Handbook of food engineering

• Material Type: 図書
• ISBN: 9781466563124 hardcover ; alkaline paper; 1466563125 hardcover ; alkaline paper
• ISBN (error code): 9780429449734 electronic book
• Title: Handbook of food engineering
• Author/Editor: edited by Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov.
• Edition: Third edition.
• Author Heading: Heldman, Dennis R.; Lund, Daryl B.; Sabliov, Cristina M.
• Publication, Distribution, etc.: Boca Raton, FL : CRC Press, Taylor & Francis Group (出版)
• Publication Date: [2019]
• Publication Date (W3CDTF): 2019
• Extent: xii, 1194 pages
• Size: 26 cm
• Place of Publication (Country Code): US
• Text Language Code: eng
• Genre/Form Terms: Handbooks and manuals.
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Food industry and trade--Handbooks, manuals, etc.; Food science--Handbooks, manuals, etc.; Food industry and trade.
• LCC: TP370.4
• DDC: 664
• NDLC: PC21
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references and index.
• Holding library: 国立国会図書館
• Call No.: PC21-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): 027953991; http://id.ndl.go.jp/bib/027953991
• LC Control Number: 2018018711; https://lccn.loc.gov/2018018711
• OCLC No.: 1060181561; https://www.worldcat.org/oclc/1060181561
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: Rheological properties of foodsAdvances in nanotechnology of food materials for food and non-food applicationsReaction kinetics in food systems...