大拱桥--暨南大学学生门户 » 图书馆 » (分类号：TS201.2-53)(共6本)

The Maillard reaction : recent advances in food and biomedical sciences

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索取号：TS201.2-53/E20091
作者：
出版社：Boston, Mass. : Published by Blackwell Pub. on behalf of the New York Academy of Sciences, 2008.

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.