1. A guide to HACCP

پدیدآورنده :

کتابخانه: Central library of medical university of Isfahan (Esfahan)

موضوع : Food Microbiology,Food Processing

رده :
QW85
M135g
1996

2. Benefits and potential risks of the lactoperoxidase system of raw milk preservation

موضوع : Dairy processing,Food- Preservation,Peroxidase,Milk- Microbiology,SF250.5.B45 2006

۳ نسخه از این کتاب در ۱ کتابخانه موجود است.

3. Dairy ingredients for food processing

کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)

موضوع : ENGINEERING / Food Science ; bisacsh. ; &Dairy processing. ; Dairy products. ; Dairy microbiology. ; TECHNOLOGY

4. Enzymes in food technology :

پدیدآورنده :

کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)

موضوع : Enzymes.,Food-- Microbiology.,Enzymes.,Food Technology.,Food-Processing Industry.,Applied Microbiology.,Biochemical Engineering.,Biomedical Engineering/Biotechnology.,Food Microbiology.,Food Science.,Enzymes.,Food-- Microbiology.

رده :
QR115

5. Food spoilage microorganisms

پدیدآورنده :

کتابخانه: Central library of medical university of Isfahan (Esfahan)

موضوع : Food Microbiology,Food Analysis,Food-Processing Industry,Food Contamination,Foodborne Diseases,-- methods,-- standards,-- prevention & control,-- etiology

6. Food spoilage microorganisms [electronic resources

پدیدآورنده :

کتابخانه: Central library of medical university of Isfahan (Esfahan)

موضوع : Food Microbiology,Food Analysis,Food-Processing Industry,Food Contamination,Foodborne Diseases,-- methods,-- standards,-- prevention & control,-- etiology

7. The microbiological risk assessment of food

پدیدآورنده :

کتابخانه: Central library of medical university of Isfahan (Esfahan)

موضوع : Food Microbiology,Bacterial Toxins- poisoning,Food-Processing Industry- standards,Food Inspection,Risk Assessment,Food Poisoning- prevention and control