221. Phenolic, sulfur, and nitrogen compounds in food flavors :
پدیدآورنده : sponsored by the Division of Agricultural and Food Chemistry at the 170th meeting of the American Chemical Society, Chicago, Ill., August 25-26, 1975 ; George Charalambous, editor, Ira Katz, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavonoids, Congresses.,Flavoring essences, Congresses.,Phenols, Congresses.,Flavoring Agents.,Food Additives.,Nitrogen.,Phenols.,Sulfur.,Flavonoïdes-- Congrès.,Phénols-- Congrès.,Saveur-- Essences-- Congrès.,Aromatisants-- Congrès.,Flavonoids.,Flavoring essences.,Phenols.
رده :
TP418
.
P46
222. 2-Phosphorylated L-ascorbate; chemical preparation and use in selected foods
پدیدآورنده : X. Wang
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : ascorbate,Biological sciences,Food science,Organic chemistry,phosphorylated L ascorbate,Pure sciences
223. Plant pigments, flavors, and textures :
پدیدآورنده : N. A. Michael Eskin.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Color of food.,Flavor.,Food texture.
224. Plant pigments, flavors, and textures: The chemistry and biochemistry of selected compounds
پدیدآورنده : Eskin, Neason Akivah Michael.
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Color of food,Flavor,Food Texture
رده :
TX
531
.
E83
225. Plant pigments, flavors, and textures : the chemistry and biochemistry of selected compounds
پدیدآورنده : Eskin, N. A. M.)Neason Akivah Michael(
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Color of food,، Flavor,، Food texture
رده :
TX
531
.
E83
226. Plastics and environmental sustainability /
پدیدآورنده : Anthony L. Andrady, PhD, Adjunct Professor of Chemical and Biomolecular Engineering North Carolina State University
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Plastics-- Biodegradation.,Plastics-- Environmental aspects.,Plastics-- Health aspects.
رده :
TD798
227. Polymer macro- and micro-gel bead
پدیدآورنده : / Amos Nussinovitch
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Polymers,Beads,Electronic books,Colloids,Science,Chemistry,Chemical engineering,Engineering
رده :
TA455
.
P58
,
N87
2010
228. Process and reaction flavors :
پدیدآورنده : Deepthi K. Weerasinghe, editor, Mathias K. Sucan, editor ; sponsored by the ACS divisions of Agricultural and Food Chemistry and ACS Corporate Associates
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor, Congresses,Food industry and trade-- Safety measures,Maillard reaction, Congresses
رده :
TP372
.
55
.
M35
P76
2005
229. Processed Meats
پدیدآورنده : by A. M. Pearson, F. W. Tauber.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.,Chemistry.,Food industry and trade.,Food Science.
230. Protein functionality in foods :
پدیدآورنده : John P. Cherry, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Sensory evaluation, Congresses.,Proteins-- Analysis, Congresses.,Proteins in human nutrition, Congresses.
رده :
TX553
.
P7
P76
231. 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
232. Quality of selected fruits and vegetables of North America :
پدیدآورنده : Roy Teranishi, editor, Heriberto Barrera-Benitez, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Fruit-- Composition, Congresses.,Fruit-- Quality-- North America, Congresses.,Fruit-- Quality, Congresses.,Vegetables-- Composition, Congresses.,Vegetables-- Quality-- North America, Congresses.,Vegetables-- Quality, Congresses.
رده :
SB360
.
6
.
Q34
233. Quantitation of Key Odorants in Arginine/Cysteine-Glucose Maillard Reactions
پدیدآورنده : Cannon, Robert J.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food science
234. Quantitation of Key Odorants in Arginine/Cysteine-Glucose Maillard Reactions
پدیدآورنده : Cannon, Robert J.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food science
235. Quick and easy low-cal vegan comfort food :
پدیدآورنده : Alicia C. Simpson.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Comfort food.,Low-calorie diet, Recipes.,Vegan cooking.,Comfort food.,Low-calorie diet.,Vegan cooking.
رده :
TX837
.
S497
2011
236. Re-evaluation of the Tasty Compound: MSG
پدیدآورنده : Ng, Tina,Ng, Tina
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع :
237. Reaching for the sun :
پدیدآورنده : John King
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Botany,Plants
رده :
QK50
.
K46
2011
238. Recent Advances in Food and Flavor Chemistry : Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods
پدیدآورنده : / Tang
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : ENGINEERING, CHEMICAL
رده :
E-BOOK
239. Recent advances in food and flavor chemistry :
پدیدآورنده : edited by C.-T. Ho ... [et al.]
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor, Congresses,Food additives, Congresses,Food-- Analysis, Congresses
رده :
TP372
.
5
.
I56
2009
240. Recent advances in food and flavor chemistry
پدیدآورنده : / edited by C.-T. Ho ... [et al]
کتابخانه: Ilam University Central Library (Ilam)
موضوع : Flavor, Congresses,Food, Analysis, Congresses,Food additives, Congresses,Molecular biology
رده :
TP372
.
5
.
I56
2009
R