Arama Sonuçları Rheology. - Daraltılmış: Food science.
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dRheology.$0026qf$003dSUBJECT$002509Konu$002509Food$002bscience.$002509Food$002bscience.$0026ic$003dtrue$0026ps$003d300$0026isd$003dtrue?dt=list
2024-11-29T16:03:20Z
Rheology Essentials of Cosmetic and Food Emulsions
ent://SD_ILS/0/SD_ILS:181939
2024-11-29T16:03:20Z
2024-11-29T16:03:20Z
Yazar Brummer, Rüdiger. author. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1007/3-540-29087-7">http://dx.doi.org/10.1007/3-540-29087-7</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Rheology of Fluid and Semisolid Foods Principles and Applications
ent://SD_ILS/0/SD_ILS:166784
2024-11-29T16:03:20Z
2024-11-29T16:03:20Z
Yazar Rao, M. Anandha. author. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1007/978-0-387-70930-7">http://dx.doi.org/10.1007/978-0-387-70930-7</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>