Научная библиотека ТГУ catalog › Results of search for 'an:303047'

Search

Your search returned 8 results.

	1.	An Introduction to the Physical Chemistry of Food electronic resource by John N. Coupland. by Coupland, John N [author.] \| SpringerLink (Online service). Series: Food Science Text SeriesSource: Springer eBooksMaterial type: Text; Format: electronic available online ; Literary form: Not fiction Publication details: New York, NY : Springer New York : Imprint: Springer, 2014Online access: Click here to access online Availability: No items available : Log in to add tags Add to cart (remove)
	2.	Microbial Food Safety electronic resource An Introduction / edited by Omar A. Oyarzabal, Steffen Backert. by Oyarzabal, Omar A [editor.] \| Backert, Steffen [editor.] \| SpringerLink (Online service). Series: Food Science Text SeriesSource: Springer eBooksMaterial type: Text; Format: electronic available online ; Literary form: Not fiction Publication details: New York, NY : Springer New York, 2012Online access: Click here to access online Availability: No items available : Log in to add tags Add to cart (remove)
	3.	Functional Foods and Nutraceuticals electronic resource by Rotimi E. Aluko. by Aluko, Rotimi E [author.] \| SpringerLink (Online service). Series: Food Science Text SeriesSource: Springer eBooksMaterial type: Text; Format: electronic available online ; Literary form: Not fiction Publication details: New York, NY : Springer New York : Imprint: Springer, 2012Online access: Click here to access online Availability: No items available : Log in to add tags Add to cart (remove)
	4.	Fundamentals of Food Process Engineering Электронный ресурс by Romeo T. Toledo. by Toledo, Romeo T \| SpringerLink (Online service). Series: FOOD SCIENCE TEXT SERIESSource: Springer e-booksMaterial type: Computer file; Format: electronic available online Publication details: Boston, MA : Springer, 2007Online access: Click here to access online Availability: No items available : Log in to add tags Add to cart (remove)
	5.	Modern Food Microbiology Электронный ресурс by James M. Jay, Martin J. Loessner, David A. Golden. by Jay, James M \| Golden, David A \| Loessner, Martin J \| SpringerLink (Online service). Series: Food Science Text SeriesSource: Springer eBooksMaterial type: Computer file; Format: electronic available online Publication details: Boston, MA : Springer Science+Business Media, Inc, 2005Online access: Click here to access online Availability: No items available : Log in to add tags Add to cart (remove)
	6.	Laboratory Exercises for Sensory Evaluation electronic resource by Harry T. Lawless. by Lawless, Harry T [author.] \| SpringerLink (Online service). Series: Food Science Text SeriesSource: Springer eBooksMaterial type: Text; Format: electronic available online ; Literary form: Not fiction Publication details: Boston, MA : Springer US : Imprint: Springer, 2013Online access: Click here to access online Availability: No items available : Log in to add tags Add to cart (remove)
	7.	Food Law and Regulation for Non-Lawyers electronic resource A US Perspective / by Marc C. Sanchez. by C. Sanchez, Marc [author.] \| SpringerLink (Online service). Series: Food Science Text SeriesSource: Springer eBooksMaterial type: Text; Format: electronic available online ; Literary form: Not fiction Publication details: Cham : Springer International Publishing : Imprint: Springer, 2015Online access: Click here to access online Availability: No items available : Log in to add tags Add to cart (remove)
	8.	Essentials of Food Science electronic resource by Vickie A. Vaclavik, Elizabeth W. Christian. by Vaclavik, Vickie A [author.] \| Christian, Elizabeth W [author.] \| SpringerLink (Online service). Series: Food Science Text SeriesEdition: 4th ed. 2014.Source: Springer eBooksMaterial type: Text; Format: electronic available online ; Literary form: Not fiction Publication details: New York, NY : Springer New York : Imprint: Springer, 2014Online access: Click here to access online Availability: No items available : Log in to add tags Add to cart (remove)