食品機能性成分の安定化技術 = Stabilization Technology of Food Functional Ingredients

普及版

Detailed bibliographic record

Summary, etc.：: 食品機能性成分別の物性・効能、不安定性要因、安定化技術、さらには製品適用事例等をまとめた1冊。(Provided by: 出版情報登録センター（JPRO）)

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Material Type: 図書
ISBN: 978-4-7813-1710-6
Title: 食品機能性成分の安定化技術
Title Transcription: ショクヒンキノウセイセイブンノアンテイカギジュツ
Author/Editor: 寺尾啓二監修
Edition: 普及版
Series Title: 食品シリーズ
Author Heading: 監修者：寺尾, 啓二, 1957- テラオ, ケイジ, 1957- ( 00972126 )Authorities
Publication, Distribution, etc.: 東京 : シーエムシー出版 (出版)
Publication Date: 2023.11
Publication Date (W3CDTF): 2023
Extent: 228p
Size: 26cm
Alternative Title: Stabilization Technology of Food Functional Ingredients
Place of Publication (Country Code): JP
Text Language Code: jpn
Content Type: テキスト
Media Type: 機器不用
Carrier Type: 冊子
Subject Heading: 食品工学ショクヒンコウガク ( 00572190 )Authorities
保健機能食品ホケンキノウショクヒン ( 01042103 )Authorities
NDC 10th ed.: 588 : Food technology
NDLC: PC21
Target Audience: 一般
Price: 3500円
Holding library: 国立国会図書館
Call No.: PC21-M75
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): 033139216
http://id.ndl.go.jp/bib/033139216
National Bibliography No. (JPNO): 23916483
TOHAN MARC No.: 34540787
Cataloging Rule: Nippon Cataloging Rules 2018 Edition
Bibliographic Record Category (NDL): 111