Search Results for Science and technology. - Narrowed by: Meat.
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dScience$002band$002btechnology.$0026qf$003dSUBJECT$002509Subject$002509Meat.$002509Meat.$0026ps$003d300?
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Meat products handbook practical science and technology
ent://SD_ILS/0/SD_ILS:312970
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Author 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 processing
ent://SD_ILS/0/SD_ILS:268856
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Author Nollet, Leo M. L., 1948- Toldrá, Fidel.<br/>Preferred Shelf Number TS1960 A38 2006<br/>Format: Books<br/>Availability Beytepe Library~1<br/>
Muscle and meat biochemistry
ent://SD_ILS/0/SD_ILS:251082
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Author 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 food
ent://SD_ILS/0/SD_ILS:250732
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Author 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 implications
ent://SD_ILS/0/SD_ILS:250691
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Author 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 science.
ent://SD_ILS/0/SD_ILS:600720
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Author Toldrá, Fidel, editor. Lawrie, R. A. (Ralston Andrew). Lawrie's meat science.<br/>Preferred Shelf Number ONLİNE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780323854085">https://www.sciencedirect.com/science/book/9780323854085</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Lawrie's meat science
ent://SD_ILS/0/SD_ILS:459491
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Author 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/>
Advanced technologies for meat processing
ent://SD_ILS/0/SD_ILS:547685
2026-02-28T12:43:12Z
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Author Nollet, Leo M. L., 1948- Toldra, Fidel.<br/>Preferred Shelf Number TS1960 .A38 2006<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420017311">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>
Handbook of meat and meat processing
ent://SD_ILS/0/SD_ILS:541115
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Author Hui, Y. H. (Yiu H.) Aalhus, J. L.<br/>Preferred Shelf Number TX373 .M393 2012<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781439836842">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>