1. Improving the flavour of cheese
Author: edited by Bart C. Weimer
Library: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
Subject: ، Cheesemaking,Technological innovations ، Cheesemaking,Microbiology ، Cheese
Classification :
SF
271
.
I47
2007
2. Improving the flavour of cheese
Author: / edited by Bart C. Weimer
Library: Central Library and Document Center of Shahid Chamran University (Khuzestan)
Subject: Cheesemaking.,Cheesemaking--Technological innovations,Cheese--Microbiology,Dairy products--Flavor and odor
3. Improving the flavour of cheese /
Author: edited by Bart C. Weimer.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Cheese-- Microbiology.,Cheesemaking-- Technological innovations.,Cheesemaking.,Cheese-- Microbiology.,Cheesemaking.,TECHNOLOGY & ENGINEERING-- Agriculture-- General.
Classification :
SF271
.
I47
2007eb
4. Metabolomics in food and nutrition /
Author: edited by Bart C. Weimer and Carolyn Slupsky.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Metabolism-- Regulation.,Biochimie.,Métabolisme.,Nutrition.,Sciences alimentaires.
Classification :
QP171
.
M38225
2013
