搜索包含 John A. (Lecturer in food science) 的图书 - 暨南大学图书馆

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	Fat science 1983 : proceedings of the 16th ISF Congress, Budapest, Hungary, 4-7 October, 1983 0 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 0 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.
	Mechanism and theory in food chemistry 0 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 0 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 0 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 0 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.
	Methods for the determination of vitamins in food, recommended by COST 91 0 索取号：TS201.2/E9012 作者：出版社：London ; New York : Elsevier Applied Science Publishers, 1985.		HPLC in food analysis 0 索取号：TS201.2/E9018 作者：出版社：London ; New York : Academic Press, 1982.
	Modern methods of food analysis 0 索取号：TS201.2/E9017 作者：出版社：Westport, Conn. : AVI Pub. Co., 1984.		Basic food chemistry 0 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 0 索取号：TS201.2/E803 作者：出版社：London : Elsevier Applied Science Publishers, 1974		Impact of toxicology on food processing 0 索取号：TS201.2/E909 作者：出版社：Westport, Conn. : AVI Pub. Co., 1981.
	Food chemistry 0 索取号：TS201.2/E903.2 作者：出版社：New York : M. Dekker, 1985.		Food analysis : principles and techniques 0 索取号：TS201.2/E9020 作者：出版社：New York : Dekker, 1984
	Principles of food chemistry 0 索取号：TS201.2/E804 作者：DeMan、 John M.、 1925-、出版社：Westport, Conn. : Avi Pub. Co., 1976.		Chemical changes in food during processing 0 索取号：TS201.2/E907 作者：出版社：Westport, Conn. : AVI Pub. Co., 1985.

	Fat science 1983 : proceedings of the 16th ISF Congress, Budapest, Hungary, 4-7 October, 1983 0 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 0 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.
	Mechanism and theory in food chemistry 0 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 0 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 0 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 0 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.
	Methods for the determination of vitamins in food, recommended by COST 91 0 索取号：TS201.2/E9012 作者：出版社：London ; New York : Elsevier Applied Science Publishers, 1985.		HPLC in food analysis 0 索取号：TS201.2/E9018 作者：出版社：London ; New York : Academic Press, 1982.
	Modern methods of food analysis 0 索取号：TS201.2/E9017 作者：出版社：Westport, Conn. : AVI Pub. Co., 1984.		Basic food chemistry 0 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 0 索取号：TS201.2/E803 作者：出版社：London : Elsevier Applied Science Publishers, 1974		Impact of toxicology on food processing 0 索取号：TS201.2/E909 作者：出版社：Westport, Conn. : AVI Pub. Co., 1981.
	Food chemistry 0 索取号：TS201.2/E903.2 作者：出版社：New York : M. Dekker, 1985.		Food analysis : principles and techniques 0 索取号：TS201.2/E9020 作者：出版社：New York : Dekker, 1984
	Principles of food chemistry 0 索取号：TS201.2/E804 作者：DeMan、 John M.、 1925-、出版社：Westport, Conn. : Avi Pub. Co., 1976.		Chemical changes in food during processing 0 索取号：TS201.2/E907 作者：出版社：Westport, Conn. : AVI Pub. Co., 1985.