Arama Sonuçları Biochemistry - Daraltılmış: Food—Biotechnology.
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dBiochemistry$0026qf$003dSUBJECT$002509Konu$002509Food$0025E2$002580$002594Biotechnology.$002509Food$0025E2$002580$002594Biotechnology.$0026pe$003dd$00253A$0026ps$003d300?dt=list
2025-01-04T03:22:17Z
Lipid Hydroperoxide-Derived Modification of Biomolecules
ent://SD_ILS/0/SD_ILS:488057
2025-01-04T03:22:17Z
2025-01-04T03:22:17Z
Yazar Kato, Yoji. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-94-007-7920-4">https://doi.org/10.1007/978-94-007-7920-4</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Priming and Pretreatment of Seeds and Seedlings Implication in Plant Stress Tolerance and Enhancing Productivity in Crop Plants
ent://SD_ILS/0/SD_ILS:483288
2025-01-04T03:22:17Z
2025-01-04T03:22:17Z
Yazar Hasanuzzaman, Mirza. editor. Fotopoulos, Vasileios. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-981-13-8625-1">https://doi.org/10.1007/978-981-13-8625-1</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Oligosaccharides of Chitin and Chitosan Bio-manufacture and Applications
ent://SD_ILS/0/SD_ILS:485353
2025-01-04T03:22:17Z
2025-01-04T03:22:17Z
Yazar Zhao, Liming. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-981-13-9402-7">https://doi.org/10.1007/978-981-13-9402-7</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Koku in Food Science and Physiology Recent Research on a Key Concept in Palatability
ent://SD_ILS/0/SD_ILS:484400
2025-01-04T03:22:17Z
2025-01-04T03:22:17Z
Yazar Nishimura, Toshihide. editor. Kuroda, Motonaka. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-981-13-8453-0">https://doi.org/10.1007/978-981-13-8453-0</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Nutritional Quality Improvement in Plants
ent://SD_ILS/0/SD_ILS:485029
2025-01-04T03:22:17Z
2025-01-04T03:22:17Z
Yazar Jaiwal, Pawan Kumar. editor. Chhillar, Anil K. editor. Chaudhary, Darshna. editor. Jaiwal, Ranjana. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-3-319-95354-0">https://doi.org/10.1007/978-3-319-95354-0</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Chemical Hazards in Thermally-Processed Foods
ent://SD_ILS/0/SD_ILS:486410
2025-01-04T03:22:17Z
2025-01-04T03:22:17Z
Yazar Wang, Shuo. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-981-13-8118-8">https://doi.org/10.1007/978-981-13-8118-8</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Lactic Acid Bacteria Fundamentals and Practice
ent://SD_ILS/0/SD_ILS:489559
2025-01-04T03:22:17Z
2025-01-04T03:22:17Z
Yazar Zhang, Heping. editor. Cai, Yimin. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-94-017-8841-0">https://doi.org/10.1007/978-94-017-8841-0</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Maize: Nutrition Dynamics and Novel Uses
ent://SD_ILS/0/SD_ILS:488322
2025-01-04T03:22:17Z
2025-01-04T03:22:17Z
Yazar Chaudhary, Dharam Paul. editor. Kumar, Sandeep. editor. Langyan, Sapna. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-81-322-1623-0">https://doi.org/10.1007/978-81-322-1623-0</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>