Search Results for Oils and fats, Edible. - Narrowed by: EnglishSirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dOils$002band$002bfats$00252C$002bEdible.$0026qf$003dLANGUAGE$002509Language$002509ENG$002509English$0026ps$003d300$0026isd$003dtrue?2024-11-18T23:24:50ZEdible oils and fats, 1969ent://SD_ILS/0/SD_ILS:644002024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Bednarcyk, Norman E.<br/>Preferred Shelf Number TP 670 B4 1969<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Edible oleogels : structure and health implicationsent://SD_ILS/0/SD_ILS:4601522024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Marangoni, Alejandro G., 1965- editor. Garti, Nissim, 1945- editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128142707">https://www.sciencedirect.com/science/book/9780128142707</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Structure-Function Analysis of Edible Fatsent://SD_ILS/0/SD_ILS:4601602024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Marangoni, Alejandro G., 1965- editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128140413">https://www.sciencedirect.com/science/book/9780128140413</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Lipid oxidation : challenges in food systemsent://SD_ILS/0/SD_ILS:3129412024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Logan, Amy, 1977- Nienaber, Uwe, 1962- Pan, Xiangqing, 1970-<br/>Preferred Shelf Number ONLINE(312941.1)<br/>Electronic Access Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpLOCFS002">http://app.knovel.com/web/toc.v/cid:kpLOCFS002</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperaturesent://SD_ILS/0/SD_ILS:2897472024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Boskou, Dimitrios. Elmadfa, I.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439806838">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Breaded fried foodsent://SD_ILS/0/SD_ILS:2892302024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Mallikarjunan, P. Kumar, 1964- Ngadi, Michael O. Chinnan, Manjeet S.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203492291">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Dairy fats and related productsent://SD_ILS/0/SD_ILS:1327412024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Tamime, A. Y.<br/>Preferred Shelf Number TP 670 .D25 2009<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Dairy fats and related productsent://SD_ILS/0/SD_ILS:3044442024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Tamime, A. Y. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781444316223">http://dx.doi.org/10.1002/9781444316223</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Bleaching and purifying fats and oils theory and practiceent://SD_ILS/0/SD_ILS:2856802024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor List, Gary R.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780415885355">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Advances in deep-fat frying of foodsent://SD_ILS/0/SD_ILS:2878032024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Sahin, Serpil. Sumnu, Servit Gulum.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420055597">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fats and oils formulating and processing for applicationsent://SD_ILS/0/SD_ILS:2896852024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor O'Brien, Richard D.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420061673">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Healthful lipidsent://SD_ILS/0/SD_ILS:2914722024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Akoh, Casimir C., 1955- Lai, Oi-Ming. American Oil Chemists' Society.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/ISBN/9781439822289">book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Frying technology and practicesent://SD_ILS/0/SD_ILS:1426902024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Gupta, Monoj K. Warner, Kathleen. White, Pamela J.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Online <a href="http://www.foodnetbase.com/ejournals/books/book_km.asp?id=2289">http://www.foodnetbase.com/ejournals/books/book_km.asp?id=2289</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Frying technology and practicesent://SD_ILS/0/SD_ILS:2851552024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Gupta, Monoj K. Warner, Kathleen. White, Pamela J.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/ISBN/9781439822180">book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fats and oils formulating and processing for applicationsent://SD_ILS/0/SD_ILS:2864582024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor O'Brien, Richard D.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203483664">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Nutritionally enhanced edible oil and oilseed processingent://SD_ILS/0/SD_ILS:2914712024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Dunford, Nurhan Turgut, 1953- Dunford, H. Brian.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/ISBN/9781439822272">book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Oil extraction and analysis critical issues and comparative studiesent://SD_ILS/0/SD_ILS:2914932024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Luthria, D. L. (Devanand L.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/ISBN/9781439822340">book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Edible oil processingent://SD_ILS/0/SD_ILS:1210602024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Hamm, Wolf. Hamilton, R. J. (Richard John)<br/>Preferred Shelf Number TP670 .E35 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Deep frying : Chemistry, nutrition, and practical applicationsent://SD_ILS/0/SD_ILS:752432024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Perkins, Edward George, 1934- ed. Erickson, Michael D., ed.<br/>Preferred Shelf Number TP 670 D44 1996<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Development and processing of vegetable oils for human nutritionent://SD_ILS/0/SD_ILS:786552024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Przybylski, Roman, ed. McDonald, Bruce Eugene, 1933- ed.<br/>Preferred Shelf Number TX 407.O34 D49 1995<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Development and processing of vegetable oils for human nutritionent://SD_ILS/0/SD_ILS:2879132024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Przybylski, Roman. McDonald, B. E. (Bruce Eugene), 1933-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439831854">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Methods to assess quality and stability of oils and fat-containing foodsent://SD_ILS/0/SD_ILS:2879172024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Warner, Kathleen. Eskin, N. A. M. (Neason Akivah Michael)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439831984">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Hydrogenation of fats and oils : theory and practiceent://SD_ILS/0/SD_ILS:960372024-11-18T23:24:50Z2024-11-18T23:24:50ZAuthor Patterson, Henry Basil Wilberforce<br/>Preferred Shelf Number TP 680 P337 1994<br/>Format: Books<br/>Availability Beytepe Library~1<br/>