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

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	Microbiology of frozen foods 0 索取号：TS205.7/E901 作者：出版社：London ; New York : Elsevier Applied Science Publishers, 1985.		The shelf life of foods and beverages : proceedings of the 4th International Flavor Conference, Rhodes, Greece, 23-26 July 1985 0 索取号：TS205-53/E902/4 作者：International Flavor Conference (4th : 1985 : Rhodes、 Greece)、Charalambous、 George、 1922-、出版社：Amsterdam [Netherlands] ; New York : Elsevier, 1986.
	Antimicrobials in foods 0 索取号：TS202.9/E901 作者：出版社：New York : Dekker, 1983.		Rancidity in foods 0 索取号：TS201.3/E905 作者：出版社：London ; New York : Elsevier Applied Science, 1983.
	Microbiology of fermented foods 0 索取号：TS201.3/E902 作者：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.		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.
	Chemistry of foods and beverages : recent developments 0 索取号：TS201.2-53/E903/2 作者：出版社：New York : Academic Press, 1982.		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.
	New protein foods 0 索取号：TS201.2/E9021 作者：Altschul、 Aaron M. (Aaron Mayer)、 1914-、Wilcke、 Harold Ludwig、 1906-、出版社：New York, Academic Press, 1974-1985.		Analysis of foods and beverages : modern techniques 0 索取号：TS201.2/E9015 作者：出版社：Orlando : Academic Press, 1984.
	Instrumental analysis of foods 0 索取号：TS201.2/E908 作者：International Flavor Conference (3rd : 1983 : Corfu、 Greece)、Charalambous、 George、 1922-、Inglett、 G. E.、 1928-、出版社：New York : Academic Press, 1983.		The Maillard reaction in foods and nutrition 0 索取号：TS201.2/E9019 作者：出版社：Washington, D.C. : American Chemical Society, 1983.
	Engineering properties of foods 0 索取号：TS201.1/E905 作者：出版社：New York : M. Dekker, 1986.		Handbook of food and beverage stability : chemical, biochemical, microbiological, and nutritional aspects 0 索取号：TS201-62/E901 作者：出版社：London Orlando : Academic Press, 1986.
	Physical properties of foods 0 索取号：TS2-53/E903 作者：出版社：Westport, Conn. : AVI Pub. Co., 1983.		Foods for the '90s 0 索取号：TS2-53/E992/1990 作者：出版社：London ; New York : Elsevier Applied Science, 1990.

	Microbiology of frozen foods 0 索取号：TS205.7/E901 作者：出版社：London ; New York : Elsevier Applied Science Publishers, 1985.		The shelf life of foods and beverages : proceedings of the 4th International Flavor Conference, Rhodes, Greece, 23-26 July 1985 0 索取号：TS205-53/E902/4 作者：International Flavor Conference (4th : 1985 : Rhodes、 Greece)、Charalambous、 George、 1922-、出版社：Amsterdam [Netherlands] ; New York : Elsevier, 1986.
	Antimicrobials in foods 0 索取号：TS202.9/E901 作者：出版社：New York : Dekker, 1983.		Rancidity in foods 0 索取号：TS201.3/E905 作者：出版社：London ; New York : Elsevier Applied Science, 1983.
	Microbiology of fermented foods 0 索取号：TS201.3/E902 作者：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.		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.
	Chemistry of foods and beverages : recent developments 0 索取号：TS201.2-53/E903/2 作者：出版社：New York : Academic Press, 1982.		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.
	New protein foods 0 索取号：TS201.2/E9021 作者：Altschul、 Aaron M. (Aaron Mayer)、 1914-、Wilcke、 Harold Ludwig、 1906-、出版社：New York, Academic Press, 1974-1985.		Analysis of foods and beverages : modern techniques 0 索取号：TS201.2/E9015 作者：出版社：Orlando : Academic Press, 1984.
	Instrumental analysis of foods 0 索取号：TS201.2/E908 作者：International Flavor Conference (3rd : 1983 : Corfu、 Greece)、Charalambous、 George、 1922-、Inglett、 G. E.、 1928-、出版社：New York : Academic Press, 1983.		The Maillard reaction in foods and nutrition 0 索取号：TS201.2/E9019 作者：出版社：Washington, D.C. : American Chemical Society, 1983.
	Engineering properties of foods 0 索取号：TS201.1/E905 作者：出版社：New York : M. Dekker, 1986.		Handbook of food and beverage stability : chemical, biochemical, microbiological, and nutritional aspects 0 索取号：TS201-62/E901 作者：出版社：London Orlando : Academic Press, 1986.
	Physical properties of foods 0 索取号：TS2-53/E903 作者：出版社：Westport, Conn. : AVI Pub. Co., 1983.		Foods for the '90s 0 索取号：TS2-53/E992/1990 作者：出版社：London ; New York : Elsevier Applied Science, 1990.