1. Improving the flavour of cheese
پدیدآورنده : edited by Bart C. Weimer
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : ، Cheesemaking,Technological innovations ، Cheesemaking,Microbiology ، Cheese
رده :
SF
271
.
I47
2007
2. Improving the flavour of cheese /
پدیدآورنده : edited by Bart C. Weimer.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Cheese-- Microbiology.,Cheesemaking-- Technological innovations.,Cheesemaking.,Cheese-- Microbiology.,Cheesemaking.,TECHNOLOGY & ENGINEERING-- Agriculture-- General.
رده :
SF271
.
I47
2007eb
3. Metabolomics in food and nutrition /
پدیدآورنده : edited by Bart C. Weimer and Carolyn Slupsky.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Metabolism-- Regulation.,Biochimie.,Métabolisme.,Nutrition.,Sciences alimentaires.
رده :
QP171
.
M38225
2013
