搜索包含 food 的图书 - 暨南大学图书馆

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	Cities, peasants and food in classical antiquity : essays in social and economic history 0 索取号：C912.81/E20051 作者：Garnsey、 Peter.、Scheidel、 Walter、 1966-、出版社：Cambridge, U.K. ; New York, USA : Cambridge University Press, 1998.		Gums and stabilisers for the food industry 12 0 索取号：TS202-53/E991/12 作者：出版社：Cambridge : Royal Society of Chemistry, c2004.
	Advances in food and nutrition research 0 索取号：R151/E20051 作者：出版社：San Diego : Academic Press, c2003.		Antimicrobial food additives : characteristics, uses, effects 0 索取号：TS205/E20048.2 作者：Luck、 Erich.、Jager、 Martin、 1963-、出版社：Berlin ; New York : Springer, c1997.
	Starch in food : structure, function and applications 0 索取号：TS202.1/E20041 作者：出版社：Boca Raton : CRC Press ; Cambridge, England : Woodhead Publishing Ltd, 2004.		Safety evaluation of certain food additives 0 索取号：TS202-532/E20041 作者：Joint FAO/WHO Expert Committee on Food Additives (Meeting) (59th : 2002 Jun : Geneva、 Switzerland)、Joint FAO/WHO Expert Committee on Food Additives.、出版社：Geneva : World Health Organization : International Programme on Chemical Safety, 2003.
	The microbiological safety and quality of food 0 索取号：TS201.3/E20051 作者：出版社：Gaithersburg, Md. : Aspen Publishers, c2000.		Food chemical safety 0 索取号：TS201.6/E200414 作者：出版社：Boca Raton : CRC Press ; Cambridge, England : Woodhead Publishing, 2001-
	Impact of processing on food safety 0 索取号：TS2-532/E20051 作者：出版社：New York : Kluwer Academic/Plenum Publishers, c1999.		Food safety : contaminants and toxins 0 索取号：TS201.6/E200413 作者：出版社：New York : CABI Pub., c2003.
	Vitamin E : food chemistry, composition, and analysis 0 索取号：TS201.2/E20046 作者：Eitenmiller、 Ronald R. (Ronald Ray)、 1944-、Lee、 Junsoo、 1967-、出版社：New York : Marcel Dekker, c2004.		Food emulsions 0 索取号：TS202/E20041.4 作者：出版社：New York : Marcel Dekker, c2004.
	Handbook of food and beverage fermentation technology 0 索取号：TS205.5-62/E20041 作者：出版社：New York : Marcel Dekker, c2004.		Scientific criteria to ensure safe food 0 索取号：TS201.6-532/E20042 作者：Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food.、Institute of Medicine (U.S.)、出版社：Washington, D.C. : National Academies Press, c2003.
	Food chemistry 0 索取号：TS201.2/E992.3 作者：Belitz、 H.-D. (Hans-Dieter)、Grosch、 W. (Werner)、Schieberle、 Peter.、出版社：Berlin ; New York : Springer, 2004.		Phytosterols as functional food components and nutraceuticals 0 索取号：TS201.4/E20043 作者：出版社：New York : Marcel Dekker, c2004.

	Cities, peasants and food in classical antiquity : essays in social and economic history 0 索取号：C912.81/E20051 作者：Garnsey、 Peter.、Scheidel、 Walter、 1966-、出版社：Cambridge, U.K. ; New York, USA : Cambridge University Press, 1998.		Gums and stabilisers for the food industry 12 0 索取号：TS202-53/E991/12 作者：出版社：Cambridge : Royal Society of Chemistry, c2004.
	Advances in food and nutrition research 0 索取号：R151/E20051 作者：出版社：San Diego : Academic Press, c2003.		Antimicrobial food additives : characteristics, uses, effects 0 索取号：TS205/E20048.2 作者：Luck、 Erich.、Jager、 Martin、 1963-、出版社：Berlin ; New York : Springer, c1997.
	Starch in food : structure, function and applications 0 索取号：TS202.1/E20041 作者：出版社：Boca Raton : CRC Press ; Cambridge, England : Woodhead Publishing Ltd, 2004.		Safety evaluation of certain food additives 0 索取号：TS202-532/E20041 作者：Joint FAO/WHO Expert Committee on Food Additives (Meeting) (59th : 2002 Jun : Geneva、 Switzerland)、Joint FAO/WHO Expert Committee on Food Additives.、出版社：Geneva : World Health Organization : International Programme on Chemical Safety, 2003.
	The microbiological safety and quality of food 0 索取号：TS201.3/E20051 作者：出版社：Gaithersburg, Md. : Aspen Publishers, c2000.		Food chemical safety 0 索取号：TS201.6/E200414 作者：出版社：Boca Raton : CRC Press ; Cambridge, England : Woodhead Publishing, 2001-
	Impact of processing on food safety 0 索取号：TS2-532/E20051 作者：出版社：New York : Kluwer Academic/Plenum Publishers, c1999.		Food safety : contaminants and toxins 0 索取号：TS201.6/E200413 作者：出版社：New York : CABI Pub., c2003.
	Vitamin E : food chemistry, composition, and analysis 0 索取号：TS201.2/E20046 作者：Eitenmiller、 Ronald R. (Ronald Ray)、 1944-、Lee、 Junsoo、 1967-、出版社：New York : Marcel Dekker, c2004.		Food emulsions 0 索取号：TS202/E20041.4 作者：出版社：New York : Marcel Dekker, c2004.
	Handbook of food and beverage fermentation technology 0 索取号：TS205.5-62/E20041 作者：出版社：New York : Marcel Dekker, c2004.		Scientific criteria to ensure safe food 0 索取号：TS201.6-532/E20042 作者：Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food.、Institute of Medicine (U.S.)、出版社：Washington, D.C. : National Academies Press, c2003.
	Food chemistry 0 索取号：TS201.2/E992.3 作者：Belitz、 H.-D. (Hans-Dieter)、Grosch、 W. (Werner)、Schieberle、 Peter.、出版社：Berlin ; New York : Springer, 2004.		Phytosterols as functional food components and nutraceuticals 0 索取号：TS201.4/E20043 作者：出版社：New York : Marcel Dekker, c2004.