大拱桥--暨南大学学生门户 » 图书馆 » 食品工业(分类号：TS2)(共2518本)

Food carbohydrates : chemistry, physical properties, and applications

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索取号：TS201.2/E20053
作者：
出版社：Boca Raton, FL : Taylor & Francis/CRC Press, 2005.

Food microbiology laboratory

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索取号：TS201.2/E20052
作者：McLandsborough、 Lynne Ann.、
出版社：Boca Raton : CRC Press, 2005.

Modeling microbial responses in foods

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索取号：TS201.3/E20045
作者：
出版社：Boca Raton : CRC Press, c2004.

Food safety and food quality

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索取号：TS201.6/E200415
作者：
出版社：Cambridge : Royal Society of Chemistry, c2001.

Irradiation for food safety and quality : proceedings of FAO/IAEA/WHO International Conference on Ensuring the Safety and Quality of Food through Radiation Processing

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索取号：TS207.7-532/E20041
作者：FAO/IAEA/WHO International Conference onEnsuring the Safety and Quality of Food through Radiation Processing (1999 : Antalya、 Turkey)、Loaharanu、 Paisan.、Thomas、 Paul.、Food and Agriculture Organization of theUnited Nations.、International Atomic Energy Agency.、World Health Organization.、
出版社：Lancaster, Pa. : Technomic, c2001.

Dictionary of nutraceuticals and functional foods

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索取号：TS252.1-61/E20061
作者：Eskin、 N. A. M. (Neason Akivah Michael)、Tamir、 Snait.、
出版社：Boca Raton, FL : Taylor & Francis Group/CRC Press, 2006.

Chemical and functional properties of food saccharides

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索取号：TS201.2/E20045
作者：
出版社：Boca Raton : CRC Press, c2004.

Gums and stabilisers for the food industry 12

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索取号：TS202-53/E991/12
作者：
出版社：Cambridge : Royal Society of Chemistry, c2004.

Handbook of frozen foods

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索取号：TS205.7-62/E20041
作者：
出版社：New York : Marcel Dekker, c2004.

Antimicrobial food additives : characteristics, uses, effects

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索取号：TS205/E20048.2
作者：Luck、 Erich.、Jager、 Martin、 1963-、
出版社：Berlin ; New York : Springer, c1997.

Starch in food : structure, function and applications

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索取号：TS202.1/E20041
作者：
出版社：Boca Raton : CRC Press ; Cambridge, England : Woodhead Publishing Ltd, 2004.

Safety evaluation of certain food additives

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索取号：TS202-532/E20041
作者：Joint FAO/WHO Expert Committee on Food Additives (Meeting) (59th : 2002 Jun : Geneva、 Switzerland)、Joint FAO/WHO Expert Committee on Food Additives.、
出版社：Geneva : World Health Organization : International Programme on Chemical Safety, 2003.

The microbiological safety and quality of food

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索取号：TS201.3/E20051
作者：
出版社：Gaithersburg, Md. : Aspen Publishers, c2000.

Food chemical safety

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索取号：TS201.6/E200414
作者：
出版社：Boca Raton : CRC Press ; Cambridge, England : Woodhead Publishing, 2001-

Impact of processing on food safety

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索取号：TS2-532/E20051
作者：
出版社：New York : Kluwer Academic/Plenum Publishers, c1999.

Food safety : contaminants and toxins

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索取号：TS201.6/E200413
作者：
出版社：New York : CABI Pub., c2003.