食品化学(分类号：TS201.2) - 暨南大学图书馆

大拱桥--暨南大学学生门户 » 图书馆 » 食品化学(分类号：TS201.2)(共199本)

分类依据：食品生物化学入此.
	食品化学与营养学 0 索取号：TS201.2/20081 作者：马力、出版社：北京 : 中国轻工业出版社, 2007	Food safety of proteins in agricultural biotechnology 0 索取号：TS201.2/E20083 作者：出版社：Boca Raton, FL : CRC Press, c2008.
	The determination of chemical elements in food : applications for atomic and mass spectrometry 0 索取号：TS201.2/E20081 作者：出版社：Hoboken, N.J. : Wiley-Interscience, 2007.	Chemical and functional properties of food components 0 索取号：TS201.2/E20082.3 作者：出版社：Boca Raton, FL : CRC Press, c2007.
	Food biotechnology 0 索取号：TS201.2/E20074 作者：Mehta、 Varun.、出版社：New Delhi : Campus Books, 2006.	食品酶学 0 索取号：TS201.2/20072 作者：郑宝东、出版社：南京 : 东南大学出版社, 2006
	食品化學實驗 0 索取号：TS201.2-33/20081 作者：程仁华、汪淑台、程仁華、出版社：台北縣 : 全威圖書有限公司, 中華民國95年 [2006]	Food protein analysis : quantitative effects on processing 0 索取号：TS201.21/E20031 作者：Owusu-Apenten、 R. K.、Owusu-Apenten、出版社：New York : Marcel Dekker, c2002.
	Magnetic resonance in food science : a view to the future 0 索取号：TS201.2/E20013 作者：出版社：Cambridge, UK : Royal Society of Chemistry, 2001.	Thermal analysis of foods 0 索取号：TS201.2/E994 作者：出版社：London ; New York : Elsevier Applied Science ; New York, NY : Sole distributor in USA and Canada, Elsevier Science Pub. Co., 1990.
	Water activity : influences on food quality : a treatise on the influence of bound and free water on the quality and stability of foods and other natural products 0 索取号：TS201.2-53/E901/2 作者：International Symposium on Properties of Water、 2d、 Osaka、 1978.、Rockland、 Louis B.、Stewart、 George Franklin、 1908-、International Union of Food Science and Technology.、出版社：New York : Academic Press, 1981.	Chemistry of foods and beverages : recent developments 0 索取号：TS201.2-53/E903/2 作者：出版社：New York : Academic Press, 1982.
	Fat science 1983 : proceedings of the 16th ISF Congress, Budapest, Hungary, 4-7 October, 1983 0 索取号：TS201.2-53/E902/16.1 作者：ISF Congress (16th : 1983 : Budapest、 Hungary)、Hollo、 J.、出版社：Amsterdam ; New York : Elsevier ; New York, N.Y., U.S.A. : [distributor] for the U.S.A. and Canada, Elsevier Science Pub. Co., 1985.	Fat science 1983 : proceedings of the 16th ISF Congress, Budapest, Hungary, 4-7 October, 1983 0 索取号：TS201.2-53/E902/16.2 作者：ISF Congress (16th : 1983 : Budapest、 Hungary)、Hollo、 J.、出版社：Amsterdam ; New York : Elsevier ; New York, N.Y., U.S.A. : [distributor] for the U.S.A. and Canada, Elsevier Science Pub. Co., 1985.
	Chemistry and function of pectins 0 索取号：TS201.2-53/E904/1985 作者：出版社：Washington, DC : American Chemical Society, 1986.	Mechanism and theory in food chemistry 0 索取号：TS201.2/E901 作者：Wong、 Dominic W. S.、出版社：New York, N.Y. : Van Nostrand Reinhold, 1989.

分类依据：食品生物化学入此.
	食品化学与营养学 0 索取号：TS201.2/20081 作者：马力、出版社：北京 : 中国轻工业出版社, 2007	Food safety of proteins in agricultural biotechnology 0 索取号：TS201.2/E20083 作者：出版社：Boca Raton, FL : CRC Press, c2008.
	The determination of chemical elements in food : applications for atomic and mass spectrometry 0 索取号：TS201.2/E20081 作者：出版社：Hoboken, N.J. : Wiley-Interscience, 2007.	Chemical and functional properties of food components 0 索取号：TS201.2/E20082.3 作者：出版社：Boca Raton, FL : CRC Press, c2007.
	Food biotechnology 0 索取号：TS201.2/E20074 作者：Mehta、 Varun.、出版社：New Delhi : Campus Books, 2006.	食品酶学 0 索取号：TS201.2/20072 作者：郑宝东、出版社：南京 : 东南大学出版社, 2006
	食品化學實驗 0 索取号：TS201.2-33/20081 作者：程仁华、汪淑台、程仁華、出版社：台北縣 : 全威圖書有限公司, 中華民國95年 [2006]	Food protein analysis : quantitative effects on processing 0 索取号：TS201.21/E20031 作者：Owusu-Apenten、 R. K.、Owusu-Apenten、出版社：New York : Marcel Dekker, c2002.
	Magnetic resonance in food science : a view to the future 0 索取号：TS201.2/E20013 作者：出版社：Cambridge, UK : Royal Society of Chemistry, 2001.	Thermal analysis of foods 0 索取号：TS201.2/E994 作者：出版社：London ; New York : Elsevier Applied Science ; New York, NY : Sole distributor in USA and Canada, Elsevier Science Pub. Co., 1990.
	Water activity : influences on food quality : a treatise on the influence of bound and free water on the quality and stability of foods and other natural products 0 索取号：TS201.2-53/E901/2 作者：International Symposium on Properties of Water、 2d、 Osaka、 1978.、Rockland、 Louis B.、Stewart、 George Franklin、 1908-、International Union of Food Science and Technology.、出版社：New York : Academic Press, 1981.	Chemistry of foods and beverages : recent developments 0 索取号：TS201.2-53/E903/2 作者：出版社：New York : Academic Press, 1982.
	Fat science 1983 : proceedings of the 16th ISF Congress, Budapest, Hungary, 4-7 October, 1983 0 索取号：TS201.2-53/E902/16.1 作者：ISF Congress (16th : 1983 : Budapest、 Hungary)、Hollo、 J.、出版社：Amsterdam ; New York : Elsevier ; New York, N.Y., U.S.A. : [distributor] for the U.S.A. and Canada, Elsevier Science Pub. Co., 1985.	Fat science 1983 : proceedings of the 16th ISF Congress, Budapest, Hungary, 4-7 October, 1983 0 索取号：TS201.2-53/E902/16.2 作者：ISF Congress (16th : 1983 : Budapest、 Hungary)、Hollo、 J.、出版社：Amsterdam ; New York : Elsevier ; New York, N.Y., U.S.A. : [distributor] for the U.S.A. and Canada, Elsevier Science Pub. Co., 1985.
	Chemistry and function of pectins 0 索取号：TS201.2-53/E904/1985 作者：出版社：Washington, DC : American Chemical Society, 1986.	Mechanism and theory in food chemistry 0 索取号：TS201.2/E901 作者：Wong、 Dominic W. S.、出版社：New York, N.Y. : Van Nostrand Reinhold, 1989.