1. Advances in food rheology and its applications
پدیدآورنده : editor, J. Ahmed ; associate editors, P. Ptaszek, S. Basu.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food industry and trade-- Technological innovations.,Rheology.
2. An introduction to food rheology
پدیدآورنده : Muller, H. G.)Hans Gerd(
کتابخانه: Central Library and Documentation Center (Kerman)
موضوع : ، Food - Testing,، Rheology
رده :
TP
372
.
5
.
M84
1973
3. Food emulsions and foams
پدیدآورنده : edited by Eric Dickinson.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Colloids.,Food-- Analysis.,Rheology.,Surface chemistry.
4. Food structure and behavior
پدیدآورنده : edited by J.M.V. Blanshard and P. Lillford
کتابخانه: Central Library of Imam Khomeini International University of Qazvin (Qazvin)
موضوع : Food texture,Rheology,Food - Sensory evaluation
رده :
TX
.
F673
531
1987
5. Food texture and rheology
پدیدآورنده :
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Food texture-- Congresses,، Rheology-- Congresses
رده :
TX
546
.
F66
6. Foodstuffs their plasticity fluidity and consistency
پدیدآورنده : SCOTT BLAIR,GEORGE W
کتابخانه: Central Library of Amirkabir University of Technology (Tehran)
موضوع : FOOD-ANALYSIS , RHEOLOGY
رده :
TX
541
.
5
.
F6
7. Measurements in the rheology of foodstuffs
پدیدآورنده : Prentice, J H
کتابخانه: Library of College of Science University of Tehran (Tehran)
موضوع : ، Food -- Testing,، Rheology
رده :
TP
372
.
5
.
R44
P7
1984
8. Practical food rheolog
پدیدآورنده : / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Food,Rheology,Electronic books
رده :
TP370
.
P62
,
2011eb
9. #Practical food rheology
پدیدآورنده : #edited by Ian T. Norton, Fotios Spyropoulos and Philip Cox
کتابخانه: Central Library of Esfehan University of Technology (Esfahan)
موضوع : Food ،Rheology
رده :
#
TP
،#.
P62
،#
2011
10. Practical food rheology
پدیدآورنده : / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
کتابخانه: University of Tabriz Library, Documentation and Publication Center (East Azarbaijan)
موضوع : Food,Rheology
رده :
TP370
.
P62
2011
11. Practical food rheology: an interpretive approach
پدیدآورنده : edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : ، Food,، Rheology
رده :
TP
370
.
P62
2011
12. Practical food rheology :an interpretive approach /edited by Ian T Norton, Fotios Spyropoulos and Philip Cox.
پدیدآورنده :
کتابخانه: Library of Aras International Campus University of Tehran (East Azarbaijan)
موضوع : Food.,Rheology.
رده :
TP370
.
P6
2011
13. Rheological Methods in Food Process Engineering
پدیدآورنده :
کتابخانه: Library of Urmia University of Technology (West Azarbaijan)
موضوع : Food--Testing,Rheology
رده :
TP
,
372
.
5
,.
S74
,
1992
14. Rheological methods in food process engineering
پدیدآورنده : James F. Steffe
کتابخانه: Library of Institute For Color Science and Technology (Tehran)
موضوع : Food- Testing,Rheology
15. Rheological methods in food process engineering
پدیدآورنده : Steffe, James Freeman
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Testing ، Food,، Rheology
رده :
TP
372
.
5
.
S74
1992
16. Rheological methods in food process engineering
پدیدآورنده : Steffe, James Freeman
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Testing ، Food,، Rheology
رده :
TP
372
.
5
.
S74
1996
17. Rheological methods in food process engineering
پدیدآورنده : / James F. Steffe
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Food, Testing,Rheology
رده :
E-BOOK
18. #Rheology and texture in food quality
پدیدآورنده : #edited by J. M. DeMan ... ]et al.[
کتابخانه: Central Library of Esfehan University of Technology (Esfahan)
موضوع : Food -- Quality ،Food texture ،Rheology
رده :
#
TX
،#.
R47
19. Rheology and texture in food quality
پدیدآورنده : edited by J. M. DeMan...]et al.[
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Quality ، Food,، Rheology
رده :
TX
531
.
R47
20. Rheology essentials of cosmetic and food emulsions
پدیدآورنده : / Reudiger Brummer
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Rheology,Cosmetics, Viscosity, Measurement,Food, Viscosity, Measurement,Fluid dynamic measurements
رده :
E-BOOK
