Arama Sonuçları

Sonuçları Daraltın
  1. 1

    Antimicrobials in food

    Baskı/Yayın Bilgisi 2005
    Kitap


    Kapak Resmi
  2. 2

    Characterization and interaction with food systems of carrageenan from the red alga, Betaphycus philippinensis doty (=Eucheuma gelatinae J. Agardh) solieriaceae, gigartinales Yazar: Ragasa, Anita Linda R.

    Baskı/Yayın Bilgisi 2003
    Tez


    Kapak Resmi
  3. 3

    Bacterial starter cultures for foods Yazar: Gilliland, Stanley E. 1940-

    Baskı/Yayın Bilgisi 1985
    Kitap


    Kapak Resmi
  4. 4

    Antimicrobials in foods

    Baskı/Yayın Bilgisi 2005
    Kitap


    Kapak Resmi
  5. 5

    Evaluation of certain food additives and contaminants forty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives

    Baskı/Yayın Bilgisi 1999
    Kitap


    Kapak Resmi
  6. 6

    Evaluation of certain veterinary drug residues in food sixty-second report of the Joint FAO/WHO Expert Committee on Food Additives.

    Baskı/Yayın Bilgisi 2004
    Kitap


    Kapak Resmi
  7. 7

    The effects of additives on Tapuy (rice wine) quality Yazar: Quines, Laurence Marvin E.

    Tez


    Kapak Resmi
  8. 8

    Evaluation of certain veterinary drug residues in food sixtieth report of the Joint FAO/WHO Expert Committee on Food Additives.

    Baskı/Yayın Bilgisi 2003
    Kitap


    Kapak Resmi
  9. 9

    Physical and sensory properties of boiled rice treated with emulsifiers Yazar: Espinosa, Catherine A.

    Baskı/Yayın Bilgisi 2006
    Tez


    Kapak Resmi
  10. 10

    Nutrition technology of processed foods Yazar: Pintauro, Nicholas D.

    Baskı/Yayın Bilgisi 1975
    Kitap


    Kapak Resmi

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