1. ......................
پدیدآورنده : edited by Michael K. Supran. A sympsium sponsored by the Flavor Sub-Division of the division of the American Chemical Society, Chicagol Illionis, August 03-13, 7791
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Lipids - Congresses,Flavor - Congresses
رده :
QC
305
.
F2
L6
2. Analysis of foods and beverages :
پدیدآورنده : edited by George Charalambous
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Beverages-- Analysis-- Congresses,Flavor-- Congresses,Food-- Analysis-- Congresses,Gas chromatography-- Congresses
رده :
TX545
.
A5
3. Aroma active compounds in foods :
پدیدآورنده : Gary R. Takeoka, editor, Matthias Güntert, editor, Karl-Heinz Engel, editor
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor, Congresses,Flavoring essences, Congresses,Food-- Odor, Congresses
رده :
TP372
.
5
.
A76
2001
4. Biotechnology challenges for the flavor and food industry
پدیدآورنده :
کتابخانه: Central Library and Information Center of Shahed University (Tehran)
موضوع : Flavor -- Biotechnology Congresses,Food -- Biotechnology Congresses
رده :
TP
،
418
،.
B57
،
1989
5. Biotechnology in flavor production
پدیدآورنده : edited by Daphna Havkin-Frenkel, Nativ Dudai
موضوع : Food^aBiotechnology,Flavor
۳ نسخه از این کتاب در ۳ کتابخانه موجود است.
6. Biotechnology in flavor production
پدیدآورنده : edited by Daphna Havkin-Frenkel and Faith C. Belanger
کتابخانه: Central Library and Documentation Center (Kerman)
موضوع : ، Food - Biotechnology,، Flavor
رده :
TP
248
.
65
.
F66
B637
2008
7. Biotechnology in flavor production
پدیدآورنده : / edited by Daphna Havkin-Frenkel, Faith C. Belanger
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Food, Biotechnology,Flavor
رده :
TP248
.
65
.
F66
,
B637
2008
8. Biotechnology in flavor production /
پدیدآورنده : edited by Daphna Havkin-Frenkel, Faith C. Belanger
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor,Food-- Biotechnology
9. Biotechnology in flavor production
پدیدآورنده : edited by Daphna Havkin-Frenkel, Faith C. Belanger
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Biotechnology ، Food,، Flavor
رده :
TP
248
.
65
.
F66
B637
2008
10. Biotechnology in flavor production
پدیدآورنده : edited by Daphna Havkin-Frenkel, Department of Plant and Pathology, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA, Nativ Dudai, Unit of Medicinal and Aromatic Plants, Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay, Israel.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor.,Food-- Biotechnology.
11. Challenges in taste chemistry and biology /
پدیدآورنده : Thomas Hofmann, editor, Chi-Tang Ho, editor, Wilhelm Pickenhagen, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor, Congresses,Flavoring essences, Congresses,Food-- Odor, Congresses,Taste, Congresses
رده :
TP372
.
5
.
C43
2003
12. Characterization and measurement of flavor compounds :
پدیدآورنده : Donald D. Bills, editor, Cynthia J. Mussinan, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor-- Analysis, Congresses.
رده :
TP372
.
5
.
C46
1985
13. Charming new physics in beautiful processes?
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Particles (Nuclear physics) ; Flavor. ;
14. Charming new physics in beautiful processes? /
پدیدآورنده : Matthew John Kirk.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Particles (Nuclear physics)-- Flavor.,Particles (Nuclear physics)-- Flavor.,SCIENCE-- Physics-- Quantum Theory.
رده :
QC793
.
3
.
Q37
15. Chemistry and technology of flavors and fragrances
پدیدآورنده :
کتابخانه: Central Library and Document Center of Arak University (Markazi)
موضوع : Flavor-Analysis,Odors(Odurs)
رده :
664
.
5
C517
16. Chemistry and technology of flavors and fragrances
پدیدآورنده : edited by David J. Rowe
کتابخانه: Library of College of Science University of Tehran (Tehran)
موضوع : Analysis ، Flavor,، Odors
رده :
TP
372
.
5
.
C48
2005
17. Chemistry and technology of flavors and fragrances
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Al-Zahra University (Tehran)
موضوع : ، Flavor--Analysis,، Odors
رده :
TP
418
.
C48
2005
18. Chemistry of wine flavor /
پدیدآورنده : Andrew L. Waterhouse, editor, Susan E. Ebeler, editor
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Wine and wine making-- Chemistry, Congresses,Wine-- Flavor and odor, Congresses,Vinicultura-- Química, Congresos,Vino-- Sabores y olores
رده :
TP544
.
C45
1998
19. Chemistry of wine flavor
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Wine ; Flavor and odor. ; Wine and wine making ; Chemistry ; Congresses. ;
20. Chromatography of aroma compounds and fragrances
پدیدآورنده : Cserhaati, Tibor., Tibor Cserhaati
کتابخانه: Library and Documentation Center of Kurdistan University (Kurdistan)
موضوع : ، Chromatographic analysis,، Food, Odor, Analysis,، Flavor, Analysis,، Essences and essential oils, Analysis,، Odors, Analysis,، Aromastoff., swd,، Chromatographie., swd,، Duftstoff., swd,، Etherisches eOl., swd,، Lebensmittel., swd,، Umweltanalytik., swd
رده :
QD
79
.
C4
.
C75
2010
