Arama Sonuçları Food Technology. - Daraltılmış: Chemistry.
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dFood$002bTechnology.$0026qf$003dSUBJECT$002509Konu$002509Chemistry.$002509Chemistry.$0026ps$003d300$0026isd$003dtrue?
2024-09-22T02:39:38Z
Food Quality, Safety and Technology
ent://SD_ILS/0/SD_ILS:335346
2024-09-22T02:39:38Z
2024-09-22T02:39:38Z
Yazar Lima, Giuseppina P. P. editor. Vianello, Fabio. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE(335346.1)<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1007/978-3-7091-1640-1">http://dx.doi.org/10.1007/978-3-7091-1640-1</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Fundamentals of food reaction technology
ent://SD_ILS/0/SD_ILS:343974
2024-09-22T02:39:38Z
2024-09-22T02:39:38Z
Yazar Earle, R.L., 1930- Emerton, Victoria. Earle, Mary.<br/>Yer Numarası ONLINE(343974.1)<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1039/9781847559470">http://dx.doi.org/10.1039/9781847559470</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Containment Technology Progress in the Pharmaceutical and Food Processing Industry
ent://SD_ILS/0/SD_ILS:334775
2024-09-22T02:39:38Z
2024-09-22T02:39:38Z
Yazar Bässler, Hans-Jürgen. author. Lehmann, Frank. author. SpringerLink (Online service)<br/>Yer Numarası ONLINE(334775.1)<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1007/978-3-642-39292-4">http://dx.doi.org/10.1007/978-3-642-39292-4</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Intellectual Property in the Food Technology Industry Protecting Your Innovation
ent://SD_ILS/0/SD_ILS:167471
2024-09-22T02:39:38Z
2024-09-22T02:39:38Z
Yazar O¿Donnell, Ryan W. author. O¿Malley, John J. author. Huis, Randolph J. author. Halt, Jr., Gerald B. author. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1007/978-0-387-77389-6">http://dx.doi.org/10.1007/978-0-387-77389-6</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Pulsed Electric Fields Technology for the Food Industry Fundamentals and Applications
ent://SD_ILS/0/SD_ILS:165789
2024-09-22T02:39:38Z
2024-09-22T02:39:38Z
Yazar Raso, Javier. editor. Heinz, Volker. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1007/978-0-387-31122-7">http://dx.doi.org/10.1007/978-0-387-31122-7</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Nanotechnologies in food
ent://SD_ILS/0/SD_ILS:279555
2024-09-22T02:39:38Z
2024-09-22T02:39:38Z
Yazar Chaudhry, Qasim. Castle, L. Watkins, Richard, Dr.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim EBSCOhost <a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=519443">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=519443</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Essential guide to food additives
ent://SD_ILS/0/SD_ILS:122226
2024-09-22T02:39:38Z
2024-09-22T02:39:38Z
Yazar Leatherhead Food International Limited.<br/>Yer Numarası ONLINE.<br/>Elektronik Erişim <a href="http://www.rsc.org/publishing/ebooks/2008/9781905224500.asp">http://www.rsc.org/publishing/ebooks/2008/9781905224500.asp</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Food Microbiology
ent://SD_ILS/0/SD_ILS:344013
2024-09-22T02:39:38Z
2024-09-22T02:39:38Z
Yazar Adams, Martin R, Dr. Moss, Maurice O, Professor.<br/>Yer Numarası ONLINE(344013.1)<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1039/9781847557940">http://dx.doi.org/10.1039/9781847557940</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>