Nutraceutical and functional food components : effects of innovative processing techniques Second edition

Nutraceutical and functional food components : effects of innovative processing techniques

Second edition

Notes on use

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Material Type: 図書
ISBN: 9780323850520 (pbk.)
0323850529
ISBN (error code): 9780323850537 (ePub ebook)
Title: Nutraceutical and functional food components : effects of innovative processing techniques
Author/Editor: edited by Charis M. Galanakis
Edition: Second edition
Author Heading: Galanakis, Charis M.
Publication, Distribution, etc.: London, United Kingdom : Academic Press (出版)
Publication Date: [2022]
Publication Date (W3CDTF): 2022
Extent: xxii, 609 pages
Other physical details: illustrations
Size: 24 cm
Place of Publication (Country Code): GB
Text Language Code: eng
Content Type: text
Media Type: unmediated
Carrier Type: volume
Subject Heading: Functional foods
Processed foods
Food industry and trade
Nutraceutiques
Aliments transformés
DDC: 664.02
NDLC: PC25
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: PC25-D26
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): 031560993
http://id.ndl.go.jp/bib/031560993
OCLC No.: 1263812123
https://www.worldcat.org/oclc/1263812123
Cataloging Rule: RDA
Bibliographic Record Category (NDL): 211