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Yayın Yılı: 2016

Yazar

Bevilacqua, Antonio, editor.

(1)

Burgess, Peter, editor.

(1)

Carle, Reinhold.

(1)

Corbo, Maria Rosaria, editor.

(1)

Downey, Gerard.

(1)

Espiñeira, Montserrat, editor.

(1)

Etiévant, P. (Patrick), editor.

(1)

Fellows, P. (Peter), 1953-

(1)

Gabrić, Domagoj, editor.

(1)

Guichard, Elisabeth, editor

(1)

Herschdoerfer, S. M.

(1)

Holah, J. T., editor.

(1)

Huang, Sidi, author.

(1)

Institute Of Food Technologists

(1)

Juliano, Pablo, editor.

(1)

Knoerzer, Kai, editor.

(1)

Lelieveld, H. L. M., editor.

(1)

Miskelly, Diane, author.

(1)

Morley, Wayne, editor.

(1)

O'Sullivan, Maurice G., author.

(1)

Osborn, Steve, editor.

(1)

Piqueras-Fiszman, Betina, editor.

(1)

Salles, Christian, editor.

(1)

Santaclara, Francisco J., editor.

(1)

Schweiggert, Ralf M.

(1)

Sinigaglia, Milena, editor.

(1)

Smithers, Geoffrey W., editor.

(1)

Spence, Charles (Experimental psychologist), editor.

(1)

Subramaniam, Persis, editor.

(1)

(1)

Voilley, Andrée., editor.

(1)

Watson, David H., ed.

(1)

Tümünü genişlet

Dil

(18)

Konu

(2)

Food industry and trade.

(2)

Beverages -- Packaging.

(1)

(1)

Coloring matter in food.

(1)

Computer vision.

(1)

Facility Regulation and Control -- standards.

(1)

Flavor -- Biotechnology.

(1)

Food -- Analysis.

(1)

Food -- Microbiology.

(1)

Food -- Packaging.

(1)

Food -- Quality.

(1)

Food -- Safety measures.

(1)

Food -- Sensory evaluation.

(1)

Food -- Shelf-life dating.

(1)

Food -- Storage.

(1)

Food Contamination -- prevention & control.

(1)

Food adulteration and inspection -- Data processing.

(1)

Food adulteration and inspection -- Standards.

(1)

Food contamination -- Prevention -- Handbooks, manuals, etc.

(1)

Food industry and trade -- Equipment and supplies -- Design -- Handbooks, manuals, etc.

(1)

Food industry and trade -- Health aspects -- Handbooks, manuals, etc.

(1)

Food industry and trade -- Quality control.

(1)

Food industry and trade -- Risk management -- Handbooks, manuals, etc.

(1)

Food industry and trade -- Safety measures.

(1)

Food industry and trade -- Sanitation -- Handbooks, manuals, etc.

(1)

Food industry and trade -- Technological innovations.

(1)

Food law and legislation.

(1)

Food processing plants -- Design -- Handbooks, manuals, etc.

(1)

(1)

Food-Processing Industry -- standards.

(1)

(1)

GIDA BOZULMASI VE KONTROLÜ -- STANDARTLAR.

(1)

GIDA ENDÜSTRİSİ VE TİCARETİ -- NİTELİK DENETİMİ.

(1)

Gıda Mühendisliği -- Süreli yayınlar

(1)

Manufacturing processes -- Design -- Handbooks, manuals, etc.

(1)

(1)

Processed foods.

(1)

Steaming (Cooking)

(1)

Surface contamination -- Prevention -- Handbooks, manuals, etc.

(1)

Tümünü genişlet

Materyal Türü

Shelf Location

Beytepe Genel Koleksiyon

Beytepe Süreli Yayın Koleksiyonu

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1.

Food technology. için kapak resmi

Food technology.

Food technology.

Yazar

Institute Of Food Technologists

Yer Numarası

ALFABETİK V.9 1955

Format:

Durum

Beytepe Kütüphanesi~39 ~0

Rafta:
Kopya:

2.

Food processing technology : principles and practice için kapak resmi

Food processing technology : principles and practice

Food processing technology : principles and practice

Yazar

Fellows, P. (Peter), 1953-

Yer Numarası

ONLINE

Elektronik Erişim

ScienceDirect https://www.sciencedirect.com/science/book/9780081019078

Format:

Durum

Çevrimiçi Kütüphane~1

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Kopya:

3.

Computer vision technology for food quality evaluation için kapak resmi

Computer vision technology for food quality evaluation

Computer vision technology for food quality evaluation

Yazar

Sun, Da-Wen.

Yer Numarası

ONLINE

Elektronik Erişim

ScienceDirect http://www.sciencedirect.com/science/book/9780128022320

Format:

Durum

Çevrimiçi Kütüphane~1

Rafta:
Kopya:

4.

Food chemical safety için kapak resmi

Food chemical safety

Food chemical safety

Yazar

Watson, David H., ed.

Yer Numarası

TX 537 F57 2001 V.1

Format:

Durum

Beytepe Kütüphanesi~2

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Kopya:

5.

Quality control in the food industry için kapak resmi

Quality control in the food industry

Quality control in the food industry

Yazar

Herschdoerfer, S. M.

Yer Numarası

TP 370 H47 1967

Format:

Durum

Beytepe Kütüphanesi~2

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6.

A handbook for sensory and consumer-driven new product development : innovative technologies for the food and beverage industry için kapak resmi

A handbook for sensory and consumer-driven new product development : innovative technologies for the food and beverage industry

A handbook for sensory and consumer-driven new product development : innovative technologies for the food and beverage industry

Yazar

O'Sullivan, Maurice G., author.

Yer Numarası

ONLINE

Elektronik Erişim

ScienceDirect http://www.sciencedirect.com/science/book/9780081003527

Format:

Durum

Çevrimiçi Kütüphane~1

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7.

The microbiological quality of food : foodborne spoilers için kapak resmi

The microbiological quality of food : foodborne spoilers

The microbiological quality of food : foodborne spoilers

Yazar

Bevilacqua, Antonio, editor. Corbo, Maria Rosaria, editor. Sinigaglia, Milena, editor.

Yer Numarası

ONLINE

Elektronik Erişim

ScienceDirect http://www.sciencedirect.com/science/book/9780081005026

Format:

Durum

Çevrimiçi Kütüphane~1

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8.

Integrating the packaging and product experience in food and beverages : a road-map to consumer satisfaction için kapak resmi

Integrating the packaging and product experience in food and beverages : a road-map to consumer satisfaction

Integrating the packaging and product experience in food and beverages : a road-map to consumer satisfaction

Yazar

Burgess, Peter, editor.

Yer Numarası

ONLINE

Elektronik Erişim

ScienceDirect https://www.sciencedirect.com/science/book/9780081003565

Format:

Durum

Çevrimiçi Kütüphane~1

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9.

Multisensory flavor perception : from fundamental neuroscience through to the marketplace için kapak resmi

Multisensory flavor perception : from fundamental neuroscience through to the marketplace

Multisensory flavor perception : from fundamental neuroscience through to the marketplace

Yazar

Piqueras-Fiszman, Betina, editor. Spence, Charles (Experimental psychologist), editor.

Yer Numarası

ONLINE

Elektronik Erişim

ScienceDirect http://www.sciencedirect.com/science/book/9780081003503

Format:

Durum

Çevrimiçi Kütüphane~1

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10.

Handbook on natural pigments in food and beverages : industrial applications for improving food color için kapak resmi

Handbook on natural pigments in food and beverages : industrial applications for improving food color

Handbook on natural pigments in food and beverages : industrial applications for improving food color

Yazar

Carle, Reinhold. Schweiggert, Ralf M.

Yer Numarası

ONLINE

Elektronik Erişim

ScienceDirect http://www.sciencedirect.com/science/book/9780081003718

Format:

Durum

Çevrimiçi Kütüphane~1

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11.

The stability and shelf life of food için kapak resmi

The stability and shelf life of food

The stability and shelf life of food

Yazar

Subramaniam, Persis, editor.

Yer Numarası

ONLINE

Elektronik Erişim

ScienceDirect http://www.sciencedirect.com/science/book/9780081004357

Format:

Durum

Çevrimiçi Kütüphane~1

Rafta:
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12.

Innovative food processing technologies : extraction, separation, component modification and process intensification için kapak resmi

Innovative food processing technologies : extraction, separation, component modification and process intensification

Innovative food processing technologies : extraction, separation, component modification and process intensification

Yazar

Knoerzer, Kai, editor. Juliano, Pablo, editor. Smithers, Geoffrey W., editor.

Yer Numarası

ONLINE

Elektronik Erişim

ScienceDirect http://www.sciencedirect.com/science/book/9780081002940

Format:

Durum

Çevrimiçi Kütüphane~1

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