1. Acidic characteristics of cured and roasted cocoa beans from different countries of origin and flavor of the resulting chocolate
پدیدآورنده : J. Selamat
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biological sciences,Food science
2. Actual and computer simulated heating rates during the baking of the turkeys
پدیدآورنده : H.-C. Chang
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biological sciences,Food science,Salmonella
3. Analysis of two commercial rice-drying systems under Malaysian conditions
پدیدآورنده : H. B. M. Salleh
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Agricultural engineering,Applied sciences,Biological sciences,Food science
4. Analyzing Fact Based Preventive Approach to Address Foreign Material Contamination in the Food Industry
پدیدآورنده : Stanley Osuagwu
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food Science; Statistics; Operations research,Pure sciences;Biological sciences;Applied sciences;Engineering management;Extraneous material;Food engineering;Food production;Foreign material
5. Ante-mortem and post-mortem factors associated with the induction and incidence of PSE meat in turkeys
پدیدآورنده : S. R. McKee-Hensarling
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biological sciences,Food science,Food science,Livestock,pale, soft, and exudative,succinylcholine
6. Characterization of the structure and physical properties of yellow mustard (Sinapis alba L.) polysaccharides
پدیدآورنده : W. Cui
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biochemistry,Biological sciences,Food science,Food science,Pure sciences
7. Cloning and expression of calpain and phytase genes for the improvement of animal growth and nutrition
پدیدآورنده : W. Sun
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biological sciences,feeding,Food science,Livestock,Livestock,Molecular biology
8. Comparison of thermal gelation properties of pork, beef, fish, chicken and turkey
پدیدآورنده : Y. Lan
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biological sciences,Food science
9. Complex glycan utilization preferences of human gut bacteria
پدیدآورنده : Yunus Emre Tuncil
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food Science; Microbiology,Biological sciences;Carbohydrate;Colon bacteria;Dietary fiber;Hierarchical preferences;Short chain fatty acid
10. Cross-synergism of cellulases from different sources
پدیدآورنده : J.-H. Hong
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biological sciences,Food science
11. Development of fluorescence-based assays for foodborne pathogens
پدیدآورنده : J. W. Czajka
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Bacillus cereus,Biological sciences,Escherichia coli,Food science,Microbiology,Salmonella
12. Development of large and small scale baking techniques, and evaluation of bread wheat quality in early generation selection for Moroccan flatbread
پدیدآورنده : M. Moujib
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biological sciences,Food science
13. Development of porcine-specific monoclonal antibodies and their application in the detection of pork in cooked meat products
پدیدآورنده : F.-C. Chen
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biological sciences,Food science,meat adulteration,porcine
14. Effects of modified atmosphere storage upon lipid oxidation in cooked turkey and pork as measured by chemical and sensory methods
پدیدآورنده : N. L. Nolan
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biological sciences,Food science
15. Encapsulation properties of several food proteins
پدیدآورنده : Y. D. Kim
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Agricultural chemicals,Biological sciences,Food science,Food science,orange oil,Pure sciences
16. Environmental effects on mechanical and rheological behavior of parboiled rice
پدیدآورنده : S. M. H. Saif
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Applied sciences,Biological sciences,Food science,Mechanics
17. Evaluation of quality of frozen lowbush blueberries by determination of physical, chemical and sensory characteristics
پدیدآورنده : H. Zhang
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : anthocyanin,Biological sciences,bleeding,Food science,gum coating,muffins
18. Influence of antemortem treatment on post mortem muscle properties of poultry meat
پدیدآورنده : J. K. Northcutt
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biological sciences,Food science,Food science,Livestock
19. Influence of three poultry defeathering systems on morphology of turkey skin as related to the adhesion and penetration of Salmonella typhimurium
پدیدآورنده : J.-W. Kim
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biological sciences,Food science,Food science,Microbiology
