Search Results for - Narrowed by: Chemistry. - Food science.SirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/en_US/default/default/qf$003dSUBJECT$002509Subject$002509Chemistry.$002509Chemistry.$0026qf$003dSUBJECT$002509Subject$002509Food$002bscience.$002509Food$002bscience.$0026ps$003d300$0026isd$003dtrue?2024-06-25T19:05:16ZChemistry and Food Safety in the EU The Rapid Alert System for Food and Feed (RASFF)ent://SD_ILS/0/SD_ILS:20836622024-06-25T19:05:16Z2024-06-25T19:05:16Zby Parisi, Salvatore. author.<br/><a href="https://doi.org/10.1007/978-3-319-33393-9">https://doi.org/10.1007/978-3-319-33393-9</a><br/>Format: Electronic Resources<br/>Analysis of Samples of Clinical and Alimentary Interest with Paper-based Devicesent://SD_ILS/0/SD_ILS:20835932024-06-25T19:05:16Z2024-06-25T19:05:16Zby Witkowska Nery, Emilia. author.<br/><a href="https://doi.org/10.1007/978-3-319-28672-3">https://doi.org/10.1007/978-3-319-28672-3</a><br/>Format: Electronic Resources<br/>Electrochemical Sensing: Carcinogens in Beveragesent://SD_ILS/0/SD_ILS:20875122024-06-25T19:05:16Z2024-06-25T19:05:16Zby Zia, Asif Iqbal. author.<br/><a href="https://doi.org/10.1007/978-3-319-32655-9">https://doi.org/10.1007/978-3-319-32655-9</a><br/>Format: Electronic Resources<br/>Sanificazione nell’industria alimentareent://SD_ILS/0/SD_ILS:5039962024-06-25T19:05:16Z2024-06-25T19:05:16Zby Marriott, Norman G. author.<br/><a href="http://dx.doi.org/10.1007/978-88-470-0788-8">http://dx.doi.org/10.1007/978-88-470-0788-8</a><br/>Format: Electronic Resources<br/>Food Biotechnologyent://SD_ILS/0/SD_ILS:5028002024-06-25T19:05:16Z2024-06-25T19:05:16Zby Stahl, Ulf. editor.<br/><a href="http://dx.doi.org/10.1007/978-3-540-70536-9">http://dx.doi.org/10.1007/978-3-540-70536-9</a><br/>Format: Electronic Resources<br/>Intellectual Property in the Food Technology Industry Protecting Your Innovationent://SD_ILS/0/SD_ILS:5019162024-06-25T19:05:16Z2024-06-25T19:05:16Zby O¿Donnell, Ryan W. author.<br/><a href="http://dx.doi.org/10.1007/978-0-387-77389-6">http://dx.doi.org/10.1007/978-0-387-77389-6</a><br/>Format: Electronic Resources<br/>Bioactive Components of Milkent://SD_ILS/0/SD_ILS:5017742024-06-25T19:05:16Z2024-06-25T19:05:16Zby Bösze, Zsuzsanna. editor.<br/><a href="http://dx.doi.org/10.1007/978-0-387-74087-4">http://dx.doi.org/10.1007/978-0-387-74087-4</a><br/>Format: Electronic Resources<br/>Current Developments in Solid-state Fermentationent://SD_ILS/0/SD_ILS:5018272024-06-25T19:05:16Z2024-06-25T19:05:16Zby Pandey, Ashok. editor.<br/><a href="http://dx.doi.org/10.1007/978-0-387-75213-6">http://dx.doi.org/10.1007/978-0-387-75213-6</a><br/>Format: Electronic Resources<br/>Food Emulsifiers and Their Applications Second Editionent://SD_ILS/0/SD_ILS:5018302024-06-25T19:05:16Z2024-06-25T19:05:16Zby Hasenhuettl, Gerard L. editor.<br/><a href="http://dx.doi.org/10.1007/978-0-387-75284-6">http://dx.doi.org/10.1007/978-0-387-75284-6</a><br/>Format: Electronic Resources<br/>Food Engineering: Integrated Approachesent://SD_ILS/0/SD_ILS:5018332024-06-25T19:05:16Z2024-06-25T19:05:16Zby Gutiérrez-López, Gustavo F. editor.<br/><a href="http://dx.doi.org/10.1007/978-0-387-75430-7">http://dx.doi.org/10.1007/978-0-387-75430-7</a><br/>Format: Electronic Resources<br/>Food Bites The Science of the Foods We Eatent://SD_ILS/0/SD_ILS:5018502024-06-25T19:05:16Z2024-06-25T19:05:16Zby Hartel, Richard. author.<br/><a href="http://dx.doi.org/10.1007/978-0-387-75845-9">http://dx.doi.org/10.1007/978-0-387-75845-9</a><br/>Format: Electronic Resources<br/>Food Materials Science Principles and Practiceent://SD_ILS/0/SD_ILS:5016842024-06-25T19:05:16Z2024-06-25T19:05:16Zby Aguilera, José Miguel. editor.<br/><a href="http://dx.doi.org/10.1007/978-0-387-71947-4">http://dx.doi.org/10.1007/978-0-387-71947-4</a><br/>Format: Electronic Resources<br/>Careers in Food Science: From Undergraduate to Professionalent://SD_ILS/0/SD_ILS:5019172024-06-25T19:05:16Z2024-06-25T19:05:16Zby Hartel, Richard W. editor.<br/><a href="http://dx.doi.org/10.1007/978-0-387-77391-9">http://dx.doi.org/10.1007/978-0-387-77391-9</a><br/>Format: Electronic Resources<br/>Experiments in Unit Operations and Processing of Foodsent://SD_ILS/0/SD_ILS:5016232024-06-25T19:05:16Z2024-06-25T19:05:16Zby Vieira, Margarida. editor.<br/><a href="http://dx.doi.org/10.1007/978-0-387-68642-4">http://dx.doi.org/10.1007/978-0-387-68642-4</a><br/>Format: Electronic Resources<br/>Essentials of Food Scienceent://SD_ILS/0/SD_ILS:5016542024-06-25T19:05:16Z2024-06-25T19:05:16Zby Vaclavik, Vickie A. author.<br/><a href="http://dx.doi.org/10.1007/978-0-387-69940-0">http://dx.doi.org/10.1007/978-0-387-69940-0</a><br/>Format: Electronic Resources<br/>Solving Problems in Food Engineeringent://SD_ILS/0/SD_ILS:5017482024-06-25T19:05:16Z2024-06-25T19:05:16Zby Yanniotis, Stavros. author.<br/><a href="http://dx.doi.org/10.1007/978-0-387-73514-6">http://dx.doi.org/10.1007/978-0-387-73514-6</a><br/>Format: Electronic Resources<br/>Mycotoxins in Foodstuffsent://SD_ILS/0/SD_ILS:5017542024-06-25T19:05:16Z2024-06-25T19:05:16Zby Weidenboörner, Martin. editor.<br/><a href="http://dx.doi.org/10.1007/978-0-387-73689-1">http://dx.doi.org/10.1007/978-0-387-73689-1</a><br/>Format: Electronic Resources<br/>Molecular Techniques in the Microbial Ecology of Fermented Foodsent://SD_ILS/0/SD_ILS:5017932024-06-25T19:05:16Z2024-06-25T19:05:16Zby Cocolin, Luca. editor.<br/><a href="http://dx.doi.org/10.1007/978-0-387-74520-6">http://dx.doi.org/10.1007/978-0-387-74520-6</a><br/>Format: Electronic Resources<br/>Foodborne Microbial Pathogens Mechanisms and Pathogenesisent://SD_ILS/0/SD_ILS:5017942024-06-25T19:05:16Z2024-06-25T19:05:16Zby Bhunia, Arun K. author.<br/><a href="http://dx.doi.org/10.1007/978-0-387-74537-4">http://dx.doi.org/10.1007/978-0-387-74537-4</a><br/>Format: Electronic Resources<br/>Impact of Pollution on Animal Productsent://SD_ILS/0/SD_ILS:5022472024-06-25T19:05:16Z2024-06-25T19:05:16Zby Faye, Bernard. editor.<br/><a href="http://dx.doi.org/10.1007/978-1-4020-8359-4">http://dx.doi.org/10.1007/978-1-4020-8359-4</a><br/>Format: Electronic Resources<br/>Synthetic Polymeric Membranes Characterization by Atomic Force Microscopyent://SD_ILS/0/SD_ILS:5029792024-06-25T19:05:16Z2024-06-25T19:05:16Zby Khulbe, K. C. author.<br/><a href="http://dx.doi.org/10.1007/978-3-540-73994-4">http://dx.doi.org/10.1007/978-3-540-73994-4</a><br/>Format: Electronic Resources<br/>Electrotechnologies for Extraction from Food Plants and Biomaterialsent://SD_ILS/0/SD_ILS:5019892024-06-25T19:05:16Z2024-06-25T19:05:16Zby Lebovka, Nikolai. editor.<br/><a href="http://dx.doi.org/10.1007/978-0-387-79374-0">http://dx.doi.org/10.1007/978-0-387-79374-0</a><br/>Format: Electronic Resources<br/>Meat Biotechnologyent://SD_ILS/0/SD_ILS:5019902024-06-25T19:05:16Z2024-06-25T19:05:16Zby Toldrá, Fidel. editor.<br/><a href="http://dx.doi.org/10.1007/978-0-387-79382-5">http://dx.doi.org/10.1007/978-0-387-79382-5</a><br/>Format: Electronic Resources<br/>Glycoscience Chemistry and Chemical Biologyent://SD_ILS/0/SD_ILS:5025792024-06-25T19:05:16Z2024-06-25T19:05:16Zby Fraser-Reid, Bertram O. editor.<br/><a href="http://dx.doi.org/10.1007/978-3-540-30429-6">http://dx.doi.org/10.1007/978-3-540-30429-6</a><br/>Format: Electronic Resources<br/>Food Safety A Practical and Case Study Approachent://SD_ILS/0/SD_ILS:5052622024-06-25T19:05:16Z2024-06-25T19:05:16Zby McElhatton, Anna. editor.<br/><a href="http://dx.doi.org/10.1007/978-0-387-33957-3">http://dx.doi.org/10.1007/978-0-387-33957-3</a><br/>Format: Electronic Resources<br/>Utilization of By-Products and Treatment of Waste in the Food Industryent://SD_ILS/0/SD_ILS:5053892024-06-25T19:05:16Z2024-06-25T19:05:16Zby Oreopoulou, Vasso. editor.<br/><a href="http://dx.doi.org/10.1007/978-0-387-35766-9">http://dx.doi.org/10.1007/978-0-387-35766-9</a><br/>Format: Electronic Resources<br/>Fundamentals of Food Process Engineeringent://SD_ILS/0/SD_ILS:5048882024-06-25T19:05:16Z2024-06-25T19:05:16Zby Toledo, Romeo T. author.<br/><a href="http://dx.doi.org/10.1007/0-387-29241-1">http://dx.doi.org/10.1007/0-387-29241-1</a><br/>Format: Electronic Resources<br/>Organic Food Consumers’ Choices and Farmers’ Opportunitiesent://SD_ILS/0/SD_ILS:5055492024-06-25T19:05:16Z2024-06-25T19:05:16Zby Canavari, Maurizio. editor.<br/><a href="http://dx.doi.org/10.1007/978-0-387-39582-1">http://dx.doi.org/10.1007/978-0-387-39582-1</a><br/>Format: Electronic Resources<br/>Case Studies in Food Safety and Environmental Healthent://SD_ILS/0/SD_ILS:5055922024-06-25T19:05:16Z2024-06-25T19:05:16Zby Ho, Peter. editor.<br/><a href="http://dx.doi.org/10.1007/978-0-387-45679-9">http://dx.doi.org/10.1007/978-0-387-45679-9</a><br/>Format: Electronic Resources<br/>Essays in Brewing Scienceent://SD_ILS/0/SD_ILS:5051752024-06-25T19:05:16Z2024-06-25T19:05:16Zby Lewis, Michael J. author.<br/><a href="http://dx.doi.org/10.1007/0-387-33011-9">http://dx.doi.org/10.1007/0-387-33011-9</a><br/>Format: Electronic Resources<br/>Industrial Enzymes Structure, Function and Applicationsent://SD_ILS/0/SD_ILS:5072512024-06-25T19:05:16Z2024-06-25T19:05:16Zby Polaina, Julio. editor.<br/><a href="http://dx.doi.org/10.1007/1-4020-5377-0">http://dx.doi.org/10.1007/1-4020-5377-0</a><br/>Format: Electronic Resources<br/>Technology of Breadmakingent://SD_ILS/0/SD_ILS:5055232024-06-25T19:05:16Z2024-06-25T19:05:16Zby Cauvain, Stanley P. author.<br/><a href="http://dx.doi.org/10.1007/0-387-38565-7">http://dx.doi.org/10.1007/0-387-38565-7</a><br/>Format: Electronic Resources<br/>Rheology of Fluid and Semisolid Foods Principles and Applicationsent://SD_ILS/0/SD_ILS:5059202024-06-25T19:05:16Z2024-06-25T19:05:16Zby Rao, M. Anandha. author.<br/><a href="http://dx.doi.org/10.1007/978-0-387-70930-7">http://dx.doi.org/10.1007/978-0-387-70930-7</a><br/>Format: Electronic Resources<br/>Mycotoxins in Feedstuffsent://SD_ILS/0/SD_ILS:5056232024-06-25T19:05:16Z2024-06-25T19:05:16Zby Weidenbörner, Martin. author.<br/><a href="http://dx.doi.org/10.1007/978-0-387-46412-1">http://dx.doi.org/10.1007/978-0-387-46412-1</a><br/>Format: Electronic Resources<br/>Wine Microbiology Practical Applications and Proceduresent://SD_ILS/0/SD_ILS:5051992024-06-25T19:05:16Z2024-06-25T19:05:16Zby Fugelsang, Kenneth C. editor.<br/><a href="http://dx.doi.org/10.1007/978-0-387-33349-6">http://dx.doi.org/10.1007/978-0-387-33349-6</a><br/>Format: Electronic Resources<br/>Introduction to Agricultural Engineering Technology A Problem Solving Approachent://SD_ILS/0/SD_ILS:5054582024-06-25T19:05:16Z2024-06-25T19:05:16Zby Field, Harry L. author.<br/><a href="http://dx.doi.org/10.1007/978-0-387-36915-0">http://dx.doi.org/10.1007/978-0-387-36915-0</a><br/>Format: Electronic Resources<br/>The Quest for Food A Natural History of Eatingent://SD_ILS/0/SD_ILS:5055882024-06-25T19:05:16Z2024-06-25T19:05:16Zby Brüssow, Harald. author.<br/><a href="http://dx.doi.org/10.1007/0-387-45461-6">http://dx.doi.org/10.1007/0-387-45461-6</a><br/>Format: Electronic Resources<br/>Thermal Processing of Packaged Foodsent://SD_ILS/0/SD_ILS:5059942024-06-25T19:05:16Z2024-06-25T19:05:16Zby Holdsworth, Donald. author.<br/><a href="http://dx.doi.org/10.1007/978-0-387-72250-4">http://dx.doi.org/10.1007/978-0-387-72250-4</a><br/>Format: Electronic Resources<br/>Food Physics Physical Properties — Measurement and Applicationsent://SD_ILS/0/SD_ILS:5110692024-06-25T19:05:16Z2024-06-25T19:05:16Zby Figura, Ludger O. author.<br/><a href="http://dx.doi.org/10.1007/978-3-540-34194-9">http://dx.doi.org/10.1007/978-3-540-34194-9</a><br/>Format: Electronic Resources<br/>Chemical Sensors An Introduction for Scientists and Engineersent://SD_ILS/0/SD_ILS:5117312024-06-25T19:05:16Z2024-06-25T19:05:16Zby Gründler, Peter. author.<br/><a href="http://dx.doi.org/10.1007/978-3-540-45743-5">http://dx.doi.org/10.1007/978-3-540-45743-5</a><br/>Format: Electronic Resources<br/>Flavours and Fragrances Chemistry, Bioprocessing and Sustainabilityent://SD_ILS/0/SD_ILS:5119512024-06-25T19:05:16Z2024-06-25T19:05:16Zby Berger, Ralf Günter. editor.<br/><a href="http://dx.doi.org/10.1007/978-3-540-49339-6">http://dx.doi.org/10.1007/978-3-540-49339-6</a><br/>Format: Electronic Resources<br/>Drying of Porous Materialsent://SD_ILS/0/SD_ILS:5072892024-06-25T19:05:16Z2024-06-25T19:05:16Zby Kowalski, Stefan Jan. editor.<br/><a href="http://dx.doi.org/10.1007/978-1-4020-5480-8">http://dx.doi.org/10.1007/978-1-4020-5480-8</a><br/>Format: Electronic Resources<br/>Reports on Food Safety 2005 Food Monitoringent://SD_ILS/0/SD_ILS:5132302024-06-25T19:05:16Z2024-06-25T19:05:16Zby Brandt, Peter. editor.<br/><a href="http://dx.doi.org/10.1007/978-3-7643-8408-1">http://dx.doi.org/10.1007/978-3-7643-8408-1</a><br/>Format: Electronic Resources<br/>Fruit Manufacturing Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importanceent://SD_ILS/0/SD_ILS:5050092024-06-25T19:05:16Z2024-06-25T19:05:16Zby Lozano, Jorge E. author.<br/><a href="http://dx.doi.org/10.1007/978-0-387-30616-2">http://dx.doi.org/10.1007/978-0-387-30616-2</a><br/>Format: Electronic Resources<br/>Advanced Dairy Chemistry Volume 2 Lipidsent://SD_ILS/0/SD_ILS:5048292024-06-25T19:05:16Z2024-06-25T19:05:16Zby Fox, P. F. editor.<br/><a href="http://dx.doi.org/10.1007/0-387-28813-9">http://dx.doi.org/10.1007/0-387-28813-9</a><br/>Format: Electronic Resources<br/>Physical Properties of Foodsent://SD_ILS/0/SD_ILS:5050282024-06-25T19:05:16Z2024-06-25T19:05:16Zby Sahin, Serpil. author.<br/><a href="http://dx.doi.org/10.1007/0-387-30808-3">http://dx.doi.org/10.1007/0-387-30808-3</a><br/>Format: Electronic Resources<br/>Foodborne Parasitesent://SD_ILS/0/SD_ILS:5050662024-06-25T19:05:16Z2024-06-25T19:05:16Zby Ortega, Ynes R. editor.<br/><a href="http://dx.doi.org/10.1007/0-387-31197-1">http://dx.doi.org/10.1007/0-387-31197-1</a><br/>Format: Electronic Resources<br/>Odors in the Food Industryent://SD_ILS/0/SD_ILS:5052742024-06-25T19:05:16Z2024-06-25T19:05:16Zby Nicolay, Xavier. editor.<br/><a href="http://dx.doi.org/10.1007/978-0-387-34124-8">http://dx.doi.org/10.1007/978-0-387-34124-8</a><br/>Format: Electronic Resources<br/>Selenium in Food and Healthent://SD_ILS/0/SD_ILS:5051972024-06-25T19:05:16Z2024-06-25T19:05:16Zby Reilly, Conor. author.<br/><a href="http://dx.doi.org/10.1007/978-0-387-33244-4">http://dx.doi.org/10.1007/978-0-387-33244-4</a><br/>Format: Electronic Resources<br/>PCR Methods in Foodsent://SD_ILS/0/SD_ILS:5050942024-06-25T19:05:16Z2024-06-25T19:05:16Zby Maurer, John. editor.<br/><a href="http://dx.doi.org/10.1007/0-387-31702-3">http://dx.doi.org/10.1007/0-387-31702-3</a><br/>Format: Electronic Resources<br/>Introduction to Wine Laboratory Practices and Proceduresent://SD_ILS/0/SD_ILS:5043622024-06-25T19:05:16Z2024-06-25T19:05:16Zby Jacobson, Jean L. author.<br/><a href="http://dx.doi.org/10.1007/b106815">http://dx.doi.org/10.1007/b106815</a><br/>Format: Electronic Resources<br/>Modern Magnetic Resonanceent://SD_ILS/0/SD_ILS:5066722024-06-25T19:05:16Z2024-06-25T19:05:16Zby Webb, Graham A. editor.<br/><a href="http://dx.doi.org/10.1007/1-4020-3910-7">http://dx.doi.org/10.1007/1-4020-3910-7</a><br/>Format: Electronic Resources<br/>Sterilization of Food in Retort Pouchesent://SD_ILS/0/SD_ILS:5050562024-06-25T19:05:16Z2024-06-25T19:05:16Zby Ghani Al-Baali, A. G. Abdul. author.<br/><a href="http://dx.doi.org/10.1007/978-0-387-31129-6">http://dx.doi.org/10.1007/978-0-387-31129-6</a><br/>Format: Electronic Resources<br/>Viruses in Foodsent://SD_ILS/0/SD_ILS:5048912024-06-25T19:05:16Z2024-06-25T19:05:16Zby Goyal, Sagar M. editor.<br/><a href="http://dx.doi.org/10.1007/0-387-29251-9">http://dx.doi.org/10.1007/0-387-29251-9</a><br/>Format: Electronic Resources<br/>Principles of Food Sanitationent://SD_ILS/0/SD_ILS:5043442024-06-25T19:05:16Z2024-06-25T19:05:16Zby Marriott, Norman G. author.<br/><a href="http://dx.doi.org/10.1007/b106753">http://dx.doi.org/10.1007/b106753</a><br/>Format: Electronic Resources<br/>Advances in Food Mycologyent://SD_ILS/0/SD_ILS:5047772024-06-25T19:05:16Z2024-06-25T19:05:16Zby Hocking, A. D. editor.<br/><a href="http://dx.doi.org/10.1007/0-387-28391-9">http://dx.doi.org/10.1007/0-387-28391-9</a><br/>Format: Electronic Resources<br/>Pulsed Electric Fields Technology for the Food Industry Fundamentals and Applicationsent://SD_ILS/0/SD_ILS:5050542024-06-25T19:05:16Z2024-06-25T19:05:16Zby Raso, Javier. editor.<br/><a href="http://dx.doi.org/10.1007/978-0-387-31122-7">http://dx.doi.org/10.1007/978-0-387-31122-7</a><br/>Format: Electronic Resources<br/>Solid-State Fermentation Bioreactors Fundamentals of Design and Operationent://SD_ILS/0/SD_ILS:5098852024-06-25T19:05:16Z2024-06-25T19:05:16Zby Mitchell, David A. editor.<br/><a href="http://dx.doi.org/10.1007/3-540-31286-2">http://dx.doi.org/10.1007/3-540-31286-2</a><br/>Format: Electronic Resources<br/>Biochemical Mechanisms of Detoxification in Higher Plants Basis of Phytoremediationent://SD_ILS/0/SD_ILS:5095342024-06-25T19:05:16Z2024-06-25T19:05:16Zby Kvesitadze, George. author.<br/><a href="http://dx.doi.org/10.1007/3-540-28997-6">http://dx.doi.org/10.1007/3-540-28997-6</a><br/>Format: Electronic Resources<br/>Rheology Essentials of Cosmetic and Food Emulsionsent://SD_ILS/0/SD_ILS:5095472024-06-25T19:05:16Z2024-06-25T19:05:16Zby Brummer, Rüdiger. author.<br/><a href="http://dx.doi.org/10.1007/3-540-29087-7">http://dx.doi.org/10.1007/3-540-29087-7</a><br/>Format: Electronic Resources<br/>The Nature of Biological Systems as Revealed by Thermal Methodsent://SD_ILS/0/SD_ILS:5062022024-06-25T19:05:16Z2024-06-25T19:05:16Zby Lörinczy, Dénes. editor.<br/><a href="http://dx.doi.org/10.1007/1-4020-2219-0">http://dx.doi.org/10.1007/1-4020-2219-0</a><br/>Format: Electronic Resources<br/>Modern Food Microbiologyent://SD_ILS/0/SD_ILS:5041682024-06-25T19:05:16Z2024-06-25T19:05:16Zby Jay, James M. author.<br/><a href="http://dx.doi.org/10.1007/b100840">http://dx.doi.org/10.1007/b100840</a><br/>Format: Electronic Resources<br/>Micro-Organisms in Foods 6 Microbial Ecology of Food Commoditiesent://SD_ILS/0/SD_ILS:5048232024-06-25T19:05:16Z2024-06-25T19:05:16Zby Roberts{roJoint Chairman}, T. 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