一般性问题(分类号：TS20) - 暨南大学图书馆

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	Handbook of food and beverage fermentation technology 0 索取号：TS205.5-62/E20041 作者：出版社：New York : Marcel Dekker, c2004.		Scientific criteria to ensure safe food 0 索取号：TS201.6-532/E20042 作者：Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food.、Institute of Medicine (U.S.)、出版社：Washington, D.C. : National Academies Press, c2003.
	Food chemistry 0 索取号：TS201.2/E992.3 作者：Belitz、 H.-D. (Hans-Dieter)、Grosch、 W. (Werner)、Schieberle、 Peter.、出版社：Berlin ; New York : Springer, 2004.		Phytosterols as functional food components and nutraceuticals 0 索取号：TS201.4/E20043 作者：出版社：New York : Marcel Dekker, c2004.
	Rapid and on-line instrumentation for food quality assurance 0 索取号：TS207.7/E20042 作者：出版社：Cambridge, England : Woodhead ; Boca Raton, Fla. : CRC Press, c2003.		Pests of stored foodstuffs and their control 0 索取号：TS205/E20044 作者：Hill、 Dennis S.、 1934-、出版社：Dordrecht : Kluwer Academic Publishers, c2002.
	Food quality management : a techno-managerial approach 0 索取号：TS207.7/E20043 作者：Luning、 P. A. (Pieternel A.)、Marcelis、 W. J.、 1948-、Jongen、 W. M. F.、出版社：Wageningen : Wageningen Pers, 2002.		Quality assurance for the food industry : a practical approach 0 索取号：TS201/E20042 作者：Vasconcellos、 J. Andres.、出版社：Boca Raton, Fla. : CRC Press, c2004.
	Food processing : principles and applications 0 索取号：TS205/E20061 作者：Ramaswamy、 Hosahalli S.、出版社：Boca Raton : CRC Press, 2006.		Fundamentals of food reaction technology 0 索取号：TS205/E20043 作者：Earle、 Mary D.、Earle、 R. L.、British Food Manufacturing Industries Research Association、Royal Society of Chemistry (Great Britain)、出版社：Leatherhead : Leatherhead Pub., 2003.
	Food, science, and society : exploring the gap between expert advice and individual behaviour 0 索取号：TS207.7/E20041 作者：出版社：Berlin ; New York : Springer, c2003.		Auditing in the food industry : from safety and quality to environmental and otheraudits 0 索取号：TS207/E20043 作者：出版社：Cambridge : Woodhead, 2001.
	Microbial food contamination 0 索取号：TS207.4/E20041 作者：出版社：Boca Raton, Fla. : CRC Press, 2001.		New ingredients in food processing : biochemistry and agriculture 0 索取号：TS201.2/E20043 作者：Linden、 G.、Lorient、 Denis.、出版社：Boca Raton, FL : CRC Press, c1999.
	Rheology of fluid and semisolid foods : principles and applications 0 索取号：TS201.7/E20051 作者：Rao、 M. A.、 1937-、出版社：Gaithersburg, Md. : Aspen publishers, c1999.		Microstructural principles of food processing and engineering 0 索取号：TS207.3/E20052.2 作者：Aguilera、 Jose Miguel.、Stanley、 David W.、出版社：Gaithersburg, MD : Aspen Publishers, 1999.

	Handbook of food and beverage fermentation technology 0 索取号：TS205.5-62/E20041 作者：出版社：New York : Marcel Dekker, c2004.		Scientific criteria to ensure safe food 0 索取号：TS201.6-532/E20042 作者：Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food.、Institute of Medicine (U.S.)、出版社：Washington, D.C. : National Academies Press, c2003.
	Food chemistry 0 索取号：TS201.2/E992.3 作者：Belitz、 H.-D. (Hans-Dieter)、Grosch、 W. (Werner)、Schieberle、 Peter.、出版社：Berlin ; New York : Springer, 2004.		Phytosterols as functional food components and nutraceuticals 0 索取号：TS201.4/E20043 作者：出版社：New York : Marcel Dekker, c2004.
	Rapid and on-line instrumentation for food quality assurance 0 索取号：TS207.7/E20042 作者：出版社：Cambridge, England : Woodhead ; Boca Raton, Fla. : CRC Press, c2003.		Pests of stored foodstuffs and their control 0 索取号：TS205/E20044 作者：Hill、 Dennis S.、 1934-、出版社：Dordrecht : Kluwer Academic Publishers, c2002.
	Food quality management : a techno-managerial approach 0 索取号：TS207.7/E20043 作者：Luning、 P. A. (Pieternel A.)、Marcelis、 W. J.、 1948-、Jongen、 W. M. F.、出版社：Wageningen : Wageningen Pers, 2002.		Quality assurance for the food industry : a practical approach 0 索取号：TS201/E20042 作者：Vasconcellos、 J. Andres.、出版社：Boca Raton, Fla. : CRC Press, c2004.
	Food processing : principles and applications 0 索取号：TS205/E20061 作者：Ramaswamy、 Hosahalli S.、出版社：Boca Raton : CRC Press, 2006.		Fundamentals of food reaction technology 0 索取号：TS205/E20043 作者：Earle、 Mary D.、Earle、 R. L.、British Food Manufacturing Industries Research Association、Royal Society of Chemistry (Great Britain)、出版社：Leatherhead : Leatherhead Pub., 2003.
	Food, science, and society : exploring the gap between expert advice and individual behaviour 0 索取号：TS207.7/E20041 作者：出版社：Berlin ; New York : Springer, c2003.		Auditing in the food industry : from safety and quality to environmental and otheraudits 0 索取号：TS207/E20043 作者：出版社：Cambridge : Woodhead, 2001.
	Microbial food contamination 0 索取号：TS207.4/E20041 作者：出版社：Boca Raton, Fla. : CRC Press, 2001.		New ingredients in food processing : biochemistry and agriculture 0 索取号：TS201.2/E20043 作者：Linden、 G.、Lorient、 Denis.、出版社：Boca Raton, FL : CRC Press, c1999.
	Rheology of fluid and semisolid foods : principles and applications 0 索取号：TS201.7/E20051 作者：Rao、 M. A.、 1937-、出版社：Gaithersburg, Md. : Aspen publishers, c1999.		Microstructural principles of food processing and engineering 0 索取号：TS207.3/E20052.2 作者：Aguilera、 Jose Miguel.、Stanley、 David W.、出版社：Gaithersburg, MD : Aspen Publishers, 1999.