Food science and technology series

• 資料種別: 図書
• タイトル: Food science and technology series
• 出版事項: Nova Science Publishers
• 出版年月日等: c2008-
• 大きさ: 26 cm
• 並列タイトル等: Food science and technology
• 出版地（国名コード）: us
• 対象利用者: 一般
• 関連情報: Fermented milk products; https://cir.nii.ac.jp/crid/1130000793679731584; Traditional Chinese foods : production and research progress; https://cir.nii.ac.jp/crid/1130000794028996736; Food hydrocolloids : characteristics, properties and structures; https://cir.nii.ac.jp/crid/1130000794098343936; Food quality : control, analysis and consumer concerns; https://cir.nii.ac.jp/crid/1130000794448725632; Food safety, fresh produce and FDA oversight; https://cir.nii.ac.jp/crid/1130000795442502144; Local food systems : markets, trends and federal programs; https://cir.nii.ac.jp/crid/1130000795876160384; Food security : quality management, issues and economic implications; https://cir.nii.ac.jp/crid/1130000796627861504; Sweet potato : post harvest aspects in food, feed and industry; https://cir.nii.ac.jp/crid/1130000798048393984; Food safety and consumption : assessment, practices and current issues; https://cir.nii.ac.jp/crid/1130000798050645632; Microbial enzymes and additives for the food industry; https://cir.nii.ac.jp/crid/1130003903328386304; Power ultrasound and its applications in food processing; https://cir.nii.ac.jp/crid/1130017257552522784; Microbial contamination of food products; https://cir.nii.ac.jp/crid/1130282268724437632; The FDA Food Safety Modernization Act : provisions and analysis; https://cir.nii.ac.jp/crid/1130282268894141312; Food science research and technology; https://cir.nii.ac.jp/crid/1130282269061402240; Fermented foods : sources, consumption and health benefits; https://cir.nii.ac.jp/crid/1130282269215364736; Advances in food science and technology; https://cir.nii.ac.jp/crid/1130282269776359808; Oils and fats for the future : a case study : safou (Dacryodes edulis) from the Congo Basin countries in Africa; https://cir.nii.ac.jp/crid/1130282270277480320; Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste; https://cir.nii.ac.jp/crid/1130282271772184448; Food, diet and health : past, present and future tendencies; https://cir.nii.ac.jp/crid/1130282271891489664; Food chemistry; https://cir.nii.ac.jp/crid/1130282271983894144; Food prices, discount stores and private labels : analyses and trends; https://cir.nii.ac.jp/crid/1130282272091927936; Liquid chromatography for the determination of mycotoxins in foods; https://cir.nii.ac.jp/crid/1130282272181371392; The diversified benefits of cocoa and chocolate; https://cir.nii.ac.jp/crid/1130282272551487488; There's the beef : select research on global beef production and trade; https://cir.nii.ac.jp/crid/1130282273042061568; Analytical chemistry : developments, applications and challenges in food analysis; https://cir.nii.ac.jp/crid/1130282273092307712; Cheeses around the world : types, production, properties and cultural and nutritional relevance; https://cir.nii.ac.jp/crid/1130285376175137024; Quinoa : cultivation, nutritional properties and effects on health; https://cir.nii.ac.jp/crid/1130285376911879040; The food industry : perceptions, practices and future prospects; https://cir.nii.ac.jp/crid/1130295646841447472
• 関連情報（URI）: https://ci.nii.ac.jp/ncid/BB01861664#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/BB01861664 : BB01861664

目次

Fermented milk products

Traditional Chinese foods : production and research progress

Food hydrocolloids : characteristics, properties and structures

Food quality : control, analysis and consumer concerns

Food safety, fresh produce and FDA oversight