588232024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Sun, Da-Wen.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780128022320">http://www.sciencedirect.com/science/book/9780128022320</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of food and beverage fermentation technologyent://SD_ILS/0/SD_ILS:2910412024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Hui, Y. H. (Yiu H.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203913550">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online 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:2960022024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Enzymes in Food Technology Improvements and Innovationsent://SD_ILS/0/SD_ILS:3994432024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Kuddus, Mohammed. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-981-13-1933-4">https://doi.org/10.1007/978-981-13-1933-4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Post harvest technology and food process engineeringent://SD_ILS/0/SD_ILS:3427082024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Chakraverty, Amalendu. Singh, R. Paul.<br/>Preferred Shelf Number ONLINE(342708.1)<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781466553217">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Sweeteners and sugar alternatives in food technologyent://SD_ILS/0/SD_ILS:2995332024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor O'Donnell, Kay. Kearsley, M. W.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=974498">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=974498</a>
Wiley InterScience <a href="http://dx.doi.org/10.1002/9781118373941">http://dx.doi.org/10.1002/9781118373941</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Global issues in food science and technologyent://SD_ILS/0/SD_ILS:1480712024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Sweeteners and sugar alternatives in food technologyent://SD_ILS/0/SD_ILS:3030162024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Mitchell, Helen (Helen Lucy), 1960- Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0802/2005035903-b.html">http://catdir.loc.gov/catdir/enhancements/fy0802/2005035903-b.html</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470996003">http://dx.doi.org/10.1002/9780470996003</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Computer applications in food technology use of spreadsheets in graphical, statistical, and process analysesent://SD_ILS/0/SD_ILS:2501342024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Handbook of animal-based fermented food and beverage technologyent://SD_ILS/0/SD_ILS:2880462024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Hui, Y. H. (Yiu H.) Evranuz, E. ¿zg¿l. Chandan, Ramesh C.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439850237">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 plant-based fermented food and beverage technologyent://SD_ILS/0/SD_ILS:2890022024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Hui, Y. H. (Yiu H.) Evranuz, E. ¿zg¿l. Arroyo-Lp̤ez, Francisco No.̌<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439870693">Distributed by publisher. Purchase or institutional license may be required for access.</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:4597482024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>2 th International congress of food technology abstract book : 03-05 November.ent://SD_ILS/0/SD_ILS:3387212024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor International Congress on food technology abstract book (2: 2014: Kuşadası, Türkiye).<br/>Preferred Shelf Number TX511 I58 2014<br/>Format: Books<br/>Availability Beytepe Library~1<br/>ITAFE'05 : International Congress on Information Technology in Agriculture Food and Environment, October 12 -14, 2005 Çukurova University, Adana, Turkeyent://SD_ILS/0/SD_ILS:993192024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor International Congress on Information Technology in Agriculture Food and Environment (2005 : Adana, Turkey) Cebeci, Zeynel, ed.<br/>Preferred Shelf Number S 494.5.I47 I58 2005<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Proceedings of the fifth international congres of food science and technologyent://SD_ILS/0/SD_ILS:691102024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor International Congress of Food Science and Technology ; (5th : 1978 : Kyoto) Chiba, H., ed.<br/>Preferred Shelf Number TX 345 I562 1978<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Leveraging food technology for obesity prevention and reduction efforts : workshop summaryent://SD_ILS/0/SD_ILS:2786462024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Pray, Leslie A. Pillsbury, Laura, 1984- Institute of Medicine (U.S.). Food Forum. Institute of Medicine (U.S.). 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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/>Sensory evaluation practicesent://SD_ILS/0/SD_ILS:1491212024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Stone, Herbert Bleibaum, Rebecca Thomas, Heather A.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123820860">http://www.sciencedirect.com/science/book/9780123820860</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Advances in fresh-cut fruits and vegetables processingent://SD_ILS/0/SD_ILS:2878552024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Martin-Belloso, Olga. Soliva Fortuny, Robert.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420071238">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/>Food polysaccharides and their applicationsent://SD_ILS/0/SD_ILS:1196092024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:1196642024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:2688562024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Nollet, Leo M. L., 1948- Toldrá, Fidel.<br/>Preferred Shelf Number TS1960 A38 2006<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food plant designent://SD_ILS/0/SD_ILS:2875332024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:2875392024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:2894912024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Antimicrobials in foodent://SD_ILS/0/SD_ILS:2867372024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Surimi and surimi seafoodent://SD_ILS/0/SD_ILS:2912492024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Park, Jae Won, 1953-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420028041">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/>Handbook of vegetable preservation and processingent://SD_ILS/0/SD_ILS:2874482024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Hui, Y. H. (Yiu H.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203912911">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Vitamin E food chemistry, composition, and analysisent://SD_ILS/0/SD_ILS:2883682024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Eitenmiller, Ronald R. (Ronald Ray), 1944- Lee, Junsoo, 1967-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203970140">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Lactic acid bacteria microbiology and functional aspectsent://SD_ILS/0/SD_ILS:2883782024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Salminen, Seppo. Wright, Atte von, 1952- Ouwehand, Arthur.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780824752033">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of frozen foodsent://SD_ILS/0/SD_ILS:2900512024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Hui, Y. H. (Yiu H.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203022009">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Genetic variation in taste sensitivityent://SD_ILS/0/SD_ILS:2863552024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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 flavor characterization sensory analysis, chemistry, and physiologyent://SD_ILS/0/SD_ILS:2892622024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Industrialization of indigenous fermented foodsent://SD_ILS/0/SD_ILS:2900532024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Steinkraus, Keith H., 1918-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203022047">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food emulsionsent://SD_ILS/0/SD_ILS:2847132024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Friberg, Stig, 1930- Larsson, Kr̄e, 1937- Sjb̲lom, Johan, 1953-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203913222">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food science and food biotechnologyent://SD_ILS/0/SD_ILS:2845192024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Handbook of food enzymologyent://SD_ILS/0/SD_ILS:2856522024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Whitaker, John R. Voragen, A. G. J. Wong, Dominic W. S.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203910450">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Physical principles of food preservationent://SD_ILS/0/SD_ILS:2865642024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Karel, Marcus. Lund, Daryl B.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203911792">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Characterization of cereals and flours properties, analysis, and applicationsent://SD_ILS/0/SD_ILS:2865712024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Kaletun,̇ Gn̲¿l. Breslauer, Kenneth.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203911785">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of dough fermentationsent://SD_ILS/0/SD_ILS:2874382024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Kulp, Karel. Lorenz, Klaus J., 1936-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203911884">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Natural colorants for food and nutraceutical usesent://SD_ILS/0/SD_ILS:2912442024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Delgado-Vargas, Francisco. Paredes-Lopez, Octavio.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420031713">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Physical chemistry of foodsent://SD_ILS/0/SD_ILS:2856542024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Walstra, Pieter.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203910436">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food process designent://SD_ILS/0/SD_ILS:2901112024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Maroulis, Zacharias B., 1957- Saravacos, George D., 1928-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203912010">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Transport phenomena in food processingent://SD_ILS/0/SD_ILS:2902012024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Welti-Chanes, Jorge. Vľez-Ruiz, Jorge Fernando, 1955- Barbosa-Cǹovas, Gustavo V.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420006261">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>International handbook of foodborne pathogensent://SD_ILS/0/SD_ILS:2902732024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Miliotis, Marianne D. Bier, Jeffrey W.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203912065">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food plant sanitationent://SD_ILS/0/SD_ILS:2846032024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Hui, Y. H. (Yiu H.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203910566">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food protein analysis quantitative effects on processingent://SD_ILS/0/SD_ILS:2846302024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Owusu-Apenten, R. K.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203910580">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Engineering and food for the 21st centuryent://SD_ILS/0/SD_ILS:2893662024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Welti-Chanes, Jorge. Barbosa-Cǹovas, Gustavo V. Aguilera, Jos ̌Miguel.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420010169">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food additivesent://SD_ILS/0/SD_ILS:2865542024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Branen, Alfred Larry, 1945-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780824741709">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavor, fragrance, and odor analysisent://SD_ILS/0/SD_ILS:2864342024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Marsili, Ray, 1946-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203908273">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food lipids chemistry, nutrition, and biochemistryent://SD_ILS/0/SD_ILS:2901012024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Akoh, Casimir C., 1955- Min, David B.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203908815">Distributed by publisher. 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(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:2506902024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Walter, Reginald H.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780080926445">http://www.sciencedirect.com/science/book/9780080926445</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Colonization control of human bacterial enteropathologens in poultryent://SD_ILS/0/SD_ILS:2507342024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Volatile compounds in foods and beveragesent://SD_ILS/0/SD_ILS:483722024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Maarse, Henk, ed.<br/>Preferred Shelf Number TX 541 V64 1991<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Experimental food scienceent://SD_ILS/0/SD_ILS:2507402024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Muscle and meat biochemistryent://SD_ILS/0/SD_ILS:2510822024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Economics of food processing in the United Statesent://SD_ILS/0/SD_ILS:2504732024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:2507532024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>The Microbiology of poultry meat productsent://SD_ILS/0/SD_ILS:2506432024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Postharvest physiology of vegetablesent://SD_ILS/0/SD_ILS:619472024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Weichmann, J., ed.<br/>Preferred Shelf Number SB 324.6 P67 1987<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food biotechnolohyent://SD_ILS/0/SD_ILS:639232024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:538202024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Food irradiationent://SD_ILS/0/SD_ILS:2503732024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:2507122024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:2507322024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>New protein foodsent://SD_ILS/0/SD_ILS:2505762024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Functional properties of food componentsent://SD_ILS/0/SD_ILS:2502522024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Lipids in cereal technologyent://SD_ILS/0/SD_ILS:2514152024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:2508332024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:2508602024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Food protein chemistry an introduction for food scientistsent://SD_ILS/0/SD_ILS:2505072024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Regenstein, J. M. (Joe M.) Regenstein, Carrie. Kochen, Beth.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780125858205">http://www.sciencedirect.com/science/book/9780125858205</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Introduction to food engineeringent://SD_ILS/0/SD_ILS:2517372024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Singh, R. Paul. Heldman, Dennis R.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780126463804">http://www.sciencedirect.com/science/book/9780126463804</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Human milk and infant formulaent://SD_ILS/0/SD_ILS:2515502024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Packard, Vernal S.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780125434201">http://www.sciencedirect.com/science/book/9780125434201</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food texture and viscosity concept and measurementent://SD_ILS/0/SD_ILS:2507202024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Stewart, George F., 1908-1982.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121190606">http://www.sciencedirect.com/science/book/9780121190606</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Carotenoids as colorants and vitamin A precursors technological and nutritional applicationsent://SD_ILS/0/SD_ILS:2505502024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Bauernfeind, J. Christopher (Jack Christopher)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780120828500">http://www.sciencedirect.com/science/book/9780120828500</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food engineering, principles and selected applicationsent://SD_ILS/0/SD_ILS:2550652024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Loncin, Marcel. Merson, Richard Larry, joint author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780124545502">http://www.sciencedirect.com/science/book/9780124545502</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Water activity and foodent://SD_ILS/0/SD_ILS:2506322024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Troller, John A. Christian, J. H. 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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:2508052024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Bio-nanotechnology a revolution in food, biomedical, and health sciencesent://SD_ILS/0/SD_ILS:3052352024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Bagchi, Debasis, 1954-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://lib.myilibrary.com?id=447112">Connect to MyiLibrary resource.</a>
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John Wiley <a href="http://dx.doi.org/10.1002/9781118470930">http://dx.doi.org/10.1002/9781118470930</a>
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Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=821890">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=821890</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food preservation process designent://SD_ILS/0/SD_ILS:2687002024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Heldman, Dennis R.<br/>Preferred Shelf Number TP371.2 H46 2011<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food preservation process designent://SD_ILS/0/SD_ILS:1457092024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Heldman, Dennis R.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123724861">http://www.sciencedirect.com/science/book/9780123724861</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Functional food product developmentent://SD_ILS/0/SD_ILS:3046312024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Smith, Jim, 1953- Charter, Edward.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=530036">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=530036</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781444323351">http://dx.doi.org/10.1002/9781444323351</a>
MyiLibrary, Table of contents <a href="http://www.myilibrary.com?id=268577&ref=toc">http://www.myilibrary.com?id=268577&ref=toc</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Nutrigenomics and proteomics in health and disease food factors and gene interactionsent://SD_ILS/0/SD_ILS:3037732024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Wine tasting a professional handbookent://SD_ILS/0/SD_ILS:1456742024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:1463552024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Waste management for the food industriesent://SD_ILS/0/SD_ILS:1469282024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Nutraceutical and functional food regulations in the United States and around the worldent://SD_ILS/0/SD_ILS:1482102024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Wine science principles and applicationsent://SD_ILS/0/SD_ILS:1456632024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Gluten-free cereal products and beveragesent://SD_ILS/0/SD_ILS:1480002024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:2688872024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Bagchi, Debasis, 1954-<br/>Preferred Shelf Number QP144.F85 N88 2008<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Dairy science and technologyent://SD_ILS/0/SD_ILS:2912392024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Foodborne infections and intoxicationsent://SD_ILS/0/SD_ILS:1054882024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Aflatoxin and food safetyent://SD_ILS/0/SD_ILS:2912512024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Abbas, Hamed K.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420028171">Distributed by publisher. 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safetyent://SD_ILS/0/SD_ILS:1335482024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Abbas, Hamed K.<br/>Preferred Shelf Number RA1242.A344 A35 2005<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Sensory evaluation practicesent://SD_ILS/0/SD_ILS:2501352024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Stone, Herbert. Sidel, Joel L.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780126726909">http://www.sciencedirect.com/science/book/9780126726909</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Nutrient metabolisment://SD_ILS/0/SD_ILS:2501232024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Kohlmeier, Martin.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780124177628">http://www.sciencedirect.com/science/book/9780124177628</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The nutrition 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fieldsent://SD_ILS/0/SD_ILS:2501012024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Barbosa-Cánovas, Gustavo V.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780120781492">http://www.sciencedirect.com/science/book/9780120781492</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Phase transitions in foodsent://SD_ILS/0/SD_ILS:2500212024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:2500502024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Jensen, Robert G.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a 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resistanceent://SD_ILS/0/SD_ILS:1060102024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:1337782024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:1441682024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:920702024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:1054822024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:1056302024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Cereals processing technologyent://SD_ILS/0/SD_ILS:786582024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Owens, Gavin, ed.<br/>Preferred Shelf Number TP 434 C47 2001<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food product developmentent://SD_ILS/0/SD_ILS:772562024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Technology of biscuits, crackers, and cookiesent://SD_ILS/0/SD_ILS:1332782024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Manley, Duncan<br/>Preferred Shelf Number TX769 .M325 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>HACCP in the meat industryent://SD_ILS/0/SD_ILS:766542024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Brown, Martyn, ed.<br/>Preferred Shelf Number RA 601.5 H23 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Functional foods : Concept to productent://SD_ILS/0/SD_ILS:764662024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Quality control in the food industryent://SD_ILS/0/SD_ILS:552652024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:5224762024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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:5223692024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Kumar, Ajay, PhD, editor. Singh, Vipin Kumar, editor.<br/>Preferred Shelf Number XX(522369.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128187340">https://www.sciencedirect.com/science/book/9780128187340</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Saffron : science, technology and healthent://SD_ILS/0/SD_ILS:5223952024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Koocheki, A., editor. Khajeh-Hosseini, Mohammad, editor.<br/>Preferred Shelf Number XX(522395.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128186381">https://www.sciencedirect.com/science/book/9780128186381</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Salt, fat and sugar reduction : sensory approaches for nutritional reformulation of foods and beveragesent://SD_ILS/0/SD_ILS:5224092024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor O'Sullivan, Maurice G., author.<br/>Preferred Shelf Number XX(522409.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128197417">https://www.sciencedirect.com/science/book/9780128197417</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Case studies in the traditional food sector : a volume in the consumer science and strategic marketing seriesent://SD_ILS/0/SD_ILS:4598732024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor 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/>Breeding sorghum for diverse end usesent://SD_ILS/0/SD_ILS:4602672024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor C, Aruna, editor. Visarada, K. B. R. S., editor. Bhat, B. Venkatesh, editor. Tonapi, Vilas A., editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780081018798">https://www.sciencedirect.com/science/book/9780081018798</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Swainson's handbook of technical and quality management for the food manufacturing sectorent://SD_ILS/0/SD_ILS:4604162024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Swainson, M., author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9781782422754">https://www.sciencedirect.com/science/book/9781782422754</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Organic farming : global perspectives and methodsent://SD_ILS/0/SD_ILS:4604312024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Sarathchandran, C., 1978- editor. Unni, M. 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(Rickey Yoshio), 1954- editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081007228">http://www.sciencedirect.com/science/book/9780081007228</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Advances in cattle welfareent://SD_ILS/0/SD_ILS:4598802024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Tucker, Cassandra B., editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780081009383">https://www.sciencedirect.com/science/book/9780081009383</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Starch in food : structure, function and applicationsent://SD_ILS/0/SD_ILS:4598882024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Sjöö, Malin, editor. Nilsson, Lars, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780081008683">https://www.sciencedirect.com/science/book/9780081008683</a>
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ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780081003480">https://www.sciencedirect.com/science/book/9780081003480</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Early nutrition and long-term health : mechanisms, consequences, and opportunitiesent://SD_ILS/0/SD_ILS:4592802024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Saavedra, José Miguel, editor. Dattilo, Anne, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081001684">http://www.sciencedirect.com/science/book/9780081001684</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Cereal grains : assessing and managing qualityent://SD_ILS/0/SD_ILS:4593362024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Wrigley, Colin W., editor. Batey, I. L. (Ian Leslie), editor. Miskelly, Diane, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081007198">http://www.sciencedirect.com/science/book/9780081007198</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Foodborne diseasesent://SD_ILS/0/SD_ILS:4593432024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Dodd, Christine E. R., editor. Aldsworth, Tim Grant, editor. Stein, Richard, editor. Cliver, Dean O., editor. Riemann, Hans P., editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123850072">http://www.sciencedirect.com/science/book/9780123850072</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Integrating the packaging and product experience in food and beverages : a road-map to consumer satisfactionent://SD_ILS/0/SD_ILS:4588272024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Burgess, Peter, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780081003565">https://www.sciencedirect.com/science/book/9780081003565</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Multisensory flavor perception : from fundamental neuroscience through to the marketplaceent://SD_ILS/0/SD_ILS:4588342024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Piqueras-Fiszman, Betina, editor. Spence, Charles (Experimental psychologist), editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081003503">http://www.sciencedirect.com/science/book/9780081003503</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook on natural pigments in food and beverages : industrial applications for improving food colorent://SD_ILS/0/SD_ILS:4588542024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Carle, Reinhold. Schweiggert, Ralf M.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081003718">http://www.sciencedirect.com/science/book/9780081003718</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Developing food products for consumers with specific dietary needsent://SD_ILS/0/SD_ILS:4588852024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Osborn, Steve, editor. Morley, Wayne, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081003299">http://www.sciencedirect.com/science/book/9780081003299</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The stability and shelf life of foodent://SD_ILS/0/SD_ILS:4589172024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Subramaniam, Persis, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081004357">http://www.sciencedirect.com/science/book/9780081004357</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavor : from food to behaviors, wellbeing and healthent://SD_ILS/0/SD_ILS:4589182024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Etiévant, P. (Patrick), editor. Guichard, Elisabeth, editor Salles, Christian, editor. Voilley, Andrée., editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081002957">http://www.sciencedirect.com/science/book/9780081002957</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Advances in food traceability techniques and technologies : improving quality throughout the food chainent://SD_ILS/0/SD_ILS:4589482024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Espiñeira, Montserrat, editor. Santaclara, Francisco J., editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081003107">http://www.sciencedirect.com/science/book/9780081003107</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Innovative food processing technologies : extraction, separation, component modification and process intensificationent://SD_ILS/0/SD_ILS:4589612024-11-20T04:50:32Z2024-11-20T04:50:32ZAuthor Knoerzer, Kai, editor. Juliano, Pablo, editor. Smithers, Geoffrey W., editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081002940">http://www.sciencedirect.com/science/book/9780081002940</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>