Search Results for Meat -- Preservation - Narrowed by: Online Library
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https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dMeat$002b--$002bPreservation$0026qf$003dLIBRARY$002509Library$0025091$00253AONLINE$002509Online$002bLibrary$0026ic$003dtrue$0026ps$003d300?dt=list
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Meat preservation preventing losses and assuring safety
ent://SD_ILS/0/SD_ILS:295991
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Author 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/>
Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties
ent://SD_ILS/0/SD_ILS:609669
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Author Vladimir S. Kurćubić. author. M. Miletić, Nemanja. author. B. Stajić, Slaviša. author. M. Petković, Marko. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-96610-1">https://doi.org/10.1007/978-3-031-96610-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Buffalo (Bubalus bubalis) Meat Production, Processing and Quality
ent://SD_ILS/0/SD_ILS:610137
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Author Chatli, Manish Kumar. editor. P. S., Girish. editor. Kumar, Harshit. editor. Singh, Inderjeet. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-981-96-8552-3">https://doi.org/10.1007/978-981-96-8552-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Freeze drying of food products : fundamentals, processes and applications
ent://SD_ILS/0/SD_ILS:598595
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Author Panesar, P. S. (Parmjit Singh), editor. Waghmare, Roji Balaji, editor. Kumar, Manoj (Chemical scientist), editor.<br/>Preferred Shelf Number TP371.6 .F74 2024<br/>Electronic Access <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781119982098">https://onlinelibrary.wiley.com/doi/book/10.1002/9781119982098</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Handbook of fermented meat and poultry
ent://SD_ILS/0/SD_ILS:341570
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Author 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/>
Essentials of Food Science
ent://SD_ILS/0/SD_ILS:530750
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Author Vaclavik, Vickie A. author. Christian, Elizabeth W. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-1-4614-9138-5">https://doi.org/10.1007/978-1-4614-9138-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Food Processing: Strategies for Quality Assessment
ent://SD_ILS/0/SD_ILS:530795
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Author Malik, Abdul. editor. Erginkaya, Zerrin. editor. Ahmad, Saghir. editor. Erten, Hüseyin. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-1-4939-1378-7">https://doi.org/10.1007/978-1-4939-1378-7</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Advanced engineering and technology : proceedings of the 2014 Annual Congress on Advanced Engineering and Technology (CAET 2014), Hong Kong, 19-20 April 2014
ent://SD_ILS/0/SD_ILS:542365
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Author Annual Congress on Advanced Engineering and Technology (CAET) (2014 : Hong Kong). author. Xie, Liquan, 1972- editor. Huang, Dianjian, editor.<br/>Preferred Shelf Number TA5 .A56 2014<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781315764740">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>
Chef's guide to charcuterie
ent://SD_ILS/0/SD_ILS:545717
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Author Brevery, Jacques., author.<br/>Preferred Shelf Number TX749 .B7285 2013<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781466559851">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>
Fermented foods and beverages of the world
ent://SD_ILS/0/SD_ILS:544007
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Author Tamang, Jyoti Prakash. Kailasapathy, Kasipathy.<br/>Preferred Shelf Number TP371.44 .F468 2010<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420094961">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>
Thermal processing of ready-to-eat meat products
ent://SD_ILS/0/SD_ILS:303775
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Author 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/>
Ultraviolet Light in Food Technology : Principles and Applications
ent://SD_ILS/0/SD_ILS:541450
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Author Forney, Larry J., author. Koutchma, Tatiana, editor. Moraru, Carmen I., author. Taylor and Francis.<br/>Preferred Shelf Number TP371.8<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781315112862">Click here to view.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Handbook of fermented meat and poultry
ent://SD_ILS/0/SD_ILS:297371
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Author 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/>
Handbook of food preservation
ent://SD_ILS/0/SD_ILS:539188
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Author Rahman, Shafiur.<br/>Preferred Shelf Number TP371 .H26 2007<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420017373">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>
Handbook of food and beverage fermentation technology
ent://SD_ILS/0/SD_ILS:545352
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Author Hui, Y. H. (Yiu H.)<br/>Preferred Shelf Number TP371.44 .H358 2004<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781135537692">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>
Poultry products processing : an industry guide
ent://SD_ILS/0/SD_ILS:545958
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Author Barbut, Shabtai., author.<br/>Preferred Shelf Number TS1968 .B37 2002<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420031744">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>
Dry-cured meat products
ent://SD_ILS/0/SD_ILS:296000
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Author 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/>
Nitrite curing of meat the N-nitrosamine problem and nitrite alternatives
ent://SD_ILS/0/SD_ILS:295997
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Author 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/>