Ellis Horwood series in food science and technology

• 資料種別: 図書
• タイトル: Ellis Horwood series in food science and technology
• 出版事項: E. Horwood; VCH Verlagsgesellschaft; Distribution, USA and Canada, VCH Publishers
• 出版地（国名コード）: uk
• 本文の言語コード: en
• 対象利用者: 一般
• 関連情報: Nitrosamines : toxicology and microbiology; https://cir.nii.ac.jp/crid/1130000793669722240; Nitrates and nitrites in food and water; https://cir.nii.ac.jp/crid/1130000793750770688; Education and training in food science : a changing scene; https://cir.nii.ac.jp/crid/1130000794392626560; Flavour of distilled beverages : origin and development; https://cir.nii.ac.jp/crid/1130000794745470464; Fats for the future; https://cir.nii.ac.jp/crid/1130000794850849920; Applied human nutrition for food scientists and home economists; https://cir.nii.ac.jp/crid/1130000794896177792; Food machinery : for the production of cereal foods, snack foods, and confectionary; https://cir.nii.ac.jp/crid/1130000795135221248; Egg and poultry-meat processing; https://cir.nii.ac.jp/crid/1130000795360068224; Sensory evaluation of food : theory and practice; https://cir.nii.ac.jp/crid/1130000795693488640; Principles and applications of gas chromatography in food analysis; https://cir.nii.ac.jp/crid/1130000795759706624; Microwave processing and engineering; https://cir.nii.ac.jp/crid/1130000795824278400; Animal by-product processing; https://cir.nii.ac.jp/crid/1130000797467934208; Technology of biscuits, crackers and cookies; https://cir.nii.ac.jp/crid/1130000797593583360; The Role of fats in human nutrition; https://cir.nii.ac.jp/crid/1130000797894747136; Cereals in a European context : First European Conference on Food Science and Technology; https://cir.nii.ac.jp/crid/1130000797985467264; Principles of design and operation of catering equipment; https://cir.nii.ac.jp/crid/1130000797994780672; Vitamins and minerals in health and nutrition; https://cir.nii.ac.jp/crid/1130000798296630528; Modified atmosphere packaging of food; https://cir.nii.ac.jp/crid/1130282268657945088; Food intolerance and the food industry; https://cir.nii.ac.jp/crid/1130282268960509696; Physical properties of foods and food processing systems; https://cir.nii.ac.jp/crid/1130282269411463552; Food processing technology : principles and practice; https://cir.nii.ac.jp/crid/1130282269483736704; Food biochemistry; https://cir.nii.ac.jp/crid/1130282270188872704; Natural toxicants in food : progress and prospects; https://cir.nii.ac.jp/crid/1130282271032155264; Distilled beverage flavour : recent developments; https://cir.nii.ac.jp/crid/1130282271219722240; Sensory quality in foods and beverages : definition, measurement and control; https://cir.nii.ac.jp/crid/1130282271681674496; Feta and related cheeses; https://cir.nii.ac.jp/crid/1130282271718578304; Food policy trends in Europe : nutrition, technology, analysis, and safety; https://cir.nii.ac.jp/crid/1130282272171140736; Food handbook; https://cir.nii.ac.jp/crid/1130282273022824320; Dictionary of food and nutrition; https://cir.nii.ac.jp/crid/1130282273025686016; Fundamentals of food chemistry; https://cir.nii.ac.jp/crid/1130282273053118336; Frying of food : principles, changes, new approaches; https://cir.nii.ac.jp/crid/1130282273264251904
• 関連情報（URI）: https://ci.nii.ac.jp/ncid/BA00432585#entity
• 連携機関・データベース: 国立情報学研究所 : CiNii Research
• 提供元機関・データベース: CiNii Books; https://ci.nii.ac.jp/books
• NACSIS書誌ID（NCID）: https://ci.nii.ac.jp/ncid/BA00432585 : BA00432585

目次

Nitrosamines : toxicology and microbiology

Nitrates and nitrites in food and water

Education and training in food science : a changing scene

Flavour of distilled beverages : origin and development

Fats for the future