Arama Sonuçları

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  1. 1
    Dairy Chemistry and Biochemistry /

    Dairy Chemistry and Biochemistry / Yazar: Fox, P. F.

    Baskı/Yayın Bilgisi 2015
    OPAC'ta görüntüle
    Kitap
  2. 2
    Palm oil : production, processing, characterization, and uses /

    Palm oil : production, processing, characterization, and uses /

    Baskı/Yayın Bilgisi 2012
    Full-text access
    OPAC'ta görüntüle
    e-Kitap
  3. 3
    Biopolymers for food design /

    Biopolymers for food design /

    Baskı/Yayın Bilgisi 2018
    Full-text access
    OPAC'ta görüntüle
    e-Kitap
  4. 4
    Solid Phase Microextraction Recent Developments and Applications /

    Solid Phase Microextraction Recent Developments and Applications /

    Baskı/Yayın Bilgisi 2017
    Full-text access
    OPAC'ta görüntüle
    e-Kitap
  5. 5
    Biosurfactants in Food

    Biosurfactants in Food Yazar: Sharma, Deepansh

    Baskı/Yayın Bilgisi 2016
    Full-text access
    OPAC'ta görüntüle
    e-Kitap
  6. 6
    Postharvest Biology and Technology of Temperate Fruits

    Postharvest Biology and Technology of Temperate Fruits

    Baskı/Yayın Bilgisi 2018
    Full-text access
    OPAC'ta görüntüle
    e-Kitap
  7. 7
    Red Meat Science and Production Volume 2. Intrinsic Meat Character /

    Red Meat Science and Production Volume 2. Intrinsic Meat Character / Yazar: Holloway, Joseph William, Wu, Jianping

    Baskı/Yayın Bilgisi 2019
    Full-text access
    OPAC'ta görüntüle
    e-Kitap
  8. 8
    Raw Material Scarcity and Overproduction in the Food Industry

    Raw Material Scarcity and Overproduction in the Food Industry Yazar: Sharma, Suresh D., Bhagat, Arpan R., Parisi, Salvatore

    Baskı/Yayın Bilgisi 2019
    Full-text access
    OPAC'ta görüntüle
    e-Kitap
  9. 9
    Food Preservation in Developing Countries: Challenges and Solutions

    Food Preservation in Developing Countries: Challenges and Solutions Yazar: Joardder, Mohammad U. H., Hasan Masud, Mahadi

    Baskı/Yayın Bilgisi 2019
    Full-text access
    OPAC'ta görüntüle
    e-Kitap
  10. 10
    Fruit Oils: Chemistry and Functionality

    Fruit Oils: Chemistry and Functionality

    Baskı/Yayın Bilgisi 2019
    Full-text access
    OPAC'ta görüntüle
    e-Kitap
  11. 11
    Traditional Foods History, Preparation, Processing and Safety /

    Traditional Foods History, Preparation, Processing and Safety /

    Baskı/Yayın Bilgisi 2019
    Full-text access
    OPAC'ta görüntüle
    e-Kitap
  12. 12
    Reports on the Processing of Exotic Fruits

    Reports on the Processing of Exotic Fruits Yazar: Richter Reis, Felipe

    Baskı/Yayın Bilgisi 2019
    Full-text access
    OPAC'ta görüntüle
    e-Kitap
  13. 13
    Glucosinolates

    Glucosinolates

    Baskı/Yayın Bilgisi 2017
    Full-text access
    OPAC'ta görüntüle
    e-Kitap
  14. 14
    Green Bio-processes Enzymes in Industrial Food Processing /

    Green Bio-processes Enzymes in Industrial Food Processing /

    Baskı/Yayın Bilgisi 2019
    Full-text access
    OPAC'ta görüntüle
    e-Kitap
  15. 15
    Mycotoxins in Animal Products Milk and Milk Products, and Meat /

    Mycotoxins in Animal Products Milk and Milk Products, and Meat / Yazar: Weidenbörner, Martin

    Baskı/Yayın Bilgisi 2019
    Full-text access
    OPAC'ta görüntüle
    e-Kitap
  16. 16
    Plant Based "Green Chemistry 2.0" Moving from Evolutionary to Revolutionary /

    Plant Based "Green Chemistry 2.0" Moving from Evolutionary to Revolutionary /

    Baskı/Yayın Bilgisi 2019
    Full-text access
    OPAC'ta görüntüle
    e-Kitap
  17. 17
    Nanobiotechnology in Food: Concepts, Applications and Perspectives

    Nanobiotechnology in Food: Concepts, Applications and Perspectives Yazar: Jafarizadeh-Malmiri, Hoda, Sayyar, Zahra, Anarjan, Navideh, Berenjian, Aydin

    Baskı/Yayın Bilgisi 2019
    Full-text access
    OPAC'ta görüntüle
    e-Kitap
  18. 18
    Advances in Food Processing Technology

    Advances in Food Processing Technology

    Baskı/Yayın Bilgisi 2019
    Full-text access
    OPAC'ta görüntüle
    e-Kitap
  19. 19
    Red Meat Science and Production Volume 1. The Consumer and Extrinsic Meat Character /

    Red Meat Science and Production Volume 1. The Consumer and Extrinsic Meat Character / Yazar: Holloway, Joseph William, Wu, Jianping

    Baskı/Yayın Bilgisi 2019
    Full-text access
    OPAC'ta görüntüle
    e-Kitap
  20. 20
    Banana Ripening Science and Technology /

    Banana Ripening Science and Technology / Yazar: Thompson, Anthony Keith, Supapvanich, Suriyan, Sirison, Jiraporn

    Baskı/Yayın Bilgisi 2019
    Full-text access
    OPAC'ta görüntüle
    e-Kitap

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