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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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Bibliographic Record
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- Material Type
- 図書
- ISBN
- 978-4-8079-1667-2
- Title
- 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
- Series Title
- 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