1. Bioactive components in milk and dairy products
پدیدآورنده : Young W. Park.
کتابخانه: Library of Aras International Campus University of Tehran (East Azarbaijan)
موضوع : Milk--Composition.,Milk as food.,Dairy products in human nutrition.,Functional foods.,Dairy Products--analysis.,Milk--chemistry.,Ruminants--physiology.
رده :
TX556
.
M5
B5
2009
2. Bioactive components in milk and dairy products
پدیدآورنده : / edited by Young W. Park
کتابخانه: Ilam University Central Library (Ilam)
موضوع : Milk, Composition,Milk as food,Dairy products in human nutrition,Functional foods,Dairy Products, analysis,Milk, chemistry,Ruminants, physiology
رده :
TX556
.
M5B56
2009
3. Essentials of food science /
پدیدآورنده : Vickie A. Vaclavik and Elizabeth W. Christian.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis.,Food-- Composition.,Nutrition.,Food Analysis.,Nutritive Value.,Chimie.,Food-- Analysis.,Food-- Composition.,Nutrition.,Science des matériaux.,TECHNOLOGY & ENGINEERING-- Food Science.
رده :
TX531
.
V33
2014e
4. Milk and dairy products as functional foods
پدیدآورنده : edited by Ara Kanekanian
کتابخانه: Central Library and Documentation Center (Kerman)
موضوع : ، Dairy products in human nutrition,Analysis ، Milk,، Functional foods
رده :
QP
144
.
M54
M53
2014
5. Milk and dairy products as functional foods /
پدیدآورنده : edited by A. Kanekanian
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Dairy products in human nutrition.,Functional foods.,Milk-- Analysis.
رده :
QP144
.
M54
6. Milk consumption and health /
پدیدآورنده : Ebbe Lange and Felix Vogel, editors.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Milk in human nutrition.,Food, Fortified.,Functional Food.,Milk-- chemistry.,Milk-- microbiology.,Nutritive Value.,HEALTH & FITNESS-- Diets.,HEALTH & FITNESS-- Food Content Guides.,HEALTH & FITNESS-- Nutrition.,MEDICAL-- Nursing-- Nutrition.,MEDICAL-- Nutrition.,Milk in human nutrition.
رده :
QP144
.
M54
