1. Applied sensory analysis of foods /
پدیدآورنده : editor, Howard Moskowitz.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Sensory evaluation.,Aliments-- Analyse sensorielle.,Analyse sensorielle.,Food-- Sensory evaluation.,Lebensmittel.,Lebensmittelanalyse.,Sensorische Prüfung.,Sensortechnik.
رده :
TX546
.
A67
1988
2. 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
3. Concept research in food product design and development
پدیدآورنده : Moskowitz, Howard R.
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Sensory evaluation ، Food,Testing ، Commercial products
رده :
TX
546
.
M66
2005
4. Electronic noses and tongues in food science
پدیدآورنده : series editor, Victor Preedy, editor, María Luz Rodríguez Méndez.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemical detectors.,Food-- Quality-- Testing.,Food-- Sensory evaluation.,Odors.,Olfactometry.
5. Flavor, fragrance, and odor analysis
پدیدآورنده : edited by Ray Marsili
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Sensory evaluation ، Food
رده :
TX
546
.
F52
2002
6. Flavor, fragrance, and odor analysis
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Food ; Sensory evaluation. ;
7. Flavor release /
پدیدآورنده : Deborah D. Roberts, editor, Andrew J. Taylor, editor
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor, Congresses,Food-- Sensory evaluation, Congresses
رده :
TX546
.
F53
2000
8. Food color and appearance
پدیدآورنده : John B. Hutchings
کتابخانه: Library of Institute For Color Science and Technology (Tehran)
موضوع : Coloring matter in food,Color of food,Food--Sensory evaluation,Food presentation
9. Food colorimetry; theory and applications
پدیدآورنده : Francis , F. J. 1291-
کتابخانه: Central Library and Documents Center of Al-Zahra University (Tehran)
موضوع : ، Food - Sensory evaluation,، Colorimetry
رده :
TX
546
.
F7
10. Food colour and appearance
پدیدآورنده : Hutchings, John B.
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Coloring matter in food,، Color of food,، Food-- Sensory evaluation,، Food presentation
رده :
TX
571
.
C7
.
H88
1994
11. Food structure and behavior
پدیدآورنده : edited by J.M.V. Blanshard and P. Lillford
کتابخانه: Central Library of Imam Khomeini International University of Qazvin (Qazvin)
موضوع : Food texture,Rheology,Food - Sensory evaluation
رده :
TX
.
F673
531
1987
12. Food taints and off-flavours
پدیدآورنده :
موضوع : Food contamination,Flavor,Food- Sensory evaluation
۲ نسخه از این کتاب در ۲ کتابخانه موجود است.
13. Formulation engineering of foods /
پدیدآورنده : edited by Jennifer E. Norton, Peter J. Fryer, and Ian T. Norton.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Composition,Food-- Sensory evaluation
رده :
TX545
14. Fruit and vegetable flavour : recent advances and future prospects
پدیدآورنده : edited by Bernhard Br ckner and S. Grant Wyllie.
کتابخانه: Central Library and Documentation Center of Shahid Motahari of Vali-e-Asr University (Kerman)
موضوع : Fruit -- Flavor and odor. , Vegetables -- Composition. ,Food -- Sensory evaluation.
رده :
TP
562
.
F89
2008
15. 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
16. Guidelines for sensory analysis in food product development and quality control
پدیدآورنده :
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food industry and trade-- Quality control.,Food-- Sensory evaluation.
17. Guidelines for sensory analysis in food product development and quality control
پدیدآورنده :
موضوع : ، Food industry and trade-- Quality control,، Food-- Sensory evaluation
۲ نسخه از این کتاب در ۲ کتابخانه موجود است.
18. Guidelines for sensory analysis in food product development and quality control
پدیدآورنده : Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Quality control ، Food industry and trade,Sensory evaluation ، Food
رده :
TP
372
.
5
.
G85
2000
19. Handbook of fruit and vegetable flavors
پدیدآورنده : edited by Y.H. Hui ; associate editors, Raquel P.F. Guineجu ... [et al.]
کتابخانه: Library of Aburihan Campus University of Tehran (Tehran)
موضوع : Fruit, Flavor and odor, Handbooks, manuals, etc,Vegetables, Flavor and odor, Handbooks, manuals, etc,Oils and fats, Flavor and odor, Handbooks, manuals, etc,Food, Sensory evaluation, Handbooks, manuals, etc,TP440.H357 2010
رده :
TP
440
.
H357
2010
20. Handbook of fruit and vegetable flavors /
پدیدآورنده : edited by Y.H. Hui ; associate editors, Raquel P.F. Guiné ... [et al.]
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Sensory evaluation, Handbooks, manuals, etc,Fruit-- Flavor and odor, Handbooks, manuals, etc,Oils and fats-- Flavor and odor, Handbooks, manuals, etc,Vegetables-- Flavor and odor, Handbooks, manuals, etc
رده :
TP440
.
H357
2010
