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- 資料種別
- 図書
- 出版事項
- 並列タイトル等
- Food science and technology
- 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
- Nutraceutical and functional food regulations in the United States and around the worldComputer vision technology for food quality evaluationIntroduction to food engineeringLow-fat meats : design strategies and human implicationsFoodborne diseasesSanitation in food processingIntroduction to food toxicologyMilk proteins : from expression to foodWine science : principles, practice, perceptionThe produce contamination problem : causes and solutionsPostharvest handling : a systems approachPulse foods : processing, quality and nutraceutical applicationsWine science : principles and applicationsSensory evaluation practicesPhase transitions in foodsFoodborne diseasesFoodborne infections and intoxicationsFood process engineering and technologyThe produce contamination problem : causes and solutionsFoodborne infections and intoxicationsFood process engineering and technologyFood texture and viscosity : concept and measurementIntroduction to food toxicologySensory evaluation practicesNutraceutical and functional food regulations in the United States and around the worldComputer applications in food technology : use of spreadsheets in graphical, statistical, and process analysesFood preservation process designIntroduction to food engineeringWine tasting : a professional handbookThe nutrition transition : diet and disease in the developing worldFood industry wastes : assessment and recuperation of commoditiesMilk proteins : from expression to foodStructure-function properties of food proteinsPractical design, construction and operation of food facilitiesWaste management for the food industriesHandbook of milk compositionGluten-free cereal products and beveragesStarch : chemistry and technologyNutrient metabolismWhat can nanotechnology learn from biotechnology? : social and ethical lessons for nanoscience from the debate over agrifood biotechnology and GMOsEnzymes in food processingPreservation of foods with pulsed electric fieldsStatistical methods in food and consumer researchIntroduction to food engineeringWine science : principles and applicationsRisk management for food allergyPolysaccharide dispersions : chemistry and technology in foodIntroduction to food engineeringWine tasting : a professional handbookInnovations in food packagingThe produce contamination problem : causes and solutionsFood industry wastes : assessment and recuperation of commodities
- 連携機関・データベース
- 国立情報学研究所 : CiNii Research