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.$0026ps$003d300?dt=list
2025-12-06T20:43:46Z
Science and Engineering of Chinese Liquor (Baijiu) Microbiology, Chemistry and Process Technology
ent://SD_ILS/0/SD_ILS:526714
2025-12-06T20:43:46Z
2025-12-06T20:43:46Z
Yazar Xu, Yan. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-981-19-2195-7">https://doi.org/10.1007/978-981-19-2195-7</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Food Microbiology Laboratory for the Food Science Student A Practical Approach
ent://SD_ILS/0/SD_ILS:526758
2025-12-06T20:43:46Z
2025-12-06T20:43:46Z
Yazar Shen, Cangliang. author. Zhang, Yifan. author. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-3-031-26197-8">https://doi.org/10.1007/978-3-031-26197-8</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Mutation Breeding for Sustainable Food Production and Climate Resilience
ent://SD_ILS/0/SD_ILS:527553
2025-12-06T20:43:46Z
2025-12-06T20:43:46Z
Yazar Penna, Suprasanna. editor. (orcid)0000-0002-6572-6190 Jain, S. Mohan. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-981-16-9720-3">https://doi.org/10.1007/978-981-16-9720-3</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Emerging Food Authentication Methodologies Using GC/MS
ent://SD_ILS/0/SD_ILS:527361
2025-12-06T20:43:46Z
2025-12-06T20:43:46Z
Yazar 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/>
The Importance of Packaging Design for the Chemistry of Food Products
ent://SD_ILS/0/SD_ILS:530902
2025-12-06T20:43:46Z
2025-12-06T20:43:46Z
Yazar Brunazzi, Giovanni. author. Parisi, Salvatore. author. Pereno, Amina. author. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-3-319-08452-7">https://doi.org/10.1007/978-3-319-08452-7</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Techniques for Nanoencapsulation of Food Ingredients
ent://SD_ILS/0/SD_ILS:530906
2025-12-06T20:43:46Z
2025-12-06T20:43:46Z
Yazar Anandharamakrishnan, C. author. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-1-4614-9387-7">https://doi.org/10.1007/978-1-4614-9387-7</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>