1. Advances in food rheology and its applications
پدیدآورنده : editor, J. Ahmed ; associate editors, P. Ptaszek, S. Basu.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food industry and trade-- Technological innovations.,Rheology.
2. An Interpretive Approach-Practical Food Rheology
پدیدآورنده : / Norton
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : ENGINEERING, CHEMICAL
رده :
E-BOOK
3. An introduction to food rheology
پدیدآورنده : Muller, H. G.)Hans Gerd(
کتابخانه: Central Library and Documentation Center (Kerman)
موضوع : ، Food - Testing,، Rheology
رده :
TP
372
.
5
.
M84
1973
4. Food texture and rheology
پدیدآورنده :
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Food texture-- Congresses,، Rheology-- Congresses
رده :
TX
546
.
F66
5. Practical food rheology
پدیدآورنده :
موضوع : Food Handling,Microfluidics [3]
۲ نسخه از این کتاب در ۲ کتابخانه موجود است.
6. Practical food rheology
پدیدآورنده : / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
کتابخانه: University of Tabriz Library, Documentation and Publication Center (East Azarbaijan)
موضوع : Food,Rheology
رده :
TP370
.
P62
2011
7. Practical food rheology: an interpretive approach
پدیدآورنده : edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : ، Food,، Rheology
رده :
TP
370
.
P62
2011
8. Practical food rheology :an interpretive approach /edited by Ian T Norton, Fotios Spyropoulos and Philip Cox.
پدیدآورنده :
کتابخانه: Library of Aras International Campus University of Tehran (East Azarbaijan)
موضوع : Food.,Rheology.
رده :
TP370
.
P6
2011
9. #Rheology and texture in food quality
پدیدآورنده : #edited by J. M. DeMan ... ]et al.[
کتابخانه: Central Library of Esfehan University of Technology (Esfahan)
موضوع : Food -- Quality ،Food texture ،Rheology
رده :
#
TX
،#.
R47
10. Rheology and texture in food quality
پدیدآورنده : edited by J. M. DeMan...]et al.[
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Quality ، Food,، Rheology
رده :
TX
531
.
R47
11. Rheology essentials of cosmetic and food emulsions
پدیدآورنده : / Reudiger Brummer
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Rheology,Cosmetics, Viscosity, Measurement,Food, Viscosity, Measurement,Fluid dynamic measurements
رده :
E-BOOK
12. Rheology essentials of cosmetic and food emulsions
پدیدآورنده : R. Brummer
کتابخانه: Library of Institute For Color Science and Technology (Tehran)
موضوع : Rheology,Cosmetics--Viscosity--Measurement,Food--Viscosity--Measurement,Fluid dynamic measurements
13. Rheology essentials of cosmetic and food emulsions
پدیدآورنده : / Rudiger Brummer
کتابخانه: Central Library and Information Center of the University of Mohaghegh Ardabili (Ardabil)
موضوع : Rheology,Cosmetics- Viscosity- Measurement,Food- Viscosity- Measurement,Fluid dynamic measurements
رده :
TP983
.
B74
2006
14. Rheology of food, pharmaceutical and biological materials with general rheology
پدیدآورنده : edited by R.E. Carter
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Texture - Congresses ، Food,Congresses ، Rheology,Congresses ، Drugs,Congresses ، Biological products
رده :
TX
546
.
B75
1989
15. Rheology of food,pharmaceutical & biological materials with
پدیدآورنده :
کتابخانه: Central Library of Amirkabir University of Technology (Tehran)
موضوع : FOOD-TEXTURE-CONGRESSES , RHEOLOGY-CONGRESSES , DRUGS-CONGRESSES
رده :
TX
546
.
B75
1989
