1. Biogeneration of aromas :
پدیدآورنده : Thomas H. Parliment, editor, Rodney Croteau, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biosynthesis, Congresses.,Flavoring essences, Congresses.,Odors, Congresses.
رده :
TP418
.
B56
1986
2. Flavor chemistry :
پدیدآورنده : Sara Risch, Chi-Tang Ho, editors
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor, Congresses,Flavoring essences, Congresses,Food-- Odor, Congresses,Alimentos-- Olores, Congresos,Aromatizantes, Congresos,Sabor, Congresos
رده :
TP372
.
5
.
F525
2000
3. 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
4. Flavour development, analysis and perception in food and beverages
پدیدآورنده : edited by J. K. Parker, J. S. Elmore and L. Methven ; contributors, D. P. Balagiannis [and twenty-four others].
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor.,Flavoring essences.
5. Food flavour technology
پدیدآورنده : edited by Andrew J. Taylor and Robert S.T. Linforth
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : ، Flavor,، Flavoring essences,Analysis ، Flavor
رده :
TP
418
.
F65
2010
6. Food flavour technology
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Flavor. ; Flavoring essences. ; Flavor ; Analysis. ;
7. Food flavour technology
پدیدآورنده : edited by Andrew J. Taylor and Robert S.T. Linforth.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor-- Analysis.,Flavor.,Flavoring essences.
8. Food flavour technology
پدیدآورنده : / edited by Andrew J. Taylor and Robert S.T. Linforth
کتابخانه: University of Tabriz Library, Documentation and Publication Center (East Azarbaijan)
موضوع : Flavor,Flavoring essences,Flavor- Analysis
رده :
TP418
.
F65
2010
9. Food flavour technology /edited by Andrew J. Taylor and Robert S.T. Linforth.
پدیدآورنده :
کتابخانه: Library of Aras International Campus University of Tehran (East Azarbaijan)
موضوع : Flavor.,Flavoring essences.,Flavor--Analysis.
رده :
TP418
.
F6
2010
10. Importance of chirality to flavor compounds /
پدیدآورنده : Karl-Heinz Engel, editor, Technische Universitaet Munchen, Freising, Germany, Gary Takeoka, editor, U.S. Department of Agriculture, Agricultural Research Service Albany, California ; sponsored by the ACS Division of Agricultural and Food Chemistry.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry, Organic.,Chirality.,Flavor-- Analysis.,Flavoring essences.,Taste-- Molecular aspects.
رده :
TP418
.
I47
2015
11. Natural flavors and fragrances :
پدیدآورنده : Carl Frey, editor, Russell Rouseff, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor-- Analysis, Congresses,Flavoring essences, Congresses
رده :
TP418
.
N34
2005
12. Practical analysis of flavor and fragrance materials
پدیدآورنده : / edited by Kevin Goodner and Russell Rousseff
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Flavor, Analysis,Flavoring essences- Analysis,Flavor- Biotechnology
رده :
TP418
.
P73
2011
13. Qualitative analysis of flavor and fergrnce volatiles by glass capillary gas Chromatography
پدیدآورنده : Jennings, Walter
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Flavoring essences -Analysis,Gas Chromatography,Shibomooto, Takayuki
رده :
TP
418
.
G46
14. Qualitative analysis of flavor and fragrance volatiles by glass capillary gas chromatography /
پدیدآورنده : Walter Jennings, Takayuki Shibamoto
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavoring essences-- Analysis,Gas chromatography
رده :
TP418
.
J46
1980
15. Source book of flavors
پدیدآورنده :
موضوع : Flavoring essences,Flavor,Food- Analysis
۴ نسخه از این کتاب در ۳ کتابخانه موجود است.
16. The dictionary of flavors : and general guide for those training in the art and science of flavor chemistry
پدیدآورنده : De Rovira, Dolf A.
کتابخانه: Library of Razi Metallurgical Research Center (Tehran)
موضوع : Dictionaries ، Flavoring essences,Dictionaries ، Food industry and trade,Dictionaries ، Flavor,Dictionaries ، Food - Analysis
رده :
TP
418
.
D4
1999