Search Results for Meat. - Narrowed by: Chemistry.
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dMeat.$0026qf$003dSUBJECT$002509Subject$002509Chemistry.$002509Chemistry.$0026ps$003d300?dt=list
2026-03-24T22:49:21Z
Meat Biotechnology
ent://SD_ILS/0/SD_ILS:167670
2026-03-24T22:49:21Z
2026-03-24T22:49:21Z
Author 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/>
Safety of Meat and Processed Meat
ent://SD_ILS/0/SD_ILS:167922
2026-03-24T22:49:21Z
2026-03-24T22:49:21Z
Author 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/>
Analytical Tools for Assessing the Chemical Safety of Meat and Poultry
ent://SD_ILS/0/SD_ILS:174390
2026-03-24T22:49:21Z
2026-03-24T22:49:21Z
Author 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/>
Ingredients in Meat Products Properties, Functionality and Applications
ent://SD_ILS/0/SD_ILS:166825
2026-03-24T22:49:21Z
2026-03-24T22:49:21Z
Author 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/>
Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties
ent://SD_ILS/0/SD_ILS:609669
2026-03-24T22:49:21Z
2026-03-24T22:49:21Z
Author Vladimir S. Kurćubić. author. M. Miletić, Nemanja. author. B. Stajić, Slaviša. author. M. Petković, Marko. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-96610-1">https://doi.org/10.1007/978-3-031-96610-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Traditional Japanese Seasonings and Condiments Umamification in the Plant-forward Cuisine
ent://SD_ILS/0/SD_ILS:609508
2026-03-24T22:49:21Z
2026-03-24T22:49:21Z
Author Ono, Minaka. author. (orcid)0009-0002-0915-8958 Mouritsen, Ole G. author. (orcid)0000-0002-4258-8960 SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-90948-1">https://doi.org/10.1007/978-3-031-90948-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Authentication of Halal Products using FTIR Spectroscopy
ent://SD_ILS/0/SD_ILS:610238
2026-03-24T22:49:21Z
2026-03-24T22:49:21Z
Author Ahmed Mahesar, Sarfaraz. author. Tufail Hussain Shah, Syed. author. Fawzy Ramadan, Mohamed. author. Nawab Panhwar, Waris. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-92773-7">https://doi.org/10.1007/978-3-031-92773-7</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Plant-Based Foods: Ingredients, Technology and Health Aspects
ent://SD_ILS/0/SD_ILS:526830
2026-03-24T22:49:21Z
2026-03-24T22:49:21Z
Author 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/>
Handbook of Food Bioactive Ingredients Properties and Applications
ent://SD_ILS/0/SD_ILS:528261
2026-03-24T22:49:21Z
2026-03-24T22:49:21Z
Author 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 Trends
ent://SD_ILS/0/SD_ILS:528625
2026-03-24T22:49:21Z
2026-03-24T22:49:21Z
Author 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/>
Bioenergy research : evaluating strategies for commercialization and sustainability
ent://SD_ILS/0/SD_ILS:596477
2026-03-24T22:49:21Z
2026-03-24T22:49:21Z
Author Srivastava, Neha, 1981- editor. Srivastava, Manish, editor.<br/>Preferred Shelf Number TP339 .B533 2021<br/>Electronic Access <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781119772125">https://onlinelibrary.wiley.com/doi/book/10.1002/9781119772125</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
The Microbiological Safety of Low Water Activity Foods and Spices
ent://SD_ILS/0/SD_ILS:530701
2026-03-24T22:49:21Z
2026-03-24T22:49:21Z
Author 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/>