181. Sensory testing of flavour and aroma
پدیدآورنده : Goodall, H.
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Flavor
رده :
TX
541
.
G66
1967
182. Source book of flavors
پدیدآورنده :
موضوع : Flavoring essences,Flavor,Food- Analysis
۳ نسخه از این کتاب در ۲ کتابخانه موجود است.
183. Spice :
پدیدآورنده : Dr. Stuart Farrimond.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Cooking (Spices), Handbooks, manuals, etc.,Flavor-- Analysis.,Spices-- Analysis.,Spices-- Composition.,Cooking (Spices),Cooking-- Spices.,Flavor-- Analysis.,Spices-- Analysis.,Spices-- Composition.,Spices.
رده :
TX819
.
A1
F37
2018
184. Study of double charm B decays with the LHCb experiment at CERN and track reconstruction for the LHCb upgrade /
پدیدآورنده : Renato Quagliani.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Particles (Nuclear physics)-- Charm.,Quantum flavor dynamics.,Mensuration & systems of measurement.,Particles (Nuclear physics)-- Charm.,Quantum flavor dynamics.,Quantum physics (quantum mechanics & quantum field theory),SCIENCE-- Physics-- Quantum Theory.
رده :
QC793
.
3
.
C53
185. Sulfur compounds in foods /
پدیدآورنده : Cynthia J. Mussinan, editor, Mary E. Keelan, editor
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor-- Congresses,Food-- Composition-- Congresses,Sulfur compounds-- Congresses
رده :
TX511
.
S85
1994
186. Symposium on Foods: the Chemistry and Physiology of Flavors. The fourth in a series of symposia on foods held at Oregon State University. ]Papers[
پدیدآورنده :
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Flavor-- Congresses
رده :
TX
541
.
S9
1965
187. Symposium on Foods: the Chemistry and Physiology of Flavors. The fourth in a series of symposia on foods held at Oregon State University
پدیدآورنده : ]Papers[ editor: H.W. Schultz. Associate editors: E.A. Day ]1nd[ L.M.Libbey
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Flavor-Congresses
رده :
TX
541
.
S9
1965
188. Taints and off-flavours in food
پدیدآورنده : edited by Brian Baigrie
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : ، Food contamination,، Flavor,Sensoey evaluation ، Food,Analysis ، Food
رده :
TX
531
.
T33
2003
189. 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
190. The Analysis and control of less-desirable flavors in foods and beverages /
پدیدآورنده : edited by George Charalambous
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor, Congresses,Food-- Analysis, Congresses
رده :
TP372
.
5
.
A5
1980
191. The Quality of Foods and Beverages:Chemistry and Technology
پدیدآورنده :
کتابخانه: Library of Faculty of Veterinary Medicine University of Tehran (Tehran)
موضوع : Food--Analysis--Congresses,Beverages--Analysis--Congresses,Flavor--Congresses,Food Industry and Trade--Congresses
رده :
TX
541
.
Q341981
192. The Quality of foods and beverages :
پدیدآورنده : edited by George Charalambous, George E. Inglett
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Beverages-- Analysis-- Congresses,Flavor-- Congresses,Food-- Analysis-- Congresses,Food industry and trade-- Congresses
رده :
TX541
.
Q34
193. The Quality of foods and beverages :
پدیدآورنده : edited by George Charalambous, George E. Inglett
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Beverages-- Analysis-- Congresses,Flavor-- Congresses,Food-- Analysis-- Congresses,Food industry and trade-- Congresses
رده :
TX541
.
Q34
194. The Quality of foods and beverages : chemistry and technology
پدیدآورنده :
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Food-- Analysis-- Congresses,، Beverages-- Analysis-- Congresses,، Flavor-- Congresses,، Food industry and trade-- Congresses
رده :
TX
541
.
Q34
195. 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
196. The essence of gastronomy :
پدیدآورنده : Peter Klosse
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor,Gastronomy,Taste
رده :
TX631
.
K58
2014
197. The flavor thesaurus :
پدیدآورنده : Niki Segnit.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Cooking.,Flavor.,Taste.
رده :
TP418
.
N555
2010
198. The sensory evaluation of dairy products
پدیدآورنده : Stephanie Clark ... ]et al.[, editors
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Sensory evaluation ، Dairy products,Flavor and odor ، Dairy products
رده :
TX
556
.
M5
B63
2009
199. The sensory evaluation of dairy products /stephanie clark ... [et al.], editors.
پدیدآورنده :
کتابخانه: Library of Faculty of Veterinary Medicine University of Tehran (Tehran)
موضوع : Dairy Products -- Sensory evaluation.,Dairy Products -- Flavor and odor.
رده :
TX
556
.
M5B63
2009
200. #<The> shelf life of foods and beverages
پدیدآورنده : #edited by George Charalambous
کتابخانه: Central Library of Esfehan University of Technology (Esfahan)
موضوع : Food- Storage- Congresses ،Food- Shelf-life dating- Congresses ،Flavor- Congresses
رده :
#
TP
،#.
I58
،#
1985
