1. Flavor release /
پدیدآورنده : Deborah D. Roberts, editor, Andrew J. Taylor, editor
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor, Congresses,Food-- Sensory evaluation, Congresses
رده :
TX546
.
F53
2000
2. Food taints and off-flavours
پدیدآورنده :
موضوع : Food contamination,Flavor,Food- Sensory evaluation
۲ نسخه از این کتاب در ۲ کتابخانه موجود است.
3. Fruit and vegetable flavour : recent advances and future prospects
پدیدآورنده : edited by Bernhard Br ckner and S. Grant Wyllie.
کتابخانه: Central Library and Documentation Center of Shahid Motahari of Vali-e-Asr University (Kerman)
موضوع : Fruit -- Flavor and odor. , Vegetables -- Composition. ,Food -- Sensory evaluation.
رده :
TP
562
.
F89
2008
4. Handbook of fruit and vegetable flavors
پدیدآورنده : edited by Y.H. Hui ; associate editors, Raquel P.F. Guineجu ... [et al.]
کتابخانه: Library of Aburihan Campus University of Tehran (Tehran)
موضوع : Fruit, Flavor and odor, Handbooks, manuals, etc,Vegetables, Flavor and odor, Handbooks, manuals, etc,Oils and fats, Flavor and odor, Handbooks, manuals, etc,Food, Sensory evaluation, Handbooks, manuals, etc,TP440.H357 2010
رده :
TP
440
.
H357
2010
5. Handbook of fruit and vegetable flavors /
پدیدآورنده : edited by Y.H. Hui ; associate editors, Raquel P.F. Guiné ... [et al.]
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Sensory evaluation, Handbooks, manuals, etc,Fruit-- Flavor and odor, Handbooks, manuals, etc,Oils and fats-- Flavor and odor, Handbooks, manuals, etc,Vegetables-- Flavor and odor, Handbooks, manuals, etc
رده :
TP440
.
H357
2010
6. Molecular Gastronomy
پدیدآورنده : \ Hervé This ; translated by M.B. DeBevoise.
کتابخانه: Library of Foreign Languages and Islamic Sources (Qom)
موضوع : Flavor,طعم,a02,a02,Food-- Sensory evaluation.,Molecular gastronomy.,مواد غذایی-- ارزشیابی حسی
رده :
TX
546
.
T46M6
2006
E-Book
,
7. Molecular gastronomy
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Food ; Sensory evaluation. ; Flavor. ; Molecular gastronomy. ;
8. Multisensory flavor perception :
پدیدآورنده : edited by Betina Piqueras-Fiszman, Charles Spence.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor.,Food-- Sensory evaluation.
9. Science and technology of aroma, flavor, and fragrance in rice
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Rice ; Flavor and odor. ; Food ; Sensory evaluation. ;
10. Sensory-directed flavor analysis
پدیدآورنده : edited by Ray Marsili
کتابخانه: Central Library and Documents Center of Industrial University of Khaje Nasiredin Toosi (Tehran)
موضوع : Sensory evaluation ، Food,، Flavor
رده :
TX
546
.
S454
11. Sensory-directed flavor analysis
پدیدآورنده : / edited by Ray Marsili
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Food--Sensory evaluation,Flavor.
رده :
TX546
.
S454
2007
12. Taints and off-flavours in food
پدیدآورنده : / edited by Brian Baigrie
کتابخانه: Central Library and Information Center of the University of Mohaghegh Ardabili (Ardabil)
موضوع : Food contamination,Flavor,Food- Sensory evaluation,Food- Analysis
رده :
TX531
.
T33
2003
