Search Results for Meat. - Narrowed by: Online LibrarySirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dMeat.$0026qf$003dLIBRARY$002509Library$0025091$00253AONLINE$002509Online$002bLibrary$0026pe$003dd$00253A$0026ic$003dtrue$0026ps$003d300?2025-01-19T05:24:51ZMeat Biotechnologyent://SD_ILS/0/SD_ILS:1676702025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Microbiology handbook Meatent://SD_ILS/0/SD_ILS:3440882025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2859692025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Lawrie's meat scienceent://SD_ILS/0/SD_ILS:4594912025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:3037942025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2960002025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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 science and applicationsent://SD_ILS/0/SD_ILS:2873542025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:3412522025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Muscle and meat biochemistryent://SD_ILS/0/SD_ILS:2510822025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Handbook of fermented meat and poultryent://SD_ILS/0/SD_ILS:3415702025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2889142025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Meat Less: The Next Food Revolutionent://SD_ILS/0/SD_ILS:5275362025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor McClements, David Julian. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-23961-8">https://doi.org/10.1007/978-3-031-23961-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food Safety in Poultry Meat Productionent://SD_ILS/0/SD_ILS:4859012025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:4598652025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2991692025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:3412712025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:1679222025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Handbook of fermented meat and poultryent://SD_ILS/0/SD_ILS:2973712025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2903312025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2962592025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Encyclopedia of meat sciences. Volume 1ent://SD_ILS/0/SD_ILS:3556022025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Warmed-over flavor of meatent://SD_ILS/0/SD_ILS:2508382025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2506432025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Meat inspection and control in the slaughterhouseent://SD_ILS/0/SD_ILS:3415732025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Meat products handbook practical science and technologyent://SD_ILS/0/SD_ILS:3129702025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Meat preservation preventing losses and assuring safetyent://SD_ILS/0/SD_ILS:2959912025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Our Carbon Hoofprint The Complex Relationship Between Meat and Climateent://SD_ILS/0/SD_ILS:5269072025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor Mayerfeld, Diane. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-09023-3">https://doi.org/10.1007/978-3-031-09023-3</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:4819742025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>The science of animal growth and meat technologyent://SD_ILS/0/SD_ILS:4603772025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>New aspects of meat quality : from genes to ethicsent://SD_ILS/0/SD_ILS:4594342025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:3226022025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:1743902025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2056982025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Thermal processing of ready-to-eat meat productsent://SD_ILS/0/SD_ILS:3037752025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Theology on the menu asceticism, meat and Christian dietent://SD_ILS/0/SD_ILS:2648192025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2670662025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Cheap meat : flap food nations in the pacific islandsent://SD_ILS/0/SD_ILS:3747052025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:1668252025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Nitrite curing of meat the N-nitrosamine problem and nitrite alternativesent://SD_ILS/0/SD_ILS:2959972025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Environmental Oncology Theory and Impactent://SD_ILS/0/SD_ILS:5216072025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Food Microbiology Laboratory for the Food Science Student A Practical Approachent://SD_ILS/0/SD_ILS:5267582025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor Shen, Cangliang. author. Zhang, Yifan. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-26197-8">https://doi.org/10.1007/978-3-031-26197-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Plant-Based Foods: Ingredients, Technology and Health Aspectsent://SD_ILS/0/SD_ILS:5268302025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor Aydar, Alev Yüksel. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-27443-5">https://doi.org/10.1007/978-3-031-27443-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Microplastic sources, fate and solutionent://SD_ILS/0/SD_ILS:5268432025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor Khan, Anish. editor. Wang, Chongqing. editor. Asiri, Abdullah M. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-981-99-0695-6">https://doi.org/10.1007/978-981-99-0695-6</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Proceedings of the 8th Brazilian Technology Symposium (BTSym'22) Emerging Trends and Challenges in Technologyent://SD_ILS/0/SD_ILS:5268542025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor Iano, Yuzo. editor. Saotome, Osamu. editor. Kemper Vásquez, Guillermo Leopoldo. editor. de Moraes Gomes Rosa, Maria Thereza. editor. Arthur, Rangel. editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-31007-2">https://doi.org/10.1007/978-3-031-31007-2</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Emerging Food Authentication Methodologies Using GC/MSent://SD_ILS/0/SD_ILS:5273612025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor Pastor, Kristian. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-30288-6">https://doi.org/10.1007/978-3-031-30288-6</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of Food Bioactive Ingredients Properties and Applicationsent://SD_ILS/0/SD_ILS:5282612025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor Jafari, Seid Mahdi. editor. Rashidinejad, Ali. editor. Simal-Gandara, Jesus. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-28109-9">https://doi.org/10.1007/978-3-031-28109-9</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Halal and Kosher Food Integration of Quality and Safety for Global Market Trendsent://SD_ILS/0/SD_ILS:5286252025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor Ahmed Osman, Osman. editor. Moneim Elhadi Sulieman, Abdel. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-41459-6">https://doi.org/10.1007/978-3-031-41459-6</a><br/>Format: Electronic Resources<br/>Availability Online 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:5213952025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Halal Slaughter of Livestock: Animal Welfare Science, History and Politics of Religious Slaughterent://SD_ILS/0/SD_ILS:5284952025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor Fuseini, Awal. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-17566-4">https://doi.org/10.1007/978-3-031-17566-4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Sustainable Use of Feed Additives in Livestock Novel Ways for Animal Productionent://SD_ILS/0/SD_ILS:5290342025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor Arsenos, Georgios. editor. Giannenas, Ilias. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-42855-5">https://doi.org/10.1007/978-3-031-42855-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Digital Agriculture for Food Security and Sustainable Development of the Agro-Industrial Complexent://SD_ILS/0/SD_ILS:5283302025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor Popkova, Elena G. editor. Sergi, Bruno S. editor. (orcid)0000-0002-5050-5651 Bogoviz, Aleksei V. editor. I. Semenova, Elena. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-27911-9">https://doi.org/10.1007/978-3-031-27911-9</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Amazonian Mammals Current Knowledge and Conservation Prioritiesent://SD_ILS/0/SD_ILS:5290672025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor Spironello, Wilson R. editor. Barnett, Adrian A. editor. Lynch, Jessica W. editor. Bobrowiec, Paulo E. D. editor. Boyle, Sarah A. editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-43071-8">https://doi.org/10.1007/978-3-031-43071-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Large Camel Farming A Care-Management Guide from Breeding to Camel Productsent://SD_ILS/0/SD_ILS:5289382025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor Faye, Bernard. author. Konuspayeva, Gaukhar. author. Magnan, Cécile. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-94-024-2237-5">https://doi.org/10.1007/978-94-024-2237-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Rethinking food and agriculture : new ways forwardent://SD_ILS/0/SD_ILS:5224782025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:5223892025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:5224522025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Salami : practical science and processing technologyent://SD_ILS/0/SD_ILS:4590162025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>The Microbiological Safety of Low Water Activity Foods and Spicesent://SD_ILS/0/SD_ILS:5307012025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor Gurtler, Joshua B. editor. Doyle, Michael P. editor. Kornacki, Jeffrey L. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-1-4939-2062-4">https://doi.org/10.1007/978-1-4939-2062-4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Essentials of Food Scienceent://SD_ILS/0/SD_ILS:5307502025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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 Assessmentent://SD_ILS/0/SD_ILS:5307952025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Food Biopreservationent://SD_ILS/0/SD_ILS:5308122025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor Galvez, Antonio. author. Grande Burgos, María José. author. Lucas López, Rosario. author. Pérez Pulido, Rubén. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-1-4939-2029-7">https://doi.org/10.1007/978-1-4939-2029-7</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Chef's guide to charcuterieent://SD_ILS/0/SD_ILS:2881522025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Ecological sustainability understanding complex issuesent://SD_ILS/0/SD_ILS:2909592025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Food analysis and preservation current research topicsent://SD_ILS/0/SD_ILS:2890352025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Handbook of animal-based fermented food and beverage technologyent://SD_ILS/0/SD_ILS:2880462025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Omics technologies tools for food scienceent://SD_ILS/0/SD_ILS:2907862025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2862292025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2862342025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Food flavors chemical, sensory and technological propertiesent://SD_ILS/0/SD_ILS:2897552025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Physical properties of foods novel measurement techniques and applicationsent://SD_ILS/0/SD_ILS:2899042025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Lactic acid bacteria microbiological and functional aspectsent://SD_ILS/0/SD_ILS:2889192025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Dietary fiber and healthent://SD_ILS/0/SD_ILS:2890082025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Battle hymns the power and popularity of music in the Civil Warent://SD_ILS/0/SD_ILS:2393912025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Chemical, biological, and functional aspects of food lipidsent://SD_ILS/0/SD_ILS:2879582025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2888832025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:3128562025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Safety analysis of foods of animal originent://SD_ILS/0/SD_ILS:2861682025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Himalayan fermented foods microbiology, nutrition, and ethnic valuesent://SD_ILS/0/SD_ILS:2860592025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2905132025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2905302025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Polymers for packaging and containers in food industryent://SD_ILS/0/SD_ILS:2872532025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2866612025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2891312025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2912862025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2851522025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Low-fat meats design strategies and human implicationsent://SD_ILS/0/SD_ILS:2506912025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2507342025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>Muscle as foodent://SD_ILS/0/SD_ILS:2507322025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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:2508892025-01-19T05:24:51Z2025-01-19T05:24:51ZAuthor 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/>