1. 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
2. Handbook of seafood quality, safety, and health application
پدیدآورنده : / edited by Cesarettin Alasalvar ... [et al.
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Seafood, Health aspects,Fish as food,Seafood, Safety measures,Fishery processing,Electronic books
رده :
QP144
.
F56
,
H36
,
2011eb
3. Histamine and Histamine Antagonists
پدیدآورنده : Börje Uvnäs
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع :
رده :
QP905
.
B675
2013
4. Lipid oxidation in food :
پدیدآورنده : Allen J. St. Angelo, editor
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food spoilage, Congresses,Lipids-- Oxidation, Congresses
رده :
TX553
.
L5
L56
1992
5. Rapid sensory profiling techniques and related methods :
پدیدآورنده : edited by Julien Delarue, J. Ben Lawlor and Michel Rogeaux.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food -- Sensory evaluation.,Marketing research.,New products.
6. Rapid sensory profiling techniques and related methods :
پدیدآورنده : edited by Julien Delarue, J. Ben Lawlor and Michel Rogeaux.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food -- Sensory evaluation.,Marketing research.,New products.
7. Sensory evaluatio
پدیدآورنده : / Sarah E. Kemp, Tracey Hollowood, Joanne Hort
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Sensory evaluation, Handbooks, manuals, etc,Research Design, Handbooks,Research Design, Laboratory Manuals,Sensation, physiology, Handbooks,Sensation, physiology, Laboratory Manuals,Cosmetics, Handbooks,Cosmetics, Laboratory Manuals,Food Industry, Handbooks,Food Industry, Laboratory Manuals,Household Products, Handbooks,Household Products, Laboratory Manuals,Marketing, methods, Handbooks,Marketing, methods, Laboratory Manuals
رده :
QP435
.
K44
2009
8. Sensory evaluation of food :
پدیدآورنده : Harry T. Lawless, Hildegarde Heymann.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Sensory evaluation.,Chimie.,Food-- Sensory evaluation.,Science des matériaux.
رده :
TX546
.
L39
2010
9. Sensory marketing :
پدیدآورنده : edited by Aradhna Krishna.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Consumer behavior.,Marketing-- Psychological aspects.,New products-- Psychological aspects.,Senses and sensation.,Sensuality.
رده :
HF5415
.
S3696
2010
10. Statistics for sensory and consumer science
پدیدآورنده : Tormod Næs and Per B. Brockhoff and Oliver Tomic.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Sensory evaluation.,New products.
11. Statistics for sensory and consumer science
پدیدآورنده : Naes, Tormod.
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Sensory evaluation ، Food,، New products
رده :
TX
546
.
N34
2010
12. Trace Elements in Man and Animals 6
پدیدآورنده : edited by Lucille S. Hurley, Carl L. Keen, Bo Lönnerdal, Robert B. Rucker.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Life sciences.
رده :
QP534
.
E358
1989
13. تولید ماست با اصلاح چربی از طریق جایگزینی روغن‌های گیاهی( زیتون و کلزا)
پدیدآورنده : /حسن خلیفه
کتابخانه: University of Tabriz Library, Documentation and Publication Center (East Azarbaijan)
موضوع : Vegetable Oil Yoghurt,Olive Oil,Canola Oil,Cardiovascular Diseases,Cholestrol
14. فرمولاسیون ماست فراسودمند حاوی عصاره غلات
پدیدآورنده : /سمیرا فرقانی
کتابخانه: University of Tabriz Library, Documentation and Publication Center (East Azarbaijan)
موضوع :
