Arama Sonuçları Fermented foods.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dFermented$002bfoods.$0026ps$003d300?dt=list2024-11-26T14:17:10ZMicrobiology of fermented foodsent://SD_ILS/0/SD_ILS:277182024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Wood, Brian J. B., ed.<br/>Yer Numarası TP 371.44 M583 1998 V.1<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~2<br/>Indigenous fermented foods of Southeast Asiaent://SD_ILS/0/SD_ILS:3565212024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Owens, J. David, editor.<br/>Yer Numarası ONLINE(356521.1)<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439844816">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Microbiology and technology of fermented foodsent://SD_ILS/0/SD_ILS:2688782024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Hutkins, Robert W.<br/>Yer Numarası TP371.44 H88 2006<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Industrialization of indigenous fermented foodsent://SD_ILS/0/SD_ILS:2900532024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Steinkraus, Keith H., 1918-<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9780203022047">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of fermented functional foodsent://SD_ILS/0/SD_ILS:1015372024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Farnworth, Edward R., ed.<br/>Yer Numarası QW 85 H236 2003<br/>Format: Kitap<br/>Durum Sağlık Bilimleri Kütüphanesi~1<br/>Handbook of fermented functional foodsent://SD_ILS/0/SD_ILS:1055012024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Farnworth, Edward R., ed.<br/>Yer Numarası QP 144.F85 H357 2003<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Handbook of fermented functional foodsent://SD_ILS/0/SD_ILS:2872822024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Farnworth, Edward R.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9780203009727">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Cheese and fermented milk foodsent://SD_ILS/0/SD_ILS:470212024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Kosikowski, Frank V.<br/>Yer Numarası SF 271 K62 1982<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Fermented foods in health and disease preventionent://SD_ILS/0/SD_ILS:4590822024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Frias, Juana, editor. Martinez-Villaluenga, Cristina, editor. Peñas, Elena, editor.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780128023099">http://www.sciencedirect.com/science/book/9780128023099</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Beneficial microbes in fermented and functional foodsent://SD_ILS/0/SD_ILS:3565912024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Rai, V. Ravishankar, editor. Bai, Jamuna A. (Jamuna Aswathanarayn), editor.<br/>Yer Numarası ONLINE(356591.1)<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781482206630">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Fermented foods and beverages of the worldent://SD_ILS/0/SD_ILS:2887882024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Tamang, Jyoti Prakash. Kailasapathy, Kasipathy.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781420094961">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Fermented foods and beverages of the worldent://SD_ILS/0/SD_ILS:3128552024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Tamang, Jyoti Prakash. Kailasapathy, Kasipathy.<br/>Yer Numarası ONLINE(312855.1)<br/>Elektronik Erişim Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpFFBW0009">http://app.knovel.com/web/toc.v/cid:kpFFBW0009</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>How Fermented Foods Feed a Healthy Gut Microbiota A Nutrition Continuument://SD_ILS/0/SD_ILS:4863382024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Azcarate-Peril, M. Andrea. editor. Arnold, Roland R. editor. Bruno-Bárcena, José M. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-3-030-28737-5">https://doi.org/10.1007/978-3-030-28737-5</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Advances in fermented foods and beverages : improving quality, technologies and health benefitsent://SD_ILS/0/SD_ILS:3554542024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Holzapfel, Wilhelm, editor. Alessandria, V., contributor.<br/>Yer Numarası ONLINE(355454.1)<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9781782420156">http://www.sciencedirect.com/science/book/9781782420156</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Doğal fermente gıdalar ve anne sütünden enterokokların izolasyonu, karakterizasyonu ve bunların probiyotik kültür olarak kullanabilme potansiyelinin araştırılması = Isolation and characterization of enteroccoci from naturally fermented foods and human milk and investigation of their usage potential as probiotic cultureent://SD_ILS/0/SD_ILS:1315432024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Özmen Toğay, Sine.<br/>Yer Numarası TEZ 9468 .T64 2010<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Himalayan fermented foods microbiology, nutrition, and ethnic valuesent://SD_ILS/0/SD_ILS:2860592024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Tamang, Jyoti Prakash.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781420093254">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Molecular Techniques in the Microbial Ecology of Fermented Foodsent://SD_ILS/0/SD_ILS:1671752024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Cocolin, Luca. editor. Ercolini, Danilo. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1007/978-0-387-74520-6">http://dx.doi.org/10.1007/978-0-387-74520-6</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Molecular techniques in the microbial ecology of fermented foodsent://SD_ILS/0/SD_ILS:1335282024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Cocolin, Luca. Ercolini, Danilo.<br/>Yer Numarası TP371.44 .M65 2008<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Solid state fermentation for foods and beveragesent://SD_ILS/0/SD_ILS:3650252024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Chen, Jian (Chemist) Zhu, Yang, 1955-<br/>Yer Numarası TP248.25.S64 S57 2014<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Valorization of food processing by-productsent://SD_ILS/0/SD_ILS:2899622024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Chandrasekaran, Margam, 1956-<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439848876">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of indigenous foods involving alkaline fermentationent://SD_ILS/0/SD_ILS:3563612024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Sarkar, Prabir K. (Prabir Kumar), editor of compilation. Nout, M. J. Robert, editor of compilation.<br/>Yer Numarası ONLINE(356361.1)<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781466565302">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Cocoa and coffee fermentationsent://SD_ILS/0/SD_ILS:3568882024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Schwan, Rosane F., editor. Fleet, G. H. (Graham H.), 1946- editor.<br/>Yer Numarası ONLINE(356888.1)<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439847930">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Microbial biotechnology in food and healthent://SD_ILS/0/SD_ILS:5224632024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Ray, Ramesh C.<br/>Yer Numarası XX(522463.1)<br/>Elektronik Erişim ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128198131">https://www.sciencedirect.com/science/book/9780128198131</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Fermente ürünler teknolojisi ve mikrobiyolojisient://SD_ILS/0/SD_ILS:5107982024-11-26T14:17:10Z2024-11-26T14:17:10ZYer Numarası TP371.44 F47 2020<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Sustainability of the food system : sovereignty, waste, and nutrients bioavailabilityent://SD_ILS/0/SD_ILS:5223942024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Betoret, Noelia, editor. Betoret, Ester, editor.<br/>Yer Numarası XX(522394.1)<br/>Elektronik Erişim ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128182932">https://www.sciencedirect.com/science/book/9780128182932</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Nutritional and health aspects of food in South Asian countriesent://SD_ILS/0/SD_ILS:5224122024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Prakash, Jamuna, editor. Waisundara, Viduranga Y., editor. Prakash, V. (Vishweshwaraiah), 1951- editor.<br/>Yer Numarası XX(522412.1)<br/>Elektronik Erişim ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128200117">https://www.sciencedirect.com/science/book/9780128200117</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Soft Chemistry and Food Fermentationent://SD_ILS/0/SD_ILS:4226492024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Grumezescu, Alexandru Mihai. Holban, Alina Maria.<br/>Yer Numarası QD478 S64 2017<br/>Format: Bilgisayar Dosyası<br/>Durum Beytepe Kütüphanesi~1<br/>Starter cultures in food productionent://SD_ILS/0/SD_ILS:4243182024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Speranza, Barbara, editor.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1002/9781118933794">Wiley Online Library</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Soft Chemistry and Food Fermentationent://SD_ILS/0/SD_ILS:4605392024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Grumezescu, Alexandru Mihai. Holban, Alina Maria.<br/>Yer Numarası ONL♯ʻNE<br/>Elektronik Erişim <a href="https://www.sciencedirect.com/science/book/9780128114124">https://www.sciencedirect.com/science/book/9780128114124</a><br/>Format: Bilgisayar Dosyası<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of fermented meat and poultryent://SD_ILS/0/SD_ILS:3415702024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Toldrá, Fidel, editor. Hui, Y. H. (Yiu H.), editor. Astiasarán Anchia, Iciar, editor. Sebranek, Joseph G. (Joseph George), editor. Talon, Régine, editor.<br/>Yer Numarası ONLINE(341570.1)<br/>Elektronik Erişim ebrary <a href="http://site.ebrary.com/id/10960905">http://site.ebrary.com/id/10960905</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781118522653">http://dx.doi.org/10.1002/9781118522653</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Microorganisms and fermentation of traditional foodsent://SD_ILS/0/SD_ILS:3566502024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Ray, Ramesh C., editor. Montet, Didier, editor.<br/>Yer Numarası ONLINE(356650.1)<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781482223095">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Biotechnology in agriculture and food processing : opportunities and challengesent://SD_ILS/0/SD_ILS:2863292024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Panesar, P. S. (Parmjit Singh), editor. Marwaha, S. S., editor.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439888384">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Fermented vegetables : creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickles, chutneys, relishes & pastesent://SD_ILS/0/SD_ILS:3635712024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Shockey, Kirsten, author. Shockey, Christopher, author.<br/>Yer Numarası TX612.V4 S47 2014<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Fermentation processes engineering in the food industryent://SD_ILS/0/SD_ILS:2916702024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Soccol, Carlos Ricardo. Pandey, Ashok. Larroche, Christian.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439887684">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of animal-based fermented food and beverage technologyent://SD_ILS/0/SD_ILS:2880462024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Hui, Y. H. (Yiu H.) Evranuz, E. ¿zg¿l. Chandan, Ramesh C.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439850237">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Lactic acid bacteria microbiological and functional aspectsent://SD_ILS/0/SD_ILS:2889192024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Salminen, Seppo.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439836781">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of plant-based fermented food and beverage technologyent://SD_ILS/0/SD_ILS:2890022024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Hui, Y. H. (Yiu H.) Evranuz, E. ¿zg¿l. Arroyo-Lp̤ez, Francisco No.̌<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439870693">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Fermentation effects on food propertiesent://SD_ILS/0/SD_ILS:2862342024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Mehta, Bhavbhuti M. Kamal-Eldin, Afaf. Iwanski, Robert Z.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439853351">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Probiotic foods in health and diseaseent://SD_ILS/0/SD_ILS:2915662024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Nair, G. Balakrish. Takeda, Yoshifumi, 1935- National Institute of Cholera & Enteric Diseases (India) Indian Council of Medical Research.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439852200">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of fermented meat and poultryent://SD_ILS/0/SD_ILS:1338382024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Toldra, Fidel. Hui, Y. H.<br/>Yer Numarası TP371.44 H357 2008<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Handbook of fermented meat and poultryent://SD_ILS/0/SD_ILS:2973712024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Toldrá, Fidel. Hui, Y. H. (Yiu H.) Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0802/2007013113-b.html">http://catdir.loc.gov/catdir/enhancements/fy0802/2007013113-b.html</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470376430">http://dx.doi.org/10.1002/9780470376430</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food, fermentation, and micro-organismsent://SD_ILS/0/SD_ILS:1087942024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Bamforth, Charles W.<br/>Yer Numarası QR151 .B355 2005<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Food, fermentation, and micro-organismsent://SD_ILS/0/SD_ILS:3013082024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Bamforth, Charles W., 1952- Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0802/2005003336-b.html">http://catdir.loc.gov/catdir/enhancements/fy0802/2005003336-b.html</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470995273">http://dx.doi.org/10.1002/9780470995273</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of food and beverage fermentation technologyent://SD_ILS/0/SD_ILS:2910412024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Hui, Y. H. (Yiu H.)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9780203913550">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Fermentation and food safetyent://SD_ILS/0/SD_ILS:786962024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Adams, Martin, ed. Nout, M. J. Robert, ed.<br/>Yer Numarası TP 371.44 F47 2001<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Fermented food beverages in nutritionent://SD_ILS/0/SD_ILS:2502622024-11-26T14:17:10Z2024-11-26T14:17:10ZYazar Gastineau, Clifford Felix, 1920- Darby, William J. (William Jefferson), 1913-2001. Turner, Thomas Bourne, 1902- International Symposium on Fermented Food Beverages in Nutrition (1977 : Mayo Clinic)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780122770500">http://www.sciencedirect.com/science/book/9780122770500</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>