121. Sensory evaluation of food
پدیدآورنده : / Gisela Jellinek
کتابخانه: Ilam University Central Library (Ilam)
موضوع : Food- Sensory evaluation
رده :
TX546
.
J4513
1985
122. Sensory evaluation of food [electronic resource] :
پدیدآورنده : Harry T. Lawless, Hildegarde Heymann.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع :
123. Sensory evaluation of food: principles and practices
پدیدآورنده : Lawless, Harry T.
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Sensory evaluation ، Food
رده :
TX
546
.
L38
1999
124. Sensory evaluation of food: principles and practices
پدیدآورنده : Lawless, Harry T.
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Food-- Sensory evaluation
رده :
TX
546
.
L38
1998
125. Sensory evaluation of food: principles and practices \Harry T. Lawless Hildegarde Heymann
پدیدآورنده :
کتابخانه: Library of Faculty of Veterinary Medicine University of Tehran (Tehran)
موضوع : Food -- Sensory evaluation
رده :
TX
546
.
L38
1998
126. Sensory evaluation of food:theory & practice
پدیدآورنده : JELLINEK,GISELA
کتابخانه: Central Library of Amirkabir University of Technology (Tehran)
موضوع : FOOD-SENSORY EVALUATION
رده :
TX
546
.
J4513
1985
127. Sensory evaluation practices
پدیدآورنده : Stone, Herbert
کتابخانه: Library of College of Science University of Tehran (Tehran)
موضوع : ، Food -- Sensory evaluation
رده :
TX
546
.
S76
1993
128. Sensory evaluation practices
پدیدآورنده : Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Sensory evaluation.
129. Sensory evaluation practices /
پدیدآورنده : Herbert Stone and Joel L. Sidel
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Sensory evaluation-- Handbooks, manuals, etc
رده :
TX546
.
S76
1985
130. Sensory evaluation practices /
پدیدآورنده : Herbert Stone, Joel L. Sidel
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Sensory evaluation
رده :
TX546
.
S76
1993
131. Sensory evaluation practices
پدیدآورنده : Stone, Herbert.
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Sensory evaluation - Handbooks, Manuals, etc ، Food
رده :
TX
546
.
S76
1985
132. 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
133. Sensory stimulation :
پدیدآورنده : Susan Fowler; foreword by Hilary Johnson
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Active learning.,Arts -- Therapeutic use.,People with disabilities -- Rehabilitation.
رده :
RC489
.
A72
S873
2007
134. Sensory testing methods /
پدیدآورنده : Edgar Chambers IV and Mona Baker Wolf, editors.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Senses and sensation-- Testing.,Sensory evaluation.,Analyse sensorielle.,Sens et sensations-- Tests.,Onderzoeksmethoden.,Senses and sensation-- Testing.,Sensorisch onderzoek.,Sensory evaluation.
رده :
BF233
.
S48
1996
135. Sous vide and cook-chill processing for the food industry /
پدیدآورنده : edited by Sue Ghazala
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food industry and trade,Food-- Packaging
رده :
TP374
.
S68
1998
136. Statistical Quality Control for the Food Industry
پدیدآورنده : by Merton R. Hubbard.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.,Food science.
137. 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.
138. 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
139. Taints and off-flavours in food
پدیدآورنده : / edited by Brian Baigrie
کتابخانه: Central Library and Information Center of the University of Mohaghegh Ardabili (Ardabil)
موضوع : Food contamination,Flavor,Food- Sensory evaluation,Food- Analysis
رده :
TX531
.
T33
2003
140. Taints and off-flavours in food
پدیدآورنده : / edited by Brian Baigrie
کتابخانه: Central Library and Document Center of Shahid Chamran University (Khuzestan)
موضوع : Food contamination.,Flavor.,Food--Sensory evaluation,Food--Analysis
رده :
TX
,
531
,.
T33
,
2003
