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Food science and technology : a series of monographs

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Food science and technology : a series of monographs

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Related materials as well as pre- and post-revision versions

Toxic constituents of plant foodstuffsLeave the NDL website. Food processing and nutritionLeave the NDL website. Sanitation in food processingLeave the NDL website. Handbook of food isotherms : water sorption parameters for food and food componentsLeave the NDL website. Enzymes in food processingLeave the NDL website. The biochemistry of fruits and their productsLeave the NDL website. Human milk and infant formulaLeave the NDL website. Functional properties of food componentsLeave the NDL website. Aflatoxin : scientific background, control, and implicationsLeave the NDL website. HPLC in food analysisLeave the NDL website. Mycotoxins in foodLeave the NDL website. Toxic constituents of animal foodstuffsLeave the NDL website. Post-harvest pathology of fruits and vegetablesLeave the NDL website. Food structure and behaviourLeave the NDL website. Seed storage proteinsLeave the NDL website. Foodborne diseasesLeave the NDL website. Iron fortification of foodsLeave the NDL website. Food texture and viscosity : concept and measurementLeave the NDL website. TechnologyLeave the NDL website. Toxic constituents of plant foodstuffsLeave the NDL website. Tropical fruit processingLeave the NDL website. Plant pigments, flavors, and textures : the chemistry and biochemistry of selected compoundsLeave the NDL website. Thermobacteriology in food processingLeave the NDL website. Statistical methods in food and consumer researchLeave the NDL website. Food protein chemistry : an introduction for food scientistsLeave the NDL website. Introduction to food science and technologyLeave the NDL website. The Chemistry and technology of pectinLeave the NDL website. Gum technology in the food industryLeave the NDL website. Animal protein suppliesLeave the NDL website. Bacteriocins of lactic acid bacteriaLeave the NDL website. Enzymes in food processingLeave the NDL website. Pigments in fruitsLeave the NDL website. Sensory evaluation practicesLeave the NDL website. Muscle as foodLeave the NDL website. Quality control in the food industryLeave the NDL website. Gustation and olfaction : an international symposium, Geneva, June 1970, sponsored by Firmenich et CieLeave the NDL website. Carotenoids as colorants and vitamin A precursors : technological and nutritional applicationsLeave the NDL website. Food microscopyLeave the NDL website. Brewing scienceLeave the NDL website. Anthocyanins as food colorsLeave the NDL website. The Microbiology of poultry meat productsLeave the NDL website. The analysis of nutrients in foodsLeave the NDL website. Sensory evaluation practicesLeave the NDL website. Quality control in the food industryLeave the NDL website. Thermobacteriology in food processingLeave the NDL website. Food and energy resourcesLeave the NDL website. Aspartame : physiology and biochemistryLeave the NDL website. HPLC in food analysisLeave the NDL website. Food engineering, principles and selected applicationsLeave the NDL website. Introduction to food science and technologyLeave the NDL website. Methods in food analysis : physical, chemical, and instrumental methods of analysisLeave the NDL website. Water relations of foods : proceedings of an international symposium held in Glasgow, September 1974Leave the NDL website. The Science and technology of gelatinLeave the NDL website. Food-borne infections and intoxicationsLeave the NDL website. Lipids in cereal technologyLeave the NDL website. Introduction to food engineeringLeave the NDL website. Experimental food scienceLeave the NDL website. Muscle and meat biochemistryLeave the NDL website. Economics of food processing in the United StatesLeave the NDL website. Handbook of food and beverage stability : chemical, biochemical, microbiological, and nutritional aspectsLeave the NDL website. Analysis of foods and beverages : modern techniquesLeave the NDL website. Autoxidation of unsaturated lipidsLeave the NDL website. Microwaves in the food processing industryLeave the NDL website. Fungi and food spoilageLeave the NDL website. Freeze drying and advanced food technologyLeave the NDL website. Food irradiationLeave the NDL website. Food acceptance and nutritionLeave the NDL website. Functional properties of food componentsLeave the NDL website. The chemistry and technology of edible oils and fats and their high fat productsLeave the NDL website. Principles of sensory evaluation of foodLeave the NDL website. Postharvest handling : a systems approachLeave the NDL website. Water activity and foodLeave the NDL website.

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Table of Contents

  • Toxic constituents of plant foodstuffs

  • Food processing and nutrition

  • Sanitation in food processing

  • Handbook of food isotherms : water sorption parameters for food and food components

  • Enzymes in food processing

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図書
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Related Material
Toxic constituents of plant foodstuffs
Food processing and nutrition
Sanitation in food processing
Handbook of food isotherms : water sorption parameters for food and food components
Enzymes in food processing
The biochemistry of fruits and their products
Human milk and infant formula
Functional properties of food components
Aflatoxin : scientific background, control, and implications
HPLC in food analysis
Mycotoxins in food
Toxic constituents of animal foodstuffs
Post-harvest pathology of fruits and vegetables
Food structure and behaviour
Seed storage proteins
Foodborne diseases
Iron fortification of foods
Food texture and viscosity : concept and measurement
Technology
Toxic constituents of plant foodstuffs
Tropical fruit processing
Plant pigments, flavors, and textures : the chemistry and biochemistry of selected compounds
Thermobacteriology in food processing
Statistical methods in food and consumer research
Food protein chemistry : an introduction for food scientists
Introduction to food science and technology
The Chemistry and technology of pectin
Gum technology in the food industry
Animal protein supplies
Bacteriocins of lactic acid bacteria
Enzymes in food processing
Pigments in fruits
Sensory evaluation practices
Muscle as food
Quality control in the food industry
Gustation and olfaction : an international symposium, Geneva, June 1970, sponsored by Firmenich et Cie
Carotenoids as colorants and vitamin A precursors : technological and nutritional applications
Food microscopy
Brewing science
Anthocyanins as food colors
The Microbiology of poultry meat products
The analysis of nutrients in foods
Sensory evaluation practices
Quality control in the food industry
Thermobacteriology in food processing
Food and energy resources
Aspartame : physiology and biochemistry
HPLC in food analysis
Food engineering, principles and selected applications
Introduction to food science and technology
Methods in food analysis : physical, chemical, and instrumental methods of analysis
Water relations of foods : proceedings of an international symposium held in Glasgow, September 1974
The Science and technology of gelatin
Food-borne infections and intoxications
Lipids in cereal technology
Introduction to food engineering
Experimental food science
Muscle and meat biochemistry
Economics of food processing in the United States
Handbook of food and beverage stability : chemical, biochemical, microbiological, and nutritional aspects
Analysis of foods and beverages : modern techniques
Autoxidation of unsaturated lipids
Microwaves in the food processing industry
Fungi and food spoilage
Freeze drying and advanced food technology
Food irradiation
Food acceptance and nutrition
Functional properties of food components
The chemistry and technology of edible oils and fats and their high fat products
Principles of sensory evaluation of food
Postharvest handling : a systems approach
Water activity and food
Data Provider (Database)
国立情報学研究所 : CiNii Research
Original Data Provider (Database)
CiNii Books
NCID
https://ci.nii.ac.jp/ncid/BA00621657 : BA00621657