1. Alcoholic beverages :
پدیدآورنده : edited by John Piggott
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Alcoholic beverages-- Research,Consumers-- Research
رده :
TP506
.
A43
2012
2. Alternative Protein and Iron Sources for Infant and Young Child Nutrition
پدیدآورنده : Agbemafle, Isaac
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Behavioral sciences,Food science,Nutrition
3. Alternative Protein and Iron Sources for Infant and Young Child Nutrition
پدیدآورنده : Agbemafle, Isaac
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Behavioral sciences,Food science,Nutrition
4. Analyse des residus de pesticides dans les laboratoires de Controle de la qualite des aliments
پدیدآورنده : / Par M.G. Miller,Miller
کتابخانه: Central Library and Documents Center of Tehran University (Tehran)
موضوع : Food -- Sensory evaluation,Food -- Quality,Nutrition -- Evaluation,Pesticide residues in food
رده :
TX
546
.
M5
1995
5. Applied sensory analysis of foods /
پدیدآورنده : editor, Howard Moskowitz.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Sensory evaluation.,Aliments-- Analyse sensorielle.,Analyse sensorielle.,Food-- Sensory evaluation.,Lebensmittel.,Lebensmittelanalyse.,Sensorische Prüfung.,Sensortechnik.
رده :
TX546
.
A67
1988
6. Bioactive volatile compounds from plants :
پدیدآورنده : Roy Teranishi, editor, Ron G. Buttery, editor, Hiroshi Sugisawa, editor
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Essences and essential oils, Congresses,Plant bioactive compounds, Congresses,Plants-- Analysis, Congresses
رده :
QK898
.
E75
B56
1993
7. Biosensors for food analysis
پدیدآورنده :
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Biosensors-- Congresses,، Food analysis-- Congresses,، Food-- Biosensors-- Congresses,، Food-- sensory evaluation-- Congresses
رده :
TX
557
.
B56
1998
8. Characterisation of proteins in camel milk :
پدیدآورنده : Homoud, Alyaa Munaji
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع :
9. Characterization and measurement of flavor compounds :
پدیدآورنده : Donald D. Bills, editor, Cynthia J. Mussinan, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor-- Analysis, Congresses.
رده :
TP372
.
5
.
C46
1985
10. 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
11. Citrus nutrition and quality :
پدیدآورنده : Steven Nagy and John A. Attaway, editors.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Citrus fruit industry, Congresses.,Citrus fruits, Congresses.,Citrus.,Nutritional Physiological Phenomena.
رده :
TX558
.
C5
C57
12. Computers in flavor and fragrance research :
پدیدآورنده : Craig B. Warren, editor, John P. Walradt, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor-- Analysis-- Data processing, Congresses.,Food-- Odor-- Analysis-- Data processing, Congresses.
رده :
TP372
.
5
.
C66
1984
13. Concept research in food product design and development
پدیدآورنده : Moskowitz, Howard R.
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Sensory evaluation ، Food,Testing ، Commercial products
رده :
TX
546
.
M66
2005
14. Controlling Maillard pathways to generate flavors /
پدیدآورنده : Donald S. Mottram, editor, Andrew J. Taylor, 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-- Analysis, Congresses,Maillard reaction, Congresses
رده :
TP372
.
55
.
M35
C66
2010
15. Electronic noses and tongues in food science
پدیدآورنده : series editor, Victor Preedy, editor, María Luz Rodríguez Méndez.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemical detectors.,Food-- Quality-- Testing.,Food-- Sensory evaluation.,Odors.,Olfactometry.
16. Elementary food science
پدیدآورنده : E R Vieira
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food handling.,Food industry and trade.,Levnedsmidler
17. Evaluation of quality of frozen lowbush blueberries by determination of physical, chemical and sensory characteristics
پدیدآورنده : H. Zhang
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : anthocyanin,Biological sciences,bleeding,Food science,gum coating,muffins
18. Evaluation of quality of fruits and vegetables /
پدیدآورنده : edited by Harold E. Pattee
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Fruit-- Quality-- Congresses,Fruit-- Sensory evaluation-- Congresses,Vegetables-- Quality-- Congresses,Vegetables-- Sensory evaluation-- Congresses
رده :
TX558
.
F7
E93
1985
19. Fish diseases and medicine /
پدیدآورنده : edited by Stephen Smith.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Fishes-- Diseases.,Fishes-- Diseases.,MEDICAL-- Veterinary Medicine-- Food Animal.,MEDICAL-- Veterinary Medicine-- General.,SCIENCE-- Life Sciences-- Anatomy & Physiology.
رده :
SH171
.
F5625
2019eb
20. Flavor, fragrance, and odor analysis
پدیدآورنده : edited by Ray Marsili
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Sensory evaluation ، Food
رده :
TX
546
.
F52
2002
