Arama Sonuçları Food Technology. - Daraltılmış: Technology.
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dFood$002bTechnology.$0026qf$003dSUBJECT$002509Konu$002509Technology.$002509Technology.$0026ic$003dtrue$0026ps$003d300?
2024-11-13T11:52:21Z
Fundamentals of food reaction technology
ent://SD_ILS/0/SD_ILS:343974
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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/>
Nanotechnologies in food
ent://SD_ILS/0/SD_ILS:279555
2024-11-13T11:52:21Z
2024-11-13T11:52:21Z
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/>
Recent advances in food and flavor chemistry Food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods
ent://SD_ILS/0/SD_ILS:344141
2024-11-13T11:52:21Z
2024-11-13T11:52:21Z
Yazar 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/>
Mass spectrometry and nutrition research
ent://SD_ILS/0/SD_ILS:344105
2024-11-13T11:52:21Z
2024-11-13T11:52:21Z
Yazar Fay, Laurent-Bernard. Kussmann, Martin. Packer, Nicole. Corradini, Claudio. Kuksis, Arnis.<br/>Yer Numarası ONLINE(344105.1)<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1039/9781849730921">http://dx.doi.org/10.1039/9781849730921</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Alternatives to conventional food processing
ent://SD_ILS/0/SD_ILS:344115
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2024-11-13T11:52:21Z
Yazar Proctor, Andrew. Kraus, George Andrew, 1950- Clark, James H. Bryson, Nancy S. Roberts, Michael.<br/>Yer Numarası ONLINE(344115.1)<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1039/9781849730976">http://dx.doi.org/10.1039/9781849730976</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
The maillard reaction Interface between aging, nutrition and metabolism
ent://SD_ILS/0/SD_ILS:344117
2024-11-13T11:52:21Z
2024-11-13T11:52:21Z
Yazar Thomas, Merlin. Forbes, Josephine.<br/>Yer Numarası ONLINE(344117.1)<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1039/9781849732123">http://dx.doi.org/10.1039/9781849732123</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
HACCP A toolkit for implementation
ent://SD_ILS/0/SD_ILS:344127
2024-11-13T11:52:21Z
2024-11-13T11:52:21Z
Yazar Wareing, Peter.<br/>Yer Numarası ONLINE(344127.1)<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1039/9781849732086">http://dx.doi.org/10.1039/9781849732086</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Carbons and carbon supported catalysts in hydroprocessing
ent://SD_ILS/0/SD_ILS:122197
2024-11-13T11:52:21Z
2024-11-13T11:52:21Z
Yazar Furimsky, Edward.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://www.rsc.org/publishing/ebooks/2008/9780854041435.asp">http://www.rsc.org/publishing/ebooks/2008/9780854041435.asp</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
The food safety hazard guidebook
ent://SD_ILS/0/SD_ILS:122206
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2024-11-13T11:52:21Z
Yazar Lawley, Richard. Curtis, Laurie C. Davis, Judy.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://www.rsc.org/publishing/ebooks/2008/9780854044603.asp">http://www.rsc.org/publishing/ebooks/2008/9780854044603.asp</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Essential guide to food additives
ent://SD_ILS/0/SD_ILS:122226
2024-11-13T11:52:21Z
2024-11-13T11:52:21Z
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/>
Gums and stabilisers for the food industry 14
ent://SD_ILS/0/SD_ILS:122192
2024-11-13T11:52:21Z
2024-11-13T11:52:21Z
Yazar Williams, Peter A. Phillips, Glyn O.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://www.rsc.org/publishing/ebooks/2008/9780854044610.asp">http://www.rsc.org/publishing/ebooks/2008/9780854044610.asp</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Food allergy and intolerance Current issues and concerns
ent://SD_ILS/0/SD_ILS:343976
2024-11-13T11:52:21Z
2024-11-13T11:52:21Z
Yazar Emerton, Victoria.<br/>Yer Numarası ONLINE(343976.1)<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1039/9781847559449">http://dx.doi.org/10.1039/9781847559449</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Food Microbiology
ent://SD_ILS/0/SD_ILS:344013
2024-11-13T11:52:21Z
2024-11-13T11:52:21Z
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/>