Search Results for Meat.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dMeat.$0026ic$003dtrue$0026ps$003d300?2024-08-21T01:39:29ZMeat science.ent://SD_ILS/0/SD_ILS:2273102024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Elsevier<br/>Preferred Shelf Number ALFABETİK V.25 1989<br/>Electronic Access <a href="http://www.sciencedirect.com/science/journal/03091740 ">Elektronik eri?im</a><br/>Format: Continuing Resources Other<br/>Availability Beytepe Library~41 ~0<br/>Meat handbookent://SD_ILS/0/SD_ILS:482642024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Levie, Albert.<br/>Preferred Shelf Number TS 1955 L42 1979<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Meat Biotechnologyent://SD_ILS/0/SD_ILS:1676702024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Toldrá, Fidel. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-0-387-79382-5">http://dx.doi.org/10.1007/978-0-387-79382-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Meat Scienceent://SD_ILS/0/SD_ILS:483602024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Lawrie, Ralston Andrew.<br/>Preferred Shelf Number TX 373 L439 1979<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Poultry meat processingent://SD_ILS/0/SD_ILS:2687822024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Owens, Casey M. Alvarado, Christine. Sams, Alan R.<br/>Preferred Shelf Number TS1968 P675 2010<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Microbiology handbook Meatent://SD_ILS/0/SD_ILS:3440882024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Fernandes, Rhea.<br/>Preferred Shelf Number ONLINE(344088.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847559821">Unspecified, see website description</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Poultry meat processingent://SD_ILS/0/SD_ILS:2859692024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Sams, Alan R.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420042177">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Poultry meat processingent://SD_ILS/0/SD_ILS:766492024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Sams, Alan R., ed.<br/>Preferred Shelf Number TS 1968 S36 2001<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Lawrie's meat scienceent://SD_ILS/0/SD_ILS:404572024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Lawrie, Ralston Andrew. Lawrie, Ralston Andrew. Meat science.<br/>Preferred Shelf Number TX 373 L439 1998<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Lawrie's meat scienceent://SD_ILS/0/SD_ILS:4594912024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Toldrá, Fidel, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081006948">http://www.sciencedirect.com/science/book/9780081006948</a>
ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780081006948">https://www.sciencedirect.com/science/book/9780081006948</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of meat processingent://SD_ILS/0/SD_ILS:3037942024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Toldrá, Fidel.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=484907">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=484907</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780813820897">http://dx.doi.org/10.1002/9780813820897</a>
<a href="http://site.ebrary.com/lib/alltitles/Doc?id=10361059">http://site.ebrary.com/lib/alltitles/Doc?id=10361059</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Dry-cured meat productsent://SD_ILS/0/SD_ILS:2960002024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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/>Meat : the lobel brothersent://SD_ILS/0/SD_ILS:538702024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Lobel, Leon. Richardson, Alice, ed.<br/>Preferred Shelf Number TX 749 L6 1971 1.K<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Encyclopedia of meat sciencesent://SD_ILS/0/SD_ILS:1107082024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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 processing : improving qualityent://SD_ILS/0/SD_ILS:1057822024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Kerry, Joseph, ed. Kerry, John, ed. Ledward, David, ed.<br/>Preferred Shelf Number TS 1962 .M47 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Meat science and applicationsent://SD_ILS/0/SD_ILS:2873542024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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/>Carnivores meat-eating mammalsent://SD_ILS/0/SD_ILS:3412522024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Rafferty, John P., editor. Gale Group.<br/>Preferred Shelf Number ONLINE(341252.1)<br/>Electronic Access <a href="http://find.galegroup.com/openurl/openurl?url_ver=Z39.88-2004&url_ctx_fmt=info:ofi/fmt:kev:mtx:ctx&req_dat=info:sid/gale:ugnid:hu_tr&res_id=info:sid/gale:GVRL&ctx_enc=info:ofi:enc:UTF-8&rft_val_fmt=info:ofi/fmt:kev:mtx:book&rft_id=info:sid/gale:bmcode:recid/4WMK">Available for Hacettepe University via Gale Virtual Reference Library. Click here to access</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Meat science and applicationsent://SD_ILS/0/SD_ILS:1090362024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Hui, Yiu H., ed.<br/>Preferred Shelf Number TX373 .M393 2001<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Muscle and meat biochemistryent://SD_ILS/0/SD_ILS:2510822024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Pearson, A. M. (Albert Marchant), 1916- Young, R. B.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780125480550">http://www.sciencedirect.com/science/book/9780125480550</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Principles of meat scienceent://SD_ILS/0/SD_ILS:483622024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Forrest, J. C., ed.<br/>Preferred Shelf Number TX 373 P74 1975<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of fermented meat and poultryent://SD_ILS/0/SD_ILS:3415702024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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/>Handbook of meat and meat processingent://SD_ILS/0/SD_ILS:2889142024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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/>Handbook of meat and meat processingent://SD_ILS/0/SD_ILS:2687632024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Hui, Y. H. (Yiu H.)<br/>Preferred Shelf Number TX373 M393 2012<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food Safety in Poultry Meat Productionent://SD_ILS/0/SD_ILS:4859012024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Venkitanarayanan, Kumar. editor. Thakur, Siddhartha. editor. Ricke, Steven C. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-030-05011-5">https://doi.org/10.1007/978-3-030-05011-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Meat analogs : challenges and perspectivesent://SD_ILS/0/SD_ILS:4598652024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Terrien, Christophe, author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9781785482489">http://www.sciencedirect.com/science/book/9781785482489</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Organic Meat Production and Processingent://SD_ILS/0/SD_ILS:2991692024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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/>Meat eaters raptors, sharks, and crocodilesent://SD_ILS/0/SD_ILS:3412712024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Rafferty, John P., editor. Gale Group.<br/>Preferred Shelf Number ONLINE(341271.1)<br/>Electronic Access <a href="http://find.galegroup.com/openurl/openurl?url_ver=Z39.88-2004&url_ctx_fmt=info:ofi/fmt:kev:mtx:ctx&req_dat=info:sid/gale:ugnid:hu_tr&res_id=info:sid/gale:GVRL&ctx_enc=info:ofi:enc:UTF-8&rft_val_fmt=info:ofi/fmt:kev:mtx:book&rft_id=info:sid/gale:bmcode:recid/4WRT">Available for Hacettepe University via Gale Virtual Reference Library. Click here to access</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Safety of Meat and Processed Meatent://SD_ILS/0/SD_ILS:1679222024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Toldrá, Fidel. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-0-387-89026-5">http://dx.doi.org/10.1007/978-0-387-89026-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Applied muscle biology and meat scienceent://SD_ILS/0/SD_ILS:2686202024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Du, Min, 1969- McCormick, Richard J.<br/>Preferred Shelf Number TS1955 A67 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of fermented meat and poultryent://SD_ILS/0/SD_ILS:1338382024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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:2973712024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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/>Advanced technologies for meat processingent://SD_ILS/0/SD_ILS:2688562024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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:2903312024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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/>Wilson's practical meat inspectionent://SD_ILS/0/SD_ILS:2962592024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Wilson, William, MCIEH. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0802/2005000706-b.html">http://catdir.loc.gov/catdir/enhancements/fy0802/2005000706-b.html</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470753200">http://dx.doi.org/10.1002/9780470753200</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Soy protein and formulated meat productsent://SD_ILS/0/SD_ILS:1059592024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Hoogenkamp, Henk W.<br/>Preferred Shelf Number TS 1960 .H66 2005<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Poultry meat processing and qualityent://SD_ILS/0/SD_ILS:1059072024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Mead, G. C., ed.<br/>Preferred Shelf Number TS 1968 .P68 2004<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Encyclopedia of meat sciences. Volume 1ent://SD_ILS/0/SD_ILS:3556022024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Dikeman, Michael, editor. Devine, Carrick, editor.<br/>Preferred Shelf Number ONLINE(355602.1)<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/referenceworks/9780123847348">http://www.sciencedirect.com/science/referenceworks/9780123847348</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Meat science : an introductory textent://SD_ILS/0/SD_ILS:1057812024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Warriss, P. D.<br/>Preferred Shelf Number TX 373 .W37 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of meat product technologyent://SD_ILS/0/SD_ILS:758932024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Ranken, Michael D.<br/>Preferred Shelf Number TS 1960 R25 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>HACCP in the meat industryent://SD_ILS/0/SD_ILS:766542024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Brown, Martyn, ed.<br/>Preferred Shelf Number RA 601.5 H23 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Flavor of meat and meat productsent://SD_ILS/0/SD_ILS:277672024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Shahidi, Fereidoon, ed.<br/>Preferred Shelf Number TS 1960 F618 1994<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Technology of mean and meat productsent://SD_ILS/0/SD_ILS:482632024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Girard, Jean Pierre.<br/>Preferred Shelf Number TS 1955 G442 1992<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Sausage and processed meat formulationsent://SD_ILS/0/SD_ILS:277692024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Ockerman, Herbert W.<br/>Preferred Shelf Number TS 1963 O25 1989<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Egg and poultry-meat processingent://SD_ILS/0/SD_ILS:482672024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Stadelman, W. J.<br/>Preferred Shelf Number TS 1968 E31 1988<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Warmed-over flavor of meatent://SD_ILS/0/SD_ILS:2508382024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor St. Angelo, Allen J. Bailey, Milton E., 1924-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780126616057">http://www.sciencedirect.com/science/book/9780126616057</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The Microbiology of poultry meat productsent://SD_ILS/0/SD_ILS:2506432024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Cunningham, Frank E. Cox, N. A.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121998806">http://www.sciencedirect.com/science/book/9780121998806</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Going to meat the manent://SD_ILS/0/SD_ILS:386042024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Baldwin, James, 1924-<br/>Preferred Shelf Number PS 3552.A45 G6<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Meat inspection and control in the slaughterhouseent://SD_ILS/0/SD_ILS:3415732024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Ninios, Thimjos, editor. Lundén, Janne, editor. Korkeala, Hannu (Hannu J.), editor. Fredriksson-Ahomaa, M. (Maria), editor.<br/>Preferred Shelf Number ONLINE(341573.1)<br/>Electronic Access Ebook Library <a href="http://public.eblib.com/choice/publicfullrecord.aspx?p=1701395">http://public.eblib.com/choice/publicfullrecord.aspx?p=1701395</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781118525821">http://dx.doi.org/10.1002/9781118525821</a>
MyiLibrary <a href="http://www.myilibrary.com?id=615343">http://www.myilibrary.com?id=615343</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of meat, poultry and seafood qualityent://SD_ILS/0/SD_ILS:2699192024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Nollet, Leo M. L.<br/>Preferred Shelf Number TX556.M4 H36 2012<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Practical handbook on meat science and technologyent://SD_ILS/0/SD_ILS:3655992024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Sahoo, Jhari. Sharma, Davinder Kumar, 1963- author. Chatli, Manish Kumar, 1972- author.<br/>Preferred Shelf Number TS1960 S24 2011<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Meat products handbook practical science and technologyent://SD_ILS/0/SD_ILS:3129702024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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/>Production and processing of healthy meat, poultry and fish productsent://SD_ILS/0/SD_ILS:1124112024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Pearson, A. M. Dutson, Thayne R.<br/>Preferred Shelf Number TS1955 .P69 1997<br/>Format: Books<br/>Availability Beytepe Library~1<br/>HACCP in meat, poultry and fish processingent://SD_ILS/0/SD_ILS:238512024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Pearson, A. M., ed. Dutson, T. R., ed.<br/>Preferred Shelf Number QR 117 H115 1995<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Meat preservation preventing losses and assuring safetyent://SD_ILS/0/SD_ILS:2959912024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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/>Connective tissue in meat and meat productsent://SD_ILS/0/SD_ILS:483882024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Bailey, Allen J. Light, N. D., ort. yaz.<br/>Preferred Shelf Number TX 556.M4 B35 1989<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The science of meat and meat productsent://SD_ILS/0/SD_ILS:695482024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Price, James F., 1932- ed. Schweigert, B. S., ed.<br/>Preferred Shelf Number TX 556.M4 S54 1987<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The science of animal growth and meat technologyent://SD_ILS/0/SD_ILS:4603772024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Lonergan, Steven Michael, author. Topel, David G., author. Marple, Dennis Neil, 1945- author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128152775">https://www.sciencedirect.com/science/book/9780128152775</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Environmental, health, and business opportunities in the new meat alternatives marketent://SD_ILS/0/SD_ILS:4819742024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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/>New aspects of meat quality : from genes to ethicsent://SD_ILS/0/SD_ILS:4594342024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Purslow, Peter P., editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081005934">http://www.sciencedirect.com/science/book/9780081005934</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Hog meat and hoecake food supply in the Old South, 1840-1860ent://SD_ILS/0/SD_ILS:3226022024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Hilliard, Sam Bowers. Project Muse.<br/>Preferred Shelf Number ONLINE(322602.1)<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780820347028/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Analytical Tools for Assessing the Chemical Safety of Meat and Poultryent://SD_ILS/0/SD_ILS:1743902024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Toldrá, Fidel. author. Reig, Milagro. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-4277-6">http://dx.doi.org/10.1007/978-1-4614-4277-6</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Game meat hygiene in focus Microbiology, epidemiology, risk analysis and quality assuranceent://SD_ILS/0/SD_ILS:2056982024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Paulsen, P. editor. Bauer, A. editor. Vodnansky, M. editor. Winkelmayer, R. editor. Smulders, F. J. M. editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.3920/978-90-8686-723-3">http://dx.doi.org/10.3920/978-90-8686-723-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Theology on the menu asceticism, meat and Christian dietent://SD_ILS/0/SD_ILS:2648192024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Grumett, David. Muers, Rachel.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.tandfebooks.com/isbn/9780203863497">Click here to view</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The meat crisis developing more sustainable production and consumptionent://SD_ILS/0/SD_ILS:2670662024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor D'Silva, Joyce. Webster, John, 1938-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.tandfebooks.com/isbn/9781849776561">Click here to view</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Thermal processing of ready-to-eat meat productsent://SD_ILS/0/SD_ILS:1325882024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Knipe, C. Lynn. Rust, Robert E.<br/>Preferred Shelf Number QR117 T44 2010<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Thermal processing of ready-to-eat meat productsent://SD_ILS/0/SD_ILS:3037752024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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/>Cheap meat : flap food nations in the pacific islandsent://SD_ILS/0/SD_ILS:3747052024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Gewertz, Deborah B., 1948- Errington, Frederick Karl.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.jstor.org/stable/10.1525/j.ctt1pnjgn">http://www.jstor.org/stable/10.1525/j.ctt1pnjgn</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Ingredients in Meat Products Properties, Functionality and Applicationsent://SD_ILS/0/SD_ILS:1668252024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Tarté, Rodrigo. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-0-387-71327-4">http://dx.doi.org/10.1007/978-0-387-71327-4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Üzüm çekirdeği ekstraktı, unu ve yağının et ürünleri üretiminde kullanımının araştırılması = Research on the utilization of grape seed extract, powder and oil in the production of meat productsent://SD_ILS/0/SD_ILS:1310812024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Özvural, Emin Burçin.<br/>Preferred Shelf Number TEZ 9379 .O98 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Hindi etinden sürülebilir et ürünü üretimi = Production of a spreadable meat product from turkey meatent://SD_ILS/0/SD_ILS:996612024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Ulu, Hasret.<br/>Preferred Shelf Number TEZ/7257 U478 2005<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Noise, water, meat : a history of sound in the artsent://SD_ILS/0/SD_ILS:2702182024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Kahn, Douglas, 1951-<br/>Preferred Shelf Number NX650.S68 K25 2001<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Nitrite curing of meat the N-nitrosamine problem and nitrite alternativesent://SD_ILS/0/SD_ILS:2959972024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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/>Tavuk göğüs etinde uygulanan marinasyonun ürün kalitesi üzerindeki etkileri = Effects of marination on the quality characteristics of chicken breast meatent://SD_ILS/0/SD_ILS:325102024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Alsan, Gülnur.<br/>Preferred Shelf Number TEZ 4199 .A47 1999<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food safety sourcebook : basic consumer health information about the safe handling of meat ...ent://SD_ILS/0/SD_ILS:964002024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Matthews, Dawn D, ed.<br/>Preferred Shelf Number WA 701 F687 1999<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>HACCP : an integrated approach to assuring the microbiological safety of meat and poultryent://SD_ILS/0/SD_ILS:712372024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Sheridan, James J., ed. Buchanan, Robert L., ed. Montville, Thomas J., ed.<br/>Preferred Shelf Number QR 117 H33 1996<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Quality and grading of carcases of meat animalsent://SD_ILS/0/SD_ILS:1094792024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Jones, Stephen David Morgan, ed.<br/>Preferred Shelf Number TS1962 .Q35 1995<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Meat and meat products : technology, chemistry and microbiologyent://SD_ILS/0/SD_ILS:482652024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Varnam, A. H. Sutherland, Jane P., ort. yaz.<br/>Preferred Shelf Number TS 1955 V431 1995<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Structure and development of meat animals and poultryent://SD_ILS/0/SD_ILS:774662024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Swatland, H. J., 1944-<br/>Preferred Shelf Number SF 140.C37 S9 1994<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Fight club dövüş kulübüent://SD_ILS/0/SD_ILS:1210332024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Fincher, David. Pitt, Brad, 1963- Norton, Edward. Bonham Carter, Helena, 1966- Meat Loaf (Vocalist), 1948-<br/>Preferred Shelf Number PN1995.9.V5 F47 2008<br/>Format: Video disc<br/>Availability Beytepe Library~1<br/>Learning Technologies and Systems 21st International Conference on Web-Based Learning, ICWL 2022, and 7th International Symposium on Emerging Technologies for Education, SETE 2022, Tenerife, Spain, November 21-23, 2022, Revised Selected Papersent://SD_ILS/0/SD_ILS:5213952024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor González-González, Carina S. editor. Fernández-Manjón, Baltasar. editor. Li, Frederick. editor. García-Peñalvo, Francisco José. editor. Sciarrone, Filippo. editor.<br/>Preferred Shelf Number XX(521395.1)<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-33023-0">https://doi.org/10.1007/978-3-031-33023-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Environmental Oncology Theory and Impactent://SD_ILS/0/SD_ILS:5216072024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Bernicker, Eric H. editor. SpringerLink (Online service)<br/>Preferred Shelf Number XX(521607.1)<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-33750-5">https://doi.org/10.1007/978-3-031-33750-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Rethinking food and agriculture : new ways forwardent://SD_ILS/0/SD_ILS:5224782024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Kassam, A. H. Kassam, Laila.<br/>Preferred Shelf Number XX(522478.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128164105">https://www.sciencedirect.com/science/book/9780128164105</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Animal agriculture : sustainability, challenges and innovationsent://SD_ILS/0/SD_ILS:5223892024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Bazer, Fuller Warren, 1938- editor. Lamb, G. Cliff, editor. Wu, Guoyao, 1962- editor.<br/>Preferred Shelf Number XX(522389.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128170526">https://www.sciencedirect.com/science/book/9780128170526</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Extrusion cooking : cereal grains processingent://SD_ILS/0/SD_ILS:5224522024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Ganjyal, Girish M.<br/>Preferred Shelf Number XX(522452.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128153604">https://www.sciencedirect.com/science/book/9780128153604</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Et endüstrisient://SD_ILS/0/SD_ILS:5106712024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Tayar, Mustafa. Yıldırım, Yalçın.<br/>Preferred Shelf Number TS1960 T393 2020<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Et ve et ürünleri teknolojisient://SD_ILS/0/SD_ILS:3888842024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Anar, Şahsene<br/>Preferred Shelf Number TS1960 A53 2017<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Salami : practical science and processing technologyent://SD_ILS/0/SD_ILS:4590162024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Feiner, Gerhard.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780128095980">http://www.sciencedirect.com/science/book/9780128095980</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Chef's guide to charcuterieent://SD_ILS/0/SD_ILS:2881522024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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/>Food analysis and preservation current research topicsent://SD_ILS/0/SD_ILS:2890352024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Kontominas, Michael G.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781466560055">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Ecological sustainability understanding complex issuesent://SD_ILS/0/SD_ILS:2909592024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Northrop, Robert B. Connor, Anne N.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781466565135">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Kosher private regulation in the age of industrial foodent://SD_ILS/0/SD_ILS:3543462024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Lytton, Timothy D., 1965-<br/>Preferred Shelf Number HD9005 L98 2013<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Kosher private regulation in the age of industrial foodent://SD_ILS/0/SD_ILS:3543672024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Lytton, Timothy D.,<br/>Format: Books<br/>Availability ~0<br/>Battle hymns the power and popularity of music in the Civil Warent://SD_ILS/0/SD_ILS:2393912024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor McWhirter, Christian. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9781469601861/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of animal-based fermented food and beverage technologyent://SD_ILS/0/SD_ILS:2880462024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Hui, Y. H. (Yiu H.) Evranuz, E. ¿zg¿l. Chandan, Ramesh C.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439850237">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Dietary fiber and healthent://SD_ILS/0/SD_ILS:2890082024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Cho, Sungsoo. Almeida, Nelson. Vahouny Fiber Symposium (9th : 2010 : Bethesda, Maryland)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439899373">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Physical properties of foods novel measurement techniques and applicationsent://SD_ILS/0/SD_ILS:2899042024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Arana, Ignacio.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439835371">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Omics technologies tools for food scienceent://SD_ILS/0/SD_ILS:2907862024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Benkeblia, Noureddine.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439837078">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Thermal food processing new technologies and quality issuesent://SD_ILS/0/SD_ILS:2862292024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Sun, Da-Wen.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439876794">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fermentation effects on food propertiesent://SD_ILS/0/SD_ILS:2862342024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Mehta, Bhavbhuti M. Kamal-Eldin, Afaf. Iwanski, Robert Z.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439853351">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Lactic acid bacteria microbiological and functional aspectsent://SD_ILS/0/SD_ILS:2889192024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Salminen, Seppo.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439836781">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:2897552024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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/>Safety analysis of foods of animal originent://SD_ILS/0/SD_ILS:2861682024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Nollet, Leo M. L., 1948- Toldr,̀ Fidel.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439848197">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:2888832024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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/>Chemical, biological, and functional aspects of food lipidsent://SD_ILS/0/SD_ILS:2879582024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Sikorski, Zdzis?aw E. Ko?akowska, Anna, 1938-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439802380">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:3128562024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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/>Himalayan fermented foods microbiology, nutrition, and ethnic valuesent://SD_ILS/0/SD_ILS:2860592024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Tamang, Jyoti Prakash.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420093254">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of muscle foods analysisent://SD_ILS/0/SD_ILS:2905132024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Nollet, Leo M. L., 1948- Toldr,̀ Fidel.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420045307">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of processed meats and poultry analysisent://SD_ILS/0/SD_ILS:2905302024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Nollet, Leo M. L., 1948- Toldr,̀ Fidel.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420045338">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of processed meats and poultry analysisent://SD_ILS/0/SD_ILS:2688752024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Nollet, Leo M. L., 1948- Toldrá, Fidel.<br/>Preferred Shelf Number TX556.M4 H384 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Polymers for packaging and containers in food industryent://SD_ILS/0/SD_ILS:2872532024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Sukhareva, L. A. Legonkova, O. A. Yakovlev, V. S. Zaikov, G. E.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9789004188204">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Listeria, listeriosis, and food safetyent://SD_ILS/0/SD_ILS:2866612024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Ryser, Elliot T., 1957- Marth, Elmer H.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420015188">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of industrial and hazardous wastes treatmentent://SD_ILS/0/SD_ILS:2891312024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Wang, Lawrence K.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203026519">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Poultry products processing an industry guideent://SD_ILS/0/SD_ILS:2912862024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor 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/>Soy protein products characteristics, nutritional aspects, and utilizationent://SD_ILS/0/SD_ILS:2851522024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Endres, Joseph G., 1932- American Oil Chemists' Society. Soy Protein Council.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/ISBN/9781439822159">book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Antioxidants in muscle foods : nutritional strategies to improve qualityent://SD_ILS/0/SD_ILS:1034332024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Decker, Eric, ed. 1960- Faustman, Cameron, ed. 1960- Lopez-Bote, Clemente J., ed.<br/>Preferred Shelf Number TX 556.M4 A57 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Low-fat meats design strategies and human implicationsent://SD_ILS/0/SD_ILS:2506912024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Hafs, Harold D. Zimbelman, Robert G.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780080918532">http://www.sciencedirect.com/science/book/9780080918532</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Colonization control of human bacterial enteropathologens in poultryent://SD_ILS/0/SD_ILS:2507342024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Blankenship, Leroy C. Bailey, J. Stan.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121042806">http://www.sciencedirect.com/science/book/9780121042806</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fleisch : technologie und hygiene ser gewinnung und verarbeitungent://SD_ILS/0/SD_ILS:1078022024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Prandl, Oskar.<br/>Preferred Shelf Number TS1960 .F545 1993<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Muscle as foodent://SD_ILS/0/SD_ILS:2507322024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Bechtel, Peter J.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780120841905">http://www.sciencedirect.com/science/book/9780120841905</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Toxic constituents of animal foodstuffsent://SD_ILS/0/SD_ILS:2508892024-08-21T01:39:29Z2024-08-21T01:39:29ZAuthor Liener, Irvin E.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780124499409">http://www.sciencedirect.com/science/book/9780124499409</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>