Search Results for Hartel, Richard W.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dHartel$00252C$002bRichard$002bW.$0026te$003dILS$0026ps$003d300?2026-05-16T22:50:56ZMath concepts for food engineeringent://SD_ILS/0/SD_ILS:1335292026-05-16T22:50:56Z2026-05-16T22:50:56ZAuthor 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:5271242026-05-16T22:50:56Z2026-05-16T22:50:56ZAuthor Hartel, Richard W. editor. Klawitter, Christina. editor. Thiel, Abbey. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-14353-3">https://doi.org/10.1007/978-3-031-14353-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Candy Bites The Science of Sweetsent://SD_ILS/0/SD_ILS:5308402026-05-16T22:50:56Z2026-05-16T22:50:56ZAuthor Hartel, Richard W. author. Hartel, AnnaKate. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-1-4614-9383-9">https://doi.org/10.1007/978-1-4614-9383-9</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Sai cosa mangi? La scienza del ciboent://SD_ILS/0/SD_ILS:2043752026-05-16T22:50:56Z2026-05-16T22:50:56ZAuthor Hartel, Richard W. author. Hartel, AnnaKate. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-88-470-1175-5">http://dx.doi.org/10.1007/978-88-470-1175-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Careers in Food Science: From Undergraduate to Professionalent://SD_ILS/0/SD_ILS:1674722026-05-16T22:50:56Z2026-05-16T22:50:56ZAuthor 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:632572026-05-16T22:50:56Z2026-05-16T22:50:56ZAuthor 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:13602026-05-16T22:50:56Z2026-05-16T22:50:56ZAuthor 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:4861892026-05-16T22:50:56Z2026-05-16T22:50:56ZAuthor 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:3319462026-05-16T22:50:56Z2026-05-16T22:50:56ZAuthor 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:1672482026-05-16T22:50:56Z2026-05-16T22:50:56ZAuthor 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/>Ice Creament://SD_ILS/0/SD_ILS:6082102026-05-16T22:50:56Z2026-05-16T22:50:56ZAuthor Goff, H. Douglas. author. Hartel, Richard W. author. (orcid)0000-0002-3364-3745 Rankin, Scott A. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-77872-8">https://doi.org/10.1007/978-3-031-77872-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Water activity in foods : fundamentals and applicationsent://SD_ILS/0/SD_ILS:5960242026-05-16T22:50:56Z2026-05-16T22:50:56ZAuthor Barbosa-Cánovas, Gustavo V. (Gustavo Victor), 1949- editor.<br/>Preferred Shelf Number TX553 .W3 W358 2020<br/>Electronic Access <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781118765982">https://onlinelibrary.wiley.com/doi/book/10.1002/9781118765982</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Microstructure of dairy productsent://SD_ILS/0/SD_ILS:5950102026-05-16T22:50:56Z2026-05-16T22:50:56ZAuthor El-Bakry, Mamdouh, 1974- editor. Sanchez, Antoni, 1970- editor. Mehta, Bhavbhuti M., editor.<br/>Preferred Shelf Number SF250.5<br/>Electronic Access <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781118964194">https://onlinelibrary.wiley.com/doi/book/10.1002/9781118964194</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>