1. Flavor chemistry :
پدیدآورنده : Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor, Congresses.,Flavoring essences, Congresses.
رده :
TP372
.
5
.
C465
1988
2. Food authenticity and traceability /
پدیدآورنده : edited by Michèle Lees
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food adulteration and inspection,Food contamination-- Analysis
3. Food authenticity and traceability
پدیدآورنده : / edited by Michele Lees
کتابخانه: Central Library and Information Center of the University of Mohaghegh Ardabili (Ardabil)
موضوع : Food adulteration and inspection,Food contamination- Analysis
رده :
TX531
.
F545
2003
4. Herbs and spices
پدیدآورنده : Hemphill, Rosemary
کتابخانه: Central Library and Documentation Center (Kerman)
موضوع : Identification ، Herbs,Identification ، Spices
رده :
SB
351
.
H5
1966
5. Top 100 food plants /
پدیدآورنده : Ernest Small
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food crops,Plants, Edible-- Health aspects,Plants, Edible, Identification,Vegetables in human nutrition,Vegetarian cooking
رده :
QK98
.
5
.
A1
S63
2009
6. Tropical fruits and other edible plants of the world :an illustrated guide
پدیدآورنده : Blancke, Rolf
کتابخانه: Library of Razi Metallurgical Research Center (Tehran)
موضوع : Identification ، Tropical fruit,Identification ، Plants, Edible - Tropics
رده :
SB
359
.
B53
2016