6. Advances in communication, network, and computing :
Author: Vinu V. Das, Janahanlal Stephen (eds.).
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Computer networks -- Congresses.,Data mining -- Congresses.,Image processing -- Digital techniques -- Congresses.
9. Evaluations
Author: by Gaston Vettorazzi.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Medicine.,Toxicology.
10. Food process modeling and control :
Author: Mustafa Özilgen.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Chemical engineering-- Mathematical models.,Food-- Analysis-- Mathematical models.,Food industry and trade-- Quality control-- Mathematical models.,Aliments-- Analyse-- Modèles mathématiques.,Chemical engineering-- Mathematical models.,Commande de processus chimiques-- Modèles mathématiques.,Industrie agro-alimentaire-- Modèles mathématiques.,Lebensmittelverarbeitung,Mathematisches Modell,TRANSPORT.
Classification :
TX545
.
O95
1998
11. Food texture and viscosity
Author: Malcolm C. Bourne.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food-- Analysis.,Food texture.,Viscosity.,Análise de alimentos.,Qualidade dos alimentos.,TECHNOLOGY & ENGINEERING-- Food Science.
12. Functional foods and beverages :
Author: edited by Dr. Nicolas Bordenave, Dr. Mario G. Ferruzzi.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Functional foods-- Testing.,Nutrition-- Evaluation.,Toxicity testing-- In vitro.,Nutrition-- Evaluation.,TECHNOLOGY & ENGINEERING-- Food Science.,Toxicity testing-- In vitro.
Classification :
QP144
.
F85
F8636
2018
13. Handbook of seafood quality, safety, and health application
Author: / edited by Cesarettin Alasalvar ... [et al.
Library: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
Subject: Seafood, Health aspects,Fish as food,Seafood, Safety measures,Fishery processing,Electronic books
Classification :
QP144
.
F56
,
H36
,
2011eb
14. Rendimiento en la elaboracion de queso del pai s utilizando la tecnica de ultrafiltracion
Author: A. I. Medina Andujar
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Biological sciences,Food science,Spanish text
15. Sensory evaluation of food :
Author: Harry T. Lawless, Hildegarde Heymann.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food-- Sensory evaluation.,Chimie.,Food-- Sensory evaluation.,Science des matériaux.
Classification :
TX546
.
L39
2010
16. Texture measurements of food;
Author: edited by Amihud Kramer and Alina S. Szczesniak
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food-- Testing,Food texture,Food Analysis
Classification :
TX531
.
T44
17. تأثیر پلاسمای سرد اتمسفری بر ویژگیهای فیزیکوشیمیایی، آنتی اکسیدانی و میکروبی کشمش,The effect of atmospheric cold plasma on the physicochemical, antioxidant and microbial properties of raisin
Author: /توحیده زائرمشهد بناب
Library: University of Tabriz Library, Documentation and Publication Center (East Azarbaijan)
Subject:
