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)
¥ 1414
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Sustainable Global Resources of Seaweeds Volume 1: Bioresources, Cultivation, Trade and Multifarious Applications
Ambati Ranga Rao Gokare A. Ravishankar / 2022-03-29 / Springer Nature Switzerland AG
¥ 2235
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3D Printing of Foods
Jeyan Moses / 2022-03-28 / Wiley
¥ 1230
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Bacterial Fish Diseases
 / 2022-03-25 / Academic Press
¥ 1436
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Improving Sustainable Viticulture and Winemaking Practices
 / 2022-03-21 / Academic Press
¥ 2033
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Biosensing and Micro-Nano Devices
Pranjal Chandra / 2022-03-18 / Springer Berlin Heidelberg
¥ 1642
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Microbial Surfactants
 / 2022-03-10 / CRC Press
¥ 2133
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Biopolymer-Based Food Packaging
Santosh Kumar / 2022-03-07 / Wiley
¥ 1326
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Nonthermal Processing in Agri-Food-Bio Sciences
Anet Rezek Jambrak / 2022-03-07 / Springer Berlin Heidelberg
¥ 1464
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Food Science and Technology
 / 2022-03-01 / States Academic Press
¥ 1414
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Recent Advances in Food Biotechnology
Ajay Kumar Kiran Patruni Vijai Singh / 2022-03-01 / Springer Berlin Heidelberg
¥ 1916
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Mass Spectrometry in Food Analysis
 / 2022-02-28 / CRC Press
¥ 1862
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Biosensors in Food Safety and Quality
 / 2022-02-24 / CRC Press
¥ 1916
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Native Crops in Latin America
 / 2022-02-22 / CRC Press
¥ 1862
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Phytochemicals in Soybeans
 / 2022-02-18 / CRC Press
¥ 1768
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Carotenoids: Structure and Function in the Human Body
Muhammad Zia-Ul-Haq Saikat Dewanjee Muhammad Riaz / 2022-02-18 / Springer Berlin Heidelberg
¥ 1946
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Food Bioactives and Health
Charis M. Galanakis / 2022-02-16 / Springer Berlin Heidelberg
¥ 884
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Pheno-phospholipids and Lipo-phenolics: Novel Structured Antioxidants
Mohamed Fawzy Ramadan / 2022-02-16 / Springer Berlin Heidelberg
¥ 1589
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Authenticity of Foods of Plant Origin
 / 2022-02-15 / CRC Press
¥ 1149
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Food biopolymers: Structural, functional and nutraceutical properties
Adil Gani Bilal Ahmad Ashwar / 2022-02-11 / Springer Berlin Heidelberg
¥ 1591
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Analytical Methods in the Determination of Bioactive Compounds and Elements in Food
Magdalena Jeszka-Skowron Agnieszka Zgoła-Grześkowiak Tomasz Grześkowiak / 2022-02-03 / Springer Berlin Heidelberg
¥ 1326
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Food Printing: 3D Printing in Food Industry
Kamalpreet Sandhu Sunpreet Singh / 2022-01-30 / Springer Berlin Heidelberg
¥ 1591
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Emerging Food Processing Technologies
Mohsen Gavahian / 2022-01-25 / Humana Press
¥ 1945
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Agro-Processing and Food Engineering
Harish Kumar Sharma Navneet Kumar / 2022-01-25 / Springer Berlin Heidelberg
¥ 1768
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Mass Spectrometry for Food Analysis
Hector Koolen / 2022-01-22 / Humana Press
¥ 1414
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Production of Traditional Mediterranean Meat Products
José Manuel Lorenzo Ruben Dominguez Mirian Pateiro / 2022-01-20 / Humana Press
¥ 2191
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Bioactive Delivery Systems for Lipophilic Nutraceuticals
Ming Miao (Jiangnan University China) Long Chen (Jiangnan University China) David McClements (University of Massachusetts USA) / 2022-01-20 / Royal Society of Chemistry (RSC)
¥ 1986
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Probiotics, Prebiotics and Synbiotics - Technological Advancements Towards Safety and Industrial Applications
Parmjit Singh Panesar / 2022-01-20 / Wiley
¥ 893
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Analytical Food Microbiology
Ahmed Yousef / 2022-01-18 / Wiley
¥ 1945
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Stress Responses of Foodborne Pathogens
Tian Ding Xinyu Liao Jinsong Feng / 2022-01-18 / Springer Berlin Heidelberg
¥ 1414
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Trends in Sustainable Chocolate Production
Charis M. Galanakis / 2022-01-14 / Springer Berlin Heidelberg
¥ 1591
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Nanosensing and Bioanalytical Technologies in Food Quality Control
Pranjal Chandra Parmjit S. Panesar / 2022-01-08 / Springer Berlin Heidelberg
¥ 1504
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Releasing Systems in Active Food Packaging
Seid Mahdi Jafari Ana Sanches Silva / 2022-01-06 / Springer Berlin Heidelberg
¥ 1326
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Shellfish Processing and Preservation
Nalan Gökoğlu / 2022-01-05 / Springer Berlin Heidelberg
¥ 1179
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Capillary Electrophoresis in Food Analysis
 / 2022-01-01 / Bentham Science Publishers
¥ 1160
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Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
 / 2022-01-01 / Bentham Science Publishers
¥ 395
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L’usage du thé : une histoire sensible du bout du monde
Azema Lucie. / 2022-01-01 / Flammarion
¥ 285
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Le geste et la manière : vive la gastronomie française
Savoy Guy. / 2022-01-01 / Cherche Midi
¥ 2235
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Food Chemistry - The Role of Additives, Preservatives and Adulteration
Mousumi Sen / 2021-12-29 / Wiley
¥ 1096
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Advances in Cereals Processing Technologies
Edited by Gopal Kumar Sharma Anil Dutt Semwal and Dev Kumar Yadav / 2021-12-23 / CRC Press
¥ 1862
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Volatile Compounds Formation in Specialty Beverages
Edited by Felipe Richter Reis and Caroline Mongruel Eleut閞io dos Santos / 2021-12-23 / CRC Press
¥ 909
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Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications
Azharul Karim Sabrina Fawzia and Mohammad Mahbubur Rahman / 2021-12-22 / CRC Press
¥ 2484
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Dry Beans and Pulses Production, Processing and Nutrition, 2/e
Muhammad Siddiq / 2021-12-21 / Wiley
¥ 1503
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Lipid Oxidation in Food and Biological Systems
Carlos Bravo-Diaz / 2021-12-17 / Springer Berlin Heidelberg
¥ 909
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Food Bioactives
 / 2021-12-13 / Apple Academic Press
¥ 909
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Food Microbiology and Biotechnology
 / 2021-12-13 / Apple Academic Press
¥ 909
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Microbiology for Food and Health
 / 2021-12-13 / Apple Academic Press
¥ 493
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Ultra Performance Liquid Chromatography Mass Spectrometry
 / 2021-12-13 / CRC Press
¥ 909
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Emerging Thermal and Nonthermal Technologies in Food Processing
 / 2021-12-13 / Apple Academic Press
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