CRC series in contemporary food science

• 資料種別: 図書
• タイトル: CRC series in contemporary food science
• 著者・編者: Fergus M. Clydesdale, Series editor
• 出版事項: CRC Press
• 出版地（国名コード）: us
• 本文の言語コード: en
• 対象利用者: 一般
• 関連情報: Advanced quantitative microbiology for foods and biosystems : models for predicting growth and inactivation; https://cir.nii.ac.jp/crid/1130000794027665024; Food shelf life stability : chemical, biochemical, and microbiological changes; https://cir.nii.ac.jp/crid/1130000794552089856; Food emulsions : principles, practices, and techniques; https://cir.nii.ac.jp/crid/1130000796422301056; Food properties handbook; https://cir.nii.ac.jp/crid/1130000797124946304; The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists; https://cir.nii.ac.jp/crid/1130000797184855936; New food product development : from concept to marketplace; https://cir.nii.ac.jp/crid/1130000797564413952; Modeling microbial responses in food; https://cir.nii.ac.jp/crid/1130000797572839680; Food microbiology laboratory; https://cir.nii.ac.jp/crid/1130000798163645952; Food emulsions : principles, practice, and Techniques; https://cir.nii.ac.jp/crid/1130000798184430080; Antioxidant status, diet, nutrition and health; https://cir.nii.ac.jp/crid/1130000798197060352; https://cir.nii.ac.jp/crid/1130017644624396695; Bread staling; https://cir.nii.ac.jp/crid/1130282268946109056; Interdisciplinary food safety research; https://cir.nii.ac.jp/crid/1130282269342140416; America's foods health messages and claims : scientific, regulatory, and legal issues; https://cir.nii.ac.jp/crid/1130282269858600704; Handbook of food spoilage yeasts; https://cir.nii.ac.jp/crid/1130282270190051456; Automation for food engineering : food quality quantization and process control; https://cir.nii.ac.jp/crid/1130282270273464832; Food, consumers, and the food industry : catastrophe or opportunity?; https://cir.nii.ac.jp/crid/1130282271045693056; Aseptic processing and packaging of food : a food industry perspective; https://cir.nii.ac.jp/crid/1130282271811486592; Introduction to food biotechnology; https://cir.nii.ac.jp/crid/1130282273035418752; https://cir.nii.ac.jp/crid/1130282273340563456
• 関連情報（URI）: https://ci.nii.ac.jp/ncid/BA21771137#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/BA21771137 : BA21771137

目次

Advanced quantitative microbiology for foods and biosystems : models for predicting growth and inactivation

Food shelf life stability : chemical, biochemical, and microbiological changes

Food emulsions : principles, practices, and techniques

Food properties handbook

The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists