図書

食品加工貯蔵学 (新スタンダード栄養・食物シリーズ ; 7)

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食品加工貯蔵学

(新スタンダード栄養・食物シリーズ ; 7)

Call No. (NDL)
PC21-L60
Bibliographic ID of National Diet Library
027157599
Material type
図書
Author
本間清一, 村田容常 編
Publisher
東京化学同人
Publication date
2016.3
Material Format
Paper
Capacity, size, etc.
268p ; 26cm
NDC
588
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Table of Contents

  • 主要目次:

  • 第I部 食品の加工(食品加工の目的,意義,原理/植物性食品の加工/動物性食品の加工/油脂およびその加工品/調味料,嗜好品/新しい加工技術)

  • 第II部 食品の貯蔵(貯蔵の劣化要因/貯蔵法各論/包装)

  • 第III部 食品の加工貯蔵中における変化(成分間反応/酸化/酵素関与の変化)

  • 第IV部 バイオテクノロジーと食品(酵素,微生物利用とバイオテクノロジー/植物性食品とバイオテクノロジー/動物性食品とバイオテクノロジー)

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Northern Japan

Kanto

  • 富山県立図書館

    Paper
    Call No.:
    498.5/1446/7
    Book Registration Number:
    009305145
  • 愛知県図書館

    Paper
    Call No.:
    588-シヨ-1119772
    Book Registration Number:
    1111197722
  • 名古屋市図書館

    Paper
    Call No.:
    588//
    Book Registration Number:
    0236870531
  • CiNii Research

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    Paper
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Bibliographic Record

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Paper

Material Type
図書
ISBN
978-4-8079-1667-2
Title Transcription
ショクヒン カコウ チョゾウガク
Author/Editor
本間清一, 村田容常 編
Author Heading
本間, 清一, 1939- ホンマ, セイイチ, 1939- ( 00174809 )Authorities
村田, 容常, 1956- ムラタ, マサツネ, 1956- ( 00954407 )Authorities
Publication, Distribution, etc.
Publication Date
2016.3
Publication Date (W3CDTF)
2016