搜索包含 Microbiological Specifications for Foods 的图书 - 暨南大学图书馆

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	Low Power Hardware Synthesis from Concurrent Action-Oriented Specifications [electronic resource] 0 索取号：作者：Singh、 Gaurav.、Shukla、 Sandeep K.、SpringerLink (Online service)、出版社：New York, NY : Springer New York, 2010.		Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment [electronic resource] 0 索取号：作者：Kornacki、 Jeffrey L.、SpringerLink (Online service)、出版社：New York, NY : Springer New York, 2010.
	Compendium of the Microbiological Spoilage of Foods and Beverages [electronic resource] 0 索取号：作者：Sperber、 William H.、Doyle、 Michael P.、SpringerLink (Online service)、出版社：New York, NY : Springer New York, 2010.		Relationships of Natural Enemies and Non-Prey Foods [electronic resource] 0 索取号：作者：Lundgren、 Jonathan G.、SpringerLink (Online service)、出版社：Dordrecht : Springer Netherlands, 2009.
	Medical Foods from Natural Sources [electronic resource] 0 索取号：作者：Kaur、 Meera.、SpringerLink (Online service)、出版社：New York, NY : Springer New York, 2009.		Food Bites [electronic resource] : The Science of the Foods We Eat 0 索取号：作者：Hartel、 Richard.、Hartel、 AnnaKate.、SpringerLink (Online service)、出版社：New York, NY : Springer New York : Imprint: Springer, 2008.
	Molecular Techniques in the Microbial Ecology of Fermented Foods [electronic resource] 0 索取号：作者：Cocolin、 Luca.、Ercolini、 Danilo.、SpringerLink (Online service)、出版社：New York, NY : Springer New York, 2008.		Thermal Processing of Packaged Foods [electronic resource] 0 索取号：作者：Holdsworth、 Donald.、Simpson、 Ricardo.、SpringerLink (Online service)、出版社：Boston, MA : Springer US, 2007.
	Rheology of Fluid and Semisolid Foods [electronic resource] : Principles and Applications 0 索取号：作者：Rao、 M. Anandha.、SpringerLink (Online service)、出版社：Boston, MA : Springer US, 2007.		Experiments in Unit Operations and Processing of Foods [electronic resource] 0 索取号：作者：Vieira、 Margarida.、Ho、 Peter.、SpringerLink (Online service)、出版社：Boston, MA : Springer US, 2008.
	PCR Methods in Foods [electronic resource] 0 索取号：作者：Maurer、 John.、SpringerLink (Online service)、出版社：Boston, MA : Springer US, 2006.		Physical Properties of Foods [electronic resource] 0 索取号：作者：Sahin、 Serpil.、Sumnu、 Servet G眉l眉m.、SpringerLink (Online service)、出版社：New York, NY : Springer New York, 2006.
	Viruses in Foods [electronic resource] 0 索取号：作者：Goyal、 Sagar M.、SpringerLink (Online service)、出版社：Boston, MA : Springer US, 2006.		Micro-Organisms in Foods 6 [electronic resource] : Microbial Ecology of Food Commodities 0 索取号：作者：Roberts{roJoint Chairman}、 T. A.、Cordier、 J.-L.、Gram、 L.、Tompkin、 R. B.、Pitt{roJoint Chairman}、 J. I.、Gorris、 L. G. M.、Swanson、 K. M. J.、SpringerLink (Online service)、出版社：Boston, MA : Springer US, 2005.
	Electronic Irradiation of Foods [electronic resource] : An Introduction to the Technology 0 索取号：作者：Miller、 R. B.、SpringerLink (Online service)、出版社：Boston, MA : Springer US, 2005.		Omega-3 oils : applications in functional foods 0 索取号：TS218/E20131 作者：出版社：Urbana, Ill. : AOCS Press, c2011.

	Low Power Hardware Synthesis from Concurrent Action-Oriented Specifications [electronic resource] 0 索取号：作者：Singh、 Gaurav.、Shukla、 Sandeep K.、SpringerLink (Online service)、出版社：New York, NY : Springer New York, 2010.		Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment [electronic resource] 0 索取号：作者：Kornacki、 Jeffrey L.、SpringerLink (Online service)、出版社：New York, NY : Springer New York, 2010.
	Compendium of the Microbiological Spoilage of Foods and Beverages [electronic resource] 0 索取号：作者：Sperber、 William H.、Doyle、 Michael P.、SpringerLink (Online service)、出版社：New York, NY : Springer New York, 2010.		Relationships of Natural Enemies and Non-Prey Foods [electronic resource] 0 索取号：作者：Lundgren、 Jonathan G.、SpringerLink (Online service)、出版社：Dordrecht : Springer Netherlands, 2009.
	Medical Foods from Natural Sources [electronic resource] 0 索取号：作者：Kaur、 Meera.、SpringerLink (Online service)、出版社：New York, NY : Springer New York, 2009.		Food Bites [electronic resource] : The Science of the Foods We Eat 0 索取号：作者：Hartel、 Richard.、Hartel、 AnnaKate.、SpringerLink (Online service)、出版社：New York, NY : Springer New York : Imprint: Springer, 2008.
	Molecular Techniques in the Microbial Ecology of Fermented Foods [electronic resource] 0 索取号：作者：Cocolin、 Luca.、Ercolini、 Danilo.、SpringerLink (Online service)、出版社：New York, NY : Springer New York, 2008.		Thermal Processing of Packaged Foods [electronic resource] 0 索取号：作者：Holdsworth、 Donald.、Simpson、 Ricardo.、SpringerLink (Online service)、出版社：Boston, MA : Springer US, 2007.
	Rheology of Fluid and Semisolid Foods [electronic resource] : Principles and Applications 0 索取号：作者：Rao、 M. Anandha.、SpringerLink (Online service)、出版社：Boston, MA : Springer US, 2007.		Experiments in Unit Operations and Processing of Foods [electronic resource] 0 索取号：作者：Vieira、 Margarida.、Ho、 Peter.、SpringerLink (Online service)、出版社：Boston, MA : Springer US, 2008.
	PCR Methods in Foods [electronic resource] 0 索取号：作者：Maurer、 John.、SpringerLink (Online service)、出版社：Boston, MA : Springer US, 2006.		Physical Properties of Foods [electronic resource] 0 索取号：作者：Sahin、 Serpil.、Sumnu、 Servet G眉l眉m.、SpringerLink (Online service)、出版社：New York, NY : Springer New York, 2006.
	Viruses in Foods [electronic resource] 0 索取号：作者：Goyal、 Sagar M.、SpringerLink (Online service)、出版社：Boston, MA : Springer US, 2006.		Micro-Organisms in Foods 6 [electronic resource] : Microbial Ecology of Food Commodities 0 索取号：作者：Roberts{roJoint Chairman}、 T. A.、Cordier、 J.-L.、Gram、 L.、Tompkin、 R. B.、Pitt{roJoint Chairman}、 J. I.、Gorris、 L. G. M.、Swanson、 K. M. J.、SpringerLink (Online service)、出版社：Boston, MA : Springer US, 2005.
	Electronic Irradiation of Foods [electronic resource] : An Introduction to the Technology 0 索取号：作者：Miller、 R. B.、SpringerLink (Online service)、出版社：Boston, MA : Springer US, 2005.		Omega-3 oils : applications in functional foods 0 索取号：TS218/E20131 作者：出版社：Urbana, Ill. : AOCS Press, c2011.