所有科目 食品科学技术 x
二级学科：
食品科学技术基础学科(1683) 食品加工技术(1084) 食品包装与储藏(1) 食品机械(48) 食品工业企业管理学(1)
¥ 2628
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Dairy Science and Technology, Second Edition
P. Walstra, Pieter Walstra, Jan T. M. Wouters and Tom J. Geurts / 2005-09-29 / CRC Press
¥ 2409
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Nutraceutical Proteins and Peptides in Health and Disease
Shahidi, Fereidoon; Mine, Yoshinori (ed.) / 2005-09-29 / CRC Press
¥ 2191
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Carcinogenic and Anticarcinogenic Food Components
Wanda Baer-Dubowska, Agnieszka Bartoszek and Danuta Malejka-Giganti / 2005-09-22 / CRC Press
¥ 1862
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Phytoestrogens In Functional Foods
Yildiz, Fatih (ed.) / 2005-09-14 / CRC Press
¥ 1768
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Calcium in Human Health
Weaver / 2005-09-01 / Humana Press
¥ 3175
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Microbiology of Fruits and Vegetables
Gerald M. Sapers, James R. Gorny and Ahmed E. Yousef / 2005-08-29 / CRC Press
¥ 1971
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Food Processing:Principles and Applications
Hosahalli S. Ramaswamy and Michele Marcotte / 2005-08-23 / CRC Press
¥ 2080
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Food-Drug Synergy and Safety
Lilian U. Thompson and Wendy E. Ward / 2005-08-23 / CRC Press
¥ 884
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Crisis Management in the Food and Drinks Industry
Doeg, Colin / 2005-08-15 / Springer US
¥ 2578
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Improving the Safety of Fresh Fruit and Vegetables
Jongen, W / 2005-08-01 / Woodhead Publishing
¥ 1396
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Wilson’s Practical Meat Inspection 7E
WILLIAM WILSON / 2005-07-26 / Wiley-Blackwell
¥ 2518
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Handbook of Functional Lipids
Casimir C. Akoh / 2005-07-18 / CRC Press
¥ 580
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Consumer Food Safety
Chris Griffith / 2005-07-15 / Emerald Publishing
¥ 2244
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Flavor Chemistry and Technology, Second Edition
Gary Reineccius / 2005-07-11 / CRC Press
¥ 2746
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Improving the Safety of Fresh Meat
Sofos, J / 2005-07-01 / Woodhead Publishing
¥ 2665
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Understanding Pathogen Behaviour:Virulence, Stress Response and Resistance
Griffiths, M. / 2005-07-01 / Woodhead Publishing
¥ 2652
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Microorganisms in Foods 6:Microbial Ecology of Food Commodities
Intertiol Commission on Microbiological Specifications for Foods (ICMSF) / 2005-07-01 / Springer US
¥ 3548
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Polysaccharides and Polyamides in the Food Industry - Properties, Production and Patents 2V Set
Alexander Steinbüchel / 2005-06-10 / Wiley-VCH
¥ 1870
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Food Flavor and Chemistry: Explorations Into the 21st Century
Mussinan, Ho, Tratras Contis, Parliment, Shahidi, Spanier / 2005-06-07 / Royal Society of Chemistry (RSC)
¥ 2957
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Encapsulated and Powdered Foods
Charles Onwulata / 2005-05-26 / CRC Press
¥ 2518
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Food Carbohydrates:Chemistry, Physical Properties, and Applications
Steve W. Cui / 2005-05-23 / CRC Press
¥ 2008
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Extraction of Organic Analytes from Foods:A Manual of Methods
Self / 2005-05-11 / Royal Society of Chemistry (RSC)
¥ 2409
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Food Plant Design
Antonio Lopez-Gomez and Gustavo V. Barbosa-Canovas / 2005-05-06 / CRC Press
¥ 1546
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The Maillard Reaction: Chemistry, Biochemistry and Implications
Nursten / 2005-05-05 / Royal Society of Chemistry (RSC)
¥ 2174
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Nonparametrics for Sensory Science:A More Informative Approach
John Rayner / 2005-04-18 / Wiley-Blackwell
¥ 2526
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Regulation of Functional Foods and Nutraceuticals:A Global Perspective
Clare Hasler / 2005-03-24 / Wiley-Blackwell
¥ 1971
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Reviews in Food and Nutrition Toxicity, Volume 3
Victor R. Preedy / 2005-03-22 / CRC Press
¥ 1971
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Reviews in Food and Nutrition Toxicity, Volume 4
Preedy, Victor R.; Watson, Ronald Ross (ed.) / 2005-03-17 / CRC Press
¥ 2957
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Produce Degradation:Pathways and Prevention
Lamikanra, Olusola; Imam, Syed H.; Ukuku, Dike O.  / 2005-03-16 / CRC Press
¥ 707
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Modern Food Microbiology
Loessner, Martin J.;Golden, David A.;Jay, James M. / 2005-02-10 / Springer US
¥ 2566
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Concept Research in Food Product Design and Development
Howard Moskowitz / 2005-02-10 / Wiley-Blackwell
¥ 954
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Listeria 2E
Chris Bell / 2005-01-05 / Wiley-Blackwell
¥ 611
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Die Fabrikation der Soda nach dem Ammoniakverfahren
NA Schreib / 2005-01-01 / Springer Berlin Heidelberg
¥ 2718
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Using Cereal Science and Technology for the Benefit of Consumers:Proceedings of the 12th International ICC Cereal and Bread Congress, 24-26th May, 24, Harrogate, UK
Cauvain, S P / 2005-01-01 / Woodhead Publishing
¥ 253
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Barley Malt and Ale in the Neolithic
Merryn Dineley / 2004-12-31 / British Archaeological Reports(BAR Publishing)
¥ 5684
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Comprehensive Handbook of Alcohol Related Pathology
Preedy Victor / 2004-12-30 / Academic Press
¥ 1862
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Introduction to Food Chemistry
Richard Owusu-Apenten / 2004-12-16 / CRC Press
¥ 4049
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Handbook of Food Analytical Chemistry, Volumes 1 and 2
Ronald Wrolstad / 2004-12-15 / Wiley-Interscience
¥ 2406
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Handbook of Food Analytical Chemistry:Water, Proteins, Enzymes,Lipids, and Carbohydrates
Ronald Wrolstad / 2004-12-13 / Wiley-Interscience
¥ 2397
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Handbook of Food Analytical Chemistry:Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
Ronald Wrolstad / 2004-12-13 / Wiley-Interscience
¥ 1083
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Open Dating of Foods
Theodore Labuza / 2004-12-07 / Wiley-Blackwell
¥ 947
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Dry-Cured Meat Products
Fidel Toldra / 2004-12-07 / Wiley-Blackwell
¥ 1620
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Descriptvie Sensory Analysis in Practice
Maximo Gacula / 2004-12-07 / Wiley-Blackwell
¥ 858
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Meat Preservation:Preventing Losses and Assuring Safety
Robert Cassens / 2004-12-07 / Wiley-Blackwell
¥ 1363
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Multivariate Data Analysis in Sensory and Consumer Science
Garmt Dijksterhuis / 2004-12-07 / Wiley-Blackwell
¥ 947
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Food Safety:The Implications of Change from Producerism to Consumerism
James Sheridan / 2004-12-07 / Wiley-Blackwell
¥ 1122
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Nitrite Curing of Meat:The N-Nitrosamine Problem and Nitrite Alternatives
Ronald Pegg / 2004-12-07 / Wiley-Blackwell
¥ 1059
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Espresso Coffee:The Science of Quality
Illy, Andrea / 2004-12-01 / Academic Press
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