Search Results for Science and technology. - Narrowed by: Meat.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dScience$002band$002btechnology.$0026qf$003dSUBJECT$002509Subject$002509Meat.$002509Meat.$0026ic$003dtrue$0026ps$003d300?2024-09-09T09:24:01ZMeat products handbook practical science and technologyent://SD_ILS/0/SD_ILS:3129702024-09-09T09:24:01Z2024-09-09T09:24:01ZAuthor 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/>Advanced technologies for meat processingent://SD_ILS/0/SD_ILS:2688562024-09-09T09:24:01Z2024-09-09T09:24:01ZAuthor 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:2903312024-09-09T09:24:01Z2024-09-09T09:24:01ZAuthor 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/>Muscle and meat biochemistryent://SD_ILS/0/SD_ILS:2510822024-09-09T09:24:01Z2024-09-09T09:24:01ZAuthor 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/>Muscle as foodent://SD_ILS/0/SD_ILS:2507322024-09-09T09:24:01Z2024-09-09T09:24:01ZAuthor 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/>Low-fat meats design strategies and human implicationsent://SD_ILS/0/SD_ILS:2506912024-09-09T09:24:01Z2024-09-09T09:24:01ZAuthor 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/>Lawrie's meat scienceent://SD_ILS/0/SD_ILS:4594912024-09-09T09:24:01Z2024-09-09T09:24:01ZAuthor 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/>Handbook of meat and meat processingent://SD_ILS/0/SD_ILS:2889142024-09-09T09:24:01Z2024-09-09T09:24:01ZAuthor 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/>