1. A natural history of beer /
پدیدآورنده : Rob DeSalle & Ian Tattersall ; illustrated by Patricia J. Wynne.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Beer-- History.,Beer-- Social aspects-- History.,Brewing-- History.,Fermentation-- History.,Beer-- Social aspects.,Beer.,Brewing.,Fermentation.
رده :
GT2890
.
D47
2019
2. Applied RNA bioscience /
پدیدآورنده : Seiji Masuda, Shingo Izawa, editors.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : RNA-- Biotechnology.,Biotechnology,Cell Biology,Human Genetics,Life Sciences,Molecular Medicine,Nucleic Acid Chemistry,RNA-- Biotechnology.,SCIENCE-- Life Sciences-- Biochemistry.
رده :
QP623
3. Brewing and Distilling Yeasts
پدیدآورنده : by Graham G. Stewart
کتابخانه: Library of Razi Metallurgical Research Center (Tehran)
موضوع : ، Biodiversity,، Food--Biotechnology,، Life sciences
رده :
TP
570
.
B784
2017
4. Brewing materials and processes
پدیدآورنده : edited by Charles W. Bamforth, Department of Food Science and Technology, University of California Davis, Davis, California.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Beer.,Brewing-- Equipment and supplies.,Brewing-- Quality control.,Brewing.
5. Brewing yeast and fermentation
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Yeast. ; Brewing. ;
6. Essays in brewing science /
پدیدآورنده : Michael J. Lewis and Charles W. Bamforth
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Beer,Brewing
رده :
TP570
.
L476
2006
7. Food, fermentation and micro-organisms /
پدیدآورنده : Charles W. Bamforth, David J. Cook.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Fermentation.,Fermented foods.,Microorganisms.,Yeast.,Fermentation.,Fermented foods.,Microorganisms.,TECHNOLOGY & ENGINEERING-- Food Science.,Yeast.
رده :
TP371
.
44
.
B36
2019
8. Froth! :
پدیدآورنده : Mark Denny
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Beer,Brewing
رده :
TP577
.
D476
2009
9. Genetically modified foods :
پدیدآورنده : Karl-Heinz Engel, editor, Gary R. Takeoka, editor, Roy Teranishi, editor
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Crops-- Genetic engineering, Congresses,Food-- Biotechnology, Congresses,Genetically modified foods, Congresses,Crops, Agricultural,Food Technology,Genetic Engineering,Plants, Genetically Modified
رده :
TP248
.
65
.
F66
G46
1995
10. Handbook of brewing :
پدیدآورنده : edited by Hans Michael Esslinger.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Brewing industry.,Brewing, Handbooks, manuals, etc.,Brewing industry.,Brewing.,TECHNOLOGY & ENGINEERING-- Food Science.
رده :
TP570
.
H36
2009eb
11. How to brew :
پدیدآورنده : by John J. Palmer
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Brewing, Amateurs' manuals,Elaboración de cerveza-- Manuales de aficionados
رده :
TP570
.
P275
2006
12. New brewing lager beer :
پدیدآورنده : Gregory Noonan ; [foreword by Charlie Papazian].
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Beer.,Brewing -- Amateurs' manuals.,Brewing.
رده :
TP570
.
G744
9999
13. Standards of brewing :
پدیدآورنده : Charles W. Bamforth.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Beer.,Brewing-- Quality control.
رده :
TP570
.
B185
2002
14. The yeasts :
پدیدآورنده : edited by Cletus P. Kurtzman, Jack W. Fell.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Fungi -- Classification.,Fungi.,Yeast fungi -- Classification.
رده :
QK617
.
5
E358
9999
15. Yeasts in food :
پدیدآورنده : edited by T. Boekhout, V. Robert
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food contamination,Leavening agents,Yeast
