食品工业(分类号：TS2) - 暨南大学图书馆

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	Food carbohydrates : chemistry, physical properties, and applications 0 索取号：TS201.2/E20053 作者：出版社：Boca Raton, FL : Taylor & Francis/CRC Press, 2005.		Food microbiology laboratory 0 索取号：TS201.2/E20052 作者：McLandsborough、 Lynne Ann.、出版社：Boca Raton : CRC Press, 2005.
	Modeling microbial responses in foods 0 索取号：TS201.3/E20045 作者：出版社：Boca Raton : CRC Press, c2004.		Food safety and food quality 0 索取号：TS201.6/E200415 作者：出版社：Cambridge : Royal Society of Chemistry, c2001.
	Irradiation for food safety and quality : proceedings of FAO/IAEA/WHO International Conference on Ensuring the Safety and Quality of Food through Radiation Processing 0 索取号：TS207.7-532/E20041 作者：FAO/IAEA/WHO International Conference onEnsuring the Safety and Quality of Food through Radiation Processing (1999 : Antalya、 Turkey)、Loaharanu、 Paisan.、Thomas、 Paul.、Food and Agriculture Organization of theUnited Nations.、International Atomic Energy Agency.、World Health Organization.、出版社：Lancaster, Pa. : Technomic, c2001.		Dictionary of nutraceuticals and functional foods 0 索取号：TS252.1-61/E20061 作者：Eskin、 N. A. M. (Neason Akivah Michael)、Tamir、 Snait.、出版社：Boca Raton, FL : Taylor & Francis Group/CRC Press, 2006.
	Chemical and functional properties of food saccharides 0 索取号：TS201.2/E20045 作者：出版社：Boca Raton : CRC Press, c2004.		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.
	Handbook of frozen foods 0 索取号：TS205.7-62/E20041 作者：出版社：New York : Marcel Dekker, c2004.		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.

	Food carbohydrates : chemistry, physical properties, and applications 0 索取号：TS201.2/E20053 作者：出版社：Boca Raton, FL : Taylor & Francis/CRC Press, 2005.		Food microbiology laboratory 0 索取号：TS201.2/E20052 作者：McLandsborough、 Lynne Ann.、出版社：Boca Raton : CRC Press, 2005.
	Modeling microbial responses in foods 0 索取号：TS201.3/E20045 作者：出版社：Boca Raton : CRC Press, c2004.		Food safety and food quality 0 索取号：TS201.6/E200415 作者：出版社：Cambridge : Royal Society of Chemistry, c2001.
	Irradiation for food safety and quality : proceedings of FAO/IAEA/WHO International Conference on Ensuring the Safety and Quality of Food through Radiation Processing 0 索取号：TS207.7-532/E20041 作者：FAO/IAEA/WHO International Conference onEnsuring the Safety and Quality of Food through Radiation Processing (1999 : Antalya、 Turkey)、Loaharanu、 Paisan.、Thomas、 Paul.、Food and Agriculture Organization of theUnited Nations.、International Atomic Energy Agency.、World Health Organization.、出版社：Lancaster, Pa. : Technomic, c2001.		Dictionary of nutraceuticals and functional foods 0 索取号：TS252.1-61/E20061 作者：Eskin、 N. A. M. (Neason Akivah Michael)、Tamir、 Snait.、出版社：Boca Raton, FL : Taylor & Francis Group/CRC Press, 2006.
	Chemical and functional properties of food saccharides 0 索取号：TS201.2/E20045 作者：出版社：Boca Raton : CRC Press, c2004.		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.
	Handbook of frozen foods 0 索取号：TS205.7-62/E20041 作者：出版社：New York : Marcel Dekker, c2004.		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.