Arama Sonuçları Oils and fats.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dOils$002band$002bfats.$0026ps$003d300?2025-03-14T02:42:15ZFats and oilsent://SD_ILS/0/SD_ILS:277982025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Stauffer, Clyde E. American Association of Cereal Chemist.<br/>Yer Numarası TX 560.F3 S73 1996<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Analyses of fats, oils, and derivativesent://SD_ILS/0/SD_ILS:2879502025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Perkins, Edward George, 1934-<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439831960">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Analiyses of fats, oils and lipoproteinsent://SD_ILS/0/SD_ILS:454092025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Perkins, Edward G., ed.<br/>Yer Numarası QP 751 A45 1991<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Edible oils and fats, 1969ent://SD_ILS/0/SD_ILS:644002025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Bednarcyk, Norman E.<br/>Yer Numarası TP 670 B4 1969<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Oils and fats in the food industryent://SD_ILS/0/SD_ILS:3032532025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Gunstone, F. D. Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0833/2008006198-b.html">http://catdir.loc.gov/catdir/enhancements/fy0833/2008006198-b.html</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781444302424">http://dx.doi.org/10.1002/9781444302424</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Physical and chemical characteristics of oils, fats, and waxesent://SD_ILS/0/SD_ILS:3128582025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Firestone, David.<br/>Yer Numarası ONLINE(312858.1)<br/>Elektronik Erişim Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpPCCOFW02">http://app.knovel.com/web/toc.v/cid:kpPCCOFW02</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Oxidative stability and shelf life of foods containing oils and fatsent://SD_ILS/0/SD_ILS:4586902025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Hu, Min, editor. Jacobsen, Charlotte, editor.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9781630670566">http://www.sciencedirect.com/science/book/9781630670566</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Bleaching and purifying fats and oils theory and practiceent://SD_ILS/0/SD_ILS:2856802025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar List, Gary R.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9780415885355">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Fats and oils formulating and processing for applicationsent://SD_ILS/0/SD_ILS:2896852025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar O'Brien, Richard D.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781420061673">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>İnteresterifikasyon tepkilemelerinin yağların oksidatif stabilitesi üzerine etkileri= The effects of interesretification reactions on the oxidative stability of oils and fatsent://SD_ILS/0/SD_ILS:1000882025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Taş, Göktay.<br/>Yer Numarası TEZ/7260 T197 2005<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Fats and oils formulating and processing for applicationsent://SD_ILS/0/SD_ILS:2864582025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar O'Brien, Richard D.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9780203483664">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Fats and oils : formulating and processing for applicationsent://SD_ILS/0/SD_ILS:622922025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar O'Brien, Richard D.<br/>Yer Numarası TP 670 O27 1998<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Hydrogenation of fats and oils : theory and practiceent://SD_ILS/0/SD_ILS:960372025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Patterson, Henry Basil Wilberforce<br/>Yer Numarası TP 680 P337 1994<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Edible oil processingent://SD_ILS/0/SD_ILS:1210602025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Hamm, Wolf. Hamilton, R. J. (Richard John)<br/>Yer Numarası TP670 .E35 2000<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Developments in the analysis of lipidsent://SD_ILS/0/SD_ILS:599622025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Gordon, M. H., ed. Tyman, John H. P., ed. Society of Chemical Industry. Oils and Fats Group. Royal Society of Chemistry (Great Britain). Lipids Group. Developments in the Analysis of Fats and Other Lipids (Conference). (1993 : University of Newcastle upon Tyne).<br/>Yer Numarası QP 751 D494 1993<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Emerging Food Authentication Methodologies Using GC/MSent://SD_ILS/0/SD_ILS:5273612025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Pastor, Kristian. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-3-031-30288-6">https://doi.org/10.1007/978-3-031-30288-6</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Lipids and edible oils : properties, processing and applicationsent://SD_ILS/0/SD_ILS:5223682025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Galanakis, Charis M., editor.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128171059">https://www.sciencedirect.com/science/book/9780128171059</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Edible oleogels : structure and health implicationsent://SD_ILS/0/SD_ILS:4601522025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Marangoni, Alejandro G., 1965- editor. Garti, Nissim, 1945- editor.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128142707">https://www.sciencedirect.com/science/book/9780128142707</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Structure-Function Analysis of Edible Fatsent://SD_ILS/0/SD_ILS:4601602025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Marangoni, Alejandro G., 1965- editor.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128140413">https://www.sciencedirect.com/science/book/9780128140413</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Differential scanning calorimetry : applications in fat and oil technologyent://SD_ILS/0/SD_ILS:3566782025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Chiavaro, Emma, 1968- editor.<br/>Yer Numarası ONLINE(356678.1)<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781466591530">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Polar lipids : biology, chemistry, technologyent://SD_ILS/0/SD_ILS:4586292025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Ahmad, Moghis U., editor. Xu, Xuebing, 1962- editor.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9781630670443">http://www.sciencedirect.com/science/book/9781630670443</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Essentials of Food Scienceent://SD_ILS/0/SD_ILS:5307502025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar 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/>Structure and properties of fat crystal networksent://SD_ILS/0/SD_ILS:2917062025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Marangoni, Alejandro G., 1965- Wesdorp, Leendert H.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439887646">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Introduction to lipidomics from bacteria to manent://SD_ILS/0/SD_ILS:2862502025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Leray, Claude.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781466551473">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Lipid oxidation : challenges in food systemsent://SD_ILS/0/SD_ILS:3129412025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Logan, Amy, 1977- Nienaber, Uwe, 1962- Pan, Xiangqing, 1970-<br/>Yer Numarası ONLINE(312941.1)<br/>Elektronik Erişim Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpLOCFS002">http://app.knovel.com/web/toc.v/cid:kpLOCFS002</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Official methods and recommended practices of the AOCS.ent://SD_ILS/0/SD_ILS:3773822025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar American Oil Chemists' Society.<br/>Yer Numarası REF TP671 A43 2013<br/>Format: Devam Eden Süreli Yayınlar<br/>Durum Beytepe Kütüphanesi~1<br/>Yemeklik yağ teknolojisient://SD_ILS/0/SD_ILS:3109612025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Başoğlu, Fikri.<br/>Yer Numarası TP670 B37 2012<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~2<br/>Chemical, biological, and functional aspects of food lipidsent://SD_ILS/0/SD_ILS:2879582025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Sikorski, Zdzis?aw E. Ko?akowska, Anna, 1938-<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439802380">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperaturesent://SD_ILS/0/SD_ILS:2897472025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Boskou, Dimitrios. Elmadfa, I.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439806838">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of fruit and vegetable flavorsent://SD_ILS/0/SD_ILS:2980162025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Hui, Y. H. (Yiu H.)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9780470622834">http://dx.doi.org/10.1002/9780470622834</a>
<a href="http://onlinelibrary.wiley.com/book/10.1002/9780470622834">http://onlinelibrary.wiley.com/book/10.1002/9780470622834</a>
Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpHFVF0002">http://app.knovel.com/web/toc.v/cid:kpHFVF0002</a>
<a href="http://site.ebrary.com/lib/alltitles/Doc?id=10392932">http://site.ebrary.com/lib/alltitles/Doc?id=10392932</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Advances in food biochemistryent://SD_ILS/0/SD_ILS:2911892025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Yildiz, Fatih.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781420007695">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Breaded fried foodsent://SD_ILS/0/SD_ILS:2892302025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Mallikarjunan, P. Kumar, 1964- Ngadi, Michael O. Chinnan, Manjeet S.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9780203492291">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Advances in deep-fat frying of foodsent://SD_ILS/0/SD_ILS:2878032025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Sahin, Serpil. Sumnu, Servit Gulum.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781420055597">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Dairy fats and related productsent://SD_ILS/0/SD_ILS:3044442025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Tamime, A. Y. Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9781444316223">http://dx.doi.org/10.1002/9781444316223</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Dairy fats and related productsent://SD_ILS/0/SD_ILS:1327412025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Tamime, A. Y.<br/>Yer Numarası TP 670 .D25 2009<br/>Format: Kitap<br/>Durum Sağlık Bilimleri Kütüphanesi~1<br/>Teaching innovations in lipid scienceent://SD_ILS/0/SD_ILS:2911882025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Weselake, Randall J.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781420012804">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Dietary supplements and functional foodsent://SD_ILS/0/SD_ILS:1092392025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Webb, Geoffrey P.<br/>Yer Numarası QU 145.5 W365 2006<br/>Format: Kitap<br/>Durum Sağlık Bilimleri Kütüphanesi~1<br/>Healthful lipidsent://SD_ILS/0/SD_ILS:2914722025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar 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/>Frying technology and practicesent://SD_ILS/0/SD_ILS:1426902025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Gupta, Monoj K. Warner, Kathleen. White, Pamela J.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim 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: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Frying technology and practicesent://SD_ILS/0/SD_ILS:2851552025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Gupta, Monoj K. Warner, Kathleen. White, Pamela J.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <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: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Nutritionally enhanced edible oil and oilseed processingent://SD_ILS/0/SD_ILS:2914712025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Dunford, Nurhan Turgut, 1953- Dunford, H. Brian.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/ISBN/9781439822272">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/>Oil extraction and analysis critical issues and comparative studiesent://SD_ILS/0/SD_ILS:2914932025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Luthria, D. L. (Devanand L.)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/ISBN/9781439822340">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/>Kanola yağında derin kızartma sırasında meydana gelen değişimler ile eklenen a-tokoferol ve askorbil palmitatın kanola yağının termik oksidasyonuna antioksidatif etkilerient://SD_ILS/0/SD_ILS:743832025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Önal, Baran.<br/>Yer Numarası TEZ/5193 O1 2002<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Technology and solvents for extracting oilseeds and nonpetroleum oilsent://SD_ILS/0/SD_ILS:786452025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Wan, Peter J., ed. Wakelyn, Phillip J., 1940- ed.<br/>Yer Numarası TP 680 T35 1997<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Deep frying : Chemistry, nutrition, and practical applicationsent://SD_ILS/0/SD_ILS:752432025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Perkins, Edward George, 1934- ed. Erickson, Michael D., ed.<br/>Yer Numarası TP 670 D44 1996<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Development and processing of vegetable oils for human nutritionent://SD_ILS/0/SD_ILS:786552025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Przybylski, Roman, ed. McDonald, Bruce Eugene, 1933- ed.<br/>Yer Numarası TX 407.O34 D49 1995<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Development and processing of vegetable oils for human nutritionent://SD_ILS/0/SD_ILS:2879132025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Przybylski, Roman. McDonald, B. E. (Bruce Eugene), 1933-<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439831854">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Methods to assess quality and stability of oils and fat-containing foodsent://SD_ILS/0/SD_ILS:2879172025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Warner, Kathleen. Eskin, N. A. M. (Neason Akivah Michael)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439831984">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Türkiye kökenli pirina yağından sıvı-sıvı ekstraksiyonu ile serbest yağ asitlerinin giderilmesi üzerinde bir inceleme : doktora tezient://SD_ILS/0/SD_ILS:868632025-03-14T02:42:15Z2025-03-14T02:42:15ZYazar Türkay, Selma.<br/>Yer Numarası TP 683 T847 1985<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>