Use of hydrocolloids to control food appearance, flavor, texture, and nutrition

• Material Type: 図書
• ISBN: 9781119700821 (cloth); 1119700825 (cloth)
• ISBN (error code): 9781119700838 (adobe pdf); 9781119700906 (epub)
• Title: Use of hydrocolloids to control food appearance, flavor, texture, and nutrition
• Author/Editor: Amos Nussinovitch, Madoka Hirashima
• Author Heading: Nussinovitch, A.; Hirashima, Madoka [平島円]
• Publication, Distribution, etc.: Hoboken, NJ, USA : Wiley (出版)
• Publication Date: 2023
• Publication Date (W3CDTF): 2023
• Extent: xxiv, 291 pages
• Size: 25 cm
• Place of Publication (Country Code): US
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Food additives; Food--Sensory evaluation; Hydrocolloids--Industrial applications; Food additives.; Food--Sensory evaluation.
• LCC: TX553.A3
• DDC: 664/.06
• NDLC: PC25
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references and index
• Collection (particular): 日本関係外国語図書
• Holding library: 国立国会図書館
• Call No.: PC25-D37
• 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): 032626770; http://id.ndl.go.jp/bib/032626770
• LC Control Number: 2022048786; https://lccn.loc.gov/2022048786
• OCLC No.: 1346847785; https://www.worldcat.org/oclc/1346847785
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Summary, etc.: "In Use of Hydrocolloids to Control Food Appearance, Flavor, Texture and Nutrition, a team of distinguished food researchers combines comprehensive an...