1. Antioxidant Properties and Anti-Cancer Effects of Polyphenols in Sweetpotato Leaves
پدیدآورنده : Bolanos, Josue
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry,Food science,Nutrition
2. Antioxidant Properties and Anti-Cancer Effects of Polyphenols in Sweetpotato Leaves
پدیدآورنده : Bolanos, Josue
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry,Food science,Nutrition
3. Ayurvedic science of food and nutrition /
پدیدآورنده : Sanjeev Rastogi, editor
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Diet therapy-- India.,Diet therapy.,Medicine, Ayurvedic.,Chemistry.,Complementary & Alternative Medicine.,Food Science.,Nutrition.
رده :
RM216
4. Coffee: Consumption and Health Implications
پدیدآورنده :
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : MEDICAL / Nutrition.,SCIENCE / Chemistry / General.,TECHNOLOGY & ENGINEERING / Food Science / General.
5. Der Wein :
پدیدآورنده : von C. Heide, F. Schmitthenner.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.,Food science.,Nutrition.
رده :
TP548
.
V663
1922
6. Die tierischen Rohstoffe und ihre Veredlung
پدیدآورنده : von G. Rr̲ig, A. Binz.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.,Food science.,Nutrition.
رده :
HF1051
.
V664
1916
7. Functionality of Proteins in Food
پدیدآورنده : by Joseph F. Zayas.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.,Chemistry.,Food industry and trade.,Nutrition.,Nutrition.,Food Science.
8. Lehrbuch Lebensmittelchemie und Ernährung /
پدیدآورنده : von Robert Ebermann, Ibrahim Elmadfa.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Agriculture.,Chemistry, Organic.,Chemistry.,Food science.,Nutrition.,Food Analysis.,Agriculture.,Chemistry.,Chemistry/Food Science, general.,Food Science.,Nutrition.,Organic Chemistry.,Agriculture.,Chemistry, Organic.,Chemistry.,Ernährung,Ernährung.,Food science.,Lebensmittelchemie.,Nutrition.
رده :
TP248
.
65
.
F66
9. Lexikon der Lebensmitteltechnologie
پدیدآورنده : von Benno Kunz.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.,Food science.,Nutrition.
رده :
TP368
.
2
V663
1993
10. Production Practices and Quality Assessment of Food Crop
پدیدآورنده : / edited by Ramdane Dris, S. Mohan Jain
کتابخانه: Central Library and Document Center of Shahid Chamran University (Khuzestan)
موضوع : Chemistry.,Food science.,Nutrition.
رده :
TP
,
248
.
65
,.
F66
11. Production Practices and Quality Assessment of Food Crops Volume 1
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Chemistry. ; Food science. ; Nutrition. ; Chemistry. ; Nutrition. ; Food Science. ; Chemistry/Food Science, general. ;
12. Proteine - nutritive und funktionelle Eigenschaften
پدیدآورنده : von Günter Westphal, Gerhard Gerber, Bodo Lipke.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.,Food science.,Nutrition.
رده :
TP248
.
65
.
F66
V664
2003
13. Taschenbuch für Lebensmittelchemiker und -technologen :
پدیدآورنده : herausgegeben von Dieter Osteroth.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.,Food science.,Nutrition.
رده :
TP370
.
4
H473
1991
