搜索包含 food 的图书 - 暨南大学图书馆

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	Food microbiology and hygiene 0 索取号：TS201.3/E903 作者：Hayes、 P. R.、出版社：London ; New York : Elsevier Applied Science Publishers ; New York, NY, USA : Sole distributor in the USA and Canada, Elsevier Science Pub. Co., 1985.		Food microbiology 0 索取号：TS201.3/E908 作者：出版社：Boca Raton, Fla. : CRC Press, 1987.
	Food biotechnology 0 索取号：TS201.3/E909 作者：出版社：London ; New York : Elsevier Applied Science ; New York, NY, USA : Sole distributor in the USA and Canada Elsevier Science Pub. Co., 1987		Developments in food microbiology 0 索取号：TS201.3/E9010 作者：出版社：London ; Englewood, N.J. : Applied Science Publishers, 1988
	Basic food microbiology 0 索取号：TS201.3/E901.2 作者：Banwart、 George J.、出版社：New York : Van Nostrand Reinhold, 1989.		Microbiology in agriculture, fisheries, and food 0 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 0 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.		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

	Food microbiology and hygiene 0 索取号：TS201.3/E903 作者：Hayes、 P. R.、出版社：London ; New York : Elsevier Applied Science Publishers ; New York, NY, USA : Sole distributor in the USA and Canada, Elsevier Science Pub. Co., 1985.		Food microbiology 0 索取号：TS201.3/E908 作者：出版社：Boca Raton, Fla. : CRC Press, 1987.
	Food biotechnology 0 索取号：TS201.3/E909 作者：出版社：London ; New York : Elsevier Applied Science ; New York, NY, USA : Sole distributor in the USA and Canada Elsevier Science Pub. Co., 1987		Developments in food microbiology 0 索取号：TS201.3/E9010 作者：出版社：London ; Englewood, N.J. : Applied Science Publishers, 1988
	Basic food microbiology 0 索取号：TS201.3/E901.2 作者：Banwart、 George J.、出版社：New York : Van Nostrand Reinhold, 1989.		Microbiology in agriculture, fisheries, and food 0 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 0 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.		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