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.
	Chemical changes in food during processing 0 索取号：TS201.2/E907 作者：出版社：Westport, Conn. : AVI Pub. Co., 1985.	Enzymic hydrolysis of food proteins 0 索取号：TS201.2/E904 作者：Adler-Nissen、 Jens.、出版社：London ; New York : Elsevier Applied Science Publishers ; New York, NY, USA : Sole distributor in the USA and Canada : Elsevier Science Pub. Co., 1986.
	Analysis of food carbohydrate 0 索取号：TS201.2/E9014 作者：出版社：London ; New York : Elsevier Applied Science Publishers, 1985.	The Maillard reaction in foods and nutrition 0 索取号：TS201.2/E9019 作者：出版社：Washington, D.C. : American Chemical Society, 1983.
	Food analysis : analytical and quality control methods for the food manufacturer and buyer ... 0 索取号：TS201.2/E802 作者：Lees、 R.、出版社：London : L. Hill, 1975.	Principles of food chemistry 0 索取号：TS201.2/E804.3 作者：DeMan、 John M.、 1925-、出版社：Gaithersburg, Md. : Aspen Publishers, 1999.
	Food analysis 0 索取号：TS201.2/E20011.2 作者：出版社：Gaithersburg, MD : Aspen Publishers, 1998.	Functional foods and biotechnology 0 索取号：TS201.2/E20072 作者：出版社：Boca Raton, FL : CRC/Taylor & Francis, c2007.
	Food polysaccharides and their applications 0 索取号：TS201.2/E20071.2 作者：出版社：Boca Raton, FL : CRC/Taylor & Francis, 2006.	Bioseparation process in foods 0 索取号：TS201.2/E20073 作者：出版社：New Delhi : Gene-Tech Books, 2006.
	Food enzymes : structure and mechanism 0 索取号：TS201.2/E20091 作者：Wong、 Dominic W. S.、出版社：New York : Chapman & Hall, c1995.	Frontiers in carbohydrate research, 2 0 索取号：TS201.2/E995 作者：出版社：London : Elsevier Applied Science , 1992.
	HPLC in food analysis 0 索取号：TS201.2/E9018.2 作者：出版社：London : Academic Press, 1988.	Carbohydrates in food 0 索取号：TS201.2/E20064.2 作者：出版社：Boca Raton, FL : CRC/Taylor & Francis, 2006.
	Trans fats alternatives 0 索取号：TS201.2/E20065 作者：出版社：Champaign, Ill. : AOCS Press, c2005.	Food Biotechnology 0 索取号：TS201.2/E20061 作者：Tripathy、 S. N.、 1957-、出版社：New Delhi : Dominant Publishers and Distributors, c2004.

分类依据：食品生物化学入此.
	Chemical changes in food during processing 0 索取号：TS201.2/E907 作者：出版社：Westport, Conn. : AVI Pub. Co., 1985.	Enzymic hydrolysis of food proteins 0 索取号：TS201.2/E904 作者：Adler-Nissen、 Jens.、出版社：London ; New York : Elsevier Applied Science Publishers ; New York, NY, USA : Sole distributor in the USA and Canada : Elsevier Science Pub. Co., 1986.
	Analysis of food carbohydrate 0 索取号：TS201.2/E9014 作者：出版社：London ; New York : Elsevier Applied Science Publishers, 1985.	The Maillard reaction in foods and nutrition 0 索取号：TS201.2/E9019 作者：出版社：Washington, D.C. : American Chemical Society, 1983.
	Food analysis : analytical and quality control methods for the food manufacturer and buyer ... 0 索取号：TS201.2/E802 作者：Lees、 R.、出版社：London : L. Hill, 1975.	Principles of food chemistry 0 索取号：TS201.2/E804.3 作者：DeMan、 John M.、 1925-、出版社：Gaithersburg, Md. : Aspen Publishers, 1999.
	Food analysis 0 索取号：TS201.2/E20011.2 作者：出版社：Gaithersburg, MD : Aspen Publishers, 1998.	Functional foods and biotechnology 0 索取号：TS201.2/E20072 作者：出版社：Boca Raton, FL : CRC/Taylor & Francis, c2007.
	Food polysaccharides and their applications 0 索取号：TS201.2/E20071.2 作者：出版社：Boca Raton, FL : CRC/Taylor & Francis, 2006.	Bioseparation process in foods 0 索取号：TS201.2/E20073 作者：出版社：New Delhi : Gene-Tech Books, 2006.
	Food enzymes : structure and mechanism 0 索取号：TS201.2/E20091 作者：Wong、 Dominic W. S.、出版社：New York : Chapman & Hall, c1995.	Frontiers in carbohydrate research, 2 0 索取号：TS201.2/E995 作者：出版社：London : Elsevier Applied Science , 1992.
	HPLC in food analysis 0 索取号：TS201.2/E9018.2 作者：出版社：London : Academic Press, 1988.	Carbohydrates in food 0 索取号：TS201.2/E20064.2 作者：出版社：Boca Raton, FL : CRC/Taylor & Francis, 2006.
	Trans fats alternatives 0 索取号：TS201.2/E20065 作者：出版社：Champaign, Ill. : AOCS Press, c2005.	Food Biotechnology 0 索取号：TS201.2/E20061 作者：Tripathy、 S. N.、 1957-、出版社：New Delhi : Dominant Publishers and Distributors, c2004.