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図書

Food science and technology series

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Food science and technology series

Material type
図書
Author
-
Publisher
Nova Science Publishers
Publication date
c2008-
Material Format
Paper
Capacity, size, etc.
26 cm
NDC
-
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Related materials as well as pre- and post-revision versions

Fermented milk productsLeave the NDL website. Traditional Chinese foods : production and research progressLeave the NDL website. Food hydrocolloids : characteristics, properties and structuresLeave the NDL website. Food quality : control, analysis and consumer concernsLeave the NDL website. Food safety, fresh produce and FDA oversightLeave the NDL website. Local food systems : markets, trends and federal programsLeave the NDL website. Food security : quality management, issues and economic implicationsLeave the NDL website. Sweet potato : post harvest aspects in food, feed and industryLeave the NDL website. Food safety and consumption : assessment, practices and current issuesLeave the NDL website. Microbial enzymes and additives for the food industryLeave the NDL website. Power ultrasound and its applications in food processingLeave the NDL website. Microbial contamination of food productsLeave the NDL website. The FDA Food Safety Modernization Act : provisions and analysisLeave the NDL website. Food science research and technologyLeave the NDL website. Fermented foods : sources, consumption and health benefitsLeave the NDL website. Advances in food science and technologyLeave the NDL website. Oils and fats for the future : a case study : safou (Dacryodes edulis) from the Congo Basin countries in AfricaLeave the NDL website. Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of tasteLeave the NDL website. Food, diet and health : past, present and future tendenciesLeave the NDL website. Food chemistryLeave the NDL website. Food prices, discount stores and private labels : analyses and trendsLeave the NDL website. Liquid chromatography for the determination of mycotoxins in foodsLeave the NDL website. The diversified benefits of cocoa and chocolateLeave the NDL website. There's the beef : select research on global beef production and tradeLeave the NDL website. Analytical chemistry : developments, applications and challenges in food analysisLeave the NDL website. Cheeses around the world : types, production, properties and cultural and nutritional relevanceLeave the NDL website. Quinoa : cultivation, nutritional properties and effects on healthLeave the NDL website. The food industry : perceptions, practices and future prospectsLeave the NDL website. Aquatic resources potential to foster food security in developing countriesLeave the NDL website.

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Paper

Material Type
図書
Publication, Distribution, etc.
Publication Date
c2008-
Size
26 cm
Alternative Title
Food science and technology
Place of Publication (Country Code)
us
Target Audience
一般
Related Material
Fermented milk products
Traditional Chinese foods : production and research progress
Food hydrocolloids : characteristics, properties and structures
Food quality : control, analysis and consumer concerns
Food safety, fresh produce and FDA oversight
Local food systems : markets, trends and federal programs
Food security : quality management, issues and economic implications
Sweet potato : post harvest aspects in food, feed and industry
Food safety and consumption : assessment, practices and current issues
Microbial enzymes and additives for the food industry
Power ultrasound and its applications in food processing
Microbial contamination of food products
The FDA Food Safety Modernization Act : provisions and analysis
Food science research and technology
Fermented foods : sources, consumption and health benefits
Advances in food science and technology
Oils and fats for the future : a case study : safou (Dacryodes edulis) from the Congo Basin countries in Africa
Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste
Food, diet and health : past, present and future tendencies
Food chemistry
Food prices, discount stores and private labels : analyses and trends
Liquid chromatography for the determination of mycotoxins in foods
The diversified benefits of cocoa and chocolate
There's the beef : select research on global beef production and trade
Analytical chemistry : developments, applications and challenges in food analysis
Cheeses around the world : types, production, properties and cultural and nutritional relevance
Quinoa : cultivation, nutritional properties and effects on health
The food industry : perceptions, practices and future prospects
Aquatic resources potential to foster food security in developing countries