1. Characterization and Isolation of Segmented Filamentous Bacteria from Commercial Turkey
Author: Hedblom, Grant Andrew
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Animal sciences,Biochemistry,Developmental biology,Food science,Genetics,Immunology,Microbiology,Organic chemistry
2. Characterization and Isolation of Segmented Filamentous Bacteria from Commercial Turkey
Author: Hedblom, Grant Andrew
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Animal sciences,Biochemistry,Food science,Genetics,Immunology,Microbiology
3. Chemische Lebensmittelkonservierung :
Author: von Erich Lück, Martin Jager.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Chemistry.,Food science.,Microbiology.
Classification :
TP371
.
2
V664
1995
4. Comparative Genomics of Plasmid-Bearing Staphylococcus aureus Strains Isolated from Various Retail Meats
Author: Neyaz, Leena S.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food science,Microbiology
5. Comparative Genomics of Plasmid-Bearing Staphylococcus aureus Strains Isolated from Various Retail Meats
Author: Neyaz, Leena S.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food science,Microbiology
6. Comparative Study of the Antimicrobial Activity and Phytochemical Properties of Allium sativum (Garlic) and Zingiber officinale (Ginger) Extracts on Some Clinical Isolates
Author: Chukwudebe, Eccepacem
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Accounting,Bioengineering,Food science,Health sciences,Microbiology
7. Comparative Study of the Antimicrobial Activity and Phytochemical Properties of Allium sativum (Garlic) and Zingiber officinale (Ginger) Extracts on Some Clinical Isolates
Author: Chukwudebe, Eccepacem
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Accounting,Bioengineering,Food science,Health sciences,Microbiology
8. Complex glycan utilization preferences of human gut bacteria
Author: Yunus Emre Tuncil
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food Science; Microbiology,Biological sciences;Carbohydrate;Colon bacteria;Dietary fiber;Hierarchical preferences;Short chain fatty acid
9. Dairy ingredients for food processing
Author:
Library: Central Library and Documents Center of Mazandaran University (Mazandaran)
Subject: ENGINEERING / Food Science ; bisacsh. ; &Dairy processing. ; Dairy products. ; Dairy microbiology. ; TECHNOLOGY
10. Development of fluorescence-based assays for foodborne pathogens
Author: J. W. Czajka
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Bacillus cereus,Biological sciences,Escherichia coli,Food science,Microbiology,Salmonella
11. Edible Insects in the Food Sector
Author:
Library: Central Library and Documents Center of Mazandaran University (Mazandaran)
Subject: Entomology. ; Food science. ; Agricultural economics. ; Food ; Microbiology. ; Nutrition. ; Entomology. ;
12. Food microbiology protocols /
Author: edited by John F.T. Spencer and Alicia L. Ragout de Spencer.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food-- Microbiology.,Food Microbiology.,Aliments-- Microbiologie.,Food-- Microbiology.,TECHNOLOGY & ENGINEERING-- Food Science.
Classification :
QR115
.
F658
2001eb
13. Food molecular microbiology /
Author: editor, Spiros Paramithiotis (Laboratory of Food Quality and Hygiene, Departement of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece).
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food-- Microbiology.,Food Microbiology.,Food-- Microbiology.,SCIENCE-- Life Sciences-- Biology-- Microbiology.,SCIENCE-- Life Sciences-- Biology-- Molecular Biology.,SCIENCE-- Life Sciences-- Biology.,SCIENCE-- Life Sciences-- Microbiology.,TECHNOLOGY-- Food Science.
Classification :
QR115
.
F66268
2019eb
14. Fundamentals of cheese science /
Author: Patrick F. Fox [and others]
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Cheese-- Microbiology.,Cheese.,Food science.
Classification :
SF271
15. Influence of three poultry defeathering systems on morphology of turkey skin as related to the adhesion and penetration of Salmonella typhimurium
Author: J.-W. Kim
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Biological sciences,Food science,Food science,Microbiology
16. Investigating the Effects of Food Grade Antimicrobial Ingredients on the Microbiota of a Meat Model System
Author: Dogan, Mehmet
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Animal sciences,Food science,Microbiology,Molecular biology
17. Investigating the Effects of Food Grade Antimicrobial Ingredients on the Microbiota of a Meat Model System
Author: Dogan, Mehmet
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Animal sciences,Food science,Microbiology,Molecular biology
18. Lactic Acid Bacteria :
Author: edited by T. Faruk Bozoğlu, Bibek Ray.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food science.,Life sciences.,Microbiology.
Classification :
QR121
.
E358
1996
19. Lactic acid bacteria in foodborne hazards reduction :
Author: Wei Chen, Arjan Narbad.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food-- Microbiology.,Lactic acid bacteria.,Food-- Microbiology.,Lactic acid bacteria.,SCIENCE-- Life Sciences-- Biology.,SCIENCE-- Life Sciences-- Microbiology.
Classification :
QR121
