检索到 46 条 主题词=Food 索书号=T 的结果
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西文图书1.Food traceability from different perspectives : analysis report on traceability regulations/stand... TS201.6/G399
馆藏复本：2
可借复本：1 compiled by GFSI China Local Group.
China Agricultural University Press, 2019.
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西文图书2.Microbiological examination methods of food and water : a laboratory manual / Second edition. TS207.4/S586-2
馆藏复本：1
可借复本：0 Neusely da Silva, Marta Hiromi Taniwaki, Valéria Christina Amstalden Junqueira, Neliane Ferraz d...
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西文图书3.Food and sustainability / TS201.6/B421
馆藏复本：1
可借复本：0 edited by Paul Behrens, Thijs Bosker, David Ehrhardt.
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西文图书4.Nanomaterials for food packaging : materials, processing technologies, and safety issues / TS206.4-05/C416
馆藏复本：1
可借复本：0 edited by Miguel A?ngelo Parente Ribeiro Cerqueira, Jose Maria Lagaron, Lorenzo Miguel Pastrana C...
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西文图书5.Confectionery and chocolate engineering : principles and applications / TS246/M698
馆藏复本：1
可借复本：0 Ferenc A. Mohos.
Blackwell Pub., 2010.
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西文图书6.Dairy microbiology : a practical approach / TS252.1/P213
馆藏复本：1
可借复本：0 editor, Photis Papademas.
CRC Press, Taylor & Francis Group, c2015.
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西文图书7.Organic production and food quality : a down to earth analysis / TS207/B635
馆藏复本：1
可借复本：0 Robert Blair.
Wiley-Blackwell, 2012.
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西文图书8.Handbook of fruit and vegetable flavors / TS264.3-62/H899
馆藏复本：1
可借复本：0 edited by Y.H. Hui ; associate editors, Raquel P.F. Guiné ... [et al.].
Wiley, c2010.
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西文图书9.A bite of Hakka : a cultural study of Hakka food / TS971/L693
馆藏复本：3
可借复本：2 written by Li Zhangchun, translated by Zhang Jing = 客家味道 : 客家饮食文化研究 / 原著黎章春 ; 编...
The People's Publishing House of Heilongjiang, 2016.
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西文图书10.Routledge international handbook of food studies / TS201.4-05/A325
馆藏复本：1
可借复本：0 edited by Ken Albala.
Routledge, 2014.
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西文图书11.Advanced materials for agriculture, food, and environmental safety / TS201.6/T623
馆藏复本：1
可借复本：0 edited by Ashutosh Tiwari and Mikael Syv?j?rvi.
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西文图书12.Water scarcity, livelihoods and food security : research and innovation for development / TV213/H299
馆藏复本：1
可借复本：0 edited by Larry W. Harrington and Myles J. Fisher.
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西文图书13.The tastes of Xinjiang / TS971.2/L783
馆藏复本：1
可借复本：0 Liu Yan.
China Intercontinental Press, 2014.
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西文图书14.Food microbiology : an introduction = 食品微生物学导论 / 2nd ed. TS201.3/M814-2
馆藏复本：1
可借复本：0 Thomas J. Montville and Karl R. Matthews.
科学出版社, 2011.
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西文图书15.The dictionary of American food and drink / TS2-61/M333
馆藏复本：1
可借复本：0 by John F. Mariani.
Ticknor & Fields, 1983.
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西文图书16.CRC handbook of lethality guides for low-acid canned foods / TS294-62/S934
馆藏复本：2
可借复本：0 authors, C.R. Stumbo ... [et al.].
CRC Press, c1983.
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西文图书17.Antimicrobials in foods / TS202.9/B821
馆藏复本：2
可借复本：1 edited by Alfred Larry Branen, P. Michael Davidson.
Dekker, c1983.
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西文图书18.A consumer's dictionary of food additives / Newly rev. ed., 1st rev. ed. TS202.9-61/C758
馆藏复本：2
可借复本：1 Ruth Winter.
Crown Publishers, c1984.
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西文图书19.Lipids in foods : chemistry, biochemistry, and technology / TS201/G976
馆藏复本：1
可借复本：0 by Frank D. Gunstone and Frank A. Norris.
Pergamon Press, 1983.
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西文图书20.Dictionary of nutrition and food technology / 5th ed. TS2-61/B458
馆藏复本：1
可借复本：0 Arnold E. Bender.
Butterworths, 1982.
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