Arama Sonuçları Meat -- PreservationSirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dMeat$002b--$002bPreservation$0026ic$003dtrue$0026ps$003d300?dt=list2026-03-23T12:17:30ZMeat preservation preventing losses and assuring safetyent://SD_ILS/0/SD_ILS:2959912026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Cassens, Robert G. (Robert Gene), 1937- Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9780470385029">http://dx.doi.org/10.1002/9780470385029</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Propertiesent://SD_ILS/0/SD_ILS:6096692026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Vladimir S. Kurćubić. author. M. Miletić, Nemanja. author. B. Stajić, Slaviša. author. M. Petković, Marko. author. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-3-031-96610-1">https://doi.org/10.1007/978-3-031-96610-1</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Buffalo (Bubalus bubalis) Meat Production, Processing and Qualityent://SD_ILS/0/SD_ILS:6101372026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Chatli, Manish Kumar. editor. P. S., Girish. editor. Kumar, Harshit. editor. Singh, Inderjeet. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-981-96-8552-3">https://doi.org/10.1007/978-981-96-8552-3</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Freeze drying of food products : fundamentals, processes and applicationsent://SD_ILS/0/SD_ILS:5985952026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Panesar, P. S. (Parmjit Singh), editor. Waghmare, Roji Balaji, editor. Kumar, Manoj (Chemical scientist), editor.<br/>Yer Numarası TP371.6 .F74 2024<br/>Elektronik Erişim <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781119982098">https://onlinelibrary.wiley.com/doi/book/10.1002/9781119982098</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Et endüstrisient://SD_ILS/0/SD_ILS:5106712026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Tayar, Mustafa. Yıldırım, Yalçın.<br/>Yer Numarası TS1960 T393 2020<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Handbook of fermented meat and poultryent://SD_ILS/0/SD_ILS:3415702026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Toldrá, Fidel, editor. Hui, Y. H. (Yiu H.), editor. Astiasarán Anchia, Iciar, editor. Sebranek, Joseph G. (Joseph George), editor. Talon, Régine, editor.<br/>Yer Numarası ONLINE(341570.1)<br/>Elektronik Erişim ebrary <a href="http://site.ebrary.com/id/10960905">http://site.ebrary.com/id/10960905</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781118522653">http://dx.doi.org/10.1002/9781118522653</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Advanced engineering and technology : proceedings of the 2014 Annual Congress on Advanced Engineering and Technology (CAET 2014), Hong Kong, 19-20 April 2014ent://SD_ILS/0/SD_ILS:5423652026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Annual Congress on Advanced Engineering and Technology (CAET) (2014 : Hong Kong). author. Xie, Liquan, 1972- editor. Huang, Dianjian, editor.<br/>Yer Numarası TA5 .A56 2014<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781315764740">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Essentials of Food Scienceent://SD_ILS/0/SD_ILS:5307502026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Vaclavik, Vickie A. author. Christian, Elizabeth W. author. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-1-4614-9138-5">https://doi.org/10.1007/978-1-4614-9138-5</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food Processing: Strategies for Quality Assessmentent://SD_ILS/0/SD_ILS:5307952026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Malik, Abdul. editor. Erginkaya, Zerrin. editor. Ahmad, Saghir. editor. Erten, Hüseyin. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-1-4939-1378-7">https://doi.org/10.1007/978-1-4939-1378-7</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Chef's guide to charcuterieent://SD_ILS/0/SD_ILS:5457172026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Brevery, Jacques., author.<br/>Yer Numarası TX749 .B7285 2013<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781466559851">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Thermal processing of ready-to-eat meat productsent://SD_ILS/0/SD_ILS:3037752026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Knipe, C. Lynn. Rust, Robert E. Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9780813808611">http://dx.doi.org/10.1002/9780813808611</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Thermal processing of ready-to-eat meat productsent://SD_ILS/0/SD_ILS:1325882026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Knipe, C. Lynn. Rust, Robert E.<br/>Yer Numarası QR117 T44 2010<br/>Format: Kitap<br/>Durum Sağlık Bilimleri Kütüphanesi~1<br/>Fermented foods and beverages of the worldent://SD_ILS/0/SD_ILS:5440072026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Tamang, Jyoti Prakash. Kailasapathy, Kasipathy.<br/>Yer Numarası TP371.44 .F468 2010<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420094961">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Ultraviolet Light in Food Technology : Principles and Applicationsent://SD_ILS/0/SD_ILS:5414502026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Forney, Larry J., author. Koutchma, Tatiana, editor. Moraru, Carmen I., author. Taylor and Francis.<br/>Yer Numarası TP371.8<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781315112862">Click here to view.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of fermented meat and poultryent://SD_ILS/0/SD_ILS:1338382026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Toldra, Fidel. Hui, Y. H.<br/>Yer Numarası TP371.44 H357 2008<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Handbook of fermented meat and poultryent://SD_ILS/0/SD_ILS:2973712026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Toldrá, Fidel. Hui, Y. H. (Yiu H.) Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0802/2007013113-b.html">http://catdir.loc.gov/catdir/enhancements/fy0802/2007013113-b.html</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470376430">http://dx.doi.org/10.1002/9780470376430</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of food preservationent://SD_ILS/0/SD_ILS:5391882026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Rahman, Shafiur.<br/>Yer Numarası TP371 .H26 2007<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420017373">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of food and beverage fermentation technologyent://SD_ILS/0/SD_ILS:5453522026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Hui, Y. H. (Yiu H.)<br/>Yer Numarası TP371.44 .H358 2004<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781135537692">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Dry-cured meat productsent://SD_ILS/0/SD_ILS:2960002026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Toldrá, Fidel. Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9780470385111">http://dx.doi.org/10.1002/9780470385111</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Poultry products processing : an industry guideent://SD_ILS/0/SD_ILS:5459582026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Barbut, Shabtai., author.<br/>Yer Numarası TS1968 .B37 2002<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420031744">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Nitrite curing of meat the N-nitrosamine problem and nitrite alternativesent://SD_ILS/0/SD_ILS:2959972026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Pegg, Ronald B. Shahidi, Fereidoon, 1951- Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9780470385081">http://dx.doi.org/10.1002/9780470385081</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Fleisch : technologie und hygiene ser gewinnung und verarbeitungent://SD_ILS/0/SD_ILS:1078022026-03-23T12:17:30Z2026-03-23T12:17:30ZYazar Prandl, Oskar.<br/>Yer Numarası TS1960 .F545 1993<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>