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)
¥ 1916
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Non-Thermal Processing Technologies for the Grain Industry
Edited by M. Selvamuthukumaran / 2021-08-19 / CRC Press
¥ 2244
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Handbook of Cereals, Pulses, Roots, and Tubers
 / 2021-08-18 / CRC Press
¥ 1503
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Nano-food Engineering
Umesh Hebbar Shivendu Ranjan Nandita Dasgupta / 2021-08-07 / Springer Berlin Heidelberg
¥ 416
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A Quest for Quality Wine, Every Time.
Joyce Steakley Bruce Steakley / 2021-07-31 / Springer Berlin Heidelberg
¥ 329
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Conservation at Home
Michael Allaby / 2021-07-30 / Routledge
¥ 1149
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Microbial Exopolysaccharides as Novel and Significant Biomaterials
Nadda Ashok Kumar K. V. Sajna Sharma Swati / 2021-07-30 / Springer Berlin Heidelberg
¥ 1862
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Spray Drying Encapsulation of Bioactive Materials
 / 2021-07-28 / CRC Press
¥ 1768
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Solanum tuberosum
David Dobnik Kristina Gruden Živa Ramšak / 2021-07-18 / Humana Press
¥ 884
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Opioid Food Peptides
Mohammad Raies Ul Haq / 2021-07-16 / Springer Berlin Heidelberg
¥ 1522
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Natural Food Products and Waste Recovery
 / 2021-07-09 / Apple Academic Press
¥ 285
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Spores:Tulips with Fever, Rusty Coffee, Rotten Apples, Sad Oranges, Crazy Basil. Plant Diseases that Changed the World as Well as My Life
Gullino Maria Lodovica / 2021-07-06 / Springer Berlin Heidelberg
¥ 537
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Sustainability in High-Excellence Italian Food and Wine
Onofri Laura / 2021-07-02 / Routledge
¥ 707
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Food Safety Management Systems:Achieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business
Hal King / 2021-07-01 / Springer Berlin Heidelberg
¥ 493
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Food Packaging: Innovations and Shelf-Life
Edited by Rui M. S. da Cruz / 2021-06-30 / CRC Press
¥ 751
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Chemical Quality Assurance of Milk and Milk Products
Gandhi Kamal Sharma / 2021-06-30 / Springer, Berlin, Springer Singapore, Springer
¥ 1941
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Essentials Of Thermal Processing
Gary Tucker / 2021-06-10 / Wiley-Blackwell
¥ 1768
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Basic Protocols in Encapsulation of Food Ingredients
Gomez-Zavaglia Andrea / 2021-06-08 / Humana Press
¥ 799
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Chinese National Alcohols:Baijiu and Huangjiu
Sun Baoguo et al / 2021-06-04 / World Scientific Publishing
¥ 1149
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Vegetable Fats and Oils
Krist Sabine Bauer Barbara / 2021-05-30 / Springer Berlin Heidelberg
¥ 1946
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Food Safety Engineering
Demirci, Ali; Feng, Hao; Krishnamurthy, Kathiravan / 2021-05-29 / Springer Berlin Heidelberg
¥ 797
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Essentials of Food Chemistry
Kan, Jianquan(编辑);Chen, Kewei(编辑) / 2021-05-24 / Springer Berlin Heidelberg
¥ 858
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Women’s Food Matters:Stirring the Pot
Swinbank Vicki A. / 2021-05-22 / Palgrave Macmillan
¥ 151
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Gluten Sensitivity:About Gluten-Associated Disorders and the Purpose of a Gluten-Free Diet
Harter Cordula / 2021-05-18 / Springer Berlin Heidelberg
¥ 1504
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Millets and Millet Technology
Kumar, Anil(编辑);Tripathi, Manoj Kumar(编辑);Joshi, Dinesh(编辑) / 2021-05-06 / Springer Berlin Heidelberg
¥ 1916
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Food Processing
 / 2021-04-30 / CRC Press
¥ 1149
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Food Processing
 / 2021-04-30 / CRC Press
¥ 1642
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Advances in Thermal and Non-Thermal Food Processing Technologies
 / 2021-04-30 / CRC Press
¥ 1326
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Science and Technology of Fibers in Food Systems
Jorge Welti-Chanes; Sergio O. Serna-Saldívar; Osvaldo Campanella; Viridiana Tejada-Ortigoza / 2021-04-16 / Springer Berlin Heidelberg
¥ 1522
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Bioprocessing of Agri-Food Residues for Production of Bioproducts
Edited by Adriana Carolina Flores-Gallegos Rosa María Rodriguez-Jasso and Cristobal Noé Aguilar / 2021-04-15 / Apple Academic Press
¥ 1591
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Gluten-free Bread Technology
Mir Shabir Ahmad Shah Manzoor Ahmad Hamdani Afshan Mumtaz / 2021-04-08 / Springer Berlin Heidelberg
¥ 1862
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Molecular Food Microbiology
 / 2021-04-07 / CRC Press
¥ 1469
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Consumer-based New Product Development for the Food Industry
Sebastiano Porretta (Experimental Station for the Food Prese Howard Moskowitz (Mind Genomics Advisors USA) Attila Gere (Szent Istvan University Hungary) / 2021-04-07 / Royal Society of Chemistry (RSC)
¥ 493
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Mediterranean Foods
 / 2021-03-31 / CRC Press
¥ 537
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Food Forensics
 / 2021-03-31 / CRC Press
¥ 537
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Food Molecular Microbiology
 / 2021-03-31 / CRC Press
¥ 493
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Fermented Meat Products
 / 2021-03-31 / CRC Press
¥ 493
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Fermented Foods, Part II
 / 2021-03-31 / CRC Press
¥ 493
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Seafood Safety and Quality
 / 2021-03-31 / CRC Press
¥ 493
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Food Traceability and Authenticity
 / 2021-03-31 / CRC Press
¥ 493
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Fermented Foods of Latin America
 / 2021-03-31 / CRC Press
¥ 909
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Technologies in Food Processing
Edited by Harish Sharma and Parmjit Panesar / 2021-03-31 / Apple Academic Press
¥ 493
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Microbial Enzyme Technology in Food Applications
 / 2021-03-31 / CRC Press
¥ 909
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Food Science: Research and Technology
Edited by A. K. Haghi / 2021-03-31 / Apple Academic Press
¥ 493
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Lactic Acid Fermentation of Fruits and Vegetables
 / 2021-03-31 / CRC Press
¥ 909
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Food Analysis and Preservation: Current Research Topics
Edited by Michael G. Kontominas / 2021-03-31 / Apple Academic Press
¥ 909
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Innovative Food Science and Emerging Technologies
Edited by Sabu Thomas Rajendran Rajakumari Anne George and Nandakumar Kalarikkal / 2021-03-31 / Apple Academic Press
¥ 909
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Food Engineering: Emerging Issues, Modeling, and Applications
Edited by Murlidhar Meghwal and Megh R. Goyal / 2021-03-31 / Apple Academic Press
¥ 909
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Sustainable Food and Beverage Industries: Assessments and Methodologies
Edited by Gabriela Ionescu / 2021-03-31 / Apple Academic Press
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