A Chapman & Hall food science book

Material type: 図書

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Publisher: Aspen Publishers

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Material Format: Paper

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Nutritional aspects of food processing and ingredients HACCP : a practical approach Infant nutrition Rheology of fluid and semisolid foods : principles and applications Processed meats Functional properties of food macromolecules Fundamentals of food process engineering Understanding natural flavors Fungi and food spoilage Cheesemaking practice Food hygiene auditing Modern food microbiology Shelf life evaluation of foods HACCP in meat, poultry and fish processing Deep-fat frying : fundamentals and applications Analytical chemistry of foods Consumer sensory testing for product development Food product development : from concept to the marketplace Winemaking : from grape growing to marketplace Principles of food sanitation Rheology of industrial polysaccharides : theory and applications Principles of food chemistry Measurement of food preferences Food hygiene, microbiology, and HACCP Fatty acid and lipid chemistry Food texture : measurement and perception Quality management systems for the food industry : a guide to ISO 9001/2 Principles and applications of modified atmosphere packaging of foods Cheese : chemistry, physics, and microbiology Functional foods : designer foods, pharmafoods, nutraceuticals Integrated solid waste management : a lifecycle inventory

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Paper

Material Type: 図書
Title: A Chapman & Hall food science book
Publication, Distribution, etc.: Aspen Publishers
Place of Publication (Country Code): us
Target Audience: 一般
Related Material: Nutritional aspects of food processing and ingredients
https://cir.nii.ac.jp/crid/1130000794047520128
HACCP : a practical approach
https://cir.nii.ac.jp/crid/1130000794431049344
Infant nutrition
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Rheology of fluid and semisolid foods : principles and applications
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Processed meats
https://cir.nii.ac.jp/crid/1130000794938749056
Functional properties of food macromolecules
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Fundamentals of food process engineering
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Understanding natural flavors
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Fungi and food spoilage
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Cheesemaking practice
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Food hygiene auditing
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Modern food microbiology
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Shelf life evaluation of foods
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HACCP in meat, poultry and fish processing
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Deep-fat frying : fundamentals and applications
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Analytical chemistry of foods
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Consumer sensory testing for product development
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Food product development : from concept to the marketplace
https://cir.nii.ac.jp/crid/1130282269432091648
Winemaking : from grape growing to marketplace
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Principles of food sanitation
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Rheology of industrial polysaccharides : theory and applications
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Principles of food chemistry
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Measurement of food preferences
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Food hygiene, microbiology, and HACCP
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Fatty acid and lipid chemistry
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Food texture : measurement and perception
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Quality management systems for the food industry : a guide to ISO 9001/2
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Principles and applications of modified atmosphere packaging of foods
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Cheese : chemistry, physics, and microbiology
https://cir.nii.ac.jp/crid/1130282273037971200
Functional foods : designer foods, pharmafoods, nutraceuticals
https://cir.nii.ac.jp/crid/1130282273207724672
Integrated solid waste management : a lifecycle inventory
https://cir.nii.ac.jp/crid/1130282273284263040
Related Material (URI): https://ci.nii.ac.jp/ncid/BA41902883#entity
Data Provider (Database): 国立情報学研究所 : CiNii Research
Original Data Provider (Database): CiNii Books
https://ci.nii.ac.jp/books
NCID: https://ci.nii.ac.jp/ncid/BA41902883 : BA41902883