Search Results for Lipids -- Analysis. - Narrowed by: 2012SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dLipids$002b--$002bAnalysis.$0026qf$003dPUBDATE$002509Publication$002bDate$0025092012$0025092012$0026ps$003d300?2024-09-15T23:34:40ZThe structure of biological membranesent://SD_ILS/0/SD_ILS:2869862024-09-15T23:34:40Z2024-09-15T23:34:40ZAuthor Yeagle, Philip.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439809587">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Lipidomics technologies and applicationsent://SD_ILS/0/SD_ILS:3062532024-09-15T23:34:40Z2024-09-15T23:34:40ZAuthor Ekroos, Kim.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ebrary <a href="http://oclc-marc.ebrary.com/Doc?id=10660601">An electronic book accessible through the World Wide Web; click to view</a>
<a href="http://lib.myilibrary.com?id=449126">Connect to MyiLibrary resource.</a>
John Wiley <a href="http://dx.doi.org/10.1002/9783527655946">http://dx.doi.org/10.1002/9783527655946</a>
ebrary <a href="http://site.ebrary.com/id/10660601">http://site.ebrary.com/id/10660601</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Methods of analysis of food components and additivesent://SD_ILS/0/SD_ILS:2861372024-09-15T23:34:40Z2024-09-15T23:34:40ZAuthor ¿tle?, Semih.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439815533">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food flavors chemical, sensory and technological propertiesent://SD_ILS/0/SD_ILS:2897552024-09-15T23:34:40Z2024-09-15T23:34:40ZAuthor Jelen, Henryk.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439814925">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>