Arama Sonuçları Functional Food. - Daraltılmış: 2014
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dFunctional$002bFood.$0026qf$003dPUBDATE$002509Yay$0025C4$0025B1n$002bY$0025C4$0025B1l$0025C4$0025B1$0025092014$0025092014$0026te$003dILS$0026ps$003d300?dt=list
2026-06-03T00:54:20Z
Food oxidants and antioxidants : chemical, biological, and functional properties
ent://SD_ILS/0/SD_ILS:541182
2026-06-03T00:54:20Z
2026-06-03T00:54:20Z
Yazar Bartosz, G. (Grzegorz)<br/>Yer Numarası TX553 .A3 F64 2014<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439882429">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>
Nutraceutical and functional food regulations in the United States and around the world
ent://SD_ILS/0/SD_ILS:355947
2026-06-03T00:54:20Z
2026-06-03T00:54:20Z
Yazar Bagchi, Debasis, 1954-<br/>Yer Numarası ONLINE(355947.1)<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780124058705">http://www.sciencedirect.com/science/book/9780124058705</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Milk and dairy products as functional foods
ent://SD_ILS/0/SD_ILS:341629
2026-06-03T00:54:20Z
2026-06-03T00:54:20Z
Yazar Kanekanian, Ara, editor.<br/>Yer Numarası ONLINE(341629.1)<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9781118635056">http://dx.doi.org/10.1002/9781118635056</a>
MyiLibrary <a href="http://www.myilibrary.com?id=601770">http://www.myilibrary.com?id=601770</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Antioxidants and functional components in aquatic foods
ent://SD_ILS/0/SD_ILS:341903
2026-06-03T00:54:20Z
2026-06-03T00:54:20Z
Yazar Kristinsson, Hordur G., editor.<br/>Yer Numarası ONLINE(341903.1)<br/>Elektronik Erişim <a href="http://onlinelibrary.wiley.com/book/10.1002/9781118855102">http://onlinelibrary.wiley.com/book/10.1002/9781118855102</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781118855102">http://dx.doi.org/10.1002/9781118855102</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Foodinformatics Applications of Chemical Information to Food Chemistry
ent://SD_ILS/0/SD_ILS:530769
2026-06-03T00:54:20Z
2026-06-03T00:54:20Z
Yazar Martinez-Mayorga, Karina. editor. Medina-Franco, José Luis. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-3-319-10226-9">https://doi.org/10.1007/978-3-319-10226-9</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Gas Sensing Fundamentals
ent://SD_ILS/0/SD_ILS:530872
2026-06-03T00:54:20Z
2026-06-03T00:54:20Z
Yazar Kohl, Claus-Dieter. editor. Wagner, Thorsten. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-3-642-54519-1">https://doi.org/10.1007/978-3-642-54519-1</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Seafood Processing By-Products Trends and Applications
ent://SD_ILS/0/SD_ILS:530887
2026-06-03T00:54:20Z
2026-06-03T00:54:20Z
Yazar Kim, Se-Kwon. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-1-4614-9590-1">https://doi.org/10.1007/978-1-4614-9590-1</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications
ent://SD_ILS/0/SD_ILS:530720
2026-06-03T00:54:20Z
2026-06-03T00:54:20Z
Yazar Rao, M. Anandha. author. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-1-4614-9230-6">https://doi.org/10.1007/978-1-4614-9230-6</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>