4. ......................
Author: edited by Joseph V.Rodricks
Library: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
Subject: Congresses ، Mycotoxins,Microbiology-Congresses ، Food
Classification :
QP
632
.
M9
M98
7. ......................
Author: Lecoq, Raoul
Library: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
Subject: ، Biological chemistry,Microbiology ، Food
Classification :
QH
345
.
L4
8.
Author: ناصری رازلیقی،علی,علی ناصری رازلیقی?آزاده ناصری رازلیقی
Library: (Khavaran Library (Libraries of Art and Cultural Organization of Tehran Municipality (Tehran)
Subject: ،مواد غذایی، میکرب شناسی, ،مواد غذایی، نگهداری
Classification :
664
/001579
ن
175
م
9. A Colour Atlas of Food Quality Control
Author:
Library: Library of Faculty of Veterinary Medicine University of Tehran (Tehran)
Subject: Food poisoning.,FOOD-MICROBIOLOGY-METHODOLOGY
Classification :
R
RA1258
.
G7
10. A Complete course in canning and related processes
Author:
Library: Central Library of APLL (Tehran)
Subject: ، Canning and preserving
Classification :
TP
371
.
3
.
C6
1996
11. A colour atlas of food quality control
Author: Sutherland, Jane P
Library: Central Library of Sharif University of Technology (Tehran)
Subject: ، Food industry and trade,، Food poisoning,، Food-- Microbiology-- Methodology
Classification :
TP
372
.
5
.
S9
12. A complete guide to quality in small-scale wine making
Author: John A. (jac) Considine, PhD (Melb), MAgSc (Adel), BAgrSci (Melb), Longerenong Dip AgSci, Professor Emeritus and Honorary Senior Research Fellow, School of Plant Biology, Faculty of Science, The University of Western Australia, Crawley, WA, Australia ; Elizabeth Frankish, BAgSci Hons (UTas), Project Manager, Horticultural Food Safety, Department of Agriculture and Food, Western Australia, Perth, WA, Australia.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Viticulture.,Wine and wine making-- Chemistry.,Wine and wine making-- Quality control.,Wine and wine making.
13. A guide to HACCP
Author: / Donald J. MacDonald, Dagmar M. Engel
Library: Central library of medical university of Isfahan (Esfahan)
Subject: Food Microbiology,Food Processing
Classification :
QW85
M135g
1996
14. A modern introduction to food microbiology
Author: Board, R.G.
Library: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
Subject: Microbiology ، Food
Classification :
QR
115
.
B63
1983
15. <A> Modern introduction to food microbiology
Author: R. G. Board
Library: Central Library and Information Center of Shahed University (Tehran)
Subject: Food- Microbiology,Food contamination
Classification :
QR
،
115
،.
B62
،
1983
16. A photographic atlas for the microbiology laboratory /
Author: Michael J. Leboffe, Burton E. Pierce
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Microbiology, Atlases
Classification :
QR54
.
L43
2011
17. A practical approach to HACCP: overhead acetates
Author: Mortimore, Sara.
Library: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
Subject: Quality control ، Food industry and trade,Microbiology ، Food,Safety measures ، Food
Classification :
TP
370
.
M677
1997
18. A practical approach to HACCP: summary booklet
Author: Mortimore, Sara.
Library: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
Subject: Quality control ، Food industry and trade,Microbiology ، Food,Safety measures ، Food
Classification :
TP
370
.
M68
1997
19. A practical approach to HACCP: trainer's manual
Author: Mortimore, Sara.
Library: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
Subject: Quality control ، Food industry and trade,Microbiology ، Food,Safety measures ، Food
Classification :
TP
370
.
M67
1997
20. A practical manual of soil microbiology laboratory methods
Author: Scmidt, E. L.
Library: Central Library of Agricultural (Tehran)
Subject: $ASoil microbiology,$ASoils -- Testing
Classification :
QR
111
.
S3
no
.
7
