食品加工活用術
食品加工活用術
- Call No. (NDL)
- PC21-H27
- Bibliographic ID of National Diet Library
- 000004170455
Detailed bibliographic record
Summary, etc.：
- 食品製造に関わる食品化学の様々な反応の実際的な解説と、それを上手に利用する仕方を多面的に展開した好書。(Provided by: 出版情報登録センター（JPRO）)
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Table of Contents
食品加工技術のＴＰＯ／無機塩の利用／食品加工技術の手法―分離・除去／障害イオンの封鎖／障害成分の分解、不活性化／分解反応の利用／食材のコーティング／二段処理法（わけてみる方法）／食品における気体の利用／固形化の利用／併用のメリット／食品のテクスチャー改良／食品の保存性向上には？
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Bibliographic Record
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- Material Type
- 図書
- ISBN
- 4-7821-0231-3
- Title
- Title Transcription
- ショクヒン カコウ カツヨウジュツ
- Author/Editor
- 中山正夫 著
- Author Heading
- 中山, 正夫, 1930- ナカヤマ, マサオ, 1930- ( 00053030 )Authorities
- Publication, Distribution, etc.
- Publication Date
- 2003.5
- Publication Date (W3CDTF)
- 2003
- Extent
- 209p