Chemical and functional properties of food components series

• 資料種別: 図書
• タイトル: Chemical and functional properties of food components series
• 出版事項: Technomic Pub. Co.
• 大きさ: 24 cm
• 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
• 一般注記: Publisher varies: CRC Press
• 関連情報: Chemical & functional properties of food proteins; https://cir.nii.ac.jp/crid/1130000794253794944; Toxins in food; https://cir.nii.ac.jp/crid/1130000794675525760; Methods of analysis of food components and additives; https://cir.nii.ac.jp/crid/1130000794929438848; Environmental effects on seafood availability, safety, and quality; https://cir.nii.ac.jp/crid/1130000796748213248; Mineral components in foods; https://cir.nii.ac.jp/crid/1130000796851367552; Chemical and functional properties of food components; https://cir.nii.ac.jp/crid/1130000797137627008; Chemical and functional properties of food saccharides; https://cir.nii.ac.jp/crid/1130000797472024192; Chemical and functional properties of food lipids; https://cir.nii.ac.jp/crid/1130000797664014080; Meat quality : genetic and environmental factors; https://cir.nii.ac.jp/crid/1130000798171213824; https://cir.nii.ac.jp/crid/1130000798225919872; Toxins and other harmful compounds in foods; https://cir.nii.ac.jp/crid/1130282268807083136; Chemical, biological, and functional aspects of food lipids; https://cir.nii.ac.jp/crid/1130282268905941888; https://cir.nii.ac.jp/crid/1130282268950905216; Food oxidants and antioxidants : chemical, biological, and functional properties; https://cir.nii.ac.jp/crid/1130282269937684736; Food flavors : chemical, sensory and technological properties; https://cir.nii.ac.jp/crid/1130282270523405696; Chemical and biological properties of food allergens; https://cir.nii.ac.jp/crid/1130282272186978176; Fermentation : effects on food properties; https://cir.nii.ac.jp/crid/1130282272411897600; https://cir.nii.ac.jp/crid/1130282272902078080; Carcinogenic and anticarcinogenic food components; https://cir.nii.ac.jp/crid/1130282273285685632
• 関連情報（URI）: https://ci.nii.ac.jp/ncid/BA56136532#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/BA56136532 : BA56136532

目次

Chemical & functional properties of food proteins

Toxins in food

Methods of analysis of food components and additives

Environmental effects on seafood availability, safety, and quality

Mineral components in foods