1. Applied food protein chemistry /
پدیدآورنده : edited by Zeynep Ustunol
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis.,Food-- Protein content.,Proteins in human nutrition.
رده :
TX553
.
P7
A67
2015
2. Food Protein Analysis : Quantitative Effects on Processing
پدیدآورنده : / R.K.Owusu-Apenten
کتابخانه: Central Library and Information Center of the University of Mohaghegh Ardabili (Ardabil)
موضوع : Protein in human nutrition,Food Analysis
رده :
TX541
.
O9
2002
3. Food protein chemistry :
پدیدآورنده : Joe M. Regenstein, Carrie E. Regenstein ; illustrations by Beth Kochen
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis,Food-- Protein content,Proteins in human nutrition,Dietary Proteins,Food Analysis
رده :
TX553
.
P7
R43
1984
4. Food protein chemistry: an introduction for food scientists
پدیدآورنده : Regenstein, Joe M.
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Protein content ، Food,، Proteins in human nutrition,Analysis ، Food
رده :
TX
553
.
P7
R43
1984
5. Protein functionality in food systems
پدیدآورنده : edited by Navam S. Hettiarachchy, Gregory R. Ziegler
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Protein content -- Congresses ، Food,Congresses ، Proteins in human nutrition,Analysis -- Congresses ، Proteins
رده :
TX
553
.
P7
P758
1994
