Search Results for Meat. - Narrowed by: 2009SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dMeat.$0026qf$003dPUBDATE$002509Publication$002bDate$0025092009$0025092009$0026ic$003dtrue$0026ps$003d300$0026isd$003dtrue?dt=list2024-11-27T21:28:49ZMicrobiology handbook Meatent://SD_ILS/0/SD_ILS:3440882024-11-27T21:28:49Z2024-11-27T21:28:49ZAuthor 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/>Applied muscle biology and meat scienceent://SD_ILS/0/SD_ILS:2686202024-11-27T21:28:49Z2024-11-27T21:28:49ZAuthor Du, Min, 1969- McCormick, Richard J.<br/>Preferred Shelf Number TS1955 A67 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Safety of Meat and Processed Meatent://SD_ILS/0/SD_ILS:1679222024-11-27T21:28:49Z2024-11-27T21:28:49ZAuthor 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/>Ingredients in Meat Products Properties, Functionality and Applicationsent://SD_ILS/0/SD_ILS:1668252024-11-27T21:28:49Z2024-11-27T21:28:49ZAuthor 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:1310812024-11-27T21:28:49Z2024-11-27T21:28:49ZAuthor Özvural, Emin Burçin.<br/>Preferred Shelf Number TEZ 9379 .O98 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of muscle foods analysisent://SD_ILS/0/SD_ILS:2905132024-11-27T21:28:49Z2024-11-27T21:28:49ZAuthor 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:2905302024-11-27T21:28:49Z2024-11-27T21:28:49ZAuthor 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:2688752024-11-27T21:28:49Z2024-11-27T21:28:49ZAuthor Nollet, Leo M. L., 1948- Toldrá, Fidel.<br/>Preferred Shelf Number TX556.M4 H384 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>