The chemistry of food

• Material Type: 図書
• ISBN: 9781118383841 (cloth); 9781118383810 (paperback)
• Title: The chemistry of food
• Author/Editor: Jan Velíšek.
• Title Heading: Chemie potravin. English
• Author Heading: Velíšek, Jan, 1946-
• Publication, Distribution, etc.: Chichester, West Sussex, UK : Wiley Blackwell (出版)
• Publication Date: 2014.
• Publication Date (W3CDTF): 2014
• Extent: viii, 1113 pages
• Size: 29 cm
• Place of Publication (Country Code): GB
• Text Language Code: eng
• Original Text Lang. Code: cze
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Food--Analysis--Textbooks.; Food--Composition--Textbooks.
• LCC: TP372.5
• DDC: 664/.07
• NDLC: PC25
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references and index.
• Holding library: 国立国会図書館
• Call No.: PC25-B78
• 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): 024658285; http://id.ndl.go.jp/bib/024658285
• LC Control Number: 2013026547; https://lccn.loc.gov/2013026547
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: Amino acids, peptides and proteinsFats, oils and other lipidsSaccharides...