Physical chemistry of foods (IFT basic symposium series)

Physical chemistry of foods

(IFT basic symposium series)

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Note (General)：: Papers from the 15th basic symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology, held...

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Material Type: 図書
ISBN: 0824786939
Title: Physical chemistry of foods
Author/Editor: edited by Henry G. Schwartzberg
Series Title: IFT basic symposium series
Author Heading: Schwartzberg, Henry G., 1925-
Hartel, Richard W., 1951-
Publication, Distribution, etc.: New York : M. Dekker
Publication Date: c1992
Extent: xii, 747 p. : ill. ; 24 cm
Text Language Code: eng
LCC: TP372.5
Target Audience: 一般
Note (General): Papers from the 15th basic symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology, held May 31 and June 1, 1991 in Dallas
Includes bibliographical references and index
Data Provider (Database): 農林水産関係試験研究機関 : 農林水産関係試験研究機関総合目録
http://opac.cc.affrc.go.jp/
LC Control Number: 92010185
http://lccn.loc.gov/92010185