Handbook of food chemistry

• Material Type: 図書
• ISBN: 9783642366048; 364236604X
• Title: Handbook of food chemistry
• Author/Editor: Peter C.K. Cheung, editor-in-chief; Bhavbhuti M. Mehta, editor.
• Author Heading: Cheung, Peter C. K.; Mehta, Bhavbhuti M.
• Publication, Distribution, etc.: Heidelberg : Springer Reference (出版)
• Publication Date: [2015]; 著作権日付 : ©2015
• Publication Date (W3CDTF): 2015
• Extent: xxiii, 1173 pages
• Other physical details: illustrations (some color)
• Size: 24 cm
• Place of Publication (Country Code): DE
• Text Language Code: eng
• Genre/Form Terms: Handbooks and manuals
• Content Type: txt : text
• Media Type: n : unmediated
• Carrier Type: nc : volume
• Subject Heading: Food--Analysis--Handbooks, manuals, etc.; Food--Composition--Handbooks, manuals, etc.; Food--Analysis.; Food--Composition.
• 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-B91
• 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): 026638093; http://id.ndl.go.jp/bib/026638093
• OCLC No.: 899229583; https://www.worldcat.org/oclc/899229583
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: pt. I. Introductionpt. II. Principles of chemical analysis of food componentspt. III. Chemical composition of food and food commodities...
• Summary, etc.: This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional know...