Search Results for Food. - Narrowed by: 1982SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood.$0026qf$003dPUBDATE$002509Publication$002bDate$0025091982$0025091982$0026ps$003d300$0026isd$003dtrue?dt=list2024-10-03T12:21:51ZFood technology.ent://SD_ILS/0/SD_ILS:2266732024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor 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 websent://SD_ILS/0/SD_ILS:372302024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor Pimm, Stuart Leonard.<br/>Preferred Shelf Number QH 541 P56 1982<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Colloids in foodent://SD_ILS/0/SD_ILS:483792024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor Dickinson, Eric. Stainsby, George, ort. yaz.<br/>Preferred Shelf Number TX 551 D45 1982<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food and chemical toxicology.ent://SD_ILS/0/SD_ILS:2249942024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor British Industrial Biological Research Association.<br/>Preferred Shelf Number ALFABETİK V.28 1990<br/>Electronic Access <a href="http://www.sciencedirect.com/science/journal/02786915 ">Elektronik eri?im</a><br/>Format: Continuing Resources Other<br/>Availability Health Sciences Library~9 ~0<br/>Food and nutrition bulletin.ent://SD_ILS/0/SD_ILS:2249952024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor UUnited Nations. Administrative Committee on Co-ordination. Sub-Committee on Nutrition.<br/>Preferred Shelf Number ALFABETİK V.3 1981<br/>Format: Continuing Resources Other<br/>Availability Health Sciences Library~10 ~0<br/>Anthocyanins as food colorsent://SD_ILS/0/SD_ILS:2508322024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor Markakis, Pericles.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780124725508">http://www.sciencedirect.com/science/book/9780124725508</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Developments in food proteinsent://SD_ILS/0/SD_ILS:605762024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor Hudson, J. F., ed.<br/>Preferred Shelf Number TX 553.P7 D48 1982- V.1<br/>Format: Books<br/>Availability Beytepe Library~4<br/>Developments in food microbiology.ent://SD_ILS/0/SD_ILS:552812024-10-03T12:21:51Z2024-10-03T12:21:51ZPreferred Shelf Number QR 115 D45 1982 V.4<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Introduction to food science and technologyent://SD_ILS/0/SD_ILS:2508582024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor 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/>Quality control in the food industryent://SD_ILS/0/SD_ILS:552652024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor Herschdoerfer, S. M.<br/>Preferred Shelf Number TP 370 H47 1967<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Food texture and viscosity concept and measurementent://SD_ILS/0/SD_ILS:2507202024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor 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/>Critical reviews in food science and nutrition.ent://SD_ILS/0/SD_ILS:2249672024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor 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/>Microbial ecology of foods. Volume 2, Food commoditiesent://SD_ILS/0/SD_ILS:2507512024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor International Committee on Microbiological Specifications for Foods.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123635228">http://www.sciencedirect.com/science/book/9780123635228</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>CRC Critical reviews in food science and nutrition.ent://SD_ILS/0/SD_ILS:2248532024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor Chemical Rubber Company.<br/>Preferred Shelf Number ALFABETİK V.6 1975<br/>Format: Continuing Resources Other<br/>Availability Health Sciences Library~9 ~0<br/>Combination processes in food irradiation : proceedings of an..ent://SD_ILS/0/SD_ILS:639942024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor International Symposium on Combination Processes in Food Irradation (1980 Colombo, Srilanka).<br/>Preferred Shelf Number TP 371.8 I567 1980<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The mesolithic settlement of Northern Europe : a study of the food-gathering peoples of Northern Europe during the early post-glacial periodent://SD_ILS/0/SD_ILS:708752024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor Clark, John Grahame Douglas.<br/>Preferred Shelf Number GN 775 C52 1953<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of food isotherms water sorption parameters for food and food componentsent://SD_ILS/0/SD_ILS:2507522024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor Iglesias, Héctor A. Chirife, Jorge.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123703804">http://www.sciencedirect.com/science/book/9780123703804</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of food isotherms : water sorption parameters for food and food componentsent://SD_ILS/0/SD_ILS:483842024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor Iglesias, hector A. Chirife, Jorge, ort. yaz.<br/>Preferred Shelf Number TX 553.W3 I34 1982<br/>Format: Books<br/>Availability Beytepe Library~1<br/>New protein foodsent://SD_ILS/0/SD_ILS:2505762024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor 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/>Human milk and infant formulaent://SD_ILS/0/SD_ILS:2515502024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor 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/>World Health Organization technical report series.ent://SD_ILS/0/SD_ILS:2288422024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor World Health Organization. Food and Agriculture Organization of the United Nations.<br/>Format: Continuing Resources Other<br/>Availability ~0<br/>The Quality of foods and beverages chemistry and technologyent://SD_ILS/0/SD_ILS:2504252024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor Charalambous, George, 1922-1994. Inglett, G. E., 1928- American Chemical Society. Division of Agricultural and Food Chemistry. Institute of Food Technologists. American Society of Flavor Chemists.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121691011">Vol. 1</a>
ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121691028">Vol. 2</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Nutritional toxicologyent://SD_ILS/0/SD_ILS:2504812024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor Hathcock, John N.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123326010">http://www.sciencedirect.com/science/book/9780123326010</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Chemistry of foods and beverages recent developmentsent://SD_ILS/0/SD_ILS:2506152024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor Charalambous, George, 1922-1994. Inglett, G. E., 1928-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121690809">http://www.sciencedirect.com/science/book/9780121690809</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Animal products in human nutritionent://SD_ILS/0/SD_ILS:2506392024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor Beitz, Donald C. Hansen, R. Gaurth (Roger Gaurth), 1920-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780120863808">http://www.sciencedirect.com/science/book/9780120863808</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Microbial ecology of foods. Volume 1, Factors affecting life and death of microorganismsent://SD_ILS/0/SD_ILS:2507672024-10-03T12:21:51Z2024-10-03T12:21:51ZAuthor International Committee on Microbiological Specifications for Foods.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123635211">http://www.sciencedirect.com/science/book/9780123635211</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>