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.$0026ic$003dtrue$0026ps$003d300?
2024-09-12T11:01:07Z
Meat Biotechnology
ent://SD_ILS/0/SD_ILS:167670
2024-09-12T11:01:07Z
2024-09-12T11:01:07Z
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
2024-09-12T11:01:07Z
2024-09-12T11:01:07Z
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
2024-09-12T11:01:07Z
2024-09-12T11:01:07Z
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
2024-09-12T11:01:07Z
2024-09-12T11:01:07Z
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/>