一般性问题(分类号：TS20) - 暨南大学图书馆

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	Analytical methods for food additives 0 索取号：TS202.3/E20052 作者：出版社：Boca Raton : CRC Press ; Cambridge : WoodheadPub., 2004.		Carbohydrate chemistry for food scientists 0 索取号：TS201.2/E20062 作者：Whistler、 Roy Lester.、BeMiller、 James N.、出版社：St. Paul, Minn. : Eagan Press, c1997.
	Handbook of food analytical chemistry 0 索取号：TS201.2-62/E20051 作者：出版社：Hoboken, N.J. : Wiley-Interscience, c2000-2005.		Bioterrorism and food safety 0 索取号：TS201.6/E20051 作者：Rasco、 Barbara.、Bledsoe、 Gleyn E.、出版社：Boca Raton : CRC Press, c2005.
	Food biotechnology 0 索取号：TS201/E20061.2 作者：出版社：New York : CRC Press, Taylor & Francis, 2006.		Emulsifiers in food technology 0 索取号：TS202.3/E20051 作者：出版社：Oxford ; Ames, Iowa : Blackwell Pub., 2004.
	Concept research in food product design and development 0 索取号：TS207/E20061 作者：Moskowitz、 Howard R.、Porretta、 Sebastiano.、Silcher、 Matthias.、出版社：Ames, Iowa : Blackwell Pub., 2005.		Novel food processing technologies 0 索取号：TS201.1-53/E20051 作者：出版社：Boca Raton : CRC Press, c2005.
	An introduction to tropical food science 0 索取号：TS20/E20051 作者：Muller、 H. G. (Hans Gerd)、 1928-、出版社：Cambridge ; New York : Cambridge University Press, 1988.		Analysis of food constituents 0 索取号：TS207/E20062 作者：出版社：New York : Wiley-VCH, c1997.
	Physical properties of plant and animal materials : structure, physical characteristics, and mechanical properties 0 索取号：TS201/E20043.2 作者：Mohsenin、 Nuri N.、出版社：New York : Gordon and Breach, 1986.		Thermal properties of foods and agricultural materials 0 索取号：TS201.2/E20051 作者：Mohsenin、 Nuri N.、出版社：New York ; London : Gordon and Breach, c1980.
	Image analysis of food microstructure 0 索取号：TS207.3/E20051 作者：Russ、 John C.、出版社：Boca Raton : CRC Press, c2005.		Food science and you 0 索取号：TS201.4/E20044.2 作者：Mehas、 Kay Yockey.、Rodgers、 Sharon Lesley.、Glencoe Publishing Co.、出版社：New York, NY : Glencoe/McGraw-Hill, c1994.
	Functional foods 0 索取号：TS201.4/E20051 作者：出版社：Berlin ; New York : Springer, c2003.		Flavor chemistry and technology 0 索取号：TS201.2/E20055.2 作者：Reineccius、 Gary.、Heath、 Henry B. Flavor chemistry and technology.、出版社：Boca Raton : Taylor & Francis, 2006.

	Analytical methods for food additives 0 索取号：TS202.3/E20052 作者：出版社：Boca Raton : CRC Press ; Cambridge : WoodheadPub., 2004.		Carbohydrate chemistry for food scientists 0 索取号：TS201.2/E20062 作者：Whistler、 Roy Lester.、BeMiller、 James N.、出版社：St. Paul, Minn. : Eagan Press, c1997.
	Handbook of food analytical chemistry 0 索取号：TS201.2-62/E20051 作者：出版社：Hoboken, N.J. : Wiley-Interscience, c2000-2005.		Bioterrorism and food safety 0 索取号：TS201.6/E20051 作者：Rasco、 Barbara.、Bledsoe、 Gleyn E.、出版社：Boca Raton : CRC Press, c2005.
	Food biotechnology 0 索取号：TS201/E20061.2 作者：出版社：New York : CRC Press, Taylor & Francis, 2006.		Emulsifiers in food technology 0 索取号：TS202.3/E20051 作者：出版社：Oxford ; Ames, Iowa : Blackwell Pub., 2004.
	Concept research in food product design and development 0 索取号：TS207/E20061 作者：Moskowitz、 Howard R.、Porretta、 Sebastiano.、Silcher、 Matthias.、出版社：Ames, Iowa : Blackwell Pub., 2005.		Novel food processing technologies 0 索取号：TS201.1-53/E20051 作者：出版社：Boca Raton : CRC Press, c2005.
	An introduction to tropical food science 0 索取号：TS20/E20051 作者：Muller、 H. G. (Hans Gerd)、 1928-、出版社：Cambridge ; New York : Cambridge University Press, 1988.		Analysis of food constituents 0 索取号：TS207/E20062 作者：出版社：New York : Wiley-VCH, c1997.
	Physical properties of plant and animal materials : structure, physical characteristics, and mechanical properties 0 索取号：TS201/E20043.2 作者：Mohsenin、 Nuri N.、出版社：New York : Gordon and Breach, 1986.		Thermal properties of foods and agricultural materials 0 索取号：TS201.2/E20051 作者：Mohsenin、 Nuri N.、出版社：New York ; London : Gordon and Breach, c1980.
	Image analysis of food microstructure 0 索取号：TS207.3/E20051 作者：Russ、 John C.、出版社：Boca Raton : CRC Press, c2005.		Food science and you 0 索取号：TS201.4/E20044.2 作者：Mehas、 Kay Yockey.、Rodgers、 Sharon Lesley.、Glencoe Publishing Co.、出版社：New York, NY : Glencoe/McGraw-Hill, c1994.
	Functional foods 0 索取号：TS201.4/E20051 作者：出版社：Berlin ; New York : Springer, c2003.		Flavor chemistry and technology 0 索取号：TS201.2/E20055.2 作者：Reineccius、 Gary.、Heath、 Henry B. Flavor chemistry and technology.、出版社：Boca Raton : Taylor & Francis, 2006.