大拱桥--暨南大学学生门户 » 图书馆 » 一般性问题(分类号：TS20)(共1392本)

Engineering and food : proceedings of the Third International Congress on Engineering and Food held between 26 and 28 September 1983 at Trinity College, Dublin, Ireland

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索取号：TS201/E906
作者：International Congress on Engineering and Food (3rd : 1983 : Dublin、 Ireland)、McKenna、 B. M.、
出版社：London ; New York : Elsevier Applied Science, c1984.

Food safety fundamentals

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索取号：TS201.6/E20042
作者：
出版社：Upper Saddle River, N.J. : Pearson Education, c2004.

Case studies in food microbiology for food safety and quality

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索取号：TS201.6/E20032
作者：Pawsey、 Rosa K.、Royal Society of Chemistry (Great Britain)、
出版社：Cambridge : Royal Society of Chemistry, c2002.

Food safety and the WTO: the interplay of culture,science and technology

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索取号：TS201.6/E20031
作者：Echols、 Marsha A.、
出版社：London : Kluwer Law International, c2001

Food protein analysis : quantitative effects on processing

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索取号：TS201.21/E20031
作者：Owusu-Apenten、 R. K.、Owusu-Apenten、
出版社：New York : Marcel Dekker, c2002.

Food lipids : chemistry, nutrition, and biotechnology

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索取号：TS201.4/E20031.2
作者：
出版社：New York : M. Dekker, c2002.

Control of foodborne microorganisms

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索取号：TS201.3/E20031
作者：
出版社：New York : Marcel Dekker, c2002.

Salmonella : a practical approach to the organism and its control in foods

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索取号：TS207.4/E20031
作者：Bell、 C.、 1946-、Kyriakides、 Alec.、
出版社：Oxford ; Malden, MA : Blackwell Science, 2002.

HACCP

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索取号：TS201.6/E20021
作者：Mortimore、 Sara.、Wallace、 Carol.、
出版社：Oxford ; Malden, MA : Blackwell Science, 2001.

Biologically-active phytochemicals in food : analysis, metabolism, bioavailabilityand function

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索取号：TS201/E20021
作者：
出版社：Cambridge : Royal Society of Chemistry, c2001.

International standards for food safety

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索取号：TS201.6/E20022
作者：
出版社：Gaithersburg, Md. : Aspen Publishers, 2000.

Food and nutritional supplements : their role in health and disease

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索取号：TS201.4/E20021
作者：
出版社：Berlin ; New York : Springer, c2001.

Handbook of nutrition and food

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索取号：TS201.4/E20022
作者：Carlyn D Berdanier、Berdanier、 Carolyn D.、
出版社：Boca Raton, Fla. : CRC Press, c2002.

Magnetic resonance in food science : a view to the future

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索取号：TS201.2/E20013
作者：
出版社：Cambridge, UK : Royal Society of Chemistry, 2001.

Nondestructive food evaluation : techniques to analyze properties and quality

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索取号：TS207/E20011
作者：Guanasekaran、S.、Gunasekaran、 Sundaram.、
出版社：New York : M. Dekker, c2001.

Safe handling of foods

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索取号：TS201.6/E20001
作者：
出版社：New York : Marcel Dekker, c2000.