一般性问题(分类号：TS20) - 暨南大学图书馆

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	Microbial food poisoning 0 索取号：TS201.3/E991 作者：出版社：London ; New York : Chapman & Hall, 1992.		Maillard reactions in chemistry, food, and health 0 索取号：TS201/E993 作者：出版社：Cambridge [England] : Royal Society of Chemistry, c1994.
	Food for today 0 索取号：TS201.4/E20032.6 作者：Kowtaluk、 Helen.、Kopan、 Alice Orphanos.、出版社：New York, N.Y. : Glencoe/McGraw-Hill, c1997.		Food science : the biochemistry of food and nutrition 0 索取号：TS201/E20062.3 作者：Mehas、 Kay Yockey.、Rodgers、 Sharon Lesley.、出版社：New York, NY : Glencoe/McGraw-Hill, c1997.
	Compendium of methods for the microbiological examination of foods 0 索取号：TS201.3-34/E991.3 作者：出版社：Washington, DC : American Public Health Association, c1992.		Microbiology and technology of fermented foods 0 索取号：TS201.3/E20065 作者：Hutkins、 Robert W. (Robert Wayne)、出版社：Ames, Iowa : Blackwell Publishing, 2006.
	Carbohydrates in food 0 索取号：TS201.2/E20064.2 作者：出版社：Boca Raton, FL : CRC/Taylor & Francis, 2006.		Trans fats alternatives 0 索取号：TS201.2/E20065 作者：出版社：Champaign, Ill. : AOCS Press, c2005.
	Food & technology. book 2, VCE food & technology units 3 & 4 0 索取号：TS20/E20063 作者：出版社：Milton : Jacaranda, 2006.		Advances in food mycology 0 索取号：TS201.3/E20062 作者：出版社：New York : Springer, c2006.
	Food fundamentals 0 索取号：TS20/E20062.8 作者：McWilliams、 Margaret.、出版社：Upper Saddle River, N.J. : Pearson Prentice Hall, c2006.		Applied dairy and food microbiology : contemporary reviews 0 索取号：TS201.3/E20063 作者：出版社：Udaipur, New Delhi : Agrotech Publishing Academy, 2005.
	Food Biotechnology 0 索取号：TS201.2/E20061 作者：Tripathy、 S. N.、 1957-、出版社：New Delhi : Dominant Publishers and Distributors, c2004.		Food biochemistry and food processing 0 索取号：TS201.2/E20063 作者：出版社：Ames, Iowa : Blackwell Pub. Professional, 2006.
	Aviation food safety 0 索取号：TS201.6/E20064 作者：Sheward、 Erica.、Sheward、出版社：Oxford ; Ames, Iowa : Blackwell Pub., 2006.		Technology of reduced additive foods 0 索取号：TS202/E20061.2 作者：出版社：Oxford : Blackwell Science, 2004.

	Microbial food poisoning 0 索取号：TS201.3/E991 作者：出版社：London ; New York : Chapman & Hall, 1992.		Maillard reactions in chemistry, food, and health 0 索取号：TS201/E993 作者：出版社：Cambridge [England] : Royal Society of Chemistry, c1994.
	Food for today 0 索取号：TS201.4/E20032.6 作者：Kowtaluk、 Helen.、Kopan、 Alice Orphanos.、出版社：New York, N.Y. : Glencoe/McGraw-Hill, c1997.		Food science : the biochemistry of food and nutrition 0 索取号：TS201/E20062.3 作者：Mehas、 Kay Yockey.、Rodgers、 Sharon Lesley.、出版社：New York, NY : Glencoe/McGraw-Hill, c1997.
	Compendium of methods for the microbiological examination of foods 0 索取号：TS201.3-34/E991.3 作者：出版社：Washington, DC : American Public Health Association, c1992.		Microbiology and technology of fermented foods 0 索取号：TS201.3/E20065 作者：Hutkins、 Robert W. (Robert Wayne)、出版社：Ames, Iowa : Blackwell Publishing, 2006.
	Carbohydrates in food 0 索取号：TS201.2/E20064.2 作者：出版社：Boca Raton, FL : CRC/Taylor & Francis, 2006.		Trans fats alternatives 0 索取号：TS201.2/E20065 作者：出版社：Champaign, Ill. : AOCS Press, c2005.
	Food & technology. book 2, VCE food & technology units 3 & 4 0 索取号：TS20/E20063 作者：出版社：Milton : Jacaranda, 2006.		Advances in food mycology 0 索取号：TS201.3/E20062 作者：出版社：New York : Springer, c2006.
	Food fundamentals 0 索取号：TS20/E20062.8 作者：McWilliams、 Margaret.、出版社：Upper Saddle River, N.J. : Pearson Prentice Hall, c2006.		Applied dairy and food microbiology : contemporary reviews 0 索取号：TS201.3/E20063 作者：出版社：Udaipur, New Delhi : Agrotech Publishing Academy, 2005.
	Food Biotechnology 0 索取号：TS201.2/E20061 作者：Tripathy、 S. N.、 1957-、出版社：New Delhi : Dominant Publishers and Distributors, c2004.		Food biochemistry and food processing 0 索取号：TS201.2/E20063 作者：出版社：Ames, Iowa : Blackwell Pub. Professional, 2006.
	Aviation food safety 0 索取号：TS201.6/E20064 作者：Sheward、 Erica.、Sheward、出版社：Oxford ; Ames, Iowa : Blackwell Pub., 2006.		Technology of reduced additive foods 0 索取号：TS202/E20061.2 作者：出版社：Oxford : Blackwell Science, 2004.