Search Results for Meat -- Sensory evaluation.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dMeat$002b--$002bSensory$002bevaluation.$0026ic$003dtrue$0026ps$003d300?2024-09-07T11:21:21ZSensory analysis of foods of animal originent://SD_ILS/0/SD_ILS:2888832024-09-07T11:21:21Z2024-09-07T11:21:21ZAuthor Nollet, Leo M. L., 1948- Toldr,̀ Fidel.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439847961">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Sensory analysis of foods of animal originent://SD_ILS/0/SD_ILS:3128562024-09-07T11:21:21Z2024-09-07T11:21:21ZAuthor Nollet, Leo M. L., 1948- Toldrá, Fidel.<br/>Preferred Shelf Number ONLINE(312856.1)<br/>Electronic Access Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpSAFAO00E">http://app.knovel.com/web/toc.v/cid:kpSAFAO00E</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Poultry products processing an industry guideent://SD_ILS/0/SD_ILS:2912862024-09-07T11:21:21Z2024-09-07T11:21:21ZAuthor 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/>