Arama Sonuçları technique. - Daraltılmış: Food Science.
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dtechnique.$0026qf$003dSUBJECT$002509Konu$002509Food$002bScience.$002509Food$002bScience.$0026ic$003dtrue$0026ps$003d300?
2026-01-22T07:15:05Z
Nonthermal food engineering operations
ent://SD_ILS/0/SD_ILS:599194
2026-01-22T07:15:05Z
2026-01-22T07:15:05Z
Yazar Kumar, Nitin (Professor of food engineering), editor. Panghal, Anil, editor. Garg, M. K., editor.<br/>Yer Numarası TP371 .N66 2024<br/>Elektronik Erişim <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781119776468">https://onlinelibrary.wiley.com/doi/book/10.1002/9781119776468</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Discrimination testing in sensory evaluation
ent://SD_ILS/0/SD_ILS:599348
2026-01-22T07:15:05Z
2026-01-22T07:15:05Z
Yazar Rogers, Lauren, editor.<br/>Yer Numarası QP435 .D57 2024<br/>Elektronik Erişim <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781118635353">https://onlinelibrary.wiley.com/doi/book/10.1002/9781118635353</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Food Safety, Plastics and Sustainability : Materials, Chemicals, Recycling and the Circular Economy.
ent://SD_ILS/0/SD_ILS:598311
2026-01-22T07:15:05Z
2026-01-22T07:15:05Z
Yazar Fink, Johannes Karl, author.<br/>Yer Numarası TP374 .F56 2023<br/>Elektronik Erişim <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781394175192">https://onlinelibrary.wiley.com/doi/book/10.1002/9781394175192</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
3D printing of foods
ent://SD_ILS/0/SD_ILS:597478
2026-01-22T07:15:05Z
2026-01-22T07:15:05Z
Yazar Anandharamakrishnan, C., author. Moses, Jeyan A., author. Anukiruthika, T., author.<br/>Yer Numarası TP372.85 .A53 2022<br/>Elektronik Erişim <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781119669838">https://onlinelibrary.wiley.com/doi/book/10.1002/9781119669838</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Food formulation : novel ingredients and processing techniques
ent://SD_ILS/0/SD_ILS:596270
2026-01-22T07:15:05Z
2026-01-22T07:15:05Z
Yazar Pathania, Shivani, editor. Tiwari, Brijesh K., editor.<br/>Yer Numarası TX531 .F564 2021<br/>Elektronik Erişim <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781119614760">https://onlinelibrary.wiley.com/doi/book/10.1002/9781119614760</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Food frying : chemistry, biochemistry, and safety
ent://SD_ILS/0/SD_ILS:594786
2026-01-22T07:15:05Z
2026-01-22T07:15:05Z
Yazar Zeb, Alam, 1979- author.<br/>Yer Numarası TX689 .Z43 2019<br/>Elektronik Erişim <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781119468417">https://onlinelibrary.wiley.com/doi/book/10.1002/9781119468417</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Emulsion-based systems for delivery of food active compounds : formation, application, health and safety
ent://SD_ILS/0/SD_ILS:594458
2026-01-22T07:15:05Z
2026-01-22T07:15:05Z
Yazar Roohinejad, Shahin, editor. Greiner, Ralf, editor. Oey, Inwati, editor. Wen, Jingyuan, editor.<br/>Yer Numarası TP156 .E6<br/>Elektronik Erişim <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781119247159">https://onlinelibrary.wiley.com/doi/book/10.1002/9781119247159</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>