1. 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
2. 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
3. Flavor chemistry :
پدیدآورنده : Sara Risch, Chi-Tang Ho, editors
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor, Congresses,Flavoring essences, Congresses,Food-- Odor, Congresses,Alimentos-- Olores, Congresos,Aromatizantes, Congresos,Sabor, Congresos
رده :
TP372
.
5
.
F525
2000
4. Flavor chemistry
پدیدآورنده : / Roy Teranishi
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Flavor- Congresses,Flavoring essences- Congresses
رده :
TP372
.
5
.
F54
1989
5. Flavor chemistry :
پدیدآورنده : Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor, Congresses.,Flavoring essences, Congresses.
رده :
TP372
.
5
.
C465
1988
6. Flavor chemistry and technology
پدیدآورنده : / Gary Reineccius
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Flavor,Flavoring essences
رده :
TP372
.
5
.
H43
2006
7. Flavor chemistry and technology
پدیدآورنده : Heath, Henry B.
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Flavor,، Flavoring essences
رده :
TP
372
.
5
.
H43
1986
8. Flavor chemistry and technology
پدیدآورنده : Reineccius, Gary
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : ، Flavor,، Flavoring essences
رده :
TP
372
.
5
.
H43
2006
9. Flavor chemistry and technology
پدیدآورنده : by Henry B. Heath and Gary Reineccius
کتابخانه: Library of Institute For Color Science and Technology (Tehran)
موضوع : Flavor,Flavoring essences
10. Flavor chemistry and technology
پدیدآورنده :
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor,Flavoring essences
رده :
TP372
.
5
.
H43
2006
11. Flavor chemistry and technology
پدیدآورنده : Heath, Henry B.
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : ، Flavor,، Flavoring essences
رده :
TP
372
.
5
.
H43
1996
12. Flavor chemistry and technology
پدیدآورنده :
کتابخانه: Central Library and Information Center of the University of Mohaghegh Ardabili (Ardabil)
موضوع : Flavor,Flavoring essences
رده :
TP372
.
5
.
H43
2006
13. Flavor chemistry : trends and developments
پدیدآورنده : Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Third Chemical Congress of North America )591th National Meeting of the American Chemical Society(, Toronto, Ontario, Canada, June 5-11, 8891
کتابخانه: Library of College of Science University of Tehran (Tehran)
موضوع : Congresses ، Flavor,Congresses ، Flavoring essences
رده :
TP
372
.
5
.
C465
1989
14. Flavor chemistry: trends and developments
پدیدآورنده : Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Third Chemical Congress of North America )591th National Meeting of the American; Chemical Society(, Toronto, Ontario, Canada June 5-11, 8891
کتابخانه: Central Library and Documents Center of Industrial University of Khaje Nasiredin Toosi (Tehran)
موضوع : ، Flavor -- Congresses,، Flavoring essences -- Congresses
رده :
TP
372
.
5
.
C465
15. Flavor of foods and beverages :
پدیدآورنده : edited by George Charalambous [and] George E. Inglett
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor-- Congresses,Flavoring essences-- Congresses
رده :
TP372
.
5
.
F55
16. Flavour development, analysis and perception in food and beverages
پدیدآورنده : edited by J. K. Parker, J. S. Elmore and L. Methven ; contributors, D. P. Balagiannis [and twenty-four others].
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor.,Flavoring essences.
17. Flavour in food
پدیدآورنده : edited by Andree Voilley and Patrick Etievant
کتابخانه: Central Library and Information Center of Shahed University (Tehran)
موضوع : Flavor,Flavoring essences
رده :
TP
،
418
،.
V6
,
F7
،
2006
18. Flavour science and technology
پدیدآورنده :
کتابخانه: Library of Niroo Research Institue (Tehran)
موضوع : ، Flavor- Congresses,، Flavoring essences- Congresses
19. Flavour science: recent developments: ]Proceedings of the Eight Weurman Flavour Research Symposium, Reading, UK, 23-26 July 1996[
پدیدآورنده : edited by A.J. Taylor, D.S. Mottram
کتابخانه: Central Library of Amirkabir University of Technology (Tehran)
موضوع : Flavoring essences - Congreses , Flavor - Congresses
رده :
TP
418
.
W48
1996
20. 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
