61. 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
62. 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
63. Source book of flavors
پدیدآورنده :
موضوع : Flavoring essences,Flavor,Food- Analysis
۳ نسخه از این کتاب در ۲ کتابخانه موجود است.
64. 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
65. 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
66. 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
67. 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
68. 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
69. 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
70. 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
71. 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
72. 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
73. #<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
74. Umami :
پدیدآورنده : Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Cooking,Flavor,Food-- Analysis,Food-- Biotechnology,Food-- Composition,Umami (Taste),Cooking,Food,Food Analysis,Food Technology
رده :
QP456
.
M68
2014
