Arama Sonu&ccedil;lar&#305; Frying. - Daralt&#305;lm&#305;&#351;: English SirsiDynix Enterprise https://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dFrying.$0026qf$003dLANGUAGE$002509Dil$002509ENG$002509English$0026ps$003d300$0026isd$003dtrue? 2024-11-11T05:18:14Z Frying technology and practices ent://SD_ILS/0/SD_ILS:285155 2024-11-11T05:18:14Z 2024-11-11T05:18:14Z Yazar&#160;Gupta, Monoj K.&#160;Warner, Kathleen.&#160;White, Pamela J.<br/>Yer Numaras&#305;&#160;ONLINE<br/>Elektronik Eri&#351;im&#160;<a href="http://marc.crcnetbase.com/ISBN/9781439822180">book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Elektrnik Kaynak<br/>Durum&#160;&Ccedil;evrimi&ccedil;i K&uuml;t&uuml;phane~1<br/> Frying technology and practices ent://SD_ILS/0/SD_ILS:142690 2024-11-11T05:18:14Z 2024-11-11T05:18:14Z Yazar&#160;Gupta, Monoj K.&#160;Warner, Kathleen.&#160;White, Pamela J.<br/>Yer Numaras&#305;&#160;ONLINE<br/>Elektronik Eri&#351;im&#160;Online <a href="http://www.foodnetbase.com/ejournals/books/book_km.asp?id=2289">http://www.foodnetbase.com/ejournals/books/book_km.asp?id=2289</a><br/>Format:&#160;Elektrnik Kaynak<br/>Durum&#160;&Ccedil;evrimi&ccedil;i K&uuml;t&uuml;phane~1<br/> Advances in deep-fat frying of foods ent://SD_ILS/0/SD_ILS:287803 2024-11-11T05:18:14Z 2024-11-11T05:18:14Z Yazar&#160;Sahin, Serpil.&#160;Sumnu, Servit Gulum.<br/>Yer Numaras&#305;&#160;ONLINE<br/>Elektronik Eri&#351;im&#160;<a href="http://marc.crcnetbase.com/isbn/9781420055597">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Elektrnik Kaynak<br/>Durum&#160;&Ccedil;evrimi&ccedil;i K&uuml;t&uuml;phane~1<br/> Deep frying : Chemistry, nutrition, and practical applications ent://SD_ILS/0/SD_ILS:75243 2024-11-11T05:18:14Z 2024-11-11T05:18:14Z Yazar&#160;Perkins, Edward George, 1934- ed.&#160;Erickson, Michael D., ed.<br/>Yer Numaras&#305;&#160;TP 670 D44 1996<br/>Format:&#160;Kitap<br/>Durum&#160;Beytepe K&uuml;t&uuml;phanesi~1<br/> Frying of food : principles, changes, new approaches ent://SD_ILS/0/SD_ILS:48404 2024-11-11T05:18:14Z 2024-11-11T05:18:14Z Yazar&#160;Morton, I. D., ed.<br/>Yer Numaras&#305;&#160;TX 689 F78 1988<br/>Format:&#160;Kitap<br/>Durum&#160;Beytepe K&uuml;t&uuml;phanesi~1<br/> Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures ent://SD_ILS/0/SD_ILS:289747 2024-11-11T05:18:14Z 2024-11-11T05:18:14Z Yazar&#160;Boskou, Dimitrios.&#160;Elmadfa, I.<br/>Yer Numaras&#305;&#160;ONLINE<br/>Elektronik Eri&#351;im&#160;<a href="http://marc.crcnetbase.com/isbn/9781439806838">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Elektrnik Kaynak<br/>Durum&#160;&Ccedil;evrimi&ccedil;i K&uuml;t&uuml;phane~1<br/> The Mediterranean diet : an evidence-based approach ent://SD_ILS/0/SD_ILS:522445 2024-11-11T05:18:14Z 2024-11-11T05:18:14Z Yazar&#160;Preedy, Victor R.&#160;Watson, Ronald R. (Ronald Ross)<br/>Yer Numaras&#305;&#160;XX(522445.1)<br/>Elektronik Eri&#351;im&#160;ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128186497">https://www.sciencedirect.com/science/book/9780128186497</a><br/>Format:&#160;Elektrnik Kaynak<br/>Durum&#160;&Ccedil;evrimi&ccedil;i K&uuml;t&uuml;phane~1<br/> Canola and rapeseed production, processing, food quality, and nutrition ent://SD_ILS/0/SD_ILS:286270 2024-11-11T05:18:14Z 2024-11-11T05:18:14Z Yazar&#160;Thiyam-Hollaender, Usha.&#160;Eskin, N. A. M. (Neason Akivah Michael)&#160;Matth&#361;s, Bertrand.<br/>Yer Numaras&#305;&#160;ONLINE<br/>Elektronik Eri&#351;im&#160;<a href="http://marc.crcnetbase.com/isbn/9781466513884">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Elektrnik Kaynak<br/>Durum&#160;&Ccedil;evrimi&ccedil;i K&uuml;t&uuml;phane~1<br/> Advances in fruit processing technologies ent://SD_ILS/0/SD_ILS:287125 2024-11-11T05:18:14Z 2024-11-11T05:18:14Z Yazar&#160;Rodrigues, Sueli.&#160;Narciso Fernandes, Fabiano Andre.<br/>Yer Numaras&#305;&#160;ONLINE<br/>Elektronik Eri&#351;im&#160;<a href="http://marc.crcnetbase.com/isbn/9781439851531">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Elektrnik Kaynak<br/>Durum&#160;&Ccedil;evrimi&ccedil;i K&uuml;t&uuml;phane~1<br/> Chemical, biological, and functional aspects of food lipids ent://SD_ILS/0/SD_ILS:287958 2024-11-11T05:18:14Z 2024-11-11T05:18:14Z Yazar&#160;Sikorski, Zdzis?aw E.&#160;Ko?akowska, Anna, 1938-<br/>Yer Numaras&#305;&#160;ONLINE<br/>Elektronik Eri&#351;im&#160;<a href="http://marc.crcnetbase.com/isbn/9781439802380">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Elektrnik Kaynak<br/>Durum&#160;&Ccedil;evrimi&ccedil;i K&uuml;t&uuml;phane~1<br/> Breaded fried foods ent://SD_ILS/0/SD_ILS:289230 2024-11-11T05:18:14Z 2024-11-11T05:18:14Z Yazar&#160;Mallikarjunan, P. Kumar, 1964-&#160;Ngadi, Michael O.&#160;Chinnan, Manjeet S.<br/>Yer Numaras&#305;&#160;ONLINE<br/>Elektronik Eri&#351;im&#160;<a href="http://marc.crcnetbase.com/isbn/9780203492291">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Elektrnik Kaynak<br/>Durum&#160;&Ccedil;evrimi&ccedil;i K&uuml;t&uuml;phane~1<br/> Poultry products processing an industry guide ent://SD_ILS/0/SD_ILS:291286 2024-11-11T05:18:14Z 2024-11-11T05:18:14Z Yazar&#160;Barbut, Shabtai.<br/>Yer Numaras&#305;&#160;ONLINE<br/>Elektronik Eri&#351;im&#160;<a href="http://marc.crcnetbase.com/isbn/9781420031744">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Elektrnik Kaynak<br/>Durum&#160;&Ccedil;evrimi&ccedil;i K&uuml;t&uuml;phane~1<br/> Simple wok and stir-fry step-by-step. ent://SD_ILS/0/SD_ILS:79646 2024-11-11T05:18:14Z 2024-11-11T05:18:14Z Yer Numaras&#305;&#160;TX 724.5.A1 S56 2001<br/>Format:&#160;Kitap<br/>Durum&#160;Beytepe K&uuml;t&uuml;phanesi~1<br/>