Search Results for Food. - Narrowed by: 1996SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood.$0026qf$003dPUBDATE$002509Publication$002bDate$0025091996$0025091996$0026ic$003dtrue$0026ps$003d300$0026isd$003dtrue?dt=list2024-10-03T12:29:49ZFood technology.ent://SD_ILS/0/SD_ILS:2266732024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor 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 chemistryent://SD_ILS/0/SD_ILS:277872024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Fennema, Owen R., ed.<br/>Preferred Shelf Number TX 541 F65 1996<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Fundamental food microbiologyent://SD_ILS/0/SD_ILS:619632024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Ray, Bibek.<br/>Preferred Shelf Number QR 115 R39 1996<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Natural food colorantsent://SD_ILS/0/SD_ILS:277302024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Henry, G. A. F. Houghton, J. D., ort. yaz.<br/>Preferred Shelf Number TP 456.C65 H399 1996<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food additives and contaminants.ent://SD_ILS/0/SD_ILS:2249932024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Taylor & Francis<br/>Preferred Shelf Number ALFABETİK V.10 1993<br/>Format: Continuing Resources Other<br/>Availability Health Sciences Library~2 ~0<br/>Food and chemical toxicology.ent://SD_ILS/0/SD_ILS:2249942024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor 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:2249952024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor 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/>Developments in food proteinsent://SD_ILS/0/SD_ILS:605762024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Hudson, J. F., ed.<br/>Preferred Shelf Number TX 553.P7 D48 1982- V.1<br/>Format: Books<br/>Availability Beytepe Library~4<br/>Quality control in the food industryent://SD_ILS/0/SD_ILS:552652024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Herschdoerfer, S. M.<br/>Preferred Shelf Number TP 370 H47 1967<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Food trends and the changing consumerent://SD_ILS/0/SD_ILS:552552024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Senauer, Benjamin. Asp, E., ort. yaz. Kinsey, J., ort. yaz.<br/>Preferred Shelf Number HD 9005 S46 1991<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food, the body and the selfent://SD_ILS/0/SD_ILS:3683352024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Lupton, Deborah.<br/>Preferred Shelf Number ONLINE(368335.1)<br/>Electronic Access SAGE knowledge <a href="http://sk.sagepub.com/books/food-the-body-and-the-self">http://sk.sagepub.com/books/food-the-body-and-the-self</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Culture media for food microbiologyent://SD_ILS/0/SD_ILS:2535172024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Corry, Janet E. L. Curtis, G. D. W. Baird, R. M. (Rosamund M.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444814982">http://www.sciencedirect.com/science/book/9780444814982</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of food spoilage yeastsent://SD_ILS/0/SD_ILS:619622024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Deak, Tibor. Beuchat, Larry R., ort. yaz.<br/>Preferred Shelf Number QR 115 D348 1996<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Food proteins : properties and characterizationent://SD_ILS/0/SD_ILS:824622024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Nakai, Shuryo. Modler, H. Wayne.<br/>Preferred Shelf Number TP 453.P7 F68 1996<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Critical reviews in food science and nutrition.ent://SD_ILS/0/SD_ILS:2249672024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor 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/>Aseptic processing and packaging of food productsent://SD_ILS/0/SD_ILS:552582024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Holdworth, S. D.<br/>Preferred Shelf Number TP 371.2 H65 1992<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food antioxidants : technological, toxicological, and health perspectivesent://SD_ILS/0/SD_ILS:597912024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Madhavi, D. L., ed. Deshpande, S. S., ed. Salunkhe, D. K., ed.<br/>Preferred Shelf Number TX 553.A73 F67 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:2501342024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor 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/>The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientistsent://SD_ILS/0/SD_ILS:771282024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Weaver, Connie, 1950-<br/>Preferred Shelf Number TX 541 W43 1996<br/>Format: Books<br/>Availability Beytepe Library~1<br/>CRC Critical reviews in food science and nutrition.ent://SD_ILS/0/SD_ILS:2248532024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor 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:639942024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor 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:708752024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Clark, John Grahame Douglas.<br/>Preferred Shelf Number GN 775 C52 1953<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Gıda, içki ve tütün sanayii yapısı ve verimlilik göstergeleri = Manufacture of food, beverage and tobacco and productivity indicators (1990-1993)ent://SD_ILS/0/SD_ILS:680982024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Tarıkahya, F. Nihan. Milli Prodüktivite Merkezi.<br/>Preferred Shelf Number HD 9015.T92 T37 1996<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Technical background documentsent://SD_ILS/0/SD_ILS:579132024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Food and Agriculture Organization of the United Nations. World Food Summit (1996 : Rome, Italy)<br/>Preferred Shelf Number HD 9000.9.D44 T43 1996 V.1<br/>Format: Books<br/>Availability Beytepe Library~3<br/>Synthesis of the technical background documentsent://SD_ILS/0/SD_ILS:579142024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Food and Agriculture Organization of the United Nations. World Food Summit (1996 : Rome, Italy)<br/>Preferred Shelf Number HD 9000.9.D44 T431 1996<br/>Format: Books<br/>Availability Beytepe Library~1<br/>World Health Organization technical report series.ent://SD_ILS/0/SD_ILS:2288422024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor 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:2504252024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor 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/>Biotechnology : A multi-volume comprehensive treatiseent://SD_ILS/0/SD_ILS:800812024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Rehm, Hans-Jürgen, ed. Reed, Gerald, 1913- ed. Pühler, A., ed. Stadler, P.<br/>Preferred Shelf Number TP 248.2 B5465 1993-2001 V.1<br/>Format: Books<br/>Availability Beytepe Library~17<br/>Timber : structure, properties, conversion, and useent://SD_ILS/0/SD_ILS:240282024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Desch, Harold Ernest. Dinwoodie, J. M., ort. yaz. Desch, Harold Ernest. Timber, its structure, properties, and utilisation.<br/>Preferred Shelf Number TA 419 D41 1996<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Advanced Robotics and Intelligent Machinesent://SD_ILS/0/SD_ILS:2477042024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Gray, J. O., ed. Caldwell, D. G., ed.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1049/PBCE051E">http://dx.doi.org/10.1049/PBCE051E</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>HACCP : an integrated approach to assuring the microbiological safety of meat and poultryent://SD_ILS/0/SD_ILS:712372024-10-03T12:29:49Z2024-10-03T12:29:49ZAuthor Sheridan, James J., ed. Buchanan, Robert L., ed. Montville, Thomas J., ed.<br/>Preferred Shelf Number QR 117 H33 1996<br/>Format: Books<br/>Availability Beytepe Library~1<br/>