1. A Los Angeles Flavor of Spanish:
پدیدآورنده : Guerrero Jr, Armando
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع :
2. A Search for New Physics in Final States With Two Opposite-SignSame-Flavor Leptons, Jets, and Missing Transverse Energy inProton-Proton Collisions with a Center of Mass Energy of 13 TeV
پدیدآورنده : Welke, Charles Vincent
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع :
3. Acidic characteristics of cured and roasted cocoa beans from different countries of origin and flavor of the resulting chocolate
پدیدآورنده : J. Selamat
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biological sciences,Food science
4. Bioprocess production of flavor, fragrance, and color ingredients
پدیدآورنده :
موضوع : ، Flavoring essences-- Biotechnology
۳ نسخه از این کتاب در ۳ کتابخانه موجود است.
5. Biotechnology challenges for the flavor and food industry
پدیدآورنده :
کتابخانه: Central Library and Information Center of Shahed University (Tehran)
موضوع : Flavor -- Biotechnology Congresses,Food -- Biotechnology Congresses
رده :
TP
،
418
،.
B57
،
1989
6. Biotechnology challenhes for the flavor and food industry
پدیدآورنده : edited by Robert C. Linday and Brian G. Willis
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Biotechnology - Congre - sses ، Flavour,Biotechnology - Con- gresses ، Food
رده :
TP
418
.
B57
1989
7. Biotechnology in flavor production
پدیدآورنده :
موضوع : $AFood$BBiotechnology,$AFlavor
۵ نسخه از این کتاب در ۵ کتابخانه موجود است.
8. Biotechnology in flavor production
پدیدآورنده : edited by Daphna Havkin-Frenkel and Faith C. Belanger
کتابخانه: Central Library and Documentation Center (Kerman)
موضوع : ، Food - Biotechnology,، Flavor
رده :
TP
248
.
65
.
F66
B637
2008
9. Biotechnology in flavor production
پدیدآورنده : / edited by Daphna Havkin-Frenkel, Faith C. Belanger
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Food, Biotechnology,Flavor
رده :
TP248
.
65
.
F66
,
B637
2008
10. Biotechnology in flavor production /
پدیدآورنده : edited by Daphna Havkin-Frenkel, Faith C. Belanger
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor,Food-- Biotechnology
11. Biotechnology in flavor production
پدیدآورنده : edited by Daphna Havkin-Frenkel, Faith C. Belanger
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Biotechnology ، Food,، Flavor
رده :
TP
248
.
65
.
F66
B637
2008
12. Biotechnology in flavor production
پدیدآورنده : edited by Daphna Havkin-Frenkel, Department of Plant and Pathology, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA, Nativ Dudai, Unit of Medicinal and Aromatic Plants, Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay, Israel.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor.,Food-- Biotechnology.
13. Characterization and measurement of flavor compounds :
پدیدآورنده : Donald D. Bills, editor, Cynthia J. Mussinan, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor-- Analysis, Congresses.
رده :
TP372
.
5
.
C46
1985
14. Chemistry, Texture, and Flavor of Soy
پدیدآورنده : / Keith R. Cadwallader and Sam K. C. Chang (Eds.)
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : ENGINEERING, MULTIDISCIPLINARY
رده :
E-BOOK
15. Chemistry of wine flavor /
پدیدآورنده : Andrew L. Waterhouse, editor, Susan E. Ebeler, editor
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Wine and wine making-- Chemistry, Congresses,Wine-- Flavor and odor, Congresses,Vinicultura-- Química, Congresos,Vino-- Sabores y olores
رده :
TP544
.
C45
1998
16. Chemistry of wine flavor
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Wine ; Flavor and odor. ; Wine and wine making ; Chemistry ; Congresses. ;
17. Chemistry, texture, and flavor of soy /
پدیدآورنده : [edited by] Keith R. Cadwallader, Sam K. C. Chang ; sponsored by the ACS Division of Agricultural and Food Chemistry
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Analysis, Congresses,Plant proteins, Congresses,Soybean, Congresses,Soyfoods, Congresses
رده :
TX558
.
S7
C44
2010
18. Citrus Essential Oils: Flavor and Fragrance
پدیدآورنده : / Sawamura
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : ENGINEERING, CHEMICAL
رده :
E-BOOK
19. Coffee flavor chemistry
پدیدآورنده : Flament, Ivon
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Coffee,، Flavoring essences
رده :
TP
645
.
F54
2001
