341. Statistical Quality Control for the Food Industry
پدیدآورنده : by Merton R. Hubbard.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.,Food science.
342. Statistical Quality Control for the Food Industry
پدیدآورنده : by Merton R. Hubbard.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.,Food science.
343. Statistical analysis of clinical data on a pocket calculator :
پدیدآورنده : Ton J. Cleophas, Aeilko H. Zwinderman.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : biologie,Biology,Computer. Automation,Food science and technology,gezondheidszorg,Human biochemistry,Hygiene. Public health. Protection,informatica,medische biochemie,Pharmacology. Therapy,voedingschemie
344. Steviol glycosides :
پدیدآورنده : edited by Ursula Wölwer-Rieck.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Stevioside.,Stevioside.,TECHNOLOGY & ENGINEERING-- Food Science.
رده :
TP425
.
S84
2019
345. Sucrose
پدیدآورنده : edited by M. Mathlouthi, P. Reiser.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.,Food science.
346. Sustainable Innovation in Food Product Design
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Biotechnology. ; Industrial engineering. ; Production engineering. ; Sustainable development. ; Food Science. ; -Food
347. Taschenbuch für Lebensmittelchemiker und -technologen :
پدیدآورنده : herausgegeben von Dieter Osteroth.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.,Food science.,Nutrition.
رده :
TP370
.
4
H473
1991
348. Taschenbuch für Lebensmittelchemiker und -technologen :
پدیدآورنده : herausgegeben von Wolfgang Frede.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food Science.,Medicine et Public Health.,Public Health.
349. Techniques to Enhance the Attributes of Wines Produced from Grapes Grown in Arkansas
پدیدآورنده : Mayfield, Sarah
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Arkansas,Aroma,Food science,Grapes,Wine,Winemaking
350. Technology of biscuits, crackers, and cookies /
پدیدآورنده : Duncan J.R. Manley.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biscuits.,Cookies.,Crackers.,Biscuits.,Craquelins.,Biscuits.,Cookies.,Crackers.,TECHNOLOGY & ENGINEERING-- Food Science.
رده :
TX769
.
M325
2000eb
351. Testing and analysis of gmo-containing foods and feed.
پدیدآورنده :
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Genetically modified foods-- Analysis.,Genetically modified foods-- Testing.,TECHNOLOGY & ENGINEERING / Food Science,TECHNOLOGY / Food Science
رده :
TP248
.
65
.
F66
352. Texture in food
پدیدآورنده : edited by David Kilcast.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis.,Food texture.,Food-- Analysis.,Food texture.,TECHNOLOGY & ENGINEERING-- Food Science.
رده :
TX531
.
T49
v
.
2
2004eb
353. The Effect of Consumer Behaviors on Cross-Contamination While Preparing Meals in a Consumer Kitchen
پدیدآورنده : Kirchner, Margaret Katherine
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food science,Organizational behavior,Pathology
354. The Effect of Consumer Behaviors on Cross-Contamination While Preparing Meals in a Consumer Kitchen
پدیدآورنده : Kirchner, Margaret Katherine
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food science,Organizational behavior,Pathology
355. The Impact of Modification Technologies on the Physicochemical, Rheological and Thermal Characteristics of Selected Improved Non-waxy Rice Flours
پدیدآورنده : Nwankpa, Chijioke Anthony
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Carbohydrates,Chemistry,Corn,Dielectric properties,Flour,Food science,Microwaves,Morphology,Polymers,Rheology,Rice
356. The Impact of Modification Technologies on the Physicochemical, Rheological and Thermal Characteristics of Selected Improved Non-waxy Rice Flours
پدیدآورنده : Nwankpa, Chijioke Anthony
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry,Dielectric properties,Food science,Microwaves,Polymers,Rice
357. The New Fresh Seafood Buyer's Guide
پدیدآورنده : by Ian Doré.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.,Food science.
358. The Routledge handbook of diet and nutrition in the Roman world /
پدیدآورنده : edited by Paul Erdkamp and Claire Holleran.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Diet-- Rome.,Food habits-- Rome.,Nutrition-- Rome.,Diet.,Food habits.,HISTORY-- General.,Nutrition.,SOCIAL SCIENCE-- Agriculture & Food .,Rome (Empire), 7
رده :
TX360
.
R64
R68
2019eb
359. The Technology of Cake Making
پدیدآورنده : by E. B. Bennion, G. S. T. Bamford ; edited by A. J. Bent.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.,Food science.
