1. Biosensors for food analysis
پدیدآورنده :
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Biosensors-- Congresses,، Food analysis-- Congresses,، Food-- Biosensors-- Congresses,، Food-- sensory evaluation-- Congresses
رده :
TX
557
.
B56
1998
2. Functionality and protein structure :
پدیدآورنده : sponsored by the ACS Division of Agriculture and Food Chemistry at the 175th meeting of the American Chemical Society, Anaheim, California, March 13, 1978 ; Akiva Pour-El, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis, Congresses.,Food-- Sensory evaluation, Congresses.,Proteins in human nutrition, Congresses.
رده :
TX553
.
P7
F86
3. Hispanic foods :
پدیدآورنده : Michael H. Tunick, editor, Elvira González de Mejia, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis, Congresses.,Food-- Composition, Congresses.,Food-- Sensory evaluation, Congresses.,Hispanic American consumers, Congresses.
4. Multivariate and probabilistic analyses of sensory science problems
پدیدآورنده : Jean-François Meullenet, Rui Xiong, and Christopher J. Findlay.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Sensory evaluation-- Statistical methods.,Multivariate analysis.
5. Multivariate and probabilistic analyses of sensory science problems
پدیدآورنده : Jean-François Meullenet, Rui Xiong, and Christopher J. Findlay.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Sensory evaluation-- Statistical methods.,Multivariate analysis.
رده :
TX546
.
M48
2007eb
6. Multivariate and probabilistic analyses of sensory science problems
پدیدآورنده : Jean-François Meullenet, Rui Xiong, and Christopher J. Findlay.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Sensory evaluation-- Statistical methods.,Multivariate analysis.
7. Multivariate and probabilistic analyses of sensory science problems
پدیدآورنده : Meullenet, Jean-Francois
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Sensory evaluation - Statistical methods ، Food,، Multivariate analysis
رده :
TX
546
.
M48
2007
8. Multivariate data analysis in sensory and consumer science
پدیدآورنده : Dijksterhuis, Garmt B.
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Sensory evaluation ، Food,، Multivariate analysis
رده :
TX
546
.
D55
1997
9. Olive oil sensory science /
پدیدآورنده : Erminio Monteleone and Susan Langstaff
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Sensory evaluation.,Olive oil-- Analysis.,Olive oil industry.,Olive oil.
رده :
TP683
10. Principles of sensory evaluation of food
پدیدآورنده : by Maynard A. Amerine, Rose Marie Pangborn [and] Edward B. Roessler.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis.,Food-- Sensory evaluation.
11. Principles of sensory evaluation of food
پدیدآورنده : Amerine, M. A.)Maynard Andrew(
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Food-- Sensory evaluation,، Food-- Analysis
رده :
TX
541
.
A74
12. Protein functionality in foods :
پدیدآورنده : John P. Cherry, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Sensory evaluation, Congresses.,Proteins-- Analysis, Congresses.,Proteins in human nutrition, Congresses.
رده :
TX553
.
P7
P76
13. Quality factors of fruits and vegetables :
پدیدآورنده : Joseph J. Jen, editor
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis, Congresses,Food-- Sensory evaluation, Congresses,Fruit-- Quality, Congresses,Vegetables-- Quality, Congresses
رده :
TX557
.
Q35
1989
14. Quality factors of fruits and vegetables: chemistry and technology
پدیدآورنده : Joseph J. Jen, editor
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Quality - Congresses ، Fruit,Quality -Congresses ، Vegetables,Analysis - Congresses ، Food,Sensory evaluation - Congresses ، Food
رده :
TX
557
.
Q35
1989
15. Quality factors of fruits and vegetables : chemistry and technology
پدیدآورنده : Joseph J. Jen, editor
کتابخانه: Library of College of Science University of Tehran (Tehran)
موضوع : Congresses ، Fruit -- Quality,Quality -- Congresses ، Vegetables,Congresses ، Food -- Analysis,Congresses ، Food -- Sensory evaluation
رده :
TX
557
.
Q35
1989
16. 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
17. Taints and off-flavours in food
پدیدآورنده : / edited by Brian Baigrie
کتابخانه: Central Library and Document Center of Shahid Chamran University (Khuzestan)
موضوع : Food contamination.,Flavor.,Food--Sensory evaluation,Food--Analysis
رده :
TX
,
531
,.
T33
,
2003
18. The science of the oven /
پدیدآورنده : Hervé This ; translated by Jody Gladding.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis.,Food-- Composition.,Food-- Sensory evaluation.,Gastronomy.
رده :
TX546
.
T55313
2009
