Arama Sonuçlarını Sınırlandır
Yazar
Charalambous, George, 1922-1994.
(6)
Inglett, G. E., 1928-
(4)
American Chemical Society.
(1)
American Chemical Society. Division of Agricultural and Food Chemistry.
(1)
American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision.
(1)
Dil
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Konu
Food -- Analysis -- Congresses.
(13)
Flavor -- Congresses.
(7)
Beverages -- Analysis -- Congresses.
(4)
Food additives -- Congresses.
(3)
Food Analysis -- Congresses.
(2)
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15 sonuç bulundu Arama sonuçlarına abone ol
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1. 
The Quality of foods and beverages chemistry and technology için kapak resmi
The Quality of foods and beverages chemistry and technology
Yazar 
Charalambous, George, 1922-1994. Inglett, G. E., 1928- American Chemical Society. Division of Agricultural and Food Chemistry. Institute of Food Technologists. American Society of Flavor Chemists.
Yer Numarası 
ONLINE
Elektronik Erişim 
ScienceDirect Vol. 1
ScienceDirect Vol. 2
Format: 
Durum 
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2. 
Magnetic resonance in food science an exciting future için kapak resmi
Magnetic resonance in food science an exciting future
Yazar 
International Conference on Applications of Magnetic Resonance in Food Science (10th : 2010 : Clermont-Ferrand-Theix Institut National de la Recherche Agronomique) Renou, J.-P. Webb, G. A. (Graham Alan), 1935- Belton, P. S.
Yer Numarası 
ONLINE
Elektronik Erişim 
EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=519501
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3. 
Recent advances in food and flavor chemistry Food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods için kapak resmi
Recent advances in food and flavor chemistry Food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods
Yazar 
Ho, Chi-Tang. Mussinan, Cynthia J. Shahidi, Fereidoon, 1951- Tratras Contis, Ellene.
Yer Numarası 
ONLINE(344141.1)
Elektronik Erişim 
http://dx.doi.org/10.1039/9781849731782
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4. 
Evaluation of certain food additives seventy-first report of the Joint FAO/WHO Expert Committee on Food Additives için kapak resmi
Evaluation of certain food additives seventy-first report of the Joint FAO/WHO Expert Committee on Food Additives
Yazar 
Joint FAO/WHO Expert Committee on Food Additives. Meeting (71st : 2009 : Geneva, Switzerland) Food and Agriculture Organization of the United Nations. World Health Organization.
Yer Numarası 
ONLINE
Elektronik Erişim 
EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=346196
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5. 
Controlling Maillard pathways to generate flavors için kapak resmi
Controlling Maillard pathways to generate flavors
Yazar 
Mottram, D. S. (Donald S.) Taylor, A. J. (Andrew John), 1951-
Yer Numarası 
TP372.55 C66 2010
Format: 
Durum 
Beytepe Kütüphanesi~1
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6. 
Recent advances in food and flavor chemistry food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods için kapak resmi
Recent advances in food and flavor chemistry food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods
Yazar 
International Flavor Conference (12th : 2009 : Skiathos, Greece) Ho, Chi-Tang, 1944-
Yer Numarası 
ONLINE(312973.1)
Elektronik Erişim 
Knovel http://app.knovel.com/web/toc.v/cid:kpRAFFCFF6
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7. 
Food colloids interactions, microstructure and processing için kapak resmi
Food colloids interactions, microstructure and processing
Yazar 
Dickinson, Eric.
Yer Numarası 
ONLINE(312971.1)
Elektronik Erişim 
Knovel http://app.knovel.com/web/toc.v/cid:kpFCIMP001
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8. 
Carcinogenic and anticarcinogenic factors in food symposium için kapak resmi
Carcinogenic and anticarcinogenic factors in food symposium
Yazar 
Eisenbrand, Gerhard. Deutsche Forschungsgemeinschaft. Senatskommission zur Beurteilung der Gesundheitlichen Unbedenlichkeit von Lebensmitteln.
Yer Numarası 
ONLINE
Elektronik Erişim 
Access restricted to McGill users
John Wiley http://dx.doi.org/10.1002/3527606246
John Wiley http://dx.doi.org/10.1002/9783527606245
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9. 
Food for health in the Pacific Rim 3rd International Conference of [i.e. on] Food Science and Technology için kapak resmi
Food for health in the Pacific Rim 3rd International Conference of [i.e. on] Food Science and Technology
Yazar 
International Conference on Food Science and Technology (3rd : 1997 : University of California, Davis) Whitaker, John R. University of California, Davis. Wuxi qing gong ye xue yuan. Wiley InterScience (Online service)
Yer Numarası 
ONLINE
Elektronik Erişim 
John Wiley http://dx.doi.org/10.1002/9780470390412
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10. 
Instrumental analysis of foods için kapak resmi
Instrumental analysis of foods
Yazar 
International Flavor Conference (3rd : 1983 : Corfu, Greece) Charalambous, George, 1922-1994. Inglett, G. E., 1928-
Yer Numarası 
ONLINE
Elektronik Erişim 
ScienceDirect Vol. 1
ScienceDirect Vol. 2
Format: 
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11. 
Chemistry of foods and beverages recent developments için kapak resmi
Chemistry of foods and beverages recent developments
Yazar 
Charalambous, George, 1922-1994. Inglett, G. E., 1928-
Yer Numarası 
ONLINE
Elektronik Erişim 
ScienceDirect http://www.sciencedirect.com/science/book/9780121690809
Format: 
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12. 
The analysis and control of less-desirable flavors in foods and beverages için kapak resmi
The analysis and control of less-desirable flavors in foods and beverages
Yazar 
Charalambous, George, 1922-1994. Chemical Congress of the North American Continent (2nd : 1980 : Las Vegas)
Yer Numarası 
ONLINE
Elektronik Erişim 
ScienceDirect http://www.sciencedirect.com/science/book/9780121690656
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