5901. Phase transitions in foods
پدیدآورنده : Yrjö H. Roos, Stephan Drusch.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Composition.,Phase transformations (Statistical physics)
5902. Phase transitions in foods
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Food ; Composition. ;
5903. Phenolic antioxidants in foods :
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Food ; Composition. ;
5904. Phenolic compounds in food and their effects on health :
پدیدآورنده : Chi-Tang Ho, editor, Chang Y. Lee, editor, and Mou-Tuan Huang, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Phenols-- Health aspects, Congresses.,Phenols in the body, Congresses.,Food Analysis.,Neoplasms-- prevention & control.,Nutritional Physiological Phenomena.,Phenols.,Phénols dans l'organisme, Congrès.,Phénols, Congrès.,Aliments-- Composition.,Antioxydants-- Congrès.,Cancer-- Prévention-- Congrès.,Nutrition-- Congrès.,Phénols dans l'organisme-- Congrès.,Phénols-- Effets physiologiques.,Phenols-- Health aspects.,Phenols in the body.
رده :
QP801
.
P4
P45
1992
5905. Phenolic compounds in food :characterization & analysis
پدیدآورنده : Leo M.L. Nollet, Janet Alejandra Gutierrez-Uribe
کتابخانه: Library of Razi Metallurgical Research Center (Tehran)
موضوع : ، Phenols,Analysis ، Food
رده :
TP
453
.
P45
P45
2018
5906. Phenolic, sulfur, and nitrogen compounds in food flavors :
پدیدآورنده : sponsored by the Division of Agricultural and Food Chemistry at the 170th meeting of the American Chemical Society, Chicago, Ill., August 25-26, 1975 ; George Charalambous, editor, Ira Katz, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavonoids, Congresses.,Flavoring essences, Congresses.,Phenols, Congresses.,Flavoring Agents.,Food Additives.,Nitrogen.,Phenols.,Sulfur.,Flavonoïdes-- Congrès.,Phénols-- Congrès.,Saveur-- Essences-- Congrès.,Aromatisants-- Congrès.,Flavonoids.,Flavoring essences.,Phenols.
رده :
TP418
.
P46
5907. Phenolics in Food and Nutraceuticals
پدیدآورنده : / Fereidoon Shahidi and Marian Naczk
کتابخانه: Central Library and Information Center of the University of Mohaghegh Ardabili (Ardabil)
موضوع : Phenols,Food industry and trade
رده :
TP453
.
P45S55
2004
5908. #Phenolics in food and nutraceuticals
پدیدآورنده : #Fereidoon Shahidi and Marian Naczk
موضوع : Phenols ،Food industry and trade
۲ نسخه از این کتاب در ۲ کتابخانه موجود است.
5909. Phenolics in food and nutraceuticals /
پدیدآورنده : Fereidoon Shahidi and Marian Naczk
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food industry and trade,Phenols
رده :
TP453
.
P45
S55
2004
5910. Philosophers at table :
پدیدآورنده : Raymond D. Boisvert and Lisa Heldke.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Philosophy.,Food-- Philosophy.,PHILOSOPHY-- Essays.,PHILOSOPHY-- Reference.
رده :
TX357
.
B65
2016
5911. Philosophy Comes to Dinner
پدیدآورنده : \ edited by Andrew Chignell, Terence Cuneo, and Matthew C. Halteman.
کتابخانه: Library of Foreign Languages and Islamic Sources (Qom)
موضوع : Food -- Moral and ethical aspects.,Food habits.,Food preferences.,Dinners and dining -- Moral and ethical aspects.,غذا -- جنبه های اخلاقی,عادت‌های غذایی ,اولویت‌های غذایی ,ضیافت -- جنبه های اخلاقی
رده :
TX357
.
P52
2016
5912. Phosphates As Food Ingredients /
پدیدآورنده : author: R.H. Ellinger (Kraft Foods, Chicago, Ill.).
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food additives.,Phosphates.,Food additives.,Phosphates.
رده :
TX553
.
A3
E45
2018
5913. Phosphates as food ingredients
پدیدآورنده : Ellinger, Rudolph H
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : ، Food additives,، Phosphates
رده :
TX
553
.
A3
E55
5914. Phosphates in food /
پدیدآورنده : author, Ricardo A. Molins.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Phosphorus content.,Phosphates.,Aliments-- Teneur en phosphore.,Food-- Phosphorus content.,Lebensmittel,Phosphate,Phosphates.
رده :
TX553
.
P45
M65
1991
5915. 2-Phosphorylated L-ascorbate; chemical preparation and use in selected foods
پدیدآورنده : X. Wang
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : ascorbate,Biological sciences,Food science,Organic chemistry,phosphorylated L ascorbate,Pure sciences
5916. Physical , Chemical and biological changes in food caused by Thermal processing
پدیدآورنده : Edited by Tore Hyem,Oskar Kvale
موضوع : Food-Analysis
۲ نسخه از این کتاب در ۲ کتابخانه موجود است.
5917. Physical chemistry of food processes
پدیدآورنده : / Edited by lon C.Baiana
کتابخانه: Central Library and Document Center of Arak University (Markazi)
موضوع : Food-- Composition,Food industry and trade-- Quality cotrol
رده :
664
P578
5918. Physical chemistry of food processes
پدیدآورنده :
کتابخانه: Ilam University Central Library (Ilam)
موضوع : Food_composition,Food industry and trade_Quality control
رده :
TP372
.
5
.
P4
1993
5919. Physical chemistry of foods
پدیدآورنده : / Pieter Walstra
کتابخانه: Central Library and Information Center of the University of Mohaghegh Ardabili (Ardabil)
موضوع : Food industry and trade,Chemistry, Physical and theoretical
رده :
TP372
.
5
.
W355
2003
5920. Physical chemistry of foods
پدیدآورنده : edited by Henry G. Schwartzberg, Richard W. Hartel
کتابخانه: Library of College of Science University of Tehran (Tehran)
موضوع : Congresses ، Food -- Composition
رده :
TP
372
.
5
.
P49
1992
