Search Results for Frying.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFrying.$0026ic$003dtrue$0026te$003dILS$0026ps$003d300$0026isd$003dtrue?2024-11-04T19:29:55ZFrying technology and practicesent://SD_ILS/0/SD_ILS:2851552024-11-04T19:29:55Z2024-11-04T19:29:55ZAuthor Gupta, Monoj K. Warner, Kathleen. White, Pamela J.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/ISBN/9781439822180">book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Frying technology and practicesent://SD_ILS/0/SD_ILS:1426902024-11-04T19:29:55Z2024-11-04T19:29:55ZAuthor Gupta, Monoj K. Warner, Kathleen. White, Pamela J.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Online <a href="http://www.foodnetbase.com/ejournals/books/book_km.asp?id=2289">http://www.foodnetbase.com/ejournals/books/book_km.asp?id=2289</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Advances in deep-fat frying of foodsent://SD_ILS/0/SD_ILS:2878032024-11-04T19:29:55Z2024-11-04T19:29:55ZAuthor Sahin, Serpil. Sumnu, Servit Gulum.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420055597">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Deep frying : Chemistry, nutrition, and practical applicationsent://SD_ILS/0/SD_ILS:752432024-11-04T19:29:55Z2024-11-04T19:29:55ZAuthor Perkins, Edward George, 1934- ed. Erickson, Michael D., ed.<br/>Preferred Shelf Number TP 670 D44 1996<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Frying of food : principles, changes, new approachesent://SD_ILS/0/SD_ILS:484042024-11-04T19:29:55Z2024-11-04T19:29:55ZAuthor Morton, I. D., ed.<br/>Preferred Shelf Number TX 689 F78 1988<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperaturesent://SD_ILS/0/SD_ILS:2897472024-11-04T19:29:55Z2024-11-04T19:29:55ZAuthor Boskou, Dimitrios. Elmadfa, I.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439806838">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Kullanılmış ve atık kızartma yağlarının rejenerasyonu için yeni bir yöntem : plazma polimerizasyon tekniği ile hidrfob karekterde kompozit membranların hazırlanması ve kullanım olanaklarının araştırılması = A novel method for regeneration of used/waste frying oils : preparation of hydrophobic composite membranes with plasma polymerisation technique and investigation of it's application possibilitiesent://SD_ILS/0/SD_ILS:1247622024-11-04T19:29:55Z2024-11-04T19:29:55ZAuthor Tur, Eren.<br/>Preferred Shelf Number TEZ/9098 .T87 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Oleik asidin terpenol esterlerinin üretilmesi ve kızartma yağlarında antioksidan olarak kullanılması = Production of terpenly esters of oleic acid and their utilization for frying antioxidantent://SD_ILS/0/SD_ILS:1179342024-11-04T19:29:55Z2024-11-04T19:29:55ZAuthor Ulusoy, Baran Önal<br/>Preferred Shelf Number TEZ/8520 .U487 2008<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The Mediterranean diet : an evidence-based approachent://SD_ILS/0/SD_ILS:5224452024-11-04T19:29:55Z2024-11-04T19:29:55ZAuthor Preedy, Victor R. Watson, Ronald R. (Ronald Ross)<br/>Preferred Shelf Number XX(522445.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128186497">https://www.sciencedirect.com/science/book/9780128186497</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Canola and rapeseed production, processing, food quality, and nutritionent://SD_ILS/0/SD_ILS:2862702024-11-04T19:29:55Z2024-11-04T19:29:55ZAuthor Thiyam-Hollaender, Usha. Eskin, N. A. M. (Neason Akivah Michael) Matthũs, Bertrand.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781466513884">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Advances in fruit processing technologiesent://SD_ILS/0/SD_ILS:2871252024-11-04T19:29:55Z2024-11-04T19:29:55ZAuthor Rodrigues, Sueli. Narciso Fernandes, Fabiano Andre.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439851531">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Chemical, biological, and functional aspects of food lipidsent://SD_ILS/0/SD_ILS:2879582024-11-04T19:29:55Z2024-11-04T19:29:55ZAuthor Sikorski, Zdzis?aw E. Ko?akowska, Anna, 1938-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439802380">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Breaded fried foodsent://SD_ILS/0/SD_ILS:2892302024-11-04T19:29:55Z2024-11-04T19:29:55ZAuthor Mallikarjunan, P. Kumar, 1964- Ngadi, Michael O. Chinnan, Manjeet S.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203492291">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Poultry products processing an industry guideent://SD_ILS/0/SD_ILS:2912862024-11-04T19:29:55Z2024-11-04T19:29:55ZAuthor Barbut, Shabtai.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420031744">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Kanola yağında derin kızartma sırasında meydana gelen değişimler ile eklenen a-tokoferol ve askorbil palmitatın kanola yağının termik oksidasyonuna antioksidatif etkilerient://SD_ILS/0/SD_ILS:743832024-11-04T19:29:55Z2024-11-04T19:29:55ZAuthor Önal, Baran.<br/>Preferred Shelf Number TEZ/5193 O1 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Simple wok and stir-fry step-by-step.ent://SD_ILS/0/SD_ILS:796462024-11-04T19:29:55Z2024-11-04T19:29:55ZPreferred Shelf Number TX 724.5.A1 S56 2001<br/>Format: Books<br/>Availability Beytepe Library~1<br/>