Arama Sonuçları Additives. - Daraltılmış: 2015SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dAdditives.$0026qf$003dPUBDATE$002509Yay$0025C4$0025B1n$002bY$0025C4$0025B1l$0025C4$0025B1$0025092015$0025092015$0026pe$003dd$00253A$0026ic$003dtrue$0026ps$003d300?dt=list2024-10-21T01:43:36ZFood additives and contaminants.ent://SD_ILS/0/SD_ILS:2249932024-10-21T01:43:36Z2024-10-21T01:43:36ZYazar Taylor & Francis<br/>Yer Numarası ALFABETİK V.10 1993<br/>Format: Devam Eden Süreli Yayınlar Diğer<br/>Durum Sağlık Bilimleri Kütüphanesi~2 ~0<br/>Poly(lactic acid) science and technology : processing, properties, additives and applicationsent://SD_ILS/0/SD_ILS:3432162024-10-21T01:43:36Z2024-10-21T01:43:36ZYazar Jiménez, Alfonso, 1965- editor. Peltzer, Mercedes, editor. Ruseckaite, Roxana, editor.<br/>Yer Numarası ONLINE(343216.1)<br/>Elektronik Erişim ebrary <a href="http://alltitles.ebrary.com/Doc?id=11001212">An electronic book accessible through the World Wide Web; click to view</a>
Royal Society of Chemistry <a href="http://dx.doi.org/10.1039/9781782624806">http://dx.doi.org/10.1039/9781782624806</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food chemical safetyent://SD_ILS/0/SD_ILS:764722024-10-21T01:43:36Z2024-10-21T01:43:36ZYazar Watson, David H., ed.<br/>Yer Numarası TX 537 F57 2001 V.1<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~2<br/>The Quality of foods and beverages chemistry and technologyent://SD_ILS/0/SD_ILS:2504252024-10-21T01:43:36Z2024-10-21T01:43:36ZYazar Charalambous, George, 1922-1994. Inglett, G. E., 1928- American Chemical Society. Division of Agricultural and Food Chemistry. Institute of Food Technologists. American Society of Flavor Chemists.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121691011">Vol. 1</a>
ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121691028">Vol. 2</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>A chef's guide to gelling, thickening, and emulsifying agentsent://SD_ILS/0/SD_ILS:3568612024-10-21T01:43:36Z2024-10-21T01:43:36ZYazar Fundaci¿̐ưo Al¿̐ưicia.<br/>Yer Numarası ONLINE(356861.1)<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781482297874">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Cellulose and cellulose derivatives in the food industry : fundamentals and applicationsent://SD_ILS/0/SD_ILS:3422292024-10-21T01:43:36Z2024-10-21T01:43:36ZYazar Wüstenberg, Tanja, author.<br/>Yer Numarası ONLINE(342229.1)<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9783527682935">http://dx.doi.org/10.1002/9783527682935</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Water-based chemicals and technology for drilling, completion, and workover fluidsent://SD_ILS/0/SD_ILS:3639502024-10-21T01:43:36Z2024-10-21T01:43:36ZYazar Fink, Johannes Karl, author.<br/>Yer Numarası TN871.2 F56 2015<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>