1. Advances in applied microbiology
پدیدآورنده : edited by Wayne W. Umbreit.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biology.,Microbiology.,Biology.,MEDICAL-- Microbiology.,Microbiologie industrielle.,Microbiology.
رده :
QR1
.
A386
1964eb
2. Advances in applied microbiology.
پدیدآورنده : edited by Allen I. Laskin, Joan W. Bennett, Geoffrey M. Gadd.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Microbiology.,Microorganisms-- Research.,Microbiology.,Microorganisms-- Research.
رده :
QR1
.
A3852
2003eb
3. Advances in microbial food safety.
پدیدآورنده : edited by John Sofos.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Microbiology.,Food-- Safety measures.,Food-- Toxicology.
4. Advances in thermal and non-thermal food preservation
پدیدآورنده : edited by Gaurav Tewari and Vijay K. Juneja
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Effect of heat on ، Food,Preservation ، Food,Microbiology ، Food
رده :
TP
371
.
A38
2007
5. Advances in thermal and non-thermal food preservation
پدیدآورنده : edited by Gaurav Tewari and Vijay K. Juneja
کتابخانه: Central Library and Documentation Center (Kerman)
موضوع : ، Food - Effect of heat on,، Food - Preservation,، Food - Microbiology
رده :
TP
371
.
A38
2007
6. Advances in thermal and non-thermal food preservation
پدیدآورنده :
موضوع : ، Food-- Effect of heat on,، Food-- Preservation,، Food-- Microbiology
۲ نسخه از این کتاب در ۲ کتابخانه موجود است.
7. Advances in thermal and non-thermal food preservation
پدیدآورنده : / edited by Gaurav Tewari and Vijay K. Juneja
کتابخانه: Central Library and Document Center of Shahid Chamran University (Khuzestan)
موضوع : Food--Effect of heat on,Food--Preservation,Food--Microbiology
رده :
TP
,
371
,.
A38
,
2007
8. Benefits and potential risks of the lactoperoxidase system of raw milk preservation
پدیدآورنده :
موضوع : Dairy processing,Food- Preservation,Peroxidase,Milk- Microbiology,SF250.5.B45 2006
۳ نسخه از این کتاب در ۱ کتابخانه موجود است.
9. Benefits and potential risks of the lactoperoxidase system of raw milk preservation
پدیدآورنده :
کتابخانه: Library of Aras International Campus University of Tehran (East Azarbaijan)
موضوع : Dairy processing,Food- Preservation,Peroxidase,Milk- Microbiology,SF250.5.B45 2006
رده :
SF
250
.
5
.
B42
2006
10. Benefits and potential risks of the lactoperoxidase system of raw milk preservation
پدیدآورنده :
کتابخانه: Library of Aras International Campus University of Tehran (East Azarbaijan)
موضوع : Dairy processing,Food- Preservation,Peroxidase,Milk- Microbiology,SF250.5.B45 2006
رده :
SF
250
.
5
.
B42
2006
11. Benefits and potential risks of the lactoperoxidase system of raw milk preservation
پدیدآورنده :
کتابخانه: Library of Aras International Campus University of Tehran (East Azarbaijan)
موضوع : Dairy processing,Food- Preservation,Peroxidase,Milk- Microbiology,SF250.5.B45 2006
رده :
SF
250
.
5
.
B42
2006
12. Brock biology of microorganisms
پدیدآورنده : Michael T. Madigan, John M. Martinko
کتابخانه: Library of Aburihan Campus University of Tehran (Tehran)
موضوع : Microbiology
رده :
QR
41
.
2
.
M32
,.
B72
2006
13. Brock biology of microorganisms
پدیدآورنده : / Michael T. Madigan, John M. Martinko
کتابخانه: Library of Aras International Campus University of Tehran (East Azarbaijan)
موضوع : Microbiology
رده :
QR
41
.
2
.
M32
,.
B72
2006
14. Cold-adapted yeasts : biodiversity, adaptation strategies and biotechnological significance
پدیدآورنده : Buzzini, Pietro, Pietro Buzzini; Rosa Margesin
موضوع : ، Yeast,، Life Sciences,، Microbiology
۲ نسخه از این کتاب در ۱ کتابخانه موجود است.
15. Engineering aspects of thermal food processing /
پدیدآورنده : edited by Ricardo Simpson.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Effect of heat on.,Food industry and trade.,Food-- Effect of heat on.,Food industry and trade.
رده :
TP371
.
E54
2009
16. Essentials of thermal processing
پدیدآورنده : / Gary Tucker, Susan Featherstone
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Food, Effect of heat on,Food, Preservation,Food, Microbiology
رده :
TP371
.
T83
2011
17. Essentials of thermal processing
پدیدآورنده : Tucker, Gary.
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Effect of heat on ، Food,Preservation ، Food,Microbiology ، Food
رده :
TP
371
.
T83
2011
18. Essentials of thermal processing
پدیدآورنده : / Gary Tucker, Susan Featherstone
کتابخانه: University of Tabriz Library, Documentation and Publication Center (East Azarbaijan)
موضوع : Food, Effect of heat on,Food, Preservation,Food, Microbiology
رده :
TP371
.
T83
2011
19. Factors affecting growth and death in microorganisms
پدیدآورنده : by the International Commission on Microbiological Specification for Foods; editorial Committee, J.H. Silliker...)et al.(
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Microbiology ، Food,Physiology ، Micro-organisms,Preservation ، Food
رده :
QR
115
.
I57
1980
20. Factors affecting life and death of microorganisms
پدیدآورنده : by the International Commission on Microbiological Specifications for Foods
کتابخانه: Library of College of Science University of Tehran (Tehran)
موضوع : ، Food -- Microbiology,، Microorganisms -- Physiology,، Food -- Preservation
رده :
QR
115
.
M45
