581. The gluten proteins /
پدیدآورنده : edited by D. Lafiandra, S. Masci and R. D'Ovidio.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Gluten, Congresses.,Wheat, Congresses.,Glutens.,Allergenen.,Allergie.,Chemistry.,Gluten.,Gluten.,SCIENCE-- Life Sciences-- Biochemistry.,Science.,Wheat.
رده :
QK898
.
G49
G58
2003
582. The influence of chemistry on new foods and traditional products
پدیدآورنده : Giampiero Barbieri...]and 5 more[
کتابخانه: Library of Razi Metallurgical Research Center (Tehran)
موضوع : ، Food -- Analysis,، Food -- Composition,، Chemistry
رده :
TD
195
.
F57
2014
583. The legacy of carbon dioxide :
پدیدآورنده : Paul J. Karol.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Atmospheric carbon dioxide.,Atmospheric chemistry.,Carbon dioxide.,Carbon-- Isotopes.,Geochemistry.,Atmospheric carbon dioxide.,Atmospheric chemistry.,Carbon dioxide.,Carbon-- Isotopes.,Geochemistry.,SCIENCE-- Chemistry-- Analytic.,SCIENCE-- Chemistry-- General.
رده :
QC879
.
8
.
K37
2019eb
584. The living gluten-free answer book :
پدیدآورنده : Suzanne Bowland.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Gluten-free diet.,Gluten-free diet.,Gluten-free diet.
رده :
RM237
.
86
.
B69
2008
585. The science of bakery products /
پدیدآورنده : edited by W.P. Edwards.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Baked products.,Baked products.,Chemistry.,Science.,TECHNOLOGY & ENGINEERING-- Food Science.
رده :
TX552
.
15
.
S35
2007
586. The science of cheese /
پدیدآورنده : Michael H. Tunick
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Cheesemaking
رده :
SF271
.
T86
2014
587. The science of the oven /
پدیدآورنده : Hervé This ; translated by Jody Gladding.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis.,Food-- Composition.,Food-- Sensory evaluation.,Gastronomy.
رده :
TX546
.
T55313
2009
588. The significance of faecal indicators in water :
پدیدآورنده : edited by David Kay, Colin Fricker.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Feces -- Microbiology -- Congresses.,Water -- Pollution -- Congresses.,Water quality -- Measurement -- Congresses.
رده :
TD367
.
E358
2012
589. The silicon cycle :
پدیدآورنده : edited by Venugopalan Ittekkot [and others].
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Aquatic ecology.,Silicon cycle (Biogeochemistry),Aquatic ecology.,Biogeochemie,Cycle du silicium.,Écologie des eaux-- Effets de l'homme.,Gewässer,Kreislauf,SCIENCE-- Chemistry-- Environmental.,Silicium,Silicon cycle (Biogeochemistry)
رده :
QH344
.
S55
2006eb
590. The vanishing present :
پدیدآورنده : edited by Donald M. Waller and Thomas P. Rooney.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biodiversity-- Wisconsin.,Ecological succession-- Wisconsin.,Biodiversity.,Ecological succession.,Landschaft,NATURE-- Ecology.,NATURE-- Ecosystems & Habitats-- Wilderness.,Ökologie,SCIENCE-- Environmental Science (see also Chemistry-- Environmental),SCIENCE-- Life Sciences-- Ecology.,Wisconsin,Wisconsin., 7, 7
رده :
QH105
.
W6
V36
2008eb
591. Theorien in der naturwissenschaftsdidaktischen Forschung
پدیدآورنده :
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.,Education.,Life sciences.,Physics.,Chemistry.,Education.,Empirische Forschung,Fachdidaktik,High school,Life sciences.,Naturwissenschaftlicher Unterricht,Physics.,Sekundarstufe,Weiterführende Schule
رده :
QH301-705
592. Theory, Determination and Control of Physical Properties of Food Materials
پدیدآورنده : edited by Chokyun Rha.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.
593. Thermal generation of aromas :
پدیدآورنده : Thomas H. Parliment, editor ; Robert J. McGorrin, editor ; Chi-Tang Ho, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis, Congresses.,Food-- Effect of heat on, Congresses.,Food-- Odor, Congresses.
رده :
TX511
.
T44
1989
594. Thermodiffusion im kritischen Entmischungsgebiet des flüssigen Systems Wasser + Triäthylamin
پدیدآورنده : von Rolf Haase, Karl-Heinz Dücker, Jörg Schwinum.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.,Chemistry/Food Science, general.
رده :
T7
.
V667
1983
595. Tomato chemistry, industrial processing and product development /
پدیدآورنده : edited by Sebastiano Porretta.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Tomato industry.,Tomatoes-- Analysis.,Tomatoes-- Biotechnology.,Tomatoes.,GARDENING-- Essays.,GARDENING-- Reference.,GARDENING-- Vegetables.,SCIENCE-- Life Sciences-- Horticulture.,Tomato industry.,Tomatoes-- Analysis.,Tomatoes-- Biotechnology.,Tomatoes.
رده :
SB349
.
T66
2019
596. Triticale: first man-made cereal
پدیدآورنده : edited by Cho C. Tsen
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Analysis and chemistry ، Grain,، Cereal products
رده :
TS
2145
.
T72
597. Ultrafiltration Membranes and Applications
پدیدآورنده : edited by Anthony R. Cooper.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.,Polymers.
598. Ultrasound Technology in Green Chemistry
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Chemistry. ; Environmental chemistry. ; Chemistry. ; Chemistry/Food Science, general. ; Environmental Chemistry. ;
599. Understanding chemistry /
پدیدآورنده : C.N.R. Rao.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.,BIOGRAPHY & AUTOBIOGRAPHY-- Science & Technology.,Chemistry.,SCIENCE-- Chemistry-- General.
رده :
QD33
.
2
.
R326
2010eb
600. Understanding food :
پدیدآورنده : Amy Brown
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food,Nutrition,Food,Nutritional Physiological Phenomena
رده :
TX354
.
B684
2008
