1. Food flavour technology
پدیدآورنده : edited by Andrew J. Taylor and Robert S.T. Linforth
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : ، Flavor,، Flavoring essences,Analysis ، Flavor
رده :
TP
418
.
F65
2010
2. Food flavour technology
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Flavor. ; Flavoring essences. ; Flavor ; Analysis. ;
3. Food flavour technology
پدیدآورنده : edited by Andrew J. Taylor and Robert S.T. Linforth.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor-- Analysis.,Flavor.,Flavoring essences.
4. Food flavour technology
پدیدآورنده : / edited by Andrew J. Taylor and Robert S.T. Linforth
کتابخانه: University of Tabriz Library, Documentation and Publication Center (East Azarbaijan)
موضوع : Flavor,Flavoring essences,Flavor- Analysis
رده :
TP418
.
F65
2010
5. Food flavour technology /edited by Andrew J. Taylor and Robert S.T. Linforth.
پدیدآورنده :
کتابخانه: Library of Aras International Campus University of Tehran (East Azarbaijan)
موضوع : Flavor.,Flavoring essences.,Flavor--Analysis.
رده :
TP418
.
F6
2010
6. Importance of chirality to flavor compounds /
پدیدآورنده : Karl-Heinz Engel, editor, Technische Universitaet Munchen, Freising, Germany, Gary Takeoka, editor, U.S. Department of Agriculture, Agricultural Research Service Albany, California ; sponsored by the ACS Division of Agricultural and Food Chemistry.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry, Organic.,Chirality.,Flavor-- Analysis.,Flavoring essences.,Taste-- Molecular aspects.
رده :
TP418
.
I47
2015
7. Natural flavors and fragrances :
پدیدآورنده : Carl Frey, editor, Russell Rouseff, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor-- Analysis, Congresses,Flavoring essences, Congresses
رده :
TP418
.
N34
2005
8. Practical analysis of flavor and fragrance materials
پدیدآورنده : / edited by Kevin Goodner and Russell Rousseff
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Flavor, Analysis,Flavoring essences- Analysis,Flavor- Biotechnology
رده :
TP418
.
P73
2011
9. Source book of flavors
پدیدآورنده :
موضوع : Flavoring essences,Flavor,Food- Analysis
۳ نسخه از این کتاب در ۲ کتابخانه موجود است.
10. The dictionary of flavors : and general guide for those training in the art and science of flavor chemistry
پدیدآورنده : De Rovira, Dolf A.
کتابخانه: Library of Razi Metallurgical Research Center (Tehran)
موضوع : Dictionaries ، Flavoring essences,Dictionaries ، Food industry and trade,Dictionaries ، Flavor,Dictionaries ، Food - Analysis
رده :
TP
418
.
D4
1999
