Arama Sonuçları Phillips, Glyn O,SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dPhillips$00252C$002bGlyn$002bO$00252C$0026ps$003d300?2024-12-03T11:54:30ZHandbook of hydrocolloidsent://SD_ILS/0/SD_ILS:5224852024-12-03T11:54:30Z2024-12-03T11:54:30ZYazar Phillips, Glyn O. Williams, Peter A.<br/>Yer Numarası XX(522485.1)<br/>Elektronik Erişim ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128201046">https://www.sciencedirect.com/science/book/9780128201046</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Energy transfer in radiation processes : chemical, physical, and biological aspectsent://SD_ILS/0/SD_ILS:720582024-12-03T11:54:30Z2024-12-03T11:54:30ZYazar Phillips, Glyn O., ed.<br/>Yer Numarası QH 652 P48 1966<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Legal basis of global tissue banking : a proactive clinical perspectiveent://SD_ILS/0/SD_ILS:3782452024-12-03T11:54:30Z2024-12-03T11:54:30ZYazar Phillips, Glyn O., editor.<br/>Yer Numarası QS 523 L4961 2016<br/>Format: Kitap<br/>Durum Sağlık Bilimleri Kütüphanesi~1<br/>Gums and stabilisers for the food industry 12ent://SD_ILS/0/SD_ILS:3440582024-12-03T11:54:30Z2024-12-03T11:54:30ZYazar Phillips, Glyn O., 1927- Williams, Peter A.<br/>Yer Numarası ONLINE(344058.1)<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1039/9781847551214">Unspecified, see website description</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Advances in tissue bankingent://SD_ILS/0/SD_ILS:900732024-12-03T11:54:30Z2024-12-03T11:54:30ZYazar Phillips, Glyn O., ed.<br/>Yer Numarası RD 127 A38 1997<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Gums and stabilisers for the food industry 14ent://SD_ILS/0/SD_ILS:1221922024-12-03T11:54:30Z2024-12-03T11:54:30ZYazar Williams, Peter A. Phillips, Glyn O.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://www.rsc.org/publishing/ebooks/2008/9780854044610.asp">http://www.rsc.org/publishing/ebooks/2008/9780854044610.asp</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Ethics in tissue establishmentent://SD_ILS/0/SD_ILS:3741572024-12-03T11:54:30Z2024-12-03T11:54:30ZYazar Morales Pedraza, Jorge, author. Phillips, Glyn O, editor.<br/>Yer Numarası QS 523 M8271 2015<br/>Format: Kitap<br/>Durum Sağlık Bilimleri Kütüphanesi~1<br/>Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloidsent://SD_ILS/0/SD_ILS:3431892024-12-03T11:54:30Z2024-12-03T11:54:30ZYazar Williams, Peter, editor of compilation. Phillips, Glyn O., editor of compilation.<br/>Yer Numarası ONLINE(343189.1)<br/>Elektronik Erişim Royal Society of Chemistry <a href="http://dx.doi.org/10.1039/9781782621300">http://dx.doi.org/10.1039/9781782621300</a>
ebrary <a href="http://alltitles.ebrary.com/Doc?id=10928449">http://alltitles.ebrary.com/Doc?id=10928449</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Gum arabicent://SD_ILS/0/SD_ILS:3429852024-12-03T11:54:30Z2024-12-03T11:54:30ZYazar Kennedy, John F., 1942- Phillips, Glyn O. Williams, Peter A.<br/>Yer Numarası ONLINE(342985.1)<br/>Elektronik Erişim Royal Society of Chemistry <a href="http://dx.doi.org/10.1039/9781849733106">http://dx.doi.org/10.1039/9781849733106</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Gums and stabilisers for the food industry 15ent://SD_ILS/0/SD_ILS:3128532024-12-03T11:54:30Z2024-12-03T11:54:30ZYazar Gums and Stabilisers for the Food Industry Conference (15th : 2008 : Glyndwr University) Williams, Peter A. Phillips, Glyn O.<br/>Yer Numarası ONLINE(312853.1)<br/>Elektronik Erişim Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpGSFI0011">http://app.knovel.com/web/toc.v/cid:kpGSFI0011</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food polysaccharides and their applicationsent://SD_ILS/0/SD_ILS:2866862024-12-03T11:54:30Z2024-12-03T11:54:30ZYazar Stephen, Alistair M., 1922- Phillips, Glyn O. Williams, Peter A.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781420015164">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food polysaccharides and their applicationsent://SD_ILS/0/SD_ILS:1196092024-12-03T11:54:30Z2024-12-03T11:54:30ZYazar Stephen, Alistair M. Phillips, Glyn O. Williams, Peter A.<br/>Yer Numarası TX553.P65 F66 2006<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Gums and stabilisers for the food industry. 16ent://SD_ILS/0/SD_ILS:3430482024-12-03T11:54:30Z2024-12-03T11:54:30ZYazar Williams, Peter A. Phillips, Glyn O. Royal Society of Chemistry (Great Britain)<br/>Yer Numarası ONLINE(343048.1)<br/>Elektronik Erişim Royal Society of Chemistry <a href="http://dx.doi.org/10.1039/9781849734554">An electronic book accessible through the World Wide Web; click for information</a>
<a href="http://swb.eblib.com/patron/FullRecord.aspx?p=1185596">http://swb.eblib.com/patron/FullRecord.aspx?p=1185596</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>