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Konu: Food industry and trade.

Yazar

Barbosa-Cǹovas, Gustavo V.

(4)

Grumezescu, Alexandru Mihai.

(3)

Heldman, Dennis R.

(2)

Holban, Alina Maria.

(2)

(2)

Meireles, M. Angela A.

(2)

Singh, R. Paul.

(2)

Stewart, George F., 1908-1982.

(2)

Welti-Chanes, Jorge.

(2)

Wiley InterScience (Online service)

(2)

Aguilera, Jos ̌Miguel.

(1)

Aguilera, Jose Miguel., ed.

(1)

Altschul, Aaron M. (Aaron Mayer), 1914-

(1)

Amerine, Maynard A. (Maynard Andrew), 1911-1998, joint author.

(1)

Anderson, Allan M., ort. yaz.

(1)

Baldwin, Cheryl.

(1)

Barbosa-Canovas, Gustavo V.

(1)

Barbosa-Canovas, Gustavo V., ed.

(1)

Barbosa-Canovas, Gustavo V.,ed.

(1)

Barbosa-Cánovas, Gustavo V.

(1)

Bender, Arnold E. (Arnold Eric)

(1)

Chaudry, Muhammad M.

(1)

Chm̌at, Farid.

(1)

Christian, J. H. B., joint author.

(1)

(1)

Doona, Christopher J.

(1)

(1)

Earle, Richard L., ort. yaz.

(1)

Feeherry, Florence E.

(1)

Fuller, Gordon W.

(1)

(1)

Guin,̌ Raquel Pinho Ferreira.

(1)

Gutierrez-Lopez, Gustavo F.

(1)

Gutierrez-Lopez, Gustavo F.,ed.

(1)

(1)

Harrigan, W. F.

(1)

Hasler, Clare M.

(1)

Holban, Alina Maria

(1)

International Committee on Microbiological Specifications for Foods.

(1)

Ko?akowska, Anna, 1938-

(1)

Larroche, Christian.

(1)

(1)

Lebovka, N. I. (Nikola? Ivanovich)

(1)

Lundahl, David S.

(1)

Marcotte, Michelle.

(1)

Maroulis, Zacharias B., 1957-

(1)

Mazza, G., 1946-

(1)

Moskowitz, Howard R.

(1)

(1)

Oliveira, Fernanda A. R.

(1)

Oliveira, Jorge C.

(1)

(1)

(1)

Passos, Maria Laura.

(1)

Preedy, Victor R., editor

(1)

Rahman, Shafiur.

(1)

Ramaswamy, Hosahalli S.

(1)

Reis Correia, Paula Maria dos, 1967-

(1)

(1)

Ribeiro, Claudio P.

(1)

Saguy, Israel, 1946-

(1)

Saravacos, George D., 1928-

(1)

ScienceDirect (Online service)

(1)

Shahidi, Fereidoon, 1951-

(1)

Shewfelt, Robert L.

(1)

(1)

Side, Catherine.

(1)

Sikorski, Zdzis?aw E.

(1)

Simpson, Ricardo.

(1)

Soccol, Carlos Ricardo.

(1)

(1)

Taormina, Peter J., 1973-

(1)

Troller, John A.

(1)

Vorobiev, Eugn̈e.

(1)

Vľez-Ruiz, Jorge Fernando, 1955-

(1)

Walter, Reginald H., 1933-

(1)

Walter, Reginald Henry, 1933-

(1)

Welti-Chanes, Jorge., ed.

(1)

Wilcke, Harold Ludwig, 1906-

(1)

(1)

Tümünü genişlet

Dil

(50)

(1)

Yayın Yılı

-

(9)

(5)

(5)

(4)

(3)

(3)

(3)

(2)

(2)

(2)

(2)

(2)

(2)

(1)

(1)

(1)

(1)

(1)

(1)

(1)

(1)

(1)

(1)

(1)

(1)

(1)

(1)

(1)

(1)

(1)

(1)

(1)

Tümünü genişlet

Konu

Food -- Microbiology.

(5)

Gıda endüstrisi ve ticareti.

(4)

Extraction (Chemistry)

(3)

Food -- Biotechnology.

(3)

(3)

GIDA ENDÜSTRİSİ VE TİCARETİ.

(3)

(3)

Food -- Analysis.

(2)

Food -- Effect of heat on.

(2)

Food -- Marketing.

(2)

(2)

Food Preservation.

(2)

Food industry and trade -- Technological innovations.

(2)

(2)

Food-Processing Industry.

(2)

(2)

Polysaccharides.

(2)

Sustainable agriculture.

(2)

(1)

Cereal products.

(1)

Chemical engineering.

(1)

Chemical plants.

(1)

Climatic changes.

(1)

Consumer behavior.

(1)

Consumer protection.

(1)

Dietary Proteins.

(1)

Dietary Supplements -- standards -- Legislation.

(1)

(1)

Ekstraksiyon (Kimya)

(1)

(1)

(1)

Fermented foods.

(1)

Food -- Psychological aspects.

(1)

Food -- Quality control.

(1)

Food -- Research.

(1)

Food -- Water activity.

(1)

Food Industry -- legislation & jurisprudence.

(1)

Food Microbiology.

(1)

Food Science and technology.

(1)

Food Technology.

(1)

(1)

Food industry and trade -- Quality control.

(1)

(1)

(1)

GIDA -- BİYOTEKNOLOJİ.

(1)

Gıda -- Biyoteknoloji.

(1)

Gıda endüstrisi ve ticareti -- Teknolojik yenilikler.

(1)

Gıda sanayi ve ticareti.

(1)

Health Food -- standards -- Legislation.

(1)

Herbs -- Therapeutic use.

(1)

High pressure (Technology)

(1)

Hunger -- Prevention.

(1)

International cooperation.

(1)

Lebensmittelchemie.

(1)

Lebensmittelhygiene.

(1)

Lebensmittelindustrie.

(1)

Lebensmitteltechnologie.

(1)

(1)

(1)

Microbial ecology.

(1)

(1)

(1)

(1)

New products -- Development.

(1)

New products -- Marketing.

(1)

Nutritional Physiological Phenomena.

(1)

Package goods industry.

(1)

(1)

(1)

Plant extracts.

(1)

Polisakkaridler.

(1)

(1)

Transport theory.

(1)

YENİ ÜRÜNLER.

(1)

Tümünü genişlet

Materyal Türü

Shelf Location

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1.

Sustainability in the food industry için kapak resmi

Sustainability in the food industry

Sustainability in the food industry

Yazar

Baldwin, Cheryl. Wiley InterScience (Online service)

Yer Numarası

ONLINE

Elektronik Erişim

Wiley InterScience An electronic book accessible through the World Wide Web; click for information

Format:

Durum

Çevrimiçi Kütüphane~1

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Kopya:

2.

High pressure processing of foods için kapak resmi

High pressure processing of foods

High pressure processing of foods

Yazar

Doona, Christopher J. Feeherry, Florence E.

Yer Numarası

ONLINE

Elektronik Erişim

Knovel http://app.knovel.com/web/toc.v/cid:kpHPPF0007
John Wiley http://dx.doi.org/10.1002/9780470376409
UASB, GKVK http://onlinelibrary.wiley.com/book/10.1002/9780470376409
Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy0802/2007019842-b.html

Format:

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3.

Regulation of functional foods and nutraceuticals a global perspective için kapak resmi

Regulation of functional foods and nutraceuticals a global perspective

Regulation of functional foods and nutraceuticals a global perspective

Yazar

Hasler, Clare M. Wiley InterScience (Online service)

Yer Numarası

ONLINE

Elektronik Erişim

John Wiley http://dx.doi.org/10.1002/9780470277676

Format:

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4.

Impact of nanoscience in the food industry için kapak resmi

Impact of nanoscience in the food industry

Impact of nanoscience in the food industry

Yazar

Grumezescu, Alexandru Mihai. Holban, Alina Maria.

Yer Numarası

QC176.8.N35 I54 2018

Format:

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5.

Advances in biotechnology for food industry için kapak resmi

Advances in biotechnology for food industry

Advances in biotechnology for food industry

Yazar

Holban, Alina Maria Grumezescu, Alexandru Mihai.

Yer Numarası

TP248.65.F66 A353 2018

Format:

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6.

Food processing for increased quality and consumption için kapak resmi

Food processing for increased quality and consumption

Food processing for increased quality and consumption

Yazar

Grumezescu, Alexandru Mihai. Holban, Alina Maria.

Yer Numarası

TP370 F66 2018

Format:

Durum

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7.

Processing and impact on active components in food için kapak resmi

Processing and impact on active components in food

Processing and impact on active components in food

Yazar

Preedy, Victor R., editor

Yer Numarası

ONLINE(355753.1)

Elektronik Erişim

ScienceDirect http://www.sciencedirect.com/science/book/9780124046993

Format:

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8.

Engineering aspects of cereal and cereal-based products için kapak resmi

Engineering aspects of cereal and cereal-based products

Engineering aspects of cereal and cereal-based products

Yazar

Guin,̌ Raquel Pinho Ferreira. Reis Correia, Paula Maria dos, 1967-

Yer Numarası

ONLINE

Elektronik Erişim

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

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9.

Introduction to food process engineering için kapak resmi

Introduction to food process engineering

Introduction to food process engineering

Yazar

Ibarz, Albert. Barbosa-Canovas, Gustavo V.

Yer Numarası

TP370 I229 2014

Format:

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10.

Microbiological research and development for the food industry için kapak resmi

Microbiological research and development for the food industry

Microbiological research and development for the food industry

Yazar

Taormina, Peter J., 1973-

Yer Numarası

ONLINE

Elektronik Erişim

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

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11.

Fermentation processes engineering in the food industry için kapak resmi

Fermentation processes engineering in the food industry

Fermentation processes engineering in the food industry

Yazar

Soccol, Carlos Ricardo. Pandey, Ashok. Larroche, Christian.

Yer Numarası

ONLINE

Elektronik Erişim

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

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12.

Breakthrough food production innovation through emotions research için kapak resmi

Breakthrough food production innovation through emotions research

Breakthrough food production innovation through emotions research

Yazar

Lundahl, David S. ScienceDirect (Online service)

Yer Numarası

ONLINE

Elektronik Erişim

ScienceDirect An electronic book accessible through the World Wide Web; click for information

Format:

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