食品工业(分类号：TS2) - 暨南大学图书馆

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	Preventing foreign material contamination of foods 0 索取号：TS207/E20071 作者：Peariso、 Doug.、出版社：Ames, Iowa : Blackwell Pub., 2006.		Emerging technologies for food processing 0 索取号：TS2/E20071 作者：出版社：Amsterdam ; London : Elsevier Academic Press, c2005.
	Food science : the biochemistry of food and nutrition 0 索取号：TS201/E20062.5 作者：Mehas、 Kay Yockey.、Rodgers、 Sharon Lesley.、出版社：New York, NY : Glencoe/McGraw-Hill, c2006.		Food, fermentation, and micro-organisms 0 索取号：TS201.3/E20072 作者：Bamforth、 Charles W.、 1952-、出版社：Oxford ; Ames, Iowa : Blackwell Science, c2005.
	Innovations in food packaging 0 索取号：TS206/E20071 作者：出版社：Amsterdam : Elsevier Academic, 2005.		The quest for food : a natural history of eating 0 索取号：TS2-09/E20071 作者：Brüssow、 Harald.、出版社：New York : Springer, c2007.
	Foodborne parasites 0 索取号：TS201.3/E20071 作者：出版社：New York, N.Y. : Springer, c2006.		Viruses in foods 0 索取号：TS201/E20071 作者：出版社：New York : Springer, 2006.
	Dairy science and technology 0 索取号：TS252/E20071 作者：Kapoor、 Ajay.、出版社：New Delhi : Vishvabharti Publications, 2005.		Food enzymes : structure and mechanism 0 索取号：TS201.2/E20091 作者：Wong、 Dominic W. S.、出版社：New York : Chapman & Hall, c1995.
	The HACCP food safety training manual 0 索取号：TS201.6-62/E20071 作者：Paster、 Tara、 1968-、出版社：Hoboken, N.J. : J. Wiley, c2007.		Principles of food sanitation 0 索取号：TS201.6/E20071.5 作者：Marriott、 Norman G.、Gravani、 Robert B.、出版社：New York, N.Y. : Springer, c2006.
	Dry-cured meat products 0 索取号：TS251.4/E20091 作者：Toldrá、 Fidel.、出版社：Trumbull, Conn. : Food & Nutrition Press, c2002.		Nitrite curing of meat : the N-nitrosamine problem and nitrite alternatives 0 索取号：TS205/E20092 作者：Pegg、 Ronald B.、Shahidi、 Fereidoon、 1951-、出版社：Trumbull, Conn. : Food & Nutrition Press, c2000.
	Food selection and preparation : a laboratory manual 0 索取号：TS205-62/E20071 作者：Conforti、 Frank D.、出版社：Ames : Blackwell Publishing : Iowa State University Press, 1997.		Dictionary of flavors 0 索取号：TS202.3-61/E20091.2 作者：De Rovira、 Dolf A.、出版社：Ames, Iowa : Wiley-Blackwell, 2008.

	Preventing foreign material contamination of foods 0 索取号：TS207/E20071 作者：Peariso、 Doug.、出版社：Ames, Iowa : Blackwell Pub., 2006.		Emerging technologies for food processing 0 索取号：TS2/E20071 作者：出版社：Amsterdam ; London : Elsevier Academic Press, c2005.
	Food science : the biochemistry of food and nutrition 0 索取号：TS201/E20062.5 作者：Mehas、 Kay Yockey.、Rodgers、 Sharon Lesley.、出版社：New York, NY : Glencoe/McGraw-Hill, c2006.		Food, fermentation, and micro-organisms 0 索取号：TS201.3/E20072 作者：Bamforth、 Charles W.、 1952-、出版社：Oxford ; Ames, Iowa : Blackwell Science, c2005.
	Innovations in food packaging 0 索取号：TS206/E20071 作者：出版社：Amsterdam : Elsevier Academic, 2005.		The quest for food : a natural history of eating 0 索取号：TS2-09/E20071 作者：Brüssow、 Harald.、出版社：New York : Springer, c2007.
	Foodborne parasites 0 索取号：TS201.3/E20071 作者：出版社：New York, N.Y. : Springer, c2006.		Viruses in foods 0 索取号：TS201/E20071 作者：出版社：New York : Springer, 2006.
	Dairy science and technology 0 索取号：TS252/E20071 作者：Kapoor、 Ajay.、出版社：New Delhi : Vishvabharti Publications, 2005.		Food enzymes : structure and mechanism 0 索取号：TS201.2/E20091 作者：Wong、 Dominic W. S.、出版社：New York : Chapman & Hall, c1995.
	The HACCP food safety training manual 0 索取号：TS201.6-62/E20071 作者：Paster、 Tara、 1968-、出版社：Hoboken, N.J. : J. Wiley, c2007.		Principles of food sanitation 0 索取号：TS201.6/E20071.5 作者：Marriott、 Norman G.、Gravani、 Robert B.、出版社：New York, N.Y. : Springer, c2006.
	Dry-cured meat products 0 索取号：TS251.4/E20091 作者：Toldrá、 Fidel.、出版社：Trumbull, Conn. : Food & Nutrition Press, c2002.		Nitrite curing of meat : the N-nitrosamine problem and nitrite alternatives 0 索取号：TS205/E20092 作者：Pegg、 Ronald B.、Shahidi、 Fereidoon、 1951-、出版社：Trumbull, Conn. : Food & Nutrition Press, c2000.
	Food selection and preparation : a laboratory manual 0 索取号：TS205-62/E20071 作者：Conforti、 Frank D.、出版社：Ames : Blackwell Publishing : Iowa State University Press, 1997.		Dictionary of flavors 0 索取号：TS202.3-61/E20091.2 作者：De Rovira、 Dolf A.、出版社：Ames, Iowa : Wiley-Blackwell, 2008.