大葉大學圖書館 |

作品:	19 作品在 19 项出版品 19 种语言

书目信息

Braverman's introduction to the biochemistry of foods by: (书目-语言数据,印刷品)

Colloids in food by: (书目-语言数据,印刷品)

Basic food chemistry by: (书目-语言数据,印刷品)

Foods:experimental perspectives by: (书目-语言数据,印刷品)

Principles of food chemistry by: (书目-语言数据,印刷品)

Food chemistry and nutritional biochemistry by: (书目-语言数据,印刷品)

Food composition and analysis by: (书目-语言数据,印刷品)

Mechanism and theory in food chemistry by: (书目-语言数据,印刷品)

Toxic constituents of plant foodstuffs by: (书目-语言数据,印刷品)

Food acceptance and nutrition by: (书目-语言数据,印刷品)

The science of food:an introduction to food science,... by: (书目-语言数据,印刷品)

Food science and human nutrition by: (书目-语言数据,印刷品)

What's in our food:fact and ficition about fat and fiber,vitamins and minerals,nutrition and contaminants by: (书目-语言数据,印刷品)

Food chemistry by: (书目-语言数据,印刷品)

Principles of food chemistry by: (书目-语言数据,印刷品)

Physical chemistry of food processes:fundamental aspects, volume 1 by: (书目-语言数据,印刷品)

Food chemistry by: (书目-语言数据,印刷品)

Mass spectrometry of natural substances in foods by: (书目-语言数据,印刷品)

Food-Composition