大拱桥--暨南大学学生门户 » 图书馆 » 基础科学(分类号：TS201)(共635本)

Microbiology in agriculture, fisheries, and food

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索取号：TS201.3/E801
作者：
出版社：London ; New York : Academic Press, 1976.

Water activity : influences on food quality : a treatise on the influence of bound and free water on the quality and stability of foods and other natural products

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索取号：TS201.2-53/E901/2
作者：International Symposium on Properties of Water、 2d、 Osaka、 1978.、Rockland、 Louis B.、Stewart、 George Franklin、 1908-、International Union of Food Science and Technology.、
出版社：New York : Academic Press, 1981.

Chemistry of foods and beverages : recent developments

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索取号：TS201.2-53/E903/2
作者：
出版社：New York : Academic Press, 1982.

Fat science 1983 : proceedings of the 16th ISF Congress, Budapest, Hungary, 4-7 October, 1983

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索取号：TS201.2-53/E902/16.1
作者：ISF Congress (16th : 1983 : Budapest、 Hungary)、Hollo、 J.、
出版社：Amsterdam ; New York : Elsevier ; New York, N.Y., U.S.A. : [distributor] for the U.S.A. and Canada, Elsevier Science Pub. Co., 1985.

Fat science 1983 : proceedings of the 16th ISF Congress, Budapest, Hungary, 4-7 October, 1983

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索取号：TS201.2-53/E902/16.2
作者：ISF Congress (16th : 1983 : Budapest、 Hungary)、Hollo、 J.、
出版社：Amsterdam ; New York : Elsevier ; New York, N.Y., U.S.A. : [distributor] for the U.S.A. and Canada, Elsevier Science Pub. Co., 1985.

Chemistry and function of pectins

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索取号：TS201.2-53/E904/1985
作者：
出版社：Washington, DC : American Chemical Society, 1986.

Mechanism and theory in food chemistry

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索取号：TS201.2/E901
作者：Wong、 Dominic W. S.、
出版社：New York, N.Y. : Van Nostrand Reinhold, 1989.

Enzyme assays for food scientists

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索取号：TS201.2/E9016
作者：Stauffer、 Clyde E.、
出版社：New York : Van Nostrand Reinhold, 1989.

Food : biochemistry and nutritional value

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索取号：TS201.2/E9011
作者：Robinson、 David S.、 1935-、
出版社：Harlow, Essex, England : Longman Scientific & Technical ; New York : Wiley, 1987.

First supplement to McCance and Widdowson's The composition of foods : amino acids, mg per 100 g food, fatty acids, g per 100 g food

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索取号：TS201.2/E9022
作者：Paul、 A. A.、McCance、 R. A. (Robert Alexander)、 1898-1993. Composition of foods.、Southgate、 D. A. T.、 joint author.、Russell、 J.、 joint author.、
出版社：London : H. M. Stationery Off. ; Amsterdam ; New York : Elsevier/North-Holland Biomedical Press ; New York : sole distributors for the USA and Canada Elsevier/North-Holland, 1980.

New protein foods

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索取号：TS201.2/E9021
作者：Altschul、 Aaron M. (Aaron Mayer)、 1914-、Wilcke、 Harold Ludwig、 1906-、
出版社：New York, Academic Press, 1974-1985.

Methods for the determination of vitamins in food, recommended by COST 91

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索取号：TS201.2/E9012
作者：
出版社：London ; New York : Elsevier Applied Science Publishers, 1985.

HPLC in food analysis

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索取号：TS201.2/E9018
作者：
出版社：London ; New York : Academic Press, 1982.

Modern methods of food analysis

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索取号：TS201.2/E9017
作者：
出版社：Westport, Conn. : AVI Pub. Co., 1984.

Basic food chemistry

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索取号：TS201.2/E902.2
作者：Lee、 Frank A.、
出版社：Westport, Conn. : AVI Pub. Co., 1983.

Developments in food analysis techniques

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索取号：TS201.2/E803
作者：
出版社：London : Elsevier Applied Science Publishers, 1974