Search Results for Food technology. - Narrowed by: Food -- Analysis.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002btechnology.$0026qf$003dSUBJECT$002509Subject$002509Food$002b--$002bAnalysis.$002509Food$002b--$002bAnalysis.$0026ps$003d300$0026isd$003dtrue?2024-11-09T07:52:47ZFood science research and technologyent://SD_ILS/0/SD_ILS:2890112024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor 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/>Chromatography in food science and technologyent://SD_ILS/0/SD_ILS:791152024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor 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/>Near-infrared spectroscopy in food science and technologyent://SD_ILS/0/SD_ILS:2967682024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor Ozaki, Y. (Yukihiro) McClure, W. F. (William F.) Christy, Alfred A. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/0470047704">http://dx.doi.org/10.1002/0470047704</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Near-infrared technology : in the agricultural and food industriesent://SD_ILS/0/SD_ILS:785262024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor Williams, Phil, ed. Norris, Karl H., ed. American Association of Cereal Chemists.<br/>Preferred Shelf Number TX 547.2.I53 N43 2001<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Kinetic modeling of reactions in foodsent://SD_ILS/0/SD_ILS:1338272024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor Boekel, Martinus. A. J. S. van.<br/>Preferred Shelf Number TX545 .B64 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Kinetic modeling of reactions in foodsent://SD_ILS/0/SD_ILS:2903752024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor 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/>Ingredient interactions effects on food qualityent://SD_ILS/0/SD_ILS:2912632024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor 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/>Engineering properties of foodsent://SD_ILS/0/SD_ILS:2875392024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor 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/>Analyzing food for nutrition labeling and hazardous contaminantsent://SD_ILS/0/SD_ILS:1020302024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor Jeon, Ike J., Ikins, William G.,<br/>Preferred Shelf Number TX 541 .A764 1995<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food protein chemistry an introduction for food scientistsent://SD_ILS/0/SD_ILS:2505072024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor Regenstein, J. M. (Joe M.) Regenstein, Carrie. Kochen, Beth.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780125858205">http://www.sciencedirect.com/science/book/9780125858205</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food texture and viscosity concept and measurementent://SD_ILS/0/SD_ILS:2507202024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor 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/>Food texture and viscosity concept and measurementent://SD_ILS/0/SD_ILS:2500092024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor Bourne, Malcolm C.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121190620">http://www.sciencedirect.com/science/book/9780121190620</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Non-equilibrium states and glass transitions in foods : processing effects and product-specific implicationsent://SD_ILS/0/SD_ILS:4592282024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor Bhandari, Bhesh, editor. Roos, Yrjö H., editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081003091">http://www.sciencedirect.com/science/book/9780081003091</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Chemical contaminants and residues in foodent://SD_ILS/0/SD_ILS:4596262024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor Schrenk, D. (Dieter), editor. Cartus, Alexander, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081006740">http://www.sciencedirect.com/science/book/9780081006740</a>
ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780081006740">https://www.sciencedirect.com/science/book/9780081006740</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Advances in food authenticity testingent://SD_ILS/0/SD_ILS:4590252024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor Downey, Gerard.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081002209">http://www.sciencedirect.com/science/book/9780081002209</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of food allergen detection and controlent://SD_ILS/0/SD_ILS:3555132024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor Flanagan, Simon, editor.<br/>Preferred Shelf Number ONLINE(355513.1)<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9781782420125">http://www.sciencedirect.com/science/book/9781782420125</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fennema's food chemistryent://SD_ILS/0/SD_ILS:3128602024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor Damodaran, Srinivasan. Parkin, Kirk L. (Kirk Lindsay), 1955- Fennema, Owen R.<br/>Preferred Shelf Number ONLINE(312860.1)<br/>Electronic Access Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpFFCE0003">http://app.knovel.com/web/toc.v/cid:kpFFCE0003</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Physical properties of foods novel measurement techniques and applicationsent://SD_ILS/0/SD_ILS:2899042024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor Arana, Ignacio.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439835371">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Physicochemical aspects of food engineering and processingent://SD_ILS/0/SD_ILS:1445572024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor Devahastin, Sakamon, 1974-<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=338604">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=338604</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Encapsulation technologies for active food ingredients and food processingent://SD_ILS/0/SD_ILS:1445632024-11-09T07:52:47Z2024-11-09T07:52:47ZAuthor Zuidam, Nicholas Jan. Nedovic, Viktor.<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=341058">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=341058</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>