Food technology review

• 資料種別: 図書
• タイトル: Food technology review
• 出版事項: Noyes Data Corp
• 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: Processed meat technology; https://cir.nii.ac.jp/crid/1130000793766089344; Dehydration of natural and simulated dairy products; https://cir.nii.ac.jp/crid/1130000793867997568; Food packaging; https://cir.nii.ac.jp/crid/1130000794293825280; Sugar substitutes and enhancers; https://cir.nii.ac.jp/crid/1130000794524326144; Meat, poultry, and seafood technology : recent developments; https://cir.nii.ac.jp/crid/1130000794544356224; Energy-saving techniques for the food industry; https://cir.nii.ac.jp/crid/1130000794586276992; Edible coatings and soluble packaging; https://cir.nii.ac.jp/crid/1130000795356692352; Commercial processing of vegetables; https://cir.nii.ac.jp/crid/1130000795368044160; Fruit and vegetable juice processing; https://cir.nii.ac.jp/crid/1130000796281629824; Animal feeds from waste materials; https://cir.nii.ac.jp/crid/1130000796553629568; Textured protein products; https://cir.nii.ac.jp/crid/1130000796928772096; Fish and shellfish processing; https://cir.nii.ac.jp/crid/1130000797195370752; Proteins from hydrocarbons; https://cir.nii.ac.jp/crid/1130000797250044800; Food processing enzymes : recent developments; https://cir.nii.ac.jp/crid/1130000797593074688; Freeze drying processes for the food industry; https://cir.nii.ac.jp/crid/1130000797604016000; Sausage products technology; https://cir.nii.ac.jp/crid/1130000797797048448; Fresh meat technology; https://cir.nii.ac.jp/crid/1130000798227691392; Snack food technology : recent developments; https://cir.nii.ac.jp/crid/1130000798260776320; Dehydration of fruits and vegetables; https://cir.nii.ac.jp/crid/1130007192797474562; Food additives to extend shelf life; https://cir.nii.ac.jp/crid/1130282268731046272; Nutrition technology of processed foods; https://cir.nii.ac.jp/crid/1130282268806068224; Whey processing and utilization : economic and technical aspects; https://cir.nii.ac.jp/crid/1130282268961274880; Specialized sugars for the food industry; https://cir.nii.ac.jp/crid/1130282269092013952; Edible oils and fats : recent developments; https://cir.nii.ac.jp/crid/1130282269228268544; Vegetable protein processing; https://cir.nii.ac.jp/crid/1130282269387790848; Cheese-making technology; https://cir.nii.ac.jp/crid/1130282269818663424; Edible starches and starch-derived syrups; https://cir.nii.ac.jp/crid/1130282270280467712; Shortenings, margarines, and food oils; https://cir.nii.ac.jp/crid/1130282270517489408; Food flavoring processes; https://cir.nii.ac.jp/crid/1130282270589285376; Sausage casing technology; https://cir.nii.ac.jp/crid/1130282271479991168; Commercial processing of poultry; https://cir.nii.ac.jp/crid/1130282271996382464; Natural gums for edible purposes; https://cir.nii.ac.jp/crid/1130282272328149120; Feeds for livestock, poultry and pets; https://cir.nii.ac.jp/crid/1130282272421703680; Animal feeds and pet foods : recent developments; https://cir.nii.ac.jp/crid/1130282272636667648; Convenience foods : recent technology; https://cir.nii.ac.jp/crid/1130282272736903680; Protein food supplements : recent advances; https://cir.nii.ac.jp/crid/1130282272789820160; Single cell proteins from cellulose and hydrocarbons; https://cir.nii.ac.jp/crid/1130282272792489344; Yeasts for food and other purposes; https://cir.nii.ac.jp/crid/1130282272865242880; Edible oils and fats : developments since 1978; https://cir.nii.ac.jp/crid/1130282272987321472; Tea and soluble tea products manufacture; https://cir.nii.ac.jp/crid/1130282273003216128; Textured foods and allied products; https://cir.nii.ac.jp/crid/1130282273064803840; Dairy products and eggs : recent developments; https://cir.nii.ac.jp/crid/1130282273220653824; Aquaculture and algae culture : process and products; https://cir.nii.ac.jp/crid/1130282273326515200; Commercial processing of fruits; https://cir.nii.ac.jp/crid/1130580904128571779
• 関連情報（URI）: https://ci.nii.ac.jp/ncid/BA0691386X#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/BA0691386X : BA0691386X

目次

Processed meat technology

Dehydration of natural and simulated dairy products

Food packaging

Sugar substitutes and enhancers

Meat, poultry, and seafood technology : recent developments