結果 1 - 10 / 2,252 - 館藏
僅顯示
- 可得實體館藏 (18)
| Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
|---|---|---|---|
| 1 |
Material Type: 多版本
|
Physical modifications of starchZhongquan Sui; Xiangli Kong; SpringerLink (Online service)找到多個版本請點選書名查看 |
|
| 2 |
Material Type: 多版本
|
Advanced dairy chemistry. Volume 3, Lactose, water, salts and minor constituentsPatrick F Fox; P. L. H McSweeney; SpringerLink (Online service)找到多個版本請點選書名查看 |
|
| 3 |
Material Type: 多版本
|
Brewing science : a multidisciplinary approachMichael Mosher author. Kenneth Trantham author.; SpringerLink (Online service)找到多個版本請點選書名查看 |
|
| 4 |
Material Type: 多版本
|
Bacterial detection using phage display for the differentiation of pre- and post-infection bacteriophages: A model M13 system.Melinda L. Shroyer Purdue University.找到多個版本請點選書名查看 |
|
| 5 |
Material Type: 電子書
|
|
Functional and nutritional properties of whole wheat flour as affected by organic/no-till cropping systems and physical/enzymatic treatments.Eun Young. Park Washington State University. Food Science. 2014Dissertation Abstracts International 75-11B(E).線上取得 |
| 6 |
Material Type: 電子書
|
|
Investigating the effect of high hydrostatic pressure processing on textural, rheological, and sensory properties of cheese.Mustafa. Ozturk The University of Wisconsin - Madison. Food Science. 2014Dissertation Abstracts International 76-01B(E).線上取得 |
| 7 |
Material Type: 電子書
|
|
Antimicrobial efficacy of commercial produce sanitizers against artificially inoculated foodborne pathogens and natural fungal contaminants on the surface of whole melons.Amanda Lyn. Svoboda Iowa State University. Food Science and Human Nutrition. 2015Dissertation Abstracts International 76-11B(E).線上取得 |
| 8 |
Material Type: 電子書
|
|
Aspects of Food Safety Education and Communication: Consumer Perception and Behavior Evaluation.Yaohua. Feng University of California, Davis. Food Science. 2015Dissertation Abstracts International 76-10B(E).線上取得 |
| 9 |
Material Type: 多版本
|
|
|
| 10 |
Material Type: 電子書
|
|
CHINESE WET NOODLES : OPTIMIZATION OF FORMULATION, EVALUATION OF NOODLE QUALITY; AND THE EFFECT OF CHEMICAL INGREDIENTS ON THE FUNCTIONAL PROPERTIES OF NOODLE FLOUR (RESPONSE SURFACE).KANTHA. SHELKE ProQuest Information and Learning Co.; North Dakota State University. 1986Dissertation Abstracts International 47-08B.線上取得 |
個人化查詢結果
Refine Search Results
僅顯示
- 可得實體館藏 (18)
主題
- Food science (1,100)
- Agriculture, Food Science and Technology (776)
- Nutrition (229)
- Chemistry/Food Science, general (227)
- Chemistry (216)
- Agriculture (200)
- Food (192)
- 農業科學/Agriculture Sciences (169)
- Food Microbiology (111)
- 工程學/Engineering (110)
- Food industry and trade (97)
- Biology, Microbiology (96)
- Microbiology (93)
- Life Sciences (76)
- Health Sciences, Nutrition (75)
- Organic chemistry (72)
- Engineering, Agricultural (71)
- Biotechnology (70)
- Public Health (57)
- Materials Science, general (48)
-
更多選項
著者
- SpringerLink (Online service) (902)
- ProQuest Information and Learning Co (352)
- Michigan State University (49)
- University of Guelph (Canada) (35)
- North Carolina State University (33)
- Rutgers The State University of New Jersey - New Brunswick (27)
- McGill University (Canada) (23)
- University of Illinois at Urbana-Champaign (20)
- Rutgers The State University of New Jersey - New Brunswick. Graduate School - New Brunswick (20)
- University of California, Davis (20)
- The Ohio State University (19)
- Washington State University (18)
- Iowa State University. Food Science and Human Nutrition (17)
- The Pennsylvania State University (17)
- University of Puerto Rico, Mayaguez (Puerto Rico) (16)
- The University of Wisconsin - Madison (16)
- University of Manitoba (Canada) (15)
- Mississippi State University (14)
- Oregon State University (14)
- University of Minnesota. Food Science (13)
-
更多選項