Search Results for Royal Society of Chemistry (Great Britain), - Narrowed by: 2005SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dRoyal$002bSociety$002bof$002bChemistry$002b$002528Great$002bBritain$002529$00252C$0026qf$003dPUBDATE$002509Publication$002bDate$0025092005$0025092005$0026te$003dILS$0026ps$003d300?2024-09-19T01:10:33ZSoft matter.ent://SD_ILS/0/SD_ILS:2280382024-09-19T01:10:33Z2024-09-19T01:10:33ZAuthor Royal Society of Chemistry (Great Britain)<br/>Preferred Shelf Number ALFABETİK V.2 PART.1 2006<br/>Format: Continuing Resources Other<br/>Availability Beytepe Library~2 ~0<br/>Food colloids interactions, microstructure and processingent://SD_ILS/0/SD_ILS:3129712024-09-19T01:10:33Z2024-09-19T01:10:33ZAuthor Dickinson, Eric.<br/>Preferred Shelf Number ONLINE(312971.1)<br/>Electronic Access Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpFCIMP001">http://app.knovel.com/web/toc.v/cid:kpFCIMP001</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Perspectives in flavor and fragrance researchent://SD_ILS/0/SD_ILS:3023512024-09-19T01:10:33Z2024-09-19T01:10:33ZAuthor Kraft, Philip, 1944- Swift, Karl A. D. Royal Society of Chemistry (Great Britain) Society of Chemical Industry (Great Britain) Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9783906390475">http://dx.doi.org/10.1002/9783906390475</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>