Fats in food technology

• Material Type: 図書
• ISBN: 9781405195423 (cloth); 1405195428 (cloth)
• Title: Fats in food technology
• Author/Editor: edited by Kanes K. Rajah.
• Edition: Second edition.
• Title Heading: Fats in food products.
• Author Heading: Rajah, Kanes K.
• Publication, Distribution, etc.: Chichester, West Sussex, UK : Wiley Blackwell (出版)
• Publication Date: 2014.
• Publication Date (W3CDTF): 2014
• Extent: xv, 369 pages
• Other physical details: illustrations
• Size: 25 cm
• Place of Publication (Country Code): GB
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Food--Composition.; Food--Fat content.
• LCC: TP372.5
• DDC: 664/.07
• NDLC: PC25
• Target Audience: 一般
• Note (General): New edition of: Fats in food products. 1994.
• Note (Bibliography): Includes bibliographical references and index.
• Holding library: 国立国会図書館
• Call No.: PC25-B114
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 023106872; http://id.ndl.go.jp/bib/023106872
• LC Control Number: 2013029962; https://lccn.loc.gov/2013029962
• OCLC No.: 854906243; https://www.worldcat.org/oclc/854906243
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: 1 Physical properties of fats in food / Kiyotaka Sato and Satoru Ueno2 Bakery fats / Paul Wassell3 Water continuous emulsions / H.M. Premlal Ranjith...
• Summary, etc.: Fats are present in some form in the vast majority of processed foods that we consume, as well as in many 'natural' products. Changes in consumer beha...