41. Developments in Oils and Fats
Author: edited by R. J. Hamilton.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Chemistry.,Food science.
42. Die Arzneimittel der Organischen Chemie :
Author: bearb. von Hermann Thoms
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Chemistry.,Chemistry/Food Science, general.
43. Die kolorimetrische und potentiometrische pH-Bestimmung :
Author: von I.M. Kolthoff.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Chemistry.,Chemistry/Food Science, general.
44. Die neuesten Forschungsergebnisse über Tabak, Tabakrauch und Nikotinaufnahme beim Tabakrauchen
Author: von Adolf Wenusch.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Chemistry.,Food science.,Oncology.
Classification :
TP248
.
65
.
F66
V663
1941
45. Die tierischen Rohstoffe und ihre Veredlung
Author: von G. Rr̲ig, A. Binz.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Chemistry.,Food science.,Nutrition.
Classification :
HF1051
.
V664
1916
46. Einleitung in die moderne Chemie :
Author: von Aug. Wilh. Hofmann.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Chemistry.,Chemistry/Food Science, general.,Education.
Classification :
QD30
.
V663
1869
47. Einstieg in die Physikalische Chemie für Nebenfächler /
Author: von Wolfgang Bechmann, Joachim Schmidt.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Analytical biochemistry.,Chemistry.,Analytical Chemistry.,Chemistry.,Chemistry/Food Science, general.,Analytical biochemistry.,Chemistry.,Physikalische Chemie
Classification :
QD450-882
48. Electromagnetic Radiations in Food Science
Author: by Ionel Rosenthal.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food science.,Life sciences.,Physical organic chemistry.
Classification :
TP371
.
8
B956
1992
49. Elementaranalytik :
Author: herausgegeben von Helmut Günzler, A.M. Bahadir, R. Borsdorf, K. Danzer, W. Fresenius, R. Galensa, W. Huber, I. Lüderwald, G. Schwedt, G. Tölg, H. Wisser.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Analytical biochemistry.,Chemistry.,Food science.
50. Elemente der Achten Nebengruppe I :
Author: von B. Grüttner, H. Hahn.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Chemistry.,Chemistry/Food Science, general.
51. Essentials of Carbohydrate Chemistry
Author: by John F. Robyt.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Biochemistry.,Chemistry, Organic.,Chemistry.,Cytology.,Food science.
52. Essentials of Food Science /
Author: by Vickie A. Vaclavik, Elizabeth W. Christian.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Chemistry.,Food science.,Chemistry.,Food science.
Classification :
TP248
.
65
.
F66
53. Evaluation and Control of Meat Quality in Pigs :
Author: edited by P.V. Tarrant, G. Eikelenboom, G. Monin.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Chemistry.,Food science.
Classification :
SF391
.
3
E358
1987
54. Flavor of Meat and Meat Products
Author: edited by Fereidoon Shahidi.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Chemistry.,Food science.
55. Food Analysis /
Author: edited by S. Suzanne Nielsen.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Chemical engineering.,Chemistry.,Food-- Biotechnology.,Food Science.,Industrial Chemistry/Chemical Engineering.,Spectroscopy.,Spectroscopy/Spectrometry.,Lebensmittelanalyse
Classification :
TP248
.
65
.
F66
56. Food Chemical Risk Analysis
Author: edited by David R. Tennant.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Chemistry.,Food science.
57. Food Composition Data
Author: by H. Greenfield, D. A. T. Southgate.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Chemistry.,Food science.
58. Food Emulsifiers and Their Applications
Author: edited by Gerard L. Hasenhuettl, Richard W. Hartel.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Chemistry.,Food science.
59. Food Microbiology and Hygiene
Author: edited by P. R. Hayes.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Chemistry.,Food science.
