Arama Sonuçları Hartel, Richard W.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dHartel$00252C$002bRichard$002bW.$0026ps$003d300?2024-09-20T17:52:48ZMath concepts for food engineeringent://SD_ILS/0/SD_ILS:1335292024-09-20T17:52:48Z2024-09-20T17:52:48ZYazar Hartel, Richard W.<br/>Yer Numarası QA37.3 M35 2008<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Sai cosa mangi? La scienza del ciboent://SD_ILS/0/SD_ILS:2043752024-09-20T17:52:48Z2024-09-20T17:52:48ZYazar Hartel, Richard W. author. Hartel, AnnaKate. author. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1007/978-88-470-1175-5">http://dx.doi.org/10.1007/978-88-470-1175-5</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Careers in Food Science: From Undergraduate to Professionalent://SD_ILS/0/SD_ILS:1674722024-09-20T17:52:48Z2024-09-20T17:52:48ZYazar Hartel, Richard W. editor. Klawitter, Christina P. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1007/978-0-387-77391-9">http://dx.doi.org/10.1007/978-0-387-77391-9</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Math concepts for food engineeringent://SD_ILS/0/SD_ILS:632572024-09-20T17:52:48Z2024-09-20T17:52:48ZYazar Hartel, Richard W., 1951- Howell, T. A., ort. yaz. Hyslop, D. B., ort. yaz.<br/>Yer Numarası QA 37.2 H35 1997<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Food emulsifiers and their applicationsent://SD_ILS/0/SD_ILS:13602024-09-20T17:52:48Z2024-09-20T17:52:48ZYazar Hasenhuettl, Gerard L., 1944- ed. Hartel, Richard W., 1951- ed.<br/>Yer Numarası TP 455 F667 1997<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Food Emulsifiers and Their Applicationsent://SD_ILS/0/SD_ILS:4861892024-09-20T17:52:48Z2024-09-20T17:52:48ZYazar Hasenhuettl, Gerard L. editor. Hartel, Richard W. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-3-030-29187-7">https://doi.org/10.1007/978-3-030-29187-7</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Ice Creament://SD_ILS/0/SD_ILS:3319462024-09-20T17:52:48Z2024-09-20T17:52:48ZYazar Goff, H. Douglas. author. Hartel, Richard W. author. SpringerLink (Online service)<br/>Yer Numarası ONLINE(331946.1)<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1007/978-1-4614-6096-1">http://dx.doi.org/10.1007/978-1-4614-6096-1</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food Emulsifiers and Their Applications Second Editionent://SD_ILS/0/SD_ILS:1672482024-09-20T17:52:48Z2024-09-20T17:52:48ZYazar Hasenhuettl, Gerard L. editor. Hartel, Richard W. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1007/978-0-387-75284-6">http://dx.doi.org/10.1007/978-0-387-75284-6</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Healthful lipidsent://SD_ILS/0/SD_ILS:2914722024-09-20T17:52:48Z2024-09-20T17:52:48ZYazar Akoh, Casimir C., 1955- Lai, Oi-Ming. American Oil Chemists' Society.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/ISBN/9781439822289">book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>