Arama Sonuçları Food additivesSirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dFood$002badditives$0026te$003dILS$0026ps$003d300$0026isd$003dtrue?dt=list2024-12-27T08:44:05ZFood additivesent://SD_ILS/0/SD_ILS:2865542024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Branen, Alfred Larry, 1945-<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9780824741709">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food additivesent://SD_ILS/0/SD_ILS:786622024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Branen, Alfred Larry, 1945- ed.<br/>Yer Numarası TX 553.A3 F564 2002<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Food additives and contaminants.ent://SD_ILS/0/SD_ILS:2249932024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Taylor & Francis<br/>Yer Numarası ALFABETİK V.10 1993<br/>Format: Devam Eden Süreli Yayınlar Diğer<br/>Durum Sağlık Bilimleri Kütüphanesi~2 ~0<br/>Handbook of food additivesent://SD_ILS/0/SD_ILS:801042024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Ash, Michael. Ash, Irene.<br/>Yer Numarası TX553.A3 H191 2002<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Food additives data bookent://SD_ILS/0/SD_ILS:3059822024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Smith, Jim, 1953- Hong-Shum, Lily.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9781444397741">http://dx.doi.org/10.1002/9781444397741</a>
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Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpFADBE001">http://app.knovel.com/web/toc.v/cid:kpFADBE001</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of food additivesent://SD_ILS/0/SD_ILS:571132024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Furia, Thomas E., ed.<br/>Yer Numarası WA 712 FUR 1972 1.K<br/>Format: Kitap<br/>Durum Sağlık Bilimleri Kütüphanesi~1<br/>Safety evaluation of certain food additivesent://SD_ILS/0/SD_ILS:2783512024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Joint FAO/WHO Expert Committee on Food Additives. Meeting (71st : 2009 : Geneva, Switzerland)<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=335750">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=335750</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Toxicological evaluation of certain food additivesent://SD_ILS/0/SD_ILS:277952024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Joint FAO/WHO Expert Committee on Food Additives. Meeting (31st : 1987 : Geneva, Switzerland) World Health Organization. International program on Chemical Safety.<br/>Yer Numarası TX 553.A3 J667 1987<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Essential guide to food additivesent://SD_ILS/0/SD_ILS:3129752024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Saltmarsh, Michael.<br/>Yer Numarası ONLINE(312975.1)<br/>Elektronik Erişim Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpEGFAE018">http://app.knovel.com/web/toc.v/cid:kpEGFAE018</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Essential guide to food additivesent://SD_ILS/0/SD_ILS:1222262024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar 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/>Antimicrobial food additives : characteristics, uses, effectsent://SD_ILS/0/SD_ILS:617762024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Lück, Erich. Jager, Martin, 1963- ort. yaz.<br/>Yer Numarası TP 371.2 L831 1997<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Regulatory status of direct food additivesent://SD_ILS/0/SD_ILS:538602024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Furia, Thomas E., ed.<br/>Yer Numarası TX 553.A3 R4 1980 1.K<br/>Format: Kitap<br/>Durum Sağlık Bilimleri Kütüphanesi~1<br/>Microbial production of food ingredients and additivesent://SD_ILS/0/SD_ILS:4226372024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Holban, Alina Maria. Grumezescu, Alexandru Mihai.<br/>Yer Numarası QR115 M37 2017<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Microbial production of food ingredients and additivesent://SD_ILS/0/SD_ILS:4596812024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Holban, Alina Maria. Grumezescu, Alexandru Mihai.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780128115206">http://www.sciencedirect.com/science/book/9780128115206</a>
ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128115206">https://www.sciencedirect.com/science/book/9780128115206</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>The chemistry of food additives and preservativesent://SD_ILS/0/SD_ILS:2992822024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Msagati, Titus A. M.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9781118274132">http://dx.doi.org/10.1002/9781118274132</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food additives : U.S. products, applications, markets.ent://SD_ILS/0/SD_ILS:277942024-12-27T08:44:05Z2024-12-27T08:44:05ZYer Numarası TX 553A3 F66 1995<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Evaluation of certain food additives seventy-first report of the Joint FAO/WHO Expert Committee on Food Additivesent://SD_ILS/0/SD_ILS:2783112024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Joint FAO/WHO Expert Committee on Food Additives. Meeting (71st : 2009 : Geneva, Switzerland) Food and Agriculture Organization of the United Nations. World Health Organization.<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=346196">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=346196</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Specifications for the identity and purity of food additives and their toxicological evaluation : emulsifiers, stabilizers bleaching and maturing agents.ent://SD_ILS/0/SD_ILS:571032024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Report of the joint FAO/WHO Expert Committee on Food Additives (7th : 18-25 Feb. 1963 : Rome)<br/>Yer Numarası WA 695 REP 1964 1.K<br/>Format: Kitap<br/>Durum Sağlık Bilimleri Kütüphanesi~1<br/>Food allergy : adverse reactions to foods and food additivesent://SD_ILS/0/SD_ILS:4244302024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Metcalfe, Dean D., editor. Sampson, Hugh A., editor. Simon, Ronald A., editor. Lack, Gideon, editor.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1002/9781118744185">Wiley Online Library</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Methods of analysis of food components and additivesent://SD_ILS/0/SD_ILS:2861372024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar ¿tle?, Semih.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439815533">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>An alternative history of hyperactivity food additives and the Feingold dietent://SD_ILS/0/SD_ILS:2450402024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Smith, Matthew, 1973- Project Muse.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://muse.jhu.edu/books/9780813551029/">Full text available: </a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food allergy adverse reactions to foods and food additivesent://SD_ILS/0/SD_ILS:3031812024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Metcalfe, Dean D. Sampson, Hugh A. Simon, Ronald A. Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0805/2007036832-b.html">http://catdir.loc.gov/catdir/enhancements/fy0805/2007036832-b.html</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781444300062">http://dx.doi.org/10.1002/9781444300062</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Methods of analysis of food components and additivesent://SD_ILS/0/SD_ILS:2845662024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar ¿tle?, Semih.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9780203503751">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Dictionary of food compounds with CD-ROM additives, flavors, and ingredientsent://SD_ILS/0/SD_ILS:2877662024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Yannai, Shmuel.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781420068450">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Regulatory aspects of carcinogenesis and food additives the Delaney Clauseent://SD_ILS/0/SD_ILS:2504952024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Coulston, Frederick. International Academy of Environmental Safety. International Society of Ecotoxicology and Environmental Safety. Forum für Wissenschaft, Wirtschaft, und Politik.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121927509">http://www.sciencedirect.com/science/book/9780121927509</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Specifications for the identity and purity of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other substances.ent://SD_ILS/0/SD_ILS:571142024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Joint FAO/WHO Expert Committee on Food Additives<br/>Yer Numarası WA 712 JOI 1970 SP 1.K<br/>Format: Kitap<br/>Durum Sağlık Bilimleri Kütüphanesi~1<br/>Evaluation of the toxicity of a number of antimicrobials and antioxidants sixth report, Geneva, 5-12 June 1961.ent://SD_ILS/0/SD_ILS:498522024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Joint FAO/WHO Conference on Food Additives.<br/>Yer Numarası WB 100 JOI 1972 E 1.K<br/>Format: Kitap<br/>Durum Sağlık Bilimleri Kütüphanesi~1<br/>The Quality of foods and beverages chemistry and technologyent://SD_ILS/0/SD_ILS:2504252024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar 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/>Gıda aromalarıent://SD_ILS/0/SD_ILS:5106632024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Bayrak, Ali.<br/>Yer Numarası TP418 B397 2021<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Design and optimization of innovative food processing techniquesent://SD_ILS/0/SD_ILS:5224922024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Barba, Francisco (Francisco J.)<br/>Yer Numarası XX(522492.1)<br/>Elektronik Erişim ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128182758">https://www.sciencedirect.com/science/book/9780128182758</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Introduction to the chemistry of foodent://SD_ILS/0/SD_ILS:5223932024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Zeece, Michael, author.<br/>Yer Numarası XX(522393.1)<br/>Elektronik Erişim ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128094341">https://www.sciencedirect.com/science/book/9780128094341</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Pulsed electric fields to obtain healthier and sustainable food for tomorrowent://SD_ILS/0/SD_ILS:5224232024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Barba, Francisco (Francisco J.) Parniakov, Oleksii. Wiktor, Artur.<br/>Yer Numarası XX(522423.1)<br/>Elektronik Erişim ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128164020">https://www.sciencedirect.com/science/book/9780128164020</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Natural and artificial flavoring agents and food dyesent://SD_ILS/0/SD_ILS:4597362024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Grumezescu, Alexandru Mihai, editor. Holban, Alina Maria, editor.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780128115183">http://www.sciencedirect.com/science/book/9780128115183</a>
ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128115183">https://www.sciencedirect.com/science/book/9780128115183</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food fortification in a globalized worldent://SD_ILS/0/SD_ILS:4601942024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Venkatesh Mannar, M. G., editor. Hurrell, Richard, editor.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128028612">https://www.sciencedirect.com/science/book/9780128028612</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Natural and artificial flavoring agents and food dyesent://SD_ILS/0/SD_ILS:4226392024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Grumezescu, Alexandru Mihai. Holban, Alina Maria.<br/>Yer Numarası TP418 N38 2018<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>A chef's guide to gelling, thickening, and emulsifying agentsent://SD_ILS/0/SD_ILS:3568612024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Fundaci¿̐ưo Al¿̐ưicia.<br/>Yer Numarası ONLINE(356861.1)<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781482297874">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Cellulose and cellulose derivatives in the food industry : fundamentals and applicationsent://SD_ILS/0/SD_ILS:3422292024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Wüstenberg, Tanja, author.<br/>Yer Numarası ONLINE(342229.1)<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9783527682935">http://dx.doi.org/10.1002/9783527682935</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food oxidants and antioxidants chemical, biological, and functional propertiesent://SD_ILS/0/SD_ILS:2881802024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Bartosz, G. (Grzegorz)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439882429">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food allergy : practical diagnosis and managementent://SD_ILS/0/SD_ILS:2917462024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Sicherer, Scott H., editor of compilation.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781466512696">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Refashioning nature : food, ecology, and cultureent://SD_ILS/0/SD_ILS:3711432024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Goodman, David, 1938- Redclift, M. R.<br/>Yer Numarası HD9000.5 G66 2014<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Nano- and microencapsulation for foodsent://SD_ILS/0/SD_ILS:3414962024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Kwak, Hae-Soo, editor.<br/>Yer Numarası ONLINE(341496.1)<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9781118292327">http://dx.doi.org/10.1002/9781118292327</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:3566222024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Naushad, Mu, editor of c ompilation. Khan, Mohammad Rizwan, editor of compilation.<br/>Yer Numarası ONLINE(356622.1)<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781466591554">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>A'dan Z'ye gıda katkı maddelerient://SD_ILS/0/SD_ILS:3113182024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Tayfur, Muhittin<br/>Yer Numarası TX553.A3 G53 2014<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Biomass as energy source resources, systems and applicationsent://SD_ILS/0/SD_ILS:2882102024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Dahlquist, Erik.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9780203120255">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Ecosystems and human health toxicology and environmental hazardsent://SD_ILS/0/SD_ILS:2899822024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Philp, Richard B.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781466567245">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Alternative sweetenersent://SD_ILS/0/SD_ILS:2915842024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Nabors, Lyn O'Brien, 1943-<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439846155">Distributed by publisher. 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(Ronald Ross) Patel, Vinood B.<br/>Yer Numarası TX595.F5 F57 2011<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Marine polysaccharides food applicationsent://SD_ILS/0/SD_ILS:2879862024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Venugopal, Vazhiyl, 1942-<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439815274">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Gums and stabilisers for the food industry. 16ent://SD_ILS/0/SD_ILS:3430482024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Williams, Peter A. Phillips, Glyn O. Royal Society of Chemistry (Great Britain)<br/>Yer Numarası ONLINE(343048.1)<br/>Elektronik Erişim Royal Society of Chemistry <a href="http://dx.doi.org/10.1039/9781849734554">An electronic book accessible through the World Wide Web; click for information</a>
<a href="http://swb.eblib.com/patron/FullRecord.aspx?p=1185596">http://swb.eblib.com/patron/FullRecord.aspx?p=1185596</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Fortified foods with vitamins analytical concepts to assure better and safer productsent://SD_ILS/0/SD_ILS:3060652024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Rychlik, Mike. Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim Wiley InterScience <a href="http://dx.doi.org/10.1002/9783527634156">An electronic book accessible through the World Wide Web; click for information</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Advances in food biochemistryent://SD_ILS/0/SD_ILS:2911892024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Yildiz, Fatih.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781420007695">Distributed by publisher. Purchase or institutional license may be required for access.</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:3441412024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar 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/>Food stabilisers, thickeners, and gelling agentsent://SD_ILS/0/SD_ILS:3043882024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Imeson, A. (Alan) Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9781444314724">http://dx.doi.org/10.1002/9781444314724</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Gums and stabilisers for the food industry 15ent://SD_ILS/0/SD_ILS:3128532024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Gums and Stabilisers for the Food Industry Conference (15th : 2008 : Glyndwr University) Williams, Peter A. Phillips, Glyn O.<br/>Yer Numarası ONLINE(312853.1)<br/>Elektronik Erişim Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpGSFI0011">http://app.knovel.com/web/toc.v/cid:kpGSFI0011</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food chemistryent://SD_ILS/0/SD_ILS:3636172024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Chopra, Harish Kumar. Panesar, P. S. (Parmjit Singh)<br/>Yer Numarası TX545 C46 2010<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~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:3129732024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar 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/>Gıda katkı maddelerient://SD_ILS/0/SD_ILS:3104292024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Altuğ, Tomris.<br/>Yer Numarası TX553.A3 G43 2009<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Handbook of hydrocolloidsent://SD_ILS/0/SD_ILS:1338212024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Phillips, G. O. Williams, P. A.<br/>Yer Numarası TP453.C65 H36 2009<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Food colorants : chemical and functional propertiesent://SD_ILS/0/SD_ILS:1337362024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Socaciu, Carmen.<br/>Yer Numarası TP456.C65 F66 2008<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Food colorants : chemical and functional propertiesent://SD_ILS/0/SD_ILS:1279662024-12-27T08:44:05Z2024-12-27T08:44:05ZYer Numarası TP456.C65 F66 2008<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Food colorants chemical and functional propertiesent://SD_ILS/0/SD_ILS:2866952024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Socaciu, Carmen.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781420009286">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Biology of nutrition in growing animalsent://SD_ILS/0/SD_ILS:2584292024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Mosenthin, R. Zentek, J. Żebrowska, T. (Teresa)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444512321">http://www.sciencedirect.com/science/book/9780444512321</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Ingredient interactions effects on food qualityent://SD_ILS/0/SD_ILS:2912632024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Gaonkar, Anilkumar G., 1954- McPherson, Andrew.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781420028133">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Lebensmittel und Gesundheit II/Food and Health II Sammlung der Beschlüsse und Stellungnahmen opinions (1997-2004)ent://SD_ILS/0/SD_ILS:3048282024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Deutsche Forschungsgemeinschaft (DFG), ed. John Wiley & Sons.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/352760684X">http://dx.doi.org/10.1002/352760684X</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Modern nutrition in health and diseaseent://SD_ILS/0/SD_ILS:1074772024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Shils, Maurice E. (Maurice Edward), ed. Shike, Moshe, ed.<br/>Yer Numarası WB 400 M689 2006<br/>Format: Kitap<br/>Durum Sağlık Bilimleri Kütüphanesi~1<br/>Antimicrobials in foodent://SD_ILS/0/SD_ILS:2867372024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Davidson, P. Michael, 1950- Sofos, John Nikolaos. Branen, Alfred Larry, 1945-<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781420028737">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Technology of reduced additive foodsent://SD_ILS/0/SD_ILS:3012962024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Smith, Jim, 1953- Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9780470995044">http://dx.doi.org/10.1002/9780470995044</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Emulsifiers in food technologyent://SD_ILS/0/SD_ILS:3013342024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Whitehurst, Robert J. Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9780470995747">http://dx.doi.org/10.1002/9780470995747</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Chemical food safety a scientist's perspectiveent://SD_ILS/0/SD_ILS:2959722024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Riviere, J. Edmond (Jim Edmond)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://www.contentreserve.com/TitleInfo.asp?ID={C53510BF-3AEC-4860-BED8-DA7A5CD4252C}&Format=50">Click for information</a>
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MyiLibrary, Table of contents <a href="http://www.myilibrary.com?id=229105&ref=toc">http://www.myilibrary.com?id=229105&ref=toc</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Chemie in Lebensmitteln Rückstände, Verunreinigungen, Inhalts- und Zusatzstoffeent://SD_ILS/0/SD_ILS:3009202024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Diehl, Johannes Friedrich, 1929- Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9783527624607">http://dx.doi.org/10.1002/9783527624607</a>
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<a href="http://swb.eblib.com/patron/FullRecord.aspx?p=481962">http://swb.eblib.com/patron/FullRecord.aspx?p=481962</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Phytochemicals as bioactive agentsent://SD_ILS/0/SD_ILS:1015272024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Bidlack, Wayne R., ed.<br/>Yer Numarası QV 269 P578 2000<br/>Format: Kitap<br/>Durum Sağlık Bilimleri Kütüphanesi~2<br/>Emulsifiersent://SD_ILS/0/SD_ILS:787262024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Stauffer, Clyde E.<br/>Yer Numarası TP 455 S73 1999<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Sweeteners : nutritiveent://SD_ILS/0/SD_ILS:790292024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Alexander, Richard J.<br/>Yer Numarası TX 553.A3 A44 1998<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Nutritional toxicologyent://SD_ILS/0/SD_ILS:2504812024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Hathcock, John N.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123326010">http://www.sciencedirect.com/science/book/9780123326010</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Nutritional toxicology. Volume IIent://SD_ILS/0/SD_ILS:2513762024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Hathcock, John N.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123326027">http://www.sciencedirect.com/science/book/9780123326027</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Iron fortification of foods [edited by] Fergus Clydesdale.ent://SD_ILS/0/SD_ILS:2507412024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Clydesdale, F. M.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121770600">http://www.sciencedirect.com/science/book/9780121770600</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Gıda katkı maddeleri ve ingrediyenlerent://SD_ILS/0/SD_ILS:561982024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Saldamlı, İlbilge.<br/>Yer Numarası TX 553.A3 S31 1985<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>The chemicals we eatent://SD_ILS/0/SD_ILS:538572024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Benarde, Melvin A.<br/>Yer Numarası TX 553.A3 B4 1971 1.K<br/>Format: Kitap<br/>Durum Sağlık Bilimleri Kütüphanesi~1<br/>Metabolic aspects of food safetyent://SD_ILS/0/SD_ILS:2504072024-12-27T08:44:05Z2024-12-27T08:44:05ZYazar Food Safety Conference (2nd : 1969 : Cambridge, England) Roe, Francis J. C., editor.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780125925501">http://www.sciencedirect.com/science/book/9780125925501</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>