1. Carotenoid cleavage products /
پدیدآورنده : Peter Winterhalter, editor, Institute of Food Chemistry, Technische Universitat Braunschweig, Braunschweig, Germany, Susan E. Ebeler, editor, Department of Viticulture and Enology, University of California Davis, Davis, California ; sponsored by the ACS Division of Agriculture and Food Chemistry, Inc
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Carotenoids-- Analysis, Congresses,Carotenoids-- Metabolism, Congresses,Enzymes, Congresses,Food-- Analysis, Congresses,Metabolites, Congresses,Oxygenases, Congresses
رده :
QK898
.
C34
C36
2013
2. Chemical and functional properties of food components
پدیدآورنده : edited by Zdzislaw E. Sikorski
کتابخانه: Library of Razi Metallurgical Research Center (Tehran)
موضوع : Analysis ، Food,Composition ، Food
رده :
TX
545
.
C44
2002
3. Chemistry of foods and beverages :
پدیدآورنده : George Charalambous
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Beverages -- Analysis -- Congresses.,Food -- Analysis -- Congresses.
رده :
TX541
.
G467
2014
4. Chemistry of wine flavor /
پدیدآورنده : Andrew L. Waterhouse, editor, Susan E. Ebeler, editor
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Wine and wine making-- Chemistry, Congresses,Wine-- Flavor and odor, Congresses,Vinicultura-- Química, Congresos,Vino-- Sabores y olores
رده :
TP544
.
C45
1998
5. Effects of modified atmosphere storage upon lipid oxidation in cooked turkey and pork as measured by chemical and sensory methods
پدیدآورنده : N. L. Nolan
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biological sciences,Food science
6. Flavor chemistry :
پدیدآورنده : Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor, Congresses.,Flavoring essences, Congresses.
رده :
TP372
.
5
.
C465
1988
7. Flavor precursors :
پدیدآورنده : Roy Teranishi, editor, Gary R. Takeoka, editor, Matthias Güntert, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biochemistry, Congresses.,Flavor, Congresses.,Food-- Composition, Congresses.,Metabolism, Congresses.
رده :
QP801
.
F45
A43
1991
8. Food composition and analysis :
پدیدآورنده : edited by A.K. Haghi, PhD, and Elizabeth Carvajal-Millan, PhD
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis,Food-- Composition,Food-- Composition-- Methodology
رده :
TX541
.
F66
2014
9. Food flavor :
پدیدآورنده : Hirotoshi Tamura ... [et al.], editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor, Congresses,Food additives, Congresses,Food-- Analysis, Congresses,Food-- Biotechnology, Congresses,Food-- Sensory evaluation, Congresses
رده :
TP248
.
65
.
F66
F695
2008
10. Food flavors
پدیدآورنده : / edited by Henryk Jelean
کتابخانه: University of Tabriz Library, Documentation and Publication Center (East Azarbaijan)
موضوع : Flavor,Food, Analysis,Food, Composition
رده :
TX531
.
F66
2012
11. Food safety assessment :
پدیدآورنده : John W. Finley, editor, Susan F. Robinson, editor, David J. Armstrong, editor
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food adulteration and inspection, Congresses
رده :
TX531
.
F658
1992
12. Food taste chemistry :
پدیدآورنده : James C. Boudreau, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor, Congresses.,Food-- Analysis, Congresses.,Taste, Congresses.,Taste.
رده :
TX511
.
F685
13. Fundamentals of cheese science /
پدیدآورنده : Patrick F. Fox [and others]
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Cheese-- Microbiology.,Cheese.,Food science.
رده :
SF271
14. Hispanic foods :
پدیدآورنده : Michael H. Tunick, editor, Elvira González de Mejia, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis, Congresses.,Food-- Composition, Congresses.,Food-- Sensory evaluation, Congresses.,Hispanic American consumers, Congresses.
15. Ingredient interactions
پدیدآورنده : / edited by Anilkuma G. Gaonkar, Andrew McPherson
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Food--Analysis,Food--Composition,Food additives--Analysis
رده :
TX531
.
I54
2006
16. Microbiology and Technology of Fermented Foods.
پدیدآورنده :
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Fermentation, Textbooks.,Fermented foods-- Microbiology, Textbooks.,Fermented foods, Textbooks.,Fermentation.,Fermented foods.
رده :
TP371
.
44
.
H88
2019
17. Phenolic compounds in food and their effects on health :
پدیدآورنده : Chi-Tang Ho, editor, Chang Y. Lee, editor, and Mou-Tuan Huang, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Phenols-- Health aspects, Congresses.,Phenols in the body, Congresses.,Food Analysis.,Neoplasms-- prevention & control.,Nutritional Physiological Phenomena.,Phenols.,Phénols dans l'organisme, Congrès.,Phénols, Congrès.,Aliments-- Composition.,Antioxydants-- Congrès.,Cancer-- Prévention-- Congrès.,Nutrition-- Congrès.,Phénols dans l'organisme-- Congrès.,Phénols-- Effets physiologiques.,Phenols-- Health aspects.,Phenols in the body.
رده :
QP801
.
P4
P45
1992
18. Reverse osmosis concentration of orange juice:
پدیدآورنده : B. G. Medina
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Agricultural engineering,Applied sciences,Biological sciences,Food science
19. 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
20. 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
