Search Results for Guidelines - Narrowed by: Food science.
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dGuidelines$0026qf$003dSUBJECT$002509Subject$002509Food$002bscience.$002509Food$002bscience.$0026ps$003d300?
2026-01-21T20:03:07Z
Guidelines for Laboratory Quality Managers
ent://SD_ILS/0/SD_ILS:528779
2026-01-21T20:03:07Z
2026-01-21T20:03:07Z
Author Mannino, Saverio. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-11724-4">https://doi.org/10.1007/978-3-031-11724-4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Industrial Drying Systems Guidelines for Agriculture, Food, and Wood Products
ent://SD_ILS/0/SD_ILS:527928
2026-01-21T20:03:07Z
2026-01-21T20:03:07Z
Author Smith, J E 'Ed'. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-31863-4">https://doi.org/10.1007/978-3-031-31863-4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
The Microbiological Safety of Low Water Activity Foods and Spices
ent://SD_ILS/0/SD_ILS:530701
2026-01-21T20:03:07Z
2026-01-21T20:03:07Z
Author Gurtler, Joshua B. editor. Doyle, Michael P. editor. Kornacki, Jeffrey L. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-1-4939-2062-4">https://doi.org/10.1007/978-1-4939-2062-4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>