ژنومیک ، پروتئومیک و متابولومیک در مواد افزودنی بیولوژی ...
Genomics, Proteomics and Metabolomics in Nutraceuticals ......
زنجیره عرضه جهانی ، استاندارد و پور : چگونه جهانی شدن س ...
Global Supply Chains, Standards and the Poor: How the G ......
شکوه غذایی فرانسه : یک رویکرد تازه به کلاسیک
Glorious French Food: A Fresh Approach to the Classics
چگونه کار می پخت : بررسی مبانی علم پخت
How baking works: Exploring the fundamentals of baking ...
تصویربرداری فراطیفی برای تجزیه و تحلیل کیفیت مواد غذایی ...
Hyperspectral Imaging for Food Quality Analysis and Con ......
حرارت مادون قرمز برای غذا و کشاورزی پردازش
Infrared Heating for Food and Agricultural Processing
طیف سنجی مادون قرمز برای کنترل و تجزیه و تحلیل کیفیت مو ...
Infrared Spectroscopy for Food Quality Analysis and Con ......
طیف سنجی مادون قرمز برای تجزیه و تحلیل کیفیت مواد غذایی ...
Infrared Spectroscopy for Food Quality Analysis and Con ......
مواد تشکیل دهنده تداخلات : اثر بر کیفیت مواد غذایی ، چا ...
Ingredient Interactions: Effects on Food Quality, Secon ......
روش های کاربردی در مواد غذایی و آشامیدنی تجزیه و تحلیل
Instrumental Methods in Food and Beverage Analysis
غذاهای مهندسی ژنتیک : آیا آنها بی ...
Genetically Engineered Foods: A ...
Examines the impact of this potentially dangerous technology on food sources, animals, and our own bodies.
ژنومیک ، پروتئومیک و متابولومیک د ...
Genomics, Proteomics and Metabo ...
The nutraceutical and functional food field is rapidly growing in diverse sectors, including academic, commercial and government. This has brought a c ...
ژئودینامیک (2004) (EN) ( 440s )
GeoDynamics (2004)(en)(440s)
Papers from a September 2003 conference, presented here, address remote sensing, spatially distributed dynamic modeling of land surface processes, and ...
زنجیره عرضه جهانی ، استاندارد و پ ...
Global Supply Chains, Standards ...
Using original research from Asia, Africa, Europe and Latin America this book reviews the recent restructuring of the global agri-food industry and th ...
شکوه غذایی فرانسه : یک رویکرد تاز ...
Glorious French Food: A Fresh A ...
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook His award-winning books have won the praise of T ...
رشد مواد غذایی : یک راهنمای به تو ...
Growing food: a guide to food p ...
This specialist handbook is intended as a quick and easy reference guide to be used by individuals and organisations that are involved with the produc ...
لثه و Stabilisers صنایع غذایی
Gums and Stabilisers for the Fo ...
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and S ...
لثه ها و Stabilisers برای صنایع غ ...
Gums and Stabilisers for the Fo ...
The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and acad ...
چگونه کار می پخت : بررسی مبانی عل ...
How baking works: Exploring the ...
If you’ve got big ideas and little or no cash––congratulations!You’re just the person Terry Allen speaks to in No Cash, No Fear––a powerful guide to s ...
گرسنگی و بازار: گرسنگی در جهان سر ...
Hunger and Markets: World Hunge ...
Hunger and Markets is the third volume of the UN World Food Program’s World Hunger Series, created to help promote a better understanding of the choic ...
بهداشت در صنایع غذایی
Hygiene in food processing
Reference provides a comprehensive review of good hygiene practice for the food industry. Covers regulatory context, and the international context and ...
تصویربرداری فراطیفی برای تجزیه و ...
Hyperspectral Imaging for Food ...
Based on the integration of computer vision and spectrscopy techniques, hyperspectral imaging is a novel technology for obtaining both spatial and spe ...
بهبود پردازش حرارتی از مواد غذایی
Improving the thermal processin ...
The application of heat is both an important method of preserving foods and a way of developing texture, flavor, and color. It has long been recognize ...
حرارت مادون قرمز برای غذا و کشاور ...
Infrared Heating for Food and A ...
It’s been nearly 40 years since the last book on infrared heating for food processing was published, and in the meantime, the field has seen significa ...
طیف سنجی مادون قرمز برای کنترل و ...
Infrared Spectroscopy for Food ...
Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development ...
طیف سنجی مادون قرمز برای تجزیه و ...
Infrared Spectroscopy for Food ...
Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development ...
مواد تشکیل دهنده تداخلات : اثر بر ...
Ingredient Interactions: Effect ...
Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The abil ...
نوآوری در بسته بندی مواد غذایی
Innovations in Food Packaging
Packaging performs a number of functions in the containment, protection, shipment and selling of goods. Innovations in Food Packaging recognizes that ...
مالکیت معنوی در مواد غذایی صنعت ف ...
Intellectual Property in the Fo ...
Considering the effort and funding devoted to a company's success, understanding Intellectual Property rights patents, trade secrets, trademarks, and ...
: جین Compasionate و غذا خوردن سا ...
Jain Food : Compasionate and He ...
Special Features of the Book 176 pages Hard cover color pictures and intricate art designs Over 80 recipes by Tarla Dalal and Laxmi Jain Simple Flow d ...
دانشنامه تاریخ و Worldmark از غذا ...
Junior Worldmark encyclopedia o ...
Profiles the food, recipes, and culture of sixty countries.