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西文图书21.Standard methods for the Examination of Dairy Products TS252.7/1*2
馆藏复本:1
可借复本:1 Gary H.Richardson
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西文图书22.Encapsulation Technologies for Active Food Ingredients and Food Processing TS2/11*1
馆藏复本:1
可借复本:1 Nicolaas Jan Zuidam
Springer 2009
(0) 馆藏
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西文图书23.Advances in Food Research V.20 TS20/1*1
馆藏复本:1
可借复本:1 C.O Chichester
(0) 馆藏
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西文图书24. TS201.2/4*4
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可借复本:1
(0) 馆藏
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西文图书25.FooD Additives to Extend Shelf life TS202.9/1*1
馆藏复本:1
可借复本:1 Nicholas D.Pintauro
(0) 馆藏
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西文图书26.The Portable Baker TS213.2/1
馆藏复本:1
可借复本:1 JEAN and Samuel Spangenberg
Ragged Mountain Press 1997
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西文图书27.Meat science TS251.5/1*1
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可借复本:1
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西文图书28.Food science and technology abstracts V.23 TS2/9.23
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可借复本:1
(0) 馆藏
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西文图书29.Food science and technology abstracts V.16 TS2/9.16
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可借复本:1
(0) 馆藏
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西文图书30. TS205.9/1*1
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可借复本:1
(0) 馆藏
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西文图书31. TS252.1/2*1
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可借复本:1
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西文图书32.Laboratory methods for sensory analysis of food TS2/8
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可借复本:1 Lindia M.Poste
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西文图书33.Fundamentals of Food Process Engineering TS2/13*1
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可借复本:1 Romeo T.Toledo
Springer 1999
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西文图书34.Food Science and You TS201/11
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可借复本:1 Kay Yockey Mehas
Glencoe 1994
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西文图书35. TS201.2/3
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西文图书36.Compendium of Methods for the Microbiological Examination of Foods TS207/1*1
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可借复本:1 marvin L.Speck,Editor
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西文图书37. TS252/3*1
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可借复本:1
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西文图书38.Separation,Extraction and Concentration Processes in the Food,Beverage and Nutraceutical Industries TS27/1*2
馆藏复本:1
可借复本:1 Syed S.H.Rizvi
Woodhead Publishing 2010
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西文图书39.New protein foods V2 TS2/5*2
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可借复本:1 Aaron M.Altschul
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西文图书40.Advances in food research V28 TS2/7
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可借复本:1 C.O.Chichester
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