Arama Sonuçları Additives. - Daraltılmış: Nutrition.
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dAdditives.$0026qf$003dSUBJECT$002509Subject$002509Nutrition.$002509Nutrition.$0026ic$003dtrue$0026ps$003d300$0026isd$003dtrue?
2026-01-24T22:48:35Z
Designing Gluten Free Bakery and Pasta Products
ent://SD_ILS/0/SD_ILS:527723
2026-01-24T22:48:35Z
2026-01-24T22:48:35Z
Yazar de Escalada Pla, Marina F. editor. Genevois, Carolina E. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-3-031-28344-4">https://doi.org/10.1007/978-3-031-28344-4</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
ADVANCES IN PROCESSING TECHNOLOGY
ent://SD_ILS/0/SD_ILS:571357
2026-01-24T22:48:35Z
2026-01-24T22:48:35Z
Yazar Sharma, Gopal Kumar. Dutt Semwal, Anil. Kumar Yadav, Dev.<br/>Yer Numarası TP370.5<br/>Elektronik Erişim Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003245513">https://www.taylorfrancis.com/books/9781003245513</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Chemistry and Technology of Yoghurt Fermentation
ent://SD_ILS/0/SD_ILS:530891
2026-01-24T22:48:35Z
2026-01-24T22:48:35Z
Yazar Baglio, Ettore. author. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-3-319-07377-4">https://doi.org/10.1007/978-3-319-07377-4</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Sweeteners : nutritional aspects, applications, and production technology
ent://SD_ILS/0/SD_ILS:538790
2026-01-24T22:48:35Z
2026-01-24T22:48:35Z
Yazar Varzakas, Theodoros. Labropoulos, Athanasios. Anestis, Stylianos.<br/>Yer Numarası TP421 .S94 2012<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439876732">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>
Nutritional Neuroscience.
ent://SD_ILS/0/SD_ILS:540550
2026-01-24T22:48:35Z
2026-01-24T22:48:35Z
Yazar Lieberman, Harris R. Kanarek, Robin B. Prasad, Chandan, 1942-<br/>Yer Numarası QP376 .N865 2005 EB<br/>Elektronik Erişim Taylor & Francis <a href="https://www.taylorfrancis.com/books/9780367800260">https://www.taylorfrancis.com/books/9780367800260</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Introduction to clinical nutrition
ent://SD_ILS/0/SD_ILS:538469
2026-01-24T22:48:35Z
2026-01-24T22:48:35Z
Yazar Sardesai, Vishwanath M., 1932, author.<br/>Yer Numarası QP141 .S332 2003<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781135542528">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>
Introduction to clinical nutrition
ent://SD_ILS/0/SD_ILS:539347
2026-01-24T22:48:35Z
2026-01-24T22:48:35Z
Yazar Sardesai, Vishwanath M., 1932, author.<br/>Yer Numarası QP141 .S332 2003<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781135542528">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>
Nutrition and health
ent://SD_ILS/0/SD_ILS:547818
2026-01-24T22:48:35Z
2026-01-24T22:48:35Z
Yazar Wiseman, Gerald., author.<br/>Yer Numarası QP141 .W56 2002<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781134468973">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>
Nutritional toxicology. Volume II
ent://SD_ILS/0/SD_ILS:251376
2026-01-24T22:48:35Z
2026-01-24T22:48:35Z
Yazar Hathcock, John N.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123326027">http://www.sciencedirect.com/science/book/9780123326027</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>