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$0026ps$003d300$0026isd$003dtrue?2024-09-21T09:34:06ZMeat Biotechnologyent://SD_ILS/0/SD_ILS:1676702024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:3440882024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:2859692024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:4594912024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:3037942024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:2960002024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:2873542024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:3412522024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:2510822024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:3415702024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:2889142024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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/>Food Safety in Poultry Meat Productionent://SD_ILS/0/SD_ILS:4859012024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:4598652024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:2991692024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:3412712024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:1679222024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:2973712024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:2903312024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:2962592024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:3556022024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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/>The Microbiology of poultry meat productsent://SD_ILS/0/SD_ILS:2506432024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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/>Warmed-over flavor of meatent://SD_ILS/0/SD_ILS:2508382024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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/>Meat inspection and control in the slaughterhouseent://SD_ILS/0/SD_ILS:3415732024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:3129702024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:2959912024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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/>Environmental, health, and business opportunities in the new meat alternatives marketent://SD_ILS/0/SD_ILS:4819742024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:4603772024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:4594342024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:3226022024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:1743902024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:2056982024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:3037752024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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/>The meat crisis developing more sustainable production and consumptionent://SD_ILS/0/SD_ILS:2670662024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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/>Theology on the menu asceticism, meat and Christian dietent://SD_ILS/0/SD_ILS:2648192024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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/>Cheap meat : flap food nations in the pacific islandsent://SD_ILS/0/SD_ILS:3747052024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:1668252024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:2959972024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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/>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:5213952024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:5216072024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:5224782024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:5223892024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:5224522024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:4590162024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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/>Ecological sustainability understanding complex issuesent://SD_ILS/0/SD_ILS:2909592024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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/>Chef's guide to charcuterieent://SD_ILS/0/SD_ILS:2881522024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:2890352024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor Kontominas, Michael G.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781466560055">Distributed by publisher. 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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/>Sensory analysis of foods of animal originent://SD_ILS/0/SD_ILS:2888832024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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. 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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:2507322024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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:2508892024-09-21T09:34:06Z2024-09-21T09:34:06ZAuthor 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/>