101. Food science
پدیدآورنده : Srilakshmi, B.
کتابخانه: Central Library and Documentation Center (Kerman)
موضوع : ، Food - Analysis,، Food - Composition
رده :
TX
541
.
S75
2001
102. Food science and human nutrition /
پدیدآورنده : edited by George Charalambous
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis,Food-- Composition,Nutrition
رده :
TX531
.
F672
1992
103. Food science and technology :
پدیدآورنده : Lorenzo V. Greco and Marco N. Bruno, editors.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis.,Food-- Composition.,Food-- Analysis.,Food-- Composition.,TECHNOLOGY & ENGINEERING-- Food Science.
رده :
TX551
104. Food stabilisers, thickeners and gelling agents
پدیدآورنده : edited by Alan Imeson
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : ، Hydrocolloids,، Food additives,Analysis ، Food,Composition ، Food,، Food industry and trade
رده :
TP
456
.
H93
F66
2010
105. Food stabilisers, thickeners and gelling agents
پدیدآورنده : / edited by Alan Imeson
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Hydrocolloids,Food additives,Food, Analysis,Food, Composition,Food industry and trade,Electronic books
رده :
TP456
.
H93F66
2010
106. Food: the chemistry of its components
پدیدآورنده : Coultate, Tom P.
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Composition ، Food,Analysis ، Food
رده :
TX
551
.
C75
2009
107. Food: the chemistry of its components \T. P. Coultate
پدیدآورنده :
کتابخانه: Library of Faculty of Veterinary Medicine University of Tehran (Tehran)
موضوع : Food--Analysis,Food--Composition
رده :
TX
545
.
C68
2002
108. Foods: Experimental perspectives
پدیدآورنده : / by Margaret McWilliams
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Food- Composition,Food- Analysis,Cookery
رده :
TX531
.
M388
1997
109. Handbook of analysis and quality control for fruit and vegetable products
پدیدآورنده : / S.Ranganna,Ranganna
کتابخانه: Central Library and Documents Center of Tehran University (Tehran)
موضوع : Food - Analysis,Fruit - Composition,Vegetables - Composition,Fruit processing - Quality control - Handbooks, manuals, etc,Vegetable processing - Quality control - Handbooks, manuals, etc
رده :
TX
545
.
R3
1977
110. Handbook of food powders :
پدیدآورنده : edited by Bhesh Bhandari [and three others].
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Dried foods.,Food-- Analysis.,Food-- Composition.
111. Handbook of food science, technology, and engineering
پدیدآورنده : edited by Y.H. Hui.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food -- Analysis -- Handbooks, manuals, etc.,Food -- Composition -- Handbooks, manuals, etc.,Food industry and trade -- Handbooks, manuals, etc.
رده :
TP370
.
4
E358
2005
112. Handbook of food science, technology, and engineering, \
پدیدآورنده : edited by Y.H. Hui ; associate editors, J.D. Culbertson ... ]et al.[
موضوع : ، Food industry and trade- Handbooks, manuals, etc,، Food- Analysis- Handbooks, manuals, etc,، Food- Composition- Handbooks, manuals, etc
۲ نسخه از این کتاب در ۱ کتابخانه موجود است.
113. Handbuch der Lebensmittelchemie
پدیدآورنده :
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Food-- Analysis,، Food-- Composition,، Feeds-- Composition
رده :
TX
551
.
H272
114. Hispanic foods :
پدیدآورنده : Michael H. Tunick, editor, Dairy and Functional Foods Research Unit, Eastern Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania, Elvira González de Mejía, editor, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis, Congresses,Food-- Composition, Congresses,Hispanic Americans-- Food, Congresses
رده :
TX531
.
H57
2012
115. Hispanic foods :
پدیدآورنده : Michael H. Tunick, editor, Elvira González de Mejia, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis, Congresses.,Food-- Composition, Congresses.,Food-- Sensory evaluation, Congresses.,Hispanic American consumers, Congresses.
116. Ingredient interactions
پدیدآورنده : / edited by Anilkuma G. Gaonkar, Andrew McPherson
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Food--Analysis,Food--Composition,Food additives--Analysis
رده :
TX531
.
I54
2006
117. Introduction to the physical chemistry of foods
پدیدآورنده : Christos Ritzoulis.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry, Technical.,Food -- Analysis.,Food -- Composition.
رده :
TX541
.
C475
2013
118. Magnetic resonance in food science :
پدیدآورنده : editors, J.-P. Renou, P.S. Belton, G.A. Webb.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis, Congresses.,Food-- Composition-- Research, Congresses.,Magnetic resonance imaging, Congresses.
رده :
TX542
.
I58
2010
119. #Magnetic resonance in food science
پدیدآورنده : #edited by G. A. Webb ...]et al.[
کتابخانه: Central Library of Esfehan University of Technology (Esfahan)
موضوع : Food- Composition- Congresses ،Food- Analysis- Congresses ،Nutrition- Congresses
رده :
#
TX
،#.
M35
