Search Results for Hartel, Richard W. - Narrowed by: EnglishSirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dHartel$00252C$002bRichard$002bW.$0026qf$003dLANGUAGE$002509Language$002509ENG$002509English$0026ps$003d300?2024-10-30T07:24:16ZMath concepts for food engineeringent://SD_ILS/0/SD_ILS:1335292024-10-30T07:24:16Z2024-10-30T07:24:16ZAuthor Hartel, Richard W.<br/>Preferred Shelf Number QA37.3 M35 2008<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Careers in Food Science: From Undergraduate to Professionalent://SD_ILS/0/SD_ILS:1674722024-10-30T07:24:16Z2024-10-30T07:24:16ZAuthor Hartel, Richard W. editor. Klawitter, Christina P. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-0-387-77391-9">http://dx.doi.org/10.1007/978-0-387-77391-9</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Math concepts for food engineeringent://SD_ILS/0/SD_ILS:632572024-10-30T07:24:16Z2024-10-30T07:24:16ZAuthor Hartel, Richard W., 1951- Howell, T. A., ort. yaz. Hyslop, D. B., ort. yaz.<br/>Preferred Shelf Number QA 37.2 H35 1997<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food emulsifiers and their applicationsent://SD_ILS/0/SD_ILS:13602024-10-30T07:24:16Z2024-10-30T07:24:16ZAuthor Hasenhuettl, Gerard L., 1944- ed. Hartel, Richard W., 1951- ed.<br/>Preferred Shelf Number TP 455 F667 1997<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food Emulsifiers and Their Applicationsent://SD_ILS/0/SD_ILS:4861892024-10-30T07:24:16Z2024-10-30T07:24:16ZAuthor Hasenhuettl, Gerard L. editor. Hartel, Richard W. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-030-29187-7">https://doi.org/10.1007/978-3-030-29187-7</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Ice Creament://SD_ILS/0/SD_ILS:3319462024-10-30T07:24:16Z2024-10-30T07:24:16ZAuthor Goff, H. Douglas. author. Hartel, Richard W. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(331946.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-6096-1">http://dx.doi.org/10.1007/978-1-4614-6096-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food Emulsifiers and Their Applications Second Editionent://SD_ILS/0/SD_ILS:1672482024-10-30T07:24:16Z2024-10-30T07:24:16ZAuthor Hasenhuettl, Gerard L. editor. Hartel, Richard W. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-0-387-75284-6">http://dx.doi.org/10.1007/978-0-387-75284-6</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Healthful lipidsent://SD_ILS/0/SD_ILS:2914722024-10-30T07:24:16Z2024-10-30T07:24:16ZAuthor Akoh, Casimir C., 1955- Lai, Oi-Ming. American Oil Chemists' Society.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/ISBN/9781439822289">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/>