Search Results for Meat -- PreservationSirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dMeat$002b--$002bPreservation$0026ic$003dtrue$0026ps$003d300?2024-11-12T23:18:53ZMeat preservation preventing losses and assuring safetyent://SD_ILS/0/SD_ILS:2959912024-11-12T23:18:53Z2024-11-12T23:18:53ZAuthor 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/>Et endüstrisient://SD_ILS/0/SD_ILS:5106712024-11-12T23:18:53Z2024-11-12T23:18:53ZAuthor Tayar, Mustafa. Yıldırım, Yalçın.<br/>Preferred Shelf Number TS1960 T393 2020<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of fermented meat and poultryent://SD_ILS/0/SD_ILS:3415702024-11-12T23:18:53Z2024-11-12T23:18:53ZAuthor Toldrá, Fidel, editor. Hui, Y. H. (Yiu H.), editor. Astiasarán Anchia, Iciar, editor. Sebranek, Joseph G. (Joseph George), editor. Talon, Régine, editor.<br/>Preferred Shelf Number ONLINE(341570.1)<br/>Electronic Access ebrary <a href="http://site.ebrary.com/id/10960905">http://site.ebrary.com/id/10960905</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781118522653">http://dx.doi.org/10.1002/9781118522653</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Chef's guide to charcuterieent://SD_ILS/0/SD_ILS:2881522024-11-12T23:18:53Z2024-11-12T23:18:53ZAuthor Brevery, Jacques.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781466559851">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Thermal processing of ready-to-eat meat productsent://SD_ILS/0/SD_ILS:3037752024-11-12T23:18:53Z2024-11-12T23:18:53ZAuthor Knipe, C. Lynn. Rust, Robert E. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780813808611">http://dx.doi.org/10.1002/9780813808611</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Thermal processing of ready-to-eat meat productsent://SD_ILS/0/SD_ILS:1325882024-11-12T23:18:53Z2024-11-12T23:18:53ZAuthor Knipe, C. Lynn. Rust, Robert E.<br/>Preferred Shelf Number QR117 T44 2010<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Handbook of fermented meat and poultryent://SD_ILS/0/SD_ILS:1338382024-11-12T23:18:53Z2024-11-12T23:18:53ZAuthor Toldra, Fidel. Hui, Y. H.<br/>Preferred Shelf Number TP371.44 H357 2008<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of fermented meat and poultryent://SD_ILS/0/SD_ILS:2973712024-11-12T23:18:53Z2024-11-12T23:18:53ZAuthor Toldrá, Fidel. Hui, Y. H. (Yiu H.) Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0802/2007013113-b.html">http://catdir.loc.gov/catdir/enhancements/fy0802/2007013113-b.html</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470376430">http://dx.doi.org/10.1002/9780470376430</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Dry-cured meat productsent://SD_ILS/0/SD_ILS:2960002024-11-12T23:18:53Z2024-11-12T23:18:53ZAuthor Toldrá, Fidel. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470385111">http://dx.doi.org/10.1002/9780470385111</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Poultry products processing an industry guideent://SD_ILS/0/SD_ILS:2912862024-11-12T23:18:53Z2024-11-12T23:18:53ZAuthor Barbut, Shabtai.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420031744">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Nitrite curing of meat the N-nitrosamine problem and nitrite alternativesent://SD_ILS/0/SD_ILS:2959972024-11-12T23:18:53Z2024-11-12T23:18:53ZAuthor Pegg, Ronald B. Shahidi, Fereidoon, 1951- Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470385081">http://dx.doi.org/10.1002/9780470385081</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fleisch : technologie und hygiene ser gewinnung und verarbeitungent://SD_ILS/0/SD_ILS:1078022024-11-12T23:18:53Z2024-11-12T23:18:53ZAuthor Prandl, Oskar.<br/>Preferred Shelf Number TS1960 .F545 1993<br/>Format: Books<br/>Availability Beytepe Library~1<br/>