141. Lectures on flavor physics
پدیدآورنده : U.-G. Meissner, W. Plessas )eds.(
کتابخانه: Library of Institute for Research in Fundamental Sciences (Tehran)
موضوع : ، Particles )Nuclear physics( -- Flavor
رده :
QC
3
.
L28
Vol
.
629
142. Lectures on flavor physics /
پدیدآورنده : U.-G. Meissner, W. Plessas (eds.)
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Particles (Nuclear physics)-- Flavor
143. Lipids as a source of flavor :
پدیدآورنده : sponsored by the Flavor Sub-division of the Division of Agricultural and Food Chemistry at the 174th meeting of the American Chemical Society, Chicago, Illinois, August 30-31, 1977 ; Michael K. Supran, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor, Congresses.,Lipids, Congresses.
رده :
QD305
.
F2
L46
144. Lipids in food flavors /
پدیدآورنده : Chi-Tang Ho, editor, Thomas G. Hartman, editor
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor-- Congresses,Lipids-- Congresses
رده :
TP372
.
5
.
L57
1993
145. Measurement of the W boson polarization in top pair di-muon decay with the CMS detector at the LHC and R & D on the CMS tracker upgrade for the HL-LHC
پدیدآورنده : Mohsen Naseri,^ANaseri, Mohsen
کتابخانه: Library of Institute for Research in Fundamental Sciences (Tehran)
موضوع : Standard model )Nuclear physics(,Particles )Nuclear physics( -- Flavor,W bosons,Large Hadron Collider )France and Switzerland(,Proton-proton interactions
146. Modifying flavour in food
پدیدآورنده :
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Flavor,، Flavoring essences
رده :
TP
418
.
M63
2007
147. Modifying flavour in food /
پدیدآورنده : edited by Andrew Taylor and Joanne Hort.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor.,Flavoring essences.,Flavor.,Flavoring essences.
رده :
TP418
.
M63
2007eb
148. Modifying flavour in food
پدیدآورنده : / edited by Andrew Taylor and Joanne Hort
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Flavor.,Flavoring essences.,Electronic books--local
رده :
TP418
.
M63
,
2007eb
149. Modifying flavour in food
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Flavor. ;
150. Modifying flavour in food
پدیدآورنده : edited by Andrew Taylor and Joanne Hort
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : ، Flavor,، Flavoring essences
رده :
TP
418
.
M63
2007
151. 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
,
152. Molecular gastronomy
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Food ; Sensory evaluation. ; Flavor. ; Molecular gastronomy. ;
153. 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.
154. 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
155. New flavours and hadron spectroscopy: proceeding of the sixteenth Rencontre de Moriond, Les Arcs, Savoie, France, March 15-27, 1981, v.2
پدیدآورنده : edited by J. Tran Thanh Van
کتابخانه: Central Library and Documentation Center (Kerman)
موضوع : Congresses ، Quantum flavor dynamics,Congresses ، Hadron spectroscopy,Congresses ، Hadron interactions
رده :
QC
793
.
R45
1981
v
.
2
156. New flavours : proceedings of the Second Moriond Workshop, Les Arcs, Savoie, France, January 24-30, 1982
پدیدآورنده :
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Particles )Nuclear physics(-- Flavor-- Congresses,، Quarks-- Congresses,، Particles )Nuclear physics(-- Charm-- Congresses,، Nuclear spectroscopy-- Congresses
رده :
QC
793
.
3
.
Q37
.
M67
1982
157. Off-flavors in foods and beverages
پدیدآورنده : edited by George Charalambous.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor.,Odors.
158. #Off-tastes in raw and reconstituted milk
پدیدآورنده : #por H. Kim ... ]et al.[
کتابخانه: Central Library of Esfehan University of Technology (Esfahan)
موضوع : Milk- Flavor and odor ،Reconstituted milk- Flavor and odor
رده :
#
SF
،#.
O33
،#
1983
159. Plant pigments, flavors, and textures :
پدیدآورنده : N. A. Michael Eskin.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Color of food.,Flavor.,Food texture.
160. Plant pigments, flavors, and textures: The chemistry and biochemistry of selected compounds
پدیدآورنده : Eskin, Neason Akivah Michael.
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Color of food,Flavor,Food Texture
رده :
TX
531
.
E83
