Arama Sonuçları Food additives. - Daraltılmış: 2015SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dFood$002badditives.$0026qf$003dPUBDATE$002509Yay$0025C4$0025B1n$002bY$0025C4$0025B1l$0025C4$0025B1$0025092015$0025092015$0026te$003dILS$0026ps$003d300?dt=list2024-12-26T02:14:17ZFood additives and contaminants.ent://SD_ILS/0/SD_ILS:2249932024-12-26T02:14:17Z2024-12-26T02:14:17ZYazar Taylor & Francis<br/>Yer Numarası ALFABETİK V.10 1993<br/>Format: Devam Eden Süreli Yayınlar Diğer<br/>Durum Sağlık Bilimleri Kütüphanesi~2 ~0<br/>The Quality of foods and beverages chemistry and technologyent://SD_ILS/0/SD_ILS:2504252024-12-26T02:14:17Z2024-12-26T02:14:17ZYazar 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/>Cellulose and cellulose derivatives in the food industry : fundamentals and applicationsent://SD_ILS/0/SD_ILS:3422292024-12-26T02:14:17Z2024-12-26T02:14:17ZYazar 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/>A chef's guide to gelling, thickening, and emulsifying agentsent://SD_ILS/0/SD_ILS:3568612024-12-26T02:14:17Z2024-12-26T02:14:17ZYazar 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/>