Search Results for Meat. - Narrowed by: Meat.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dMeat.$0026qf$003dSUBJECT$002509Subject$002509Meat.$002509Meat.$0026ps$003d300$0026isd$003dtrue?2025-03-15T21:01:26ZLawrie's meat scienceent://SD_ILS/0/SD_ILS:404572025-03-15T21:01:26Z2025-03-15T21:01:26ZAuthor Lawrie, Ralston Andrew. Lawrie, Ralston Andrew. Meat science.<br/>Preferred Shelf Number TX 373 L439 1998<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Lawrie's meat scienceent://SD_ILS/0/SD_ILS:4594912025-03-15T21:01:26Z2025-03-15T21:01:26ZAuthor 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/>Encyclopedia of meat sciencesent://SD_ILS/0/SD_ILS:1107082025-03-15T21:01:26Z2025-03-15T21:01:26ZAuthor Jensen, Werner K. Devine, Carrick. Dikeman, Michael.<br/>Preferred Shelf Number REF TS1955 .E52 2004 V.1<br/>Format: Books<br/>Availability Beytepe Library~3<br/>Meat science and applicationsent://SD_ILS/0/SD_ILS:2873542025-03-15T21:01:26Z2025-03-15T21:01:26ZAuthor 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/>Meat science and applicationsent://SD_ILS/0/SD_ILS:1090362025-03-15T21:01:26Z2025-03-15T21:01:26ZAuthor Hui, Yiu H., ed.<br/>Preferred Shelf Number TX373 .M393 2001<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Muscle and meat biochemistryent://SD_ILS/0/SD_ILS:2510822025-03-15T21:01:26Z2025-03-15T21:01:26ZAuthor 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 meat and meat processingent://SD_ILS/0/SD_ILS:2687632025-03-15T21:01:26Z2025-03-15T21:01:26ZAuthor Hui, Y. H. (Yiu H.)<br/>Preferred Shelf Number TX373 M393 2012<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of meat and meat processingent://SD_ILS/0/SD_ILS:2889142025-03-15T21:01:26Z2025-03-15T21:01:26ZAuthor 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/>Advanced technologies for meat processingent://SD_ILS/0/SD_ILS:2688562025-03-15T21:01:26Z2025-03-15T21:01:26ZAuthor Nollet, Leo M. L., 1948- Toldrá, Fidel.<br/>Preferred Shelf Number TS1960 A38 2006<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Advanced technologies for meat processingent://SD_ILS/0/SD_ILS:2903312025-03-15T21:01:26Z2025-03-15T21:01:26ZAuthor 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/>Meat science : an introductory textent://SD_ILS/0/SD_ILS:1057812025-03-15T21:01:26Z2025-03-15T21:01:26ZAuthor Warriss, P. D.<br/>Preferred Shelf Number TX 373 .W37 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of meat product technologyent://SD_ILS/0/SD_ILS:758932025-03-15T21:01:26Z2025-03-15T21:01:26ZAuthor Ranken, Michael D.<br/>Preferred Shelf Number TS 1960 R25 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Meat products handbook practical science and technologyent://SD_ILS/0/SD_ILS:3129702025-03-15T21:01:26Z2025-03-15T21:01:26ZAuthor 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/>Production and processing of healthy meat, poultry and fish productsent://SD_ILS/0/SD_ILS:1124112025-03-15T21:01:26Z2025-03-15T21:01:26ZAuthor Pearson, A. M. Dutson, Thayne R.<br/>Preferred Shelf Number TS1955 .P69 1997<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Structure and development of meat animals and poultryent://SD_ILS/0/SD_ILS:774662025-03-15T21:01:26Z2025-03-15T21:01:26ZAuthor Swatland, H. J., 1944-<br/>Preferred Shelf Number SF 140.C37 S9 1994<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Low-fat meats design strategies and human implicationsent://SD_ILS/0/SD_ILS:2506912025-03-15T21:01:26Z2025-03-15T21:01:26ZAuthor 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/>Muscle as foodent://SD_ILS/0/SD_ILS:2507322025-03-15T21:01:26Z2025-03-15T21:01:26ZAuthor 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/>