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.
	Enzyme assays for food scientists 0 索取号：TS201.2/E9016 作者：Stauffer、 Clyde E.、出版社：New York : Van Nostrand Reinhold, 1989.	Food : biochemistry and nutritional value 0 索取号：TS201.2/E9011 作者：Robinson、 David S.、 1935-、出版社：Harlow, Essex, England : Longman Scientific & Technical ; New York : Wiley, 1987.
	First supplement to McCance and Widdowson's The composition of foods : amino acids, mg per 100 g food, fatty acids, g per 100 g food 0 索取号：TS201.2/E9022 作者：Paul、 A. A.、McCance、 R. A. (Robert Alexander)、 1898-1993. Composition of foods.、Southgate、 D. A. T.、 joint author.、Russell、 J.、 joint author.、出版社：London : H. M. Stationery Off. ; Amsterdam ; New York : Elsevier/North-Holland Biomedical Press ; New York : sole distributors for the USA and Canada Elsevier/North-Holland, 1980.	New protein foods 0 索取号：TS201.2/E9021 作者：Altschul、 Aaron M. (Aaron Mayer)、 1914-、Wilcke、 Harold Ludwig、 1906-、出版社：New York, Academic Press, 1974-1985.
	Methods for the determination of vitamins in food, recommended by COST 91 0 索取号：TS201.2/E9012 作者：出版社：London ; New York : Elsevier Applied Science Publishers, 1985.	HPLC in food analysis 0 索取号：TS201.2/E9018 作者：出版社：London ; New York : Academic Press, 1982.
	Modern methods of food analysis 0 索取号：TS201.2/E9017 作者：出版社：Westport, Conn. : AVI Pub. Co., 1984.	Basic food chemistry 0 索取号：TS201.2/E902.2 作者：Lee、 Frank A.、出版社：Westport, Conn. : AVI Pub. Co., 1983.
	Developments in food analysis techniques 0 索取号：TS201.2/E803 作者：出版社：London : Elsevier Applied Science Publishers, 1974	Impact of toxicology on food processing 0 索取号：TS201.2/E909 作者：出版社：Westport, Conn. : AVI Pub. Co., 1981.
	Flavor chemistry and technology 0 索取号：TS201.2/E9010 作者：Heath、 Henry B.、Reineccius、 Gary.、出版社：Westport, Conn. : AVI Pub. Co., 1986.	Food chemistry 0 索取号：TS201.2/E903.2 作者：出版社：New York : M. Dekker, 1985.
	Food analysis : principles and techniques 0 索取号：TS201.2/E9020 作者：出版社：New York : Dekker, 1984	Principles of food chemistry 0 索取号：TS201.2/E804 作者：DeMan、 John M.、 1925-、出版社：Westport, Conn. : Avi Pub. Co., 1976.
	Analysis of foods and beverages : modern techniques 0 索取号：TS201.2/E9015 作者：出版社：Orlando : Academic Press, 1984.	Instrumental analysis of foods 0 索取号：TS201.2/E908 作者：International Flavor Conference (3rd : 1983 : Corfu、 Greece)、Charalambous、 George、 1922-、Inglett、 G. E.、 1928-、出版社：New York : Academic Press, 1983.

分类依据：食品生物化学入此.
	Enzyme assays for food scientists 0 索取号：TS201.2/E9016 作者：Stauffer、 Clyde E.、出版社：New York : Van Nostrand Reinhold, 1989.	Food : biochemistry and nutritional value 0 索取号：TS201.2/E9011 作者：Robinson、 David S.、 1935-、出版社：Harlow, Essex, England : Longman Scientific & Technical ; New York : Wiley, 1987.
	First supplement to McCance and Widdowson's The composition of foods : amino acids, mg per 100 g food, fatty acids, g per 100 g food 0 索取号：TS201.2/E9022 作者：Paul、 A. A.、McCance、 R. A. (Robert Alexander)、 1898-1993. Composition of foods.、Southgate、 D. A. T.、 joint author.、Russell、 J.、 joint author.、出版社：London : H. M. Stationery Off. ; Amsterdam ; New York : Elsevier/North-Holland Biomedical Press ; New York : sole distributors for the USA and Canada Elsevier/North-Holland, 1980.	New protein foods 0 索取号：TS201.2/E9021 作者：Altschul、 Aaron M. (Aaron Mayer)、 1914-、Wilcke、 Harold Ludwig、 1906-、出版社：New York, Academic Press, 1974-1985.
	Methods for the determination of vitamins in food, recommended by COST 91 0 索取号：TS201.2/E9012 作者：出版社：London ; New York : Elsevier Applied Science Publishers, 1985.	HPLC in food analysis 0 索取号：TS201.2/E9018 作者：出版社：London ; New York : Academic Press, 1982.
	Modern methods of food analysis 0 索取号：TS201.2/E9017 作者：出版社：Westport, Conn. : AVI Pub. Co., 1984.	Basic food chemistry 0 索取号：TS201.2/E902.2 作者：Lee、 Frank A.、出版社：Westport, Conn. : AVI Pub. Co., 1983.
	Developments in food analysis techniques 0 索取号：TS201.2/E803 作者：出版社：London : Elsevier Applied Science Publishers, 1974	Impact of toxicology on food processing 0 索取号：TS201.2/E909 作者：出版社：Westport, Conn. : AVI Pub. Co., 1981.
	Flavor chemistry and technology 0 索取号：TS201.2/E9010 作者：Heath、 Henry B.、Reineccius、 Gary.、出版社：Westport, Conn. : AVI Pub. Co., 1986.	Food chemistry 0 索取号：TS201.2/E903.2 作者：出版社：New York : M. Dekker, 1985.
	Food analysis : principles and techniques 0 索取号：TS201.2/E9020 作者：出版社：New York : Dekker, 1984	Principles of food chemistry 0 索取号：TS201.2/E804 作者：DeMan、 John M.、 1925-、出版社：Westport, Conn. : Avi Pub. Co., 1976.
	Analysis of foods and beverages : modern techniques 0 索取号：TS201.2/E9015 作者：出版社：Orlando : Academic Press, 1984.	Instrumental analysis of foods 0 索取号：TS201.2/E908 作者：International Flavor Conference (3rd : 1983 : Corfu、 Greece)、Charalambous、 George、 1922-、Inglett、 G. E.、 1928-、出版社：New York : Academic Press, 1983.