Springer briefs in food, health, and nutrition

• 資料種別: 図書
• タイトル: Springer briefs in food, health, and nutrition
• 出版事項: Springer
• 並列タイトル等: Springer briefs in food, health, and nutrition series; Springerbriefs in food, health, and nutrition
• 出版地（国名コード）: us
• 対象利用者: 一般
• 関連情報: Statistics in food science and nutrition; https://cir.nii.ac.jp/crid/1130000793998424832; Bacterial communication in foods; https://cir.nii.ac.jp/crid/1130000794098378880; Analytical techniques for studying the physical properties of lipid emulsions; https://cir.nii.ac.jp/crid/1130000794569851392; Analytical tools for assessing the chemical safety of meat and poultry; https://cir.nii.ac.jp/crid/1130000795397533312; Techniques for nanoencapsulation of food ingredients; https://cir.nii.ac.jp/crid/1130000796777725952; Predictive microbiology in foods; https://cir.nii.ac.jp/crid/1130000797655933440; Listeria monocytogenes in the food processing environment; https://cir.nii.ac.jp/crid/1130008276703611394; Recent developments in high pressure processing of foods; https://cir.nii.ac.jp/crid/1130008354197416342; Energy use in global food production : considerations for sustainable food security in the 21st Century; https://cir.nii.ac.jp/crid/1130008509054382600; Biosurfactants in food; https://cir.nii.ac.jp/crid/1130282269311696768; Fourier transform infrared spectroscopy in food microbiology; https://cir.nii.ac.jp/crid/1130282269911787648; Food freezing and thawing calculations; https://cir.nii.ac.jp/crid/1130282273270173696; Advances in food applications for high pressure processing technology; https://cir.nii.ac.jp/crid/1130579743052834975; Yellow alkaline noodles : processing technology and quality improvement; https://cir.nii.ac.jp/crid/1130852701573057037; Dietary supplement regulation in the United states; https://cir.nii.ac.jp/crid/1130852779012159237; Formal and informal approaches to food policy; https://cir.nii.ac.jp/crid/1130852933984495373
• 関連情報（URI）: https://ci.nii.ac.jp/ncid/BB13375721#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/BB13375721 : BB13375721

目次

Statistics in food science and nutrition

Bacterial communication in foods

Analytical techniques for studying the physical properties of lipid emulsions

Analytical tools for assessing the chemical safety of meat and poultry

Techniques for nanoencapsulation of food ingredients