所有科目 食品科学技术 x
二级学科：
食品科学技术基础学科(1683) 食品加工技术(1084) 食品包装与储藏(1) 食品机械(48) 食品工业企业管理学(1)
¥ 530
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Chemical Profiles of Selected Jordanian Foods
Moawiya A. Haddad Mohammed I. Yamani Saeid M. Abu-Romman / 2021-08-21 / Springer Berlin Heidelberg
¥ 530
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Essentials of Food Science
Vaclavik, Vickie A.;Christian, Elizabeth W.;Campbell, Tad / 2020-12-06 / Springer Berlin Heidelberg
¥ 530
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Chemicals in the Food Industry:Toxicological Concerns and Safe Use
Chaib, Rachid;Barone, Michele / 2020-03-06 / Springer Berlin Heidelberg
¥ 530
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Chemistry and Technology of Honey Production
Baglio / 2017-10-06 / Springer International Publishing
¥ 530
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Biochemistry of Beer Fermentation
Pires / 2015-03-15 / Springer International Publishing
¥ 537
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Food Cultures and Geographical Indications in Norway
Hegnes Atle Wehn|| / 2023-08-15 / Routledge
¥ 537
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Craft Breweries and Cities
 / 2023-05-25 / Routledge
¥ 537
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Sustainability in High-Excellence Italian Food and Wine
Onofri Laura / 2021-07-02 / Routledge
¥ 537
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Food Forensics
 / 2021-03-31 / CRC Press
¥ 537
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Food Molecular Microbiology
 / 2021-03-31 / CRC Press
¥ 537
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Quality Assurance of Aquatic Foods
G. Jeyasekaran and R. Jeya Shakila / 2020-11-12 / CRC Press
¥ 537
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Aquatic Food Quality and Safety Assesment Methods
R. Jeya Shakila and G. Jeyasekaran / 2020-11-12 / CRC Press
¥ 537
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Ecosustainable Polymer Nanomaterials for Food Packaging:Innovative Solutions, Characterization Needs, Safety and Environmental Issues
Silvestre, Clara(编辑);Cimmino, Sossio(编辑) / 2016-10-19 / CRC Press
¥ 537
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Trinkwasser:Untersuchung und Beurteilung von Trink- und Schwimmbadwasser
Karl-Ernst Quentin / 2012-06-28 / Springer Berlin Heidelberg
¥ 542
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Lactic Acid in the Food Industry
Ameen / 2017-06-06 / Springer International Publishing
¥ 542
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The Chemistry of Frozen Vegetables
Steinka / 2017-04-07 / Springer International Publishing
¥ 543
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Chemistry and Hygiene of Food Additives
Lagan / 2017-05-10 / Springer International Publishing
¥ 543
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Advances in NMR Spectroscopy for Lipid Oxidation Assessment
Hwang / 2017-02-22 / Springer International Publishing
¥ 545
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Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
Herrera / 2012-03-07 / Springer US
¥ 546
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Intellectual Property in the Food Technology Industry:Protecting Your Innovation
Ryan W. O’Donnell, Volpe and Koenig, P.C., Philadelphia, PA, USA; John J. O’Malley, Volpe and Koenig, P.C., Philadelphia, PA, USA; Randolph J. Huis, Volpe and Koenig, P.C., Philadelphia, PA, USA; Gera / 2008-07-03 / Springer New York
¥ 547
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Meat Products and Dishes: Supplement to the Composition of Foods
Chan, Brown, Church, Buss / 1996-01-01 / Royal Society of Chemistry (RSC)
¥ 547
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Meat, Poultry and Game: Supplement to the Composition of Foods
Chan, Brown, Buss / 1995-01-01 / Royal Society of Chemistry (RSC)
¥ 547
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Vegetables, Herbs and Spices: Supplement to the Composition of Foods
Holland, Unwin, Buss / 1991-01-01 / Royal Society of Chemistry (RSC)
¥ 550
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Study Guide to Accompany Management by Menu, Fourth Edition
Lendal Kotschevar / 2007-08-02 / Wiley
¥ 551
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Chemical Profiles of Industrial Cow’s Milk Curds
Barone / 2016-12-30 / Springer International Publishing
¥ 551
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Energy Use in Global Food Production:Considerations for Sustainable Food Security in the 21st Century
Verma / 2015-03-26 / Springer International Publishing
¥ 553
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Food Biopreservation
Galvez / 2014-10-21 / Springer New York
¥ 553
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Pop ! : une encyclopédie vivante du cidre
Hutin Dominique. / 2023-01-01 / Flammarion
¥ 557
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Digital Gastronomy
Chua Chee KaiTan Justin Jia YaoWong Gladys Hooi Chuan / 2022-08-05 / World Scientific Publishing
¥ 557
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Assessment and Management of Biotoxin Risks in Bivalve Molluscs
J. Lawrence, J. Lawrence, H. Loreal,H. Toyofuku and P. Hess / 2011-09-30 / Food and Agriculture Organization of the United Nations(FAO)
¥ 559
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Bananas and Plantains: Postharvest Management,Storage,Ripening and Processing
Narayana C.K. / 2015-01-01 / UBS
¥ 559
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Case Studies in Food Microbiology for Food Safety and Quality: Rsc
Pawsey / 2002-11-27 / Royal Society of Chemistry (RSC)
¥ 562
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Small-Scale Food Processing:A directory of equipment and methods.
Peter Fellows|Sue Azam-Ali / 2003-12-15 / Practical Action Publishing
¥ 563
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Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Truong / 2015-12-18 / Springer International Publishing
¥ 567
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Introduction to Food Chemistry, Second Edition
Richard Owusu-Apenten / 1800-01-01 / CRC Press
¥ 570
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Convention Tourism:International Research and Industry Perspectives
Kaye Sung Chon and Karin Weber / 2002-07-03 / Routledge
¥ 574
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Purchasing for Chefs:A Concise Guide, Second Edition
Andrew Feinstein / 2009-11-12 / Wiley
¥ 574
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Biscuit, Cookie and Cracker Manufacturing Manuals:Manual 3: Biscuit Dough Piece Forming
Manley, Duncan / 1998-03-01 / Woodhead Publishing
¥ 574
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Biscuit, Cookie and Cracker Manufacturing Manuals:Manual 4: Baking and Cooling of Biscuits
Manley, Duncan / 1998-03-01 / Woodhead Publishing
¥ 574
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Biscuit, Cookie and Cracker Manufacturing Manuals:Manual 5: Secondary Processing in Biscuit Manufacturing
Manley, Duncan / 1998-03-01 / Woodhead Publishing
¥ 576
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Food Microbiology Laboratory for the Food Science Student
Shen CangliangZhang Yifan / 2023-05-11 / Springer Berlin Heidelberg
¥ 576
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Sustainable Innovations in Food Packaging
Teresa De Pilli Antonietta Baiano Giuseppe Lopriore / 2021-08-24 / Springer Berlin Heidelberg
¥ 576
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Food Packaging Materials
Piergiovanni / 2015-12-03 / Springer International Publishing
¥ 576
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Food Safety Management:Implementing a Food Safety Program in a Food Retail Business
King / 2015-02-08 / Springer New York
¥ 576
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Analytical Chemistry of Foods
James / 2012-10-23 / Springer US
¥ 578
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Principles of Food Sanitation
Marriott, Norman G.;Gravani, Robert B. / 2010-11-29 / Springer New York
¥ 578
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Biochemie der Ernährung
Gertrud Rehner, Gießen; Hannelore Daniel, Freising / 2010-06-28 / Spektrum Akademischer Verlag
¥ 580
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Consumer Food Safety
Chris Griffith / 2005-07-15 / Emerald Publishing
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