食品化学(分类号：TS201.2) - 暨南大学图书馆

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分类依据：食品生物化学入此.
	Food biochemistry and food processing 0 索取号：TS201.2/E20063 作者：出版社：Ames, Iowa : Blackwell Pub. Professional, 2006.	Food Biotechnology 0 索取号：TS201.2/E20054 作者：Singh、 Rita.、出版社：New Delhi : Global Vision Pub. House, 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.
	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.	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.
	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.
	Chemical and functional properties of food saccharides 0 索取号：TS201.2/E20045 作者：出版社：Boca Raton : CRC Press, c2004.	Vitamin E : food chemistry, composition, and analysis 0 索取号：TS201.2/E20046 作者：Eitenmiller、 Ronald R. (Ronald Ray)、 1944-、Lee、 Junsoo、 1967-、出版社：New York : Marcel Dekker, c2004.
	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.	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.
	Food analysis 0 索取号：TS201.2/E20011.3 作者：出版社：New York : Kluwer Academic/Plenum Publishers, c2003.	Food chemistry 0 索取号：TS201.2/E903.3 作者：出版社：New York : Marcel Dekker, c1996.
	Chemistry of food and nutrition 0 索取号：TS201.2/E601.8 作者：Sherman、 Henry C.、出版社：New York : Macmillan Company, 1952.	Laboratory manual in food chemistry 0 索取号：TS201.2-62/E801 作者：Woods、 A. Edwin.、Woods、 A. Edwin. Food chemistry.、Aurand、 Leonard W. (Leonard William)、出版社：Westport, Conn. : AVI Pub. Co., c1977.

分类依据：食品生物化学入此.
	Food biochemistry and food processing 0 索取号：TS201.2/E20063 作者：出版社：Ames, Iowa : Blackwell Pub. Professional, 2006.	Food Biotechnology 0 索取号：TS201.2/E20054 作者：Singh、 Rita.、出版社：New Delhi : Global Vision Pub. House, 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.
	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.	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.
	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.
	Chemical and functional properties of food saccharides 0 索取号：TS201.2/E20045 作者：出版社：Boca Raton : CRC Press, c2004.	Vitamin E : food chemistry, composition, and analysis 0 索取号：TS201.2/E20046 作者：Eitenmiller、 Ronald R. (Ronald Ray)、 1944-、Lee、 Junsoo、 1967-、出版社：New York : Marcel Dekker, c2004.
	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.	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.
	Food analysis 0 索取号：TS201.2/E20011.3 作者：出版社：New York : Kluwer Academic/Plenum Publishers, c2003.	Food chemistry 0 索取号：TS201.2/E903.3 作者：出版社：New York : Marcel Dekker, c1996.
	Chemistry of food and nutrition 0 索取号：TS201.2/E601.8 作者：Sherman、 Henry C.、出版社：New York : Macmillan Company, 1952.	Laboratory manual in food chemistry 0 索取号：TS201.2-62/E801 作者：Woods、 A. Edwin.、Woods、 A. Edwin. Food chemistry.、Aurand、 Leonard W. (Leonard William)、出版社：Westport, Conn. : AVI Pub. Co., c1977.