條件篩選
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9
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6
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2
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5
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4
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New analytical approaches for verifying the origin of food [electronic resource] / edited by Paul Brereton.
出版 ： Cambridge, UK ： Woodhead Publishing Limited， 2013.
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Diet, immunity and inflammation / edited by Philip C. Calder and Parveen Yaqoob.
出版 ： Oxford ;Philadelphia ： Woodhead Publishing， 2013.
索書號 ：WB 400
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Food microstructures [electronic resource] : microscopy, measurement and modelling / edited by V.J. Morris and K. Groves.
出版 ： Oxford ;Philadelphia ： Woodhead Publishing Limited， 2013.
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Instrumental assessment of food sensory quality [electronic resource] : a practical guide / edited by David Kilcast.
出版 ： Philadelphia, PA ： Woodhead Pub.， 2013.
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Metabolomics in food and nutrition [electronic resource] / edited by Bart C. Weimer and Carolyn Slupsky.
出版 ： Oxford ;Philadelphia ： Woodhead Publishing， 2013.
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Fibre-rich and wholegrain foods [electronic resource] : improving quality / edited by Jan A. Delcour and Kaisa Poutanen.
出版 ： Cambridge, UK ;Philadelphia ： Woodhead Pub.， 2013.
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Handbook of herbs and spices [electronic resource] / edited by K.V. Peter.
出版 ： Oxford ;Philadelphia ： Woodhead Pub.， 2012.
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Breadmaking [electronic resource] : improving quality / edited by Stanley P. Cauvain.
出版 ： Oxford ;Philadelphia ： Woodhead Pub.， 2012.
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Advances in fermented foods and beverages [electronic resource] : improving quality, technologies and health benefits / editor Wilhelm Holzapfel.
出版 ： Cambridge, UK ;Waltham, MA ： Woodhead Publishing， 2015.