Search Results for Industry. - Narrowed by: Meat industry and trade.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dIndustry.$0026qf$003dSUBJECT$002509Subject$002509Meat$002bindustry$002band$002btrade.$002509Meat$002bindustry$002band$002btrade.$0026ic$003dtrue$0026te$003dILS$0026ps$003d300$0026isd$003dtrue?2024-09-22T12:02:48ZHACCP in the meat industryent://SD_ILS/0/SD_ILS:766542024-09-22T12:02:48Z2024-09-22T12:02:48ZAuthor Brown, Martyn, ed.<br/>Preferred Shelf Number RA 601.5 H23 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Environmental, health, and business opportunities in the new meat alternatives marketent://SD_ILS/0/SD_ILS:4819742024-09-22T12:02:48Z2024-09-22T12:02:48ZAuthor Bogueva, Diana, 1974- editor. Marinova, Dora, editor. Raphaely, Talia, editor. Schmidinger, Kurt, editor. IGI Global, publisher.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Chapter PDFs via platform: <a href="http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-5225-7350-0">http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-5225-7350-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Et ve et ürünleri teknolojisient://SD_ILS/0/SD_ILS:3888842024-09-22T12:02:48Z2024-09-22T12:02:48ZAuthor Anar, Şahsene<br/>Preferred Shelf Number TS1960 A53 2017<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of meat and meat processingent://SD_ILS/0/SD_ILS:2687632024-09-22T12:02:48Z2024-09-22T12:02:48ZAuthor Hui, Y. H. (Yiu H.)<br/>Preferred Shelf Number TX373 M393 2012<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of meat and meat processingent://SD_ILS/0/SD_ILS:2889142024-09-22T12:02:48Z2024-09-22T12:02:48ZAuthor Hui, Y. H. (Yiu H.) Aalhus, J. L.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439836842">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Organic Meat Production and Processingent://SD_ILS/0/SD_ILS:2991692024-09-22T12:02:48Z2024-09-22T12:02:48ZAuthor Ricke, Steven C., 1957-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=821886">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=821886</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781118229088">http://dx.doi.org/10.1002/9781118229088</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Advanced technologies for meat processingent://SD_ILS/0/SD_ILS:2688562024-09-22T12:02:48Z2024-09-22T12:02:48ZAuthor Nollet, Leo M. L., 1948- Toldrá, Fidel.<br/>Preferred Shelf Number TS1960 A38 2006<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Advanced technologies for meat processingent://SD_ILS/0/SD_ILS:2903312024-09-22T12:02:48Z2024-09-22T12:02:48ZAuthor Nollet, Leo M. L., 1948- Toldr,̀ Fidel.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420017311">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Meat products handbook practical science and technologyent://SD_ILS/0/SD_ILS:3129702024-09-22T12:02:48Z2024-09-22T12:02:48ZAuthor Feiner, Gerhard.<br/>Preferred Shelf Number ONLINE(312970.1)<br/>Electronic Access Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpMPHPST0H">http://app.knovel.com/web/toc.v/cid:kpMPHPST0H</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Soy protein and formulated meat productsent://SD_ILS/0/SD_ILS:1059592024-09-22T12:02:48Z2024-09-22T12:02:48ZAuthor Hoogenkamp, Henk W.<br/>Preferred Shelf Number TS 1960 .H66 2005<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Encyclopedia of meat sciencesent://SD_ILS/0/SD_ILS:1107082024-09-22T12:02:48Z2024-09-22T12:02:48ZAuthor Jensen, Werner K. Devine, Carrick. Dikeman, Michael.<br/>Preferred Shelf Number REF TS1955 .E52 2004 V.1<br/>Format: Books<br/>Availability Beytepe Library~3<br/>Meat science and applicationsent://SD_ILS/0/SD_ILS:2873542024-09-22T12:02:48Z2024-09-22T12:02:48ZAuthor Hui, Y. H. (Yiu H.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203908082">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Meat science and applicationsent://SD_ILS/0/SD_ILS:1090362024-09-22T12:02:48Z2024-09-22T12:02:48ZAuthor Hui, Yiu H., ed.<br/>Preferred Shelf Number TX373 .M393 2001<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Meat preservation preventing losses and assuring safetyent://SD_ILS/0/SD_ILS:2959912024-09-22T12:02:48Z2024-09-22T12:02:48ZAuthor Cassens, Robert G. (Robert Gene), 1937- Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470385029">http://dx.doi.org/10.1002/9780470385029</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>