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 food biochemistry
پدیدآورنده : / edited by Fatih Yildiz
کتابخانه: Ilam University Central Library (Ilam)
موضوع : Food- Biotechnology,Food- Composition
رده :
TP248
.
65
.
F66A355
2010
5. Advances in food biochemistry
پدیدآورنده : / edited by Fatih Yildiz
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Food--Biotechnology,Food--Composition
رده :
TP248
.
65
.
F66
,
A355
2010
6. Advances in food biochemistry
پدیدآورنده : / edited by Fatih Yildiz
کتابخانه: University of Tabriz Library, Documentation and Publication Center (East Azarbaijan)
موضوع : Food, Biotechnology,Food, Composition
رده :
TP248
.
65
.
F66A35
2010
7. Advances in food colloids
پدیدآورنده : Dickinson, Eric.
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Composition ، Food,، Colloids
رده :
TX
551
.
D53
1996
8. 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.
9. 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
10. 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
11. Anthocyanins from natural sources :
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Anthocyanins ; Health aspects. ; Food ; Composition. ; Food ; Composition. ; fast ; (
12. Anthocyanins from natural sources :
پدیدآورنده : edited by Marianne Su-Ling Brooks and Giovana B Celli.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Anthocyanins-- Health aspects.,Food-- Composition.,Food-- Composition.,TECHNOLOGY & ENGINEERING-- Food Science.
رده :
QK898
.
A55
A68
2019
13. Antinutrients and phytochemicals in food /
پدیدآورنده : Fereidoon Shahidi, editor
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Botanical chemistry-- Congresses,Cancer-- Chemoprevention-- Congresses,Food-- Composition-- Congresses,Food-- Toxicology-- Congresses,Nutritionally induced diseases-- Congresses,Plant toxins-- Congresses
رده :
RA1260
.
A58
1997
14. 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.
15. 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
16. 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
17. Automatic batch weighing of food ingredients: proceedings of a symposium held in London, 23rd May, 1972
پدیدآورنده :
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Electric equipment - Congresses ، Food industry and trade,Composition - Electric equipment - Congresses ، Food
رده :
TP
373
.
B75
1972
18. Basic Food Chemistry
پدیدآورنده :
کتابخانه: Library of Faculty of Veterinary Medicine University of Tehran (Tehran)
موضوع : Food.,Food -- Composition.
رده :
TX
354
.
L431983
19. Basic food chemistry
پدیدآورنده : Lee, Frank A.
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Food,، Food-- Composition
رده :
TX
354
.
L43
1983
20. Basics of food biochemistry and microbiology
پدیدآورنده : Sapna Kumari, editor
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Composition ، Food,Microbiology ، Food
رده :
TX
531
.
B38
2012
