Arama Sonuçları Flavor.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dFlavor.$0026ic$003dtrue$0026ps$003d300$0026isd$003dtrue?dt=list2025-12-07T20:22:15ZFlavor perceptionent://SD_ILS/0/SD_ILS:3013322025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Taylor, A. J. (Andrew John), 1951- Roberts, Deborah D., 1969- Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9780470995716">http://dx.doi.org/10.1002/9780470995716</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Flavor chemistry and technologyent://SD_ILS/0/SD_ILS:5422242025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Reineccius, Gary., author. Heath, Henry B. Flavor chemistry and technology.<br/>Yer Numarası TP372.5 .H43 2006<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9780203485347">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Biotechnology in flavor productionent://SD_ILS/0/SD_ILS:3032562025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Havkin-Frenkel, D. (Daphna), 1951- Belanger, Faith C. Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0803/2007032683-b.html">http://catdir.loc.gov/catdir/enhancements/fy0803/2007032683-b.html</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781444302493">http://dx.doi.org/10.1002/9781444302493</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Sensory-directed flavor analysisent://SD_ILS/0/SD_ILS:5438182025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Marsili, Ray, 1946-<br/>Yer Numarası TX546 .S454 2007<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420017045">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Fenaroli's handbook of flavor ingredients.ent://SD_ILS/0/SD_ILS:5427692025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Fenaroli, Giovanni, Prof. Dr., author. Burdock, George A.<br/>Yer Numarası TP418 .F46 2002<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439863275">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Fenaroli's handbook of flavor ingredients.ent://SD_ILS/0/SD_ILS:5430862025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Burdock, George A., author. Fenaroli, Giovanni, Prof. Dr.<br/>Yer Numarası TP418 .B86 2010<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420090864">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Flavor, satiety and food intakeent://SD_ILS/0/SD_ILS:4243412025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Tepper, Beverly J., editor. Yeomans, Martin, editor.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1002/9781119044970">Wiley Online Library</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Flavor, fragrance, and odor analysisent://SD_ILS/0/SD_ILS:5457842025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Marsili, Ray, 1946-<br/>Yer Numarası TX546 .F52 2012<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439846742">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Citrus essential oils flavor and fragranceent://SD_ILS/0/SD_ILS:2980032025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Sawamura, Masayoshi.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://lib.myilibrary.com?id=422832">Connect to MyiLibrary resource.</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470613160">http://dx.doi.org/10.1002/9780470613160</a>
Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpCEOFF007">http://app.knovel.com/web/toc.v/cid:kpCEOFF007</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Flavor Physics and the TeV Scaleent://SD_ILS/0/SD_ILS:1894582025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Hou, George W. S. author. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1007/978-3-540-92792-1">http://dx.doi.org/10.1007/978-3-540-92792-1</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Perspectives in flavor and fragrance researchent://SD_ILS/0/SD_ILS:3023512025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Kraft, Philip, 1944- Swift, Karl A. D. Royal Society of Chemistry (Great Britain) Society of Chemical Industry (Great Britain) Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9783906390475">http://dx.doi.org/10.1002/9783906390475</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Flavor, fragrance, and odor analysisent://SD_ILS/0/SD_ILS:5432632025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Marsili, Ray, 1946-<br/>Yer Numarası TX546 .F52 2002<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781135569686">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Flavor of meat and meat productsent://SD_ILS/0/SD_ILS:277672025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Shahidi, Fereidoon, ed.<br/>Yer Numarası TS 1960 F618 1994<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Warmed-over flavor of meatent://SD_ILS/0/SD_ILS:2508382025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar St. Angelo, Allen J. Bailey, Milton E., 1924-<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780126616057">http://www.sciencedirect.com/science/book/9780126616057</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Flavor research : principles and techniquesent://SD_ILS/0/SD_ILS:538522025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Teranishi, Roy, ort.yaz.<br/>Yer Numarası TX 541 F55 1971 1.K<br/>Format: Kitap<br/>Durum Sağlık Bilimleri Kütüphanesi~1<br/>Fenaroli's handbook of flavor ingredientsent://SD_ILS/0/SD_ILS:555902025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Fenaroli, Giovanni. Furia, Thomas E., ed. Bellanca, Nicolo, ed.<br/>Yer Numarası TP450 F35 1971<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Perfume and flavor chemicals (aroma chemical)ent://SD_ILS/0/SD_ILS:597032025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Arctander, Steffen.<br/>Yer Numarası TP 983 A77 1969 V.1<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~2<br/>Practical analysis of flavor and fragrance materialsent://SD_ILS/0/SD_ILS:3058032025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Goodner, Kevin. Rousseff, Russell.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=819254">Click here to view book</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781444343137">http://dx.doi.org/10.1002/9781444343137</a>
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Image <a href="http://images.contentreserve.com/ImageType-100/0128-1/{291D46BF-FF83-425C-9F55-815F39FF71B3}Img100.jpg">http://images.contentreserve.com/ImageType-100/0128-1/{291D46BF-FF83-425C-9F55-815F39FF71B3}Img100.jpg</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Perfume and flavor materials of natural originent://SD_ILS/0/SD_ILS:596662025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Arctander, Steffen.<br/>Yer Numarası TP 958 AR273 1960<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Common fragrance and flavor materials preparation, properties and uses.ent://SD_ILS/0/SD_ILS:3022242025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Surburg, Horst. Panten, Johannes. Bauer, Kurt. Common fragrance and flavor materials. John Wiley & Sons.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/3527608214">http://dx.doi.org/10.1002/3527608214</a>
<a href="http://www3.interscience.wiley.com/cgi-bin/bookhome/112650295">http://www3.interscience.wiley.com/cgi-bin/bookhome/112650295</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Fenaroli's handbook of flavor ingredients : George A. Burdock.ent://SD_ILS/0/SD_ILS:5429062025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Burdock, George A., author. Fenaroli, Giovanni, Prof. Dr. Handbook of flavor ingredients.<br/>Yer Numarası TP418 .B86 2005<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420037876">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Recent advances in food and flavor chemistry food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foodsent://SD_ILS/0/SD_ILS:3129732025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar International Flavor Conference (12th : 2009 : Skiathos, Greece) Ho, Chi-Tang, 1944-<br/>Yer Numarası ONLINE(312973.1)<br/>Elektronik Erişim Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpRAFFCFF6">http://app.knovel.com/web/toc.v/cid:kpRAFFCFF6</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food flavors formation, analysis, and packaging influences : proceedings of the 9th International Flavor Conference, the George Charalambous Memorial Symposium, Limnos, Greece, 1-4 July 1997ent://SD_ILS/0/SD_ILS:2501492025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar International Flavor Conference (9th : 1997 : Lemnos Island, Greece) Contis, Ellene Tratras.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444825902">http://www.sciencedirect.com/science/book/9780444825902</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994ent://SD_ILS/0/SD_ILS:2501482025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar International Flavor Conference (8th : 1994 : Kos, Greece) Charalambous, George, 1922-1994.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444820136">http://www.sciencedirect.com/science/book/9780444820136</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Hidden persuaders in cocoa and chocolate : a flavor lexicon for cocoa and chocolate sensory professionalsent://SD_ILS/0/SD_ILS:4599802025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Januszewska, Renata, author.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128154472">https://www.sciencedirect.com/science/book/9780128154472</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Effects of forage feeding on milk : bioactive compounds and flavorent://SD_ILS/0/SD_ILS:4596392025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Kalač, Pavel, author.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128118627">https://www.sciencedirect.com/science/book/9780128118627</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Nanotechnology applications in food : flavor, stability, nutrition and safetyent://SD_ILS/0/SD_ILS:4593932025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Oprea, Alexandra Elena, editor. Grumezescu, Alexandru Mihai, editor.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780128119426">http://www.sciencedirect.com/science/book/9780128119426</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Multisensory flavor perception : from fundamental neuroscience through to the marketplaceent://SD_ILS/0/SD_ILS:4588342025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Piqueras-Fiszman, Betina, editor. Spence, Charles (Experimental psychologist), editor.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081003503">http://www.sciencedirect.com/science/book/9780081003503</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Flavor : from food to behaviors, wellbeing and healthent://SD_ILS/0/SD_ILS:4589182025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Etiévant, P. (Patrick), editor. Guichard, Elisabeth, editor Salles, Christian, editor. Voilley, Andrée., editor.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081002957">http://www.sciencedirect.com/science/book/9780081002957</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Flavor Physics at the Tevatron Decay, Mixing and CP-Violation Measurements in pp-Collisionsent://SD_ILS/0/SD_ILS:3330442025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Kuhr, Thomas. author. SpringerLink (Online service)<br/>Yer Numarası ONLINE(333044.1)<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1007/978-3-642-10300-1">http://dx.doi.org/10.1007/978-3-642-10300-1</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Charm Production in Deep Inelastic Scattering Mellin Moments of Heavy Flavor Contributions to F2(x,Q^2) at NNLOent://SD_ILS/0/SD_ILS:1952972025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Klein, Sebastian. author. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1007/978-3-642-23286-2">http://dx.doi.org/10.1007/978-3-642-23286-2</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Neurogastronomy : How the Brain Creates Flavor and Why it Matters.ent://SD_ILS/0/SD_ILS:3770722025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Shepherd, Gordon M.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://www.jstor.org/stable/10.7312/shep15910">http://www.jstor.org/stable/10.7312/shep15910</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>"I sweat the flavor of tin" labor activism in early twentieth-century Boliviaent://SD_ILS/0/SD_ILS:2465482025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Smale, Robert L. Project Muse.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://muse.jhu.edu/books/9780822973904/">Full text available: </a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Recent advances in food and flavor chemistry Food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foodsent://SD_ILS/0/SD_ILS:3441412025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Ho, Chi-Tang. Mussinan, Cynthia J. Shahidi, Fereidoon, 1951- Tratras Contis, Ellene.<br/>Yer Numarası ONLINE(344141.1)<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1039/9781849731782">http://dx.doi.org/10.1039/9781849731782</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of flavor characterization : sensory analysis, chemistry, and physiologyent://SD_ILS/0/SD_ILS:5473432025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Deibler, Kathryn D. (Kathryn Diane), 1973- Delwiche, Jeannine, 1967-<br/>Yer Numarası TP372.5 .H36 2004<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781135526146">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>The dictionary of flavors and general guide for those training in the art and science of flavor chemistryent://SD_ILS/0/SD_ILS:2959952025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar De Rovira, Dolf A. Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9780470385067">http://dx.doi.org/10.1002/9780470385067</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Qualitative analysis of flavor and fragrance volatiles by glass capillary gas chromatographyent://SD_ILS/0/SD_ILS:2523302025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Jennings, Walter G., 1922- Shibamoto, Takayuki, joint author.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123842503">http://www.sciencedirect.com/science/book/9780123842503</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Flavor of foods and beverages chemistry and technologyent://SD_ILS/0/SD_ILS:2507112025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Charalambous, George, 1922-1994.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121690601">http://www.sciencedirect.com/science/book/9780121690601</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Flavour science recent advances and trendsent://SD_ILS/0/SD_ILS:2500982025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Bredie, Wender L. P. Petersen, Mikael Agerlin.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444527424">http://www.sciencedirect.com/science/book/9780444527424</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Flavour development, analysis and perception in food and beveragesent://SD_ILS/0/SD_ILS:3553332025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Parker, J. K., editor. Elmore, J. S., editor. Methven, L., editor. Balagiannis, D. P., contributor.<br/>Yer Numarası ONLINE(355333.1)<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9781782421030">http://www.sciencedirect.com/science/book/9781782421030</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food flavors and chemistry : advances of the new millenniument://SD_ILS/0/SD_ILS:958322025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar International Flavor Conference (10th : 2000 : Paros, Greece) Spanier, Arthur M., ed.<br/>Yer Numarası TP 372.5 I56 2000<br/>Format: Kitap<br/>Durum Sağlık Bilimleri Kütüphanesi~1<br/>Instrumental analysis of foodsent://SD_ILS/0/SD_ILS:2505222025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar International Flavor Conference (3rd : 1983 : Corfu, Greece) Charalambous, George, 1922-1994. Inglett, G. E., 1928-<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121689018">Vol. 1</a>
ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121689025">Vol. 2</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Instrumental analysis of foods, recent progressent://SD_ILS/0/SD_ILS:719002025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar International flavor conference (3rd: 27-30 July 1983 : Corfu, Greece) Charalambous, G., ed. Inglett, G., ed.<br/>Yer Numarası QU 50 I61 1983<br/>Format: Kitap<br/>Durum Sağlık Bilimleri Kütüphanesi~2<br/>The Quality of foods and beverages chemistry and technologyent://SD_ILS/0/SD_ILS:2504252025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar 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/>Analysis of foods and beverages headspace techniquesent://SD_ILS/0/SD_ILS:2502192025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Charalambous, George, 1922-1994. American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121690502">http://www.sciencedirect.com/science/book/9780121690502</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook on Sourdough Biotechnologyent://SD_ILS/0/SD_ILS:5267572025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Gobbetti, Marco. editor. Gänzle, Michael. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-3-031-23084-4">https://doi.org/10.1007/978-3-031-23084-4</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Smart Trends in Computing and Communications Proceedings of SmartCom 2023, Volume 2ent://SD_ILS/0/SD_ILS:5278872025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Senjyu, Tomonobu. editor. So-In, Chakchai. editor. Joshi, Amit. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-981-99-0838-7">https://doi.org/10.1007/978-981-99-0838-7</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>AIxIA 2022 - Advances in Artificial Intelligence XXIst International Conference of the Italian Association for Artificial Intelligence, AIxIA 2022, Udine, Italy, November 28 - December 2, 2022, Proceedingsent://SD_ILS/0/SD_ILS:5208982025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Dovier, Agostino. editor. Montanari, Angelo. editor. Orlandini, Andrea. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-3-031-27181-6">https://doi.org/10.1007/978-3-031-27181-6</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>The Genus citrusent://SD_ILS/0/SD_ILS:5223862025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Talon, Manuel, editor. Caruso, Marco, editor. Gmitter, Fred G., editor.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128121634">https://www.sciencedirect.com/science/book/9780128121634</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>HEAVY FLAVOUR PHYSICS THEORY AND EXPERIMENTAL RESULTS IN HEAVY QUARK PHYSICSent://SD_ILS/0/SD_ILS:5431782025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Scottish Universities Summer School in Physics (55th : 2001 : St. Andrews) Davies, C. T. H., editor. Playfer, S. M. (Steve M.), editor.<br/>Yer Numarası QC793.3 .Q37<br/>Elektronik Erişim Taylor & Francis <a href="https://www.taylorfrancis.com/books/9780429187056">https://www.taylorfrancis.com/books/9780429187056</a>
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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/>Cocoa and coffee fermentationsent://SD_ILS/0/SD_ILS:5406072025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Schwan, Rosane F., editor. Fleet, G. H. (Graham H.), 1946- editor.<br/>Yer Numarası SB267 .C63 2015<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439847930">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Tryptophan Metabolism: Implications for Biological Processes, Health and Diseaseent://SD_ILS/0/SD_ILS:5293622025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Engin, Atilla. editor. Engin, Ayse Basak. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-3-319-15630-9">https://doi.org/10.1007/978-3-319-15630-9</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>The perfect meal : the multisensory science of food and diningent://SD_ILS/0/SD_ILS:3415592025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Spence, Charles, author. Piqueras-Fiszman, Betina, author.<br/>Yer Numarası ONLINE(341559.1)<br/>Elektronik Erişim Cover image <a href="http://catalogimages.wiley.com/images/db/jimages/9781118490822.jpg">http://catalogimages.wiley.com/images/db/jimages/9781118490822.jpg</a>
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MyiLibrary <a href="http://www.myilibrary.com?id=627052">http://www.myilibrary.com?id=627052</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Ultra performance liquid chromatography mass spectrometry : evaluation and applications in food analysisent://SD_ILS/0/SD_ILS:5406532025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Naushad, Mu, editor. of c ompilation. Khan, Mohammad Rizwan, editor. of compilation.<br/>Yer Numarası TX548.2 .L55 U58 2014<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781466591554">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Food composition and analysis : methods and strategiesent://SD_ILS/0/SD_ILS:5416332025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Haghi, A. K., editor. Carvajal-Millan, Elizabeth, editor.<br/>Yer Numarası TP370 .F66 2014<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781482231663">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Cooking innovations : using hydrocolloids for thickening, gelling, and emulsificationent://SD_ILS/0/SD_ILS:5467822025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Nussinovitch, A., author. Hirashima, Madoka, author.<br/>Yer Numarası TP453 .C65 N87 2014<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439875896">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Laboratory experiments using microwave heatingent://SD_ILS/0/SD_ILS:5437662025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Leadbeater, Nicholas E., author. McGowan, Cynthia B.<br/>Yer Numarası QD43 .L35 2013<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439856109">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Wine flavour chemistryent://SD_ILS/0/SD_ILS:3058382025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Bakker, Jokie. Clarke, R. J. (Ronald James) Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim Wiley InterScience <a href="http://dx.doi.org/10.1002/9781444346022">An electronic book accessible through the World Wide Web; click for information</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food flavors : chemical, sensory and technological propertiesent://SD_ILS/0/SD_ILS:5396892025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Jelen, Henryk.<br/>Yer Numarası TX531 .F66 2012<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439814925">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of meat and meat processingent://SD_ILS/0/SD_ILS:5411152025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Hui, Y. H. (Yiu H.) Aalhus, J. L.<br/>Yer Numarası TX373 .M393 2012<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439836842">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Fermentation : effects on food propertiesent://SD_ILS/0/SD_ILS:5397802025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Mehta, Bhavbhuti M. Kamal-Eldin, Afaf. Iwanski, Robert Z.<br/>Yer Numarası QR151 .F47 2012<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439853351">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>The neural bases of multisensory processesent://SD_ILS/0/SD_ILS:5419412025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Murray, M. M. (Micah M.) Wallace, Mark T.<br/>Yer Numarası QP447 .N48 2012<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439812198">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of plant-based fermented food and beverage technologyent://SD_ILS/0/SD_ILS:5437582025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Hui, Y. H. (Yiu H.) Evranuz, E. Ozgul. Arroyo-Lopez, Francisco Noe.<br/>Yer Numarası TP371.44 .H358 2012<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439870693">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Food science : research and technologyent://SD_ILS/0/SD_ILS:5477432025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Haghi, A. K.<br/>Yer Numarası TX541 .F66 2012<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781466560048">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Fruit and cereal bioactives : sources, chemistry, and applicationsent://SD_ILS/0/SD_ILS:5386652025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Tokusoglu, Ozlem. Hall, Clifford, III.<br/>Yer Numarası QK865 .F78 2011<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439806678">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Emerging technologies for food quality and food safety evaluationent://SD_ILS/0/SD_ILS:5456912025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Cho, Yong-Jin, 1961-<br/>Yer Numarası TP372.5 .E44 2011<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439815250">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Controlling Maillard pathways to generate flavorsent://SD_ILS/0/SD_ILS:3127942025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Mottram, D. S. (Donald S.) Taylor, A. J. (Andrew John), 1951-<br/>Yer Numarası TP372.55 C66 2010<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Handbook of fruit and vegetable flavorsent://SD_ILS/0/SD_ILS:2980162025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Hui, Y. H. (Yiu H.)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9780470622834">http://dx.doi.org/10.1002/9780470622834</a>
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<a href="http://site.ebrary.com/lib/alltitles/Doc?id=10392932">http://site.ebrary.com/lib/alltitles/Doc?id=10392932</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food flavour technologyent://SD_ILS/0/SD_ILS:3044882025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Taylor, A. J. (Andrew John), 1951- Linforth, Robert S. T. Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9781444317770">http://dx.doi.org/10.1002/9781444317770</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Enzymes in fruit and vegetable processing : chemistry and engineering applicationsent://SD_ILS/0/SD_ILS:5410562025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Bayindirli, Alev.<br/>Yer Numarası TP440 .E69 2010<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420094343">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Advances in food biochemistryent://SD_ILS/0/SD_ILS:5459352025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Yildiz, Fatih.<br/>Yer Numarası TP248.65 .F66 A355 2010<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420007695">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Tree nuts : composition, phytochemicals, and health effectsent://SD_ILS/0/SD_ILS:5416512025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Alasalvar, Cesarettin. Shahidi, Fereidoon, 1951-<br/>Yer Numarası TX399 .T74 2009<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420019391">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Advances in deep-fat frying of foodsent://SD_ILS/0/SD_ILS:5439792025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Sahin, Serpil. Sumnu, Servit Gulum.<br/>Yer Numarası TX689 .A38 2009<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420055597">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of processed meats and poultry analysisent://SD_ILS/0/SD_ILS:5470612025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Nollet, Leo M. L., 1948- Toldra, Fidel.<br/>Yer Numarası TX556 .M4 H384 2009<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420045338">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Modified and controlled atmospheres for the storage, transportation, and packaging of horticultural commoditiesent://SD_ILS/0/SD_ILS:5429922025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Yahia, Elhadi M.<br/>Yer Numarası TP373.3 .M63 2009<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420069587">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Tea and tea products : chemistry and health-promoting propertiesent://SD_ILS/0/SD_ILS:5468362025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Ho, Chi-Tang, 1944- Lin, Jen-Kun. Shahidi, Fereidoon, 1951-<br/>Yer Numarası RM251 .T42 2008<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420008036">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Chemical and functional properties of food componentsent://SD_ILS/0/SD_ILS:5438712025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Sikorski, Zdzislaw E.<br/>Yer Numarası TX545 .C44 2007<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420009613">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Soy applications in foodent://SD_ILS/0/SD_ILS:5448992025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Riaz, Mian N., author.<br/>Yer Numarası TX558 .S7 R53 2006<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420037951">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Taste and Smell : An Updateent://SD_ILS/0/SD_ILS:5491912025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Hummel, T., editor. Welge-Lüssen, A., editor.<br/>Yer Numarası XX(549191.1)<br/>Elektronik Erişim <a href="https://karger.com/book/doi/10.1159/isbn.978-3-318-01351-1">https://karger.com/book/doi/10.1159/isbn.978-3-318-01351-1</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Novel food processing technologiesent://SD_ILS/0/SD_ILS:5393572025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Barbosa-Canovas, Gustavo V. Cano, M. Pilar. Tapia, Maria S.<br/>Yer Numarası TP372.8 .N68 2005<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9780203997277">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Food emulsions : principles, practices, and techniquesent://SD_ILS/0/SD_ILS:5398732025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar McClements, D. J., author.<br/>Yer Numarası TP156 .E6 M35 2005<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420039436">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Chemistry and Technology of Flavors and Fragrances.ent://SD_ILS/0/SD_ILS:3187632025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Rowe, David J. (David John), 1958-<br/>Yer Numarası ONLINE(318763.1)<br/>Elektronik Erişim Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=238371">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=238371</a>
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Table of contents <a href="http://www.myilibrary.com?id=21299&ref=toc">http://www.myilibrary.com?id=21299&ref=toc</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Chemistry and Technology of Flavors and Fragrances.ent://SD_ILS/0/SD_ILS:3187692025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Rowe, David J. (David John), 1958-<br/>Yer Numarası ONLINE(318769.1)<br/>Elektronik Erişim Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=238371">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=238371</a>
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John Wiley <a href="http://dx.doi.org/10.1002/9781444305517">http://dx.doi.org/10.1002/9781444305517</a>
Table of contents <a href="http://www.myilibrary.com?id=21299&ref=toc">http://www.myilibrary.com?id=21299&ref=toc</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Chemistry and Technology of Flavors and Fragrances.ent://SD_ILS/0/SD_ILS:3187742025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Rowe, David J. (David John), 1958-<br/>Yer Numarası ONLINE(318774.1)<br/>Elektronik Erişim Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=238371">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=238371</a>
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John Wiley <a href="http://dx.doi.org/10.1002/9781444305517">http://dx.doi.org/10.1002/9781444305517</a>
Table of contents <a href="http://www.myilibrary.com?id=21299&ref=toc">http://www.myilibrary.com?id=21299&ref=toc</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Wine flavour chemistryent://SD_ILS/0/SD_ILS:3013252025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Clarke, R. J. (Ronald James) Bakker, Jokie. Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9780470995594">http://dx.doi.org/10.1002/9780470995594</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Phenolics in food and nutraceuticalsent://SD_ILS/0/SD_ILS:5392732025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Shahidi, Fereidoon, 1951, author. Naczk, Marian.<br/>Yer Numarası TP453 .P45 S55 2004<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9780203508732">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of food and beverage fermentation technologyent://SD_ILS/0/SD_ILS:5453522025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Hui, Y. H. (Yiu H.)<br/>Yer Numarası TP371.44 .H358 2004<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781135537692">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Extraction optimization in food engineeringent://SD_ILS/0/SD_ILS:5401052025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Liadakis, George. Tzia, Constantina.<br/>Yer Numarası TP370.5 .E95 2003<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9780824756185">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of video databases : design and applicationsent://SD_ILS/0/SD_ILS:5412402025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Furht, Borivoje., author. Marques, Oge.<br/>Yer Numarası TA1635 .F88 2003<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9780203489864">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Taints and off-flavours in foodent://SD_ILS/0/SD_ILS:977052025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Baigrie, Brian, ed.<br/>Yer Numarası TX 531 T33 2003<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Handbook of olfaction and gustationent://SD_ILS/0/SD_ILS:5378242025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Doty, Richard L.<br/>Yer Numarası QP455 .H36 2003<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781135543082">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Postharvest physiology and pathology of vegetablesent://SD_ILS/0/SD_ILS:5433412025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Bartz, Jerry A., 1942- Brecht, Jeffrey K., 1942- Weichmann, J. Postharvest physiology of vegetables.<br/>Yer Numarası SB324.6 .P658 2003<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9780203910092">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of food enzymologyent://SD_ILS/0/SD_ILS:5478282025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Voragen, A. G. J. Whitaker, John R. Wong, Dominic W. S.<br/>Yer Numarası TX553 .E6 H36 2003<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9780203910450">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Fresh-cut fruits and vegetables : science, technology, and marketent://SD_ILS/0/SD_ILS:5399322025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Lamikanra, Olusola.<br/>Yer Numarası TX612 .F7 F74 2002<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420031874">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Lipid biotechnologyent://SD_ILS/0/SD_ILS:5412592025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Kuo, Tsung Min, 1942- Gardner, Harold W., 1935-<br/>Yer Numarası TP248.65 .L57 L565 2002<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781135560515">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Poultry products processing : an industry guideent://SD_ILS/0/SD_ILS:5459582025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Barbut, Shabtai., author.<br/>Yer Numarası TS1968 .B37 2002<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420031744">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Food Additives.ent://SD_ILS/0/SD_ILS:5445452025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Branen, Alfred Larry, 1945- Davidson, P. Michael, 1950- Salminen, Seppo. Thorngate, John.<br/>Yer Numarası TX553 .A3 .F564 2002 EB<br/>Elektronik Erişim Taylor & Francis <a href="https://www.taylorfrancis.com/books/9780367800505">https://www.taylorfrancis.com/books/9780367800505</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/>Neural and metabolic control of macronutrient intakeent://SD_ILS/0/SD_ILS:5415602025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Berthoud, Hans-Rudolf. Seeley, Randy J.<br/>Yer Numarası QP136 .N47 2000<br/>Elektronik Erişim Taylor & Francis <a href="http://www.taylorfrancis.com/books/9781420048933">http://www.taylorfrancis.com/books/9781420048933</a>
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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/>Natural extracts using supercritical carbon dioxideent://SD_ILS/0/SD_ILS:5476552025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Mukhopadhyay, Mamata., author.<br/>Yer Numarası TP156 .E8 M84 2000<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420041699">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Interaction of the chemical senses with nutritionent://SD_ILS/0/SD_ILS:2509942025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Kare, Morley R. (Morley Richard), 1922-1990. Brand, Joseph G. International Conference on the Chemical Senses and Nutrition (3rd : 1984 : Monell Chemical Senses Center)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123978554">http://www.sciencedirect.com/science/book/9780123978554</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>The analysis and control of less-desirable flavors in foods and beveragesent://SD_ILS/0/SD_ILS:2525492025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Charalambous, George, 1922-1994. Chemical Congress of the North American Continent (2nd : 1980 : Las Vegas)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121690656">http://www.sciencedirect.com/science/book/9780121690656</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Plant pigments, flavors and textures the chemistry and biochemistry of selected compoundsent://SD_ILS/0/SD_ILS:2514582025-12-07T20:22:15Z2025-12-07T20:22:15ZYazar Eskin, N. A. M. (Neason Akivah Michael)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780122422508">http://www.sciencedirect.com/science/book/9780122422508</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>