Woodhead Publishing series in food science and technology

• Material Type: 図書
• Title: Woodhead Publishing series in food science and technology
• Publication, Distribution, etc.: Woodhead
• Alternative Title: Woodhead Publishing in food science and technology
• Place of Publication (Country Code): uk
• Text Language Code: en
• Target Audience: 一般
• Related Material: Lawrie's meat science; https://cir.nii.ac.jp/crid/1130000794221365504; Poultry meat processing and quality; https://cir.nii.ac.jp/crid/1130000794351399424; Handbook of hydrocolloids; https://cir.nii.ac.jp/crid/1130000794693849728; Mycotoxins in food : detection and control; https://cir.nii.ac.jp/crid/1130000795043544704; HACCP in the meat industry; https://cir.nii.ac.jp/crid/1130000795573282176; Starch in food : structure, function and applications; https://cir.nii.ac.jp/crid/1130000795593729664; Cereals processing technology; https://cir.nii.ac.jp/crid/1130000795646877440; Functional foods, cardiovascular disease, and diabetes; https://cir.nii.ac.jp/crid/1130000795718799488; Food processing technology : principles and practice; https://cir.nii.ac.jp/crid/1130000795817870080; Food chemical safety; https://cir.nii.ac.jp/crid/1130000795832658432; Improving the safety of fresh meat; https://cir.nii.ac.jp/crid/1130000795880361728; New ingredients in food processing : biochemistry and agriculture; https://cir.nii.ac.jp/crid/1130000795969486336; Handbook of herbs and spices; https://cir.nii.ac.jp/crid/1130000795991191424; Meat processing : improving quality; https://cir.nii.ac.jp/crid/1130000796242804992; Semi-solid foods; https://cir.nii.ac.jp/crid/1130000796277185024; Benders' dictionary of nutrition and food technology; https://cir.nii.ac.jp/crid/1130000796354935424; Food preservation techniques; https://cir.nii.ac.jp/crid/1130000796405390080; https://cir.nii.ac.jp/crid/1130000796858625920; EU food law : a practical guide; https://cir.nii.ac.jp/crid/1130000796885579392; Analytical methods for food additives; https://cir.nii.ac.jp/crid/1130000797374593408; Food labelling; https://cir.nii.ac.jp/crid/1130000797717898752; Practical dehydration; https://cir.nii.ac.jp/crid/1130000797736534912; Thermal technologies in food processing; https://cir.nii.ac.jp/crid/1130000797777915904; Microbiological risk assessment in food processing; https://cir.nii.ac.jp/crid/1130000797923160704; Technology of biscuits, crackers and cookies; https://cir.nii.ac.jp/crid/1130000798026953472; Yeasts in food : beneficial and detrimental aspects; https://cir.nii.ac.jp/crid/1130000798125420672; Fruit and vegetable biotechnology; https://cir.nii.ac.jp/crid/1130000798195813632; Food safety control in the poultry industry; https://cir.nii.ac.jp/crid/1130000798329487872; Advances in fermented foods and beverages : improving quality, technologies and health benefits; https://cir.nii.ac.jp/crid/1130008354052021523; Phytochemical functional foods; https://cir.nii.ac.jp/crid/1130282268671576704; Managing frozen foods; https://cir.nii.ac.jp/crid/1130282268671955584; Dairy processing : improving quality; https://cir.nii.ac.jp/crid/1130282268973326208; Antioxidants in food : practical applications; https://cir.nii.ac.jp/crid/1130282269022972672; Functional foods, ageing and degenerative disease; https://cir.nii.ac.jp/crid/1130282269028128768; Functional dairy products; https://cir.nii.ac.jp/crid/1130282269119140480; The microwave processing of foods; https://cir.nii.ac.jp/crid/1130282269489074176; Novel food packaging techniques; https://cir.nii.ac.jp/crid/1130282269647930112; Solid foods; https://cir.nii.ac.jp/crid/1130282270286905984; Baking problems solved; https://cir.nii.ac.jp/crid/1130282270386600960; Extrusion cooking : technologies and applications; https://cir.nii.ac.jp/crid/1130282270440653824; Making the most of HACCP : learning frfom others' experience; https://cir.nii.ac.jp/crid/1130282270520656768; The stability and shelf-life of food; https://cir.nii.ac.jp/crid/1130282270591972096; Hygiene in food processing; https://cir.nii.ac.jp/crid/1130282270602437376; Frying : improving quality; https://cir.nii.ac.jp/crid/1130282270688926848; Detecting allergens in food; https://cir.nii.ac.jp/crid/1130282270921115136; Taints and off-flavours in food; https://cir.nii.ac.jp/crid/1130282271135793664; Improving the safety of fresh fruit and vegetables; https://cir.nii.ac.jp/crid/1130282271386056192; Instrumentation and sensors for the food industry; https://cir.nii.ac.jp/crid/1130282271467905920; Understanding and measuring the shelf-life of food; https://cir.nii.ac.jp/crid/1130282271799033856; Food process modelling; https://cir.nii.ac.jp/crid/1130282272096102912; Cereal biotechnology; https://cir.nii.ac.jp/crid/1130282272146441728; Chilled foods : a comprehensive guide; https://cir.nii.ac.jp/crid/1130282272325526400; Environmentally-friendly food processing; https://cir.nii.ac.jp/crid/1130282272808642944; Handbook of hygiene control in the food industry; https://cir.nii.ac.jp/crid/1130282272946391040; Understanding pathogen behaviour : virulence, stress response, and resistance; https://cir.nii.ac.jp/crid/1130282273242649472; Pesticide, veterinary and other residues in food; https://cir.nii.ac.jp/crid/1131693807666787456
• Related Material (URI): https://ci.nii.ac.jp/ncid/BA39007409#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/BA39007409 : BA39007409