1. Dairy ingredients for food processing
پدیدآورنده : / edited by Ramesh Chandan, Arun Kilara
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Dairy processing,Dairy products,Dairy microbiology
رده :
SF250
.
5
.
D34
2011
2. Fundamentals of Food Freezing
پدیدآورنده : by Norman W. Desrosier, Donald K. Tressler.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Science.
رده :
TP372
.
3
B966
1977
3. Microbial spoilage of foods /
پدیدآورنده : H.A. Modi.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Microbiology.,Food spoilage.,Food-- Microbiology.,Food spoilage.,TECHNOLOGY & ENGINEERING-- Food Science.
رده :
TX535
.
M63
2009eb
4. Microbiology and Technology of Fermented Foods.
پدیدآورنده :
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Fermentation, Textbooks.,Fermented foods-- Microbiology, Textbooks.,Fermented foods, Textbooks.,Fermentation.,Fermented foods.
رده :
TP371
.
44
.
H88
2019
5. Microbiology of frozen foods
پدیدآورنده :
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Frozen foods-- Microbiology
رده :
TP
372
.
3
.
M53
1985
