1. Advances in deep-fat frying of foods
پدیدآورنده : / edited by Serpil Sahin, Servet Geuleum Sumnu
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Deep frying.,Food--Analysis,Food--Composition,Oils and fats, Edible.
رده :
TX689
.
A38
2009
2. Advances in deep-fat frying of foods
پدیدآورنده : edited by Serpil Sahin, Servet Gulum Sumnu
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : ، Deep frying,Analysis ، Food,Composition ، Food,، Oils and fats, Edible
رده :
TX
689
.
A38
2009
3. #Advances in deep-fat frying of foods
پدیدآورنده : #edited by Serpil Sahin, Servet Gulum Sumnu
کتابخانه: Central Library of Esfehan University of Technology (Esfahan)
موضوع : Deep frying ،Food -- Analysis ،Food -- Composition ،Oils and fats, Edible
رده :
#
TX
،#.
A38
،#
2009
4. Advances in deep-fat frying of foods
پدیدآورنده :
کتابخانه: Central library of medical university of Isfahan (Esfahan)
موضوع : Deep frying,Food- Analysis,Food- Composition,Oils and fats, Edible
رده :
TX689
.
A3
2009
5. Advances in foodscience and technology
پدیدآورنده : edited by Visakh P.M., Sabu Thomas, Laura B. Iturriaga, and Pablo Daniel Ribotta.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis.,Food-- Composition.,Food industry and trade.
6. Analytical chemistry of foods
پدیدآورنده : James, Ceirwyn S.
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Composition ، Food,Analysis ، Food
رده :
TX
531
.
J35
1995
7. Analytical chemistry of foods
پدیدآورنده : James, C. S.)Ceirwyn S.(
کتابخانه: Central Library and Documentation Center (Kerman)
موضوع : ، Food - Analysis,، Food - Composition
رده :
TX
541
.
J3
1995
8. Antioxidants in food and biology
پدیدآورنده : Edwin N. Frankel.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Antioxidants.,Food-- Analysis.,Food-- Composition.
9. Applied Food Science Laboratory Manual
پدیدآورنده :
کتابخانه: Library of Faculty of Veterinary Medicine University of Tehran (Tehran)
موضوع : FOOD-ANALYSIS-HANDBOOKS,MANUALS,ETC.,FOOD--COMPOSITION--DICTIONARIES
رده :
TX531
].
O881986
10. Applied food science laboratory manual
پدیدآورنده : Ott, Dana B
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Food-- Analysis-- Handbooks, manuals, etc,، Food-- Composition-- Handbooks, manuals, etc
رده :
TX
531
.
O88
1987
11. Bioactive components in milk and dairy products
پدیدآورنده : Young W. Park.
کتابخانه: Library of Aras International Campus University of Tehran (East Azarbaijan)
موضوع : Milk--Composition.,Milk as food.,Dairy products in human nutrition.,Functional foods.,Dairy Products--analysis.,Milk--chemistry.,Ruminants--physiology.
رده :
TX556
.
M5
B5
2009
12. Bioactive components in milk and dairy products
پدیدآورنده : / edited by Young W. Park
کتابخانه: Ilam University Central Library (Ilam)
موضوع : Milk, Composition,Milk as food,Dairy products in human nutrition,Functional foods,Dairy Products, analysis,Milk, chemistry,Ruminants, physiology
رده :
TX556
.
M5B56
2009
13. Bioavailability of minerals in food & nutrition
پدیدآورنده : Madaan, Sunita
کتابخانه: Central Library and Documentation Center (Kerman)
موضوع : ، Food - Analysis,، Food - Composition
رده :
TX
541
.
M34
14. Carotenoid esters in foods :
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Food ; Composition. ; Carotenoids. ; Carotenoids ; Analysis. ; Esters. ; Esters ; Analysis. ; Carotenoids. ; fast ; (
15. Chemical analysis of food
پدیدآورنده : Yolanda Picó.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis.,Food-- Composition.
16. Chemical analysis of food
پدیدآورنده : Yolanda Picó.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis.,Food-- Composition.
17. Chemical and functional properties of food components
پدیدآورنده : edited by Zdzislaw E. Sikorski
کتابخانه: Library of Razi Metallurgical Research Center (Tehran)
موضوع : Analysis ، Food,Composition ، Food
رده :
TX
545
.
C44
2002
18. #Chemical and functional properties of food components
پدیدآورنده : #edited by Zdzislaw E. Sikorski
کتابخانه: Central Library of Esfehan University of Technology (Esfahan)
موضوع : Food- Analysis ،Food- Composition
رده :
#
TX
،#.
C44
،#
2002
19. Chemical and functional properties of food components
پدیدآورنده : edited by Zdzislaw E. Sikorski
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Analysis ، Food,Composition ، Food
رده :
TX
545
.
C44
2002
20. Chemical and functional properties of food components
پدیدآورنده : / edited by Zdzisaw E. Sikorski
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Food--Analysis,Food--Composition
رده :
TX545
.
C44
2007
