大拱桥--暨南大学学生门户 » 图书馆 » 搜索包含 food 的图书(共853本)

Rheology Essentials of Cosmetic and Food Emulsions [electronic resource]

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作者：Brummer、 R眉diger.、SpringerLink (Online service)、
出版社：Berlin, Heidelberg : Springer Berlin Heidelberg, 2006.

Yeasts in Food and Beverages [electronic resource]

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作者：Querol、 Amparo.、Fleet、 Graham.、SpringerLink (Online service)、
出版社：Berlin, Heidelberg : Springer Berlin Heidelberg, 2006.

Is it Safe to Eat? [electronic resource] : Enjoy Eating and Minimize Food Risks

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作者：Shaw、 Ian.、SpringerLink (Online service)、
出版社：Berlin, Heidelberg : Springer Berlin Heidelberg, 2005.

Wild-Type Food in Health Promotion and Disease Prevention [electronic resource] : The Columbus Concept

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作者：Meester、 Fabien.、Watson、 Ronald Ross.、SpringerLink (Online service)、
出版社：Totowa, NJ : Humana Press, 2008.

Fourier Transform Infrared Spectroscopy in Food Microbiology [electronic resource]

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作者：Alvarez-Ord贸帽ez、 Avelino.、Prieto、 Miguel.、SpringerLink (Online service)、
出版社：Boston, MA : Springer US : Imprint: Springer, 2012.

Red Beet Biotechnology [electronic resource] : Food and Pharmaceutical Applications

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作者：Neelwarne、 Bhagyalakshmi.、SpringerLink (Online service)、
出版社：Boston, MA : Springer US : Imprint: Springer, 2012.

Becoming a Food Scientist [electronic resource] : To Graduate School and Beyond

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作者：Shewfelt、 Robert L.、SpringerLink (Online service)、
出版社：Boston, MA : Springer US, 2012.

Non-thermal Food Engineering Operations [electronic resource]

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作者：Ortega-Rivas、 Enrique.、SpringerLink (Online service)、
出版社：Boston, MA : Springer US, 2012.

Green Technologies in Food Production and Processing [electronic resource]

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作者：Boye、 Joyce I.、Arcand、 Yves.、SpringerLink (Online service)、
出版社：Boston, MA : Springer US, 2012.

Microbial Food Safety [electronic resource] : An Introduction

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作者：Oyarzabal、 Omar A.、Backert、 Steffen.、SpringerLink (Online service)、
出版社：New York, NY : Springer New York, 2012.

Dictionary of Food Ingredients [electronic resource]

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作者：Igoe、 Robert S.、SpringerLink (Online service)、
出版社：Boston, MA : Springer US, 2011.

Novel Technologies in Food Science [electronic resource] : Their Impact on Products, Consumer Trends and the Environment

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作者：McElhatton、 Anna.、do Amaral Sobral、 Paulo Jos茅.、SpringerLink (Online service)、
出版社：New York, NY : Springer New York, 2012.

Safe or Not Safe [electronic resource] : Deciding What Risks to Accept in Our Environment and Food

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作者：Pechan、 Paul.、Renn、 Ortwin.、Watt、 Allan.、Pongratz、 Ingemar.、SpringerLink (Online service)、
出版社：New York, NY : Springer New York : Imprint: Springer, 2011.

Introduction to Food Process Engineering [electronic resource]

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作者：Smith、 P. G.、SpringerLink (Online service)、
出版社：Boston, MA : Springer US : Imprint: Springer, 2011.

Food Engineering Interfaces [electronic resource]

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作者：Aguilera、 Jos茅 Miguel.、Simpson、 Ricardo.、Welti-Chanes、 Jorge.、Bermudez-Aguirre、 Daniela.、Barbosa-Canovas、 Gustavo.、SpringerLink (Online service)、
出版社：New York, NY : Springer New York : Imprint: Springer, 2011.

Ultrasound Technologies for Food and Bioprocessing [electronic resource]

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作者：Feng、 Hao.、Barbosa-Canovas、 Gustavo.、Weiss、 Jochen.、SpringerLink (Online service)、
出版社：New York, NY : Springer New York, 2011.