Search Results for Text. - Narrowed by: Food science.
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dText.$0026qf$003dSUBJECT$002509Subject$002509Food$002bscience.$002509Food$002bscience.$0026ic$003dtrue$0026ps$003d300$0026isd$003dtrue?dt=list
2026-01-16T18:53:17Z
Essentials of Food Science
ent://SD_ILS/0/SD_ILS:530750
2026-01-16T18:53:17Z
2026-01-16T18:53:17Z
Author Vaclavik, Vickie A. author. Christian, Elizabeth W. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-1-4614-9138-5">https://doi.org/10.1007/978-1-4614-9138-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
An Introduction to the Physical Chemistry of Food
ent://SD_ILS/0/SD_ILS:530778
2026-01-16T18:53:17Z
2026-01-16T18:53:17Z
Author Coupland, John N. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-1-4939-0761-8">https://doi.org/10.1007/978-1-4939-0761-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Laboratory Exercises for Sensory Evaluation
ent://SD_ILS/0/SD_ILS:331844
2026-01-16T18:53:17Z
2026-01-16T18:53:17Z
Author Lawless, Harry T. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(331844.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-5713-8">http://dx.doi.org/10.1007/978-1-4614-5713-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Functional Foods and Nutraceuticals
ent://SD_ILS/0/SD_ILS:174271
2026-01-16T18:53:17Z
2026-01-16T18:53:17Z
Author Aluko, Rotimi E. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-3480-1">http://dx.doi.org/10.1007/978-1-4614-3480-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Microbial Food Safety An Introduction
ent://SD_ILS/0/SD_ILS:173874
2026-01-16T18:53:17Z
2026-01-16T18:53:17Z
Author Oyarzabal, Omar A. editor. Backert, Steffen. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-1177-2">http://dx.doi.org/10.1007/978-1-4614-1177-2</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Introduction to Food Process Engineering
ent://SD_ILS/0/SD_ILS:172942
2026-01-16T18:53:17Z
2026-01-16T18:53:17Z
Author Smith, P. G. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4419-7662-8">http://dx.doi.org/10.1007/978-1-4419-7662-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Sensory Evaluation of Food Principles and Practices
ent://SD_ILS/0/SD_ILS:172610
2026-01-16T18:53:17Z
2026-01-16T18:53:17Z
Author Lawless, Harry T. author. Heymann, Hildegarde. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4419-6488-5">http://dx.doi.org/10.1007/978-1-4419-6488-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Fundamentals of Food Process Engineering
ent://SD_ILS/0/SD_ILS:165619
2026-01-16T18:53:17Z
2026-01-16T18:53:17Z
Author Toledo, Romeo T. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/0-387-29241-1">http://dx.doi.org/10.1007/0-387-29241-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Physical Properties of Foods
ent://SD_ILS/0/SD_ILS:165763
2026-01-16T18:53:17Z
2026-01-16T18:53:17Z
Author Sahin, Serpil. author. Sumnu, Servet Gülüm. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/0-387-30808-3">http://dx.doi.org/10.1007/0-387-30808-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Modern Food Microbiology
ent://SD_ILS/0/SD_ILS:164921
2026-01-16T18:53:17Z
2026-01-16T18:53:17Z
Author Jay, James M. Loessner, Martin J. Golden, David A. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/b100840">http://dx.doi.org/10.1007/b100840</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Food Safety = Behavior 30 Proven Techniques to Enhance Employee Compliance
ent://SD_ILS/0/SD_ILS:530319
2026-01-16T18:53:17Z
2026-01-16T18:53:17Z
Author Yiannas, Frank. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-1-4939-2489-9">https://doi.org/10.1007/978-1-4939-2489-9</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>