Science and technology of aroma, flavor, and fragrance in rice

• Material Type: 図書
• ISBN: 9781771886604 (hardcover : alk. paper)
• ISBN (error code): 9780203711453 (ebk.)
• Title: Science and technology of aroma, flavor, and fragrance in rice
• Author/Editor: edited by Deepak Kumar Verma, Prem Prakash Srivastav.
• Author Heading: Verma, Deepak Kumar, 1986-; Srivastav, Prem Prakash.
• Publication, Distribution, etc.: Oakville, Ontario, Canada : Apple Academic Press (出版); Waretown, NJ, USA : Apple Academic Press (出版)
• Publication Date: [2019]
• Publication Date (W3CDTF): 2019
• Extent: xviii, 351 pages
• Size: 24 cm
• Place of Publication (Country Code): CA
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Rice--Flavor and odor.; Food--Sensory evaluation.
• LCC: TX558.R5
• DDC: 641.3/318
• NDLC: RB113
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references and index.
• Holding library: 国立国会図書館
• Call No.: RB113-D2
• 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): 028679237; http://id.ndl.go.jp/bib/028679237
• LC Control Number: 2018026067; https://lccn.loc.gov/2018026067
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Summary, etc.: "With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance rese...