Handbook of food structure development

• Material Type: 図書
• ISBN: 178801216X; 9781788012164
• ISBN (error code): 9781788016155 (PDF ebook); 9781788019057 (ebook)
• ISSN (series): 2398-0656
• Title: Handbook of food structure development
• Author/Editor: edited by Fotis Spyropoulos, Aris Lazidis, and Ian T. Norton.
• Series Title: Food chemistry, function and analysis ; no. 18
• Title Heading: Food chemistry, function and analysis ; v. 18.
• Author Heading: Spyropoulos, Fotios.; Lazidis, Aris.; Norton, Ian T.
• Publication, Distribution, etc.: London, UK : Royal Society of Chemistry (出版)
• Publication Date: [2020]; 著作権日付 : ©2020
• Publication Date (W3CDTF): 2020
• Extent: xviii, 498 pages
• Other physical details: illustrations (some color)
• Size: 24 cm.
• Place of Publication (Country Code): GB
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Food--Composition.; Food--Composition--Technological innovations.; Food--Analysis.
• LCC: TX531
• DDC: 664
• 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-D3
• 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): 030004739; http://id.ndl.go.jp/bib/030004739
• OCLC No.: 1080275129; https://www.worldcat.org/oclc/1080275129
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Summary, etc.: "The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food's structure. Studi...