図書

CRC series in contemporary food science

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CRC series in contemporary food science

Material type
図書
Author
Fergus M. Clydesdale, Series editor
Publisher
CRC Press
Publication date
-
Material Format
Paper
Capacity, size, etc.
-
NDC
-
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Related materials as well as pre- and post-revision versions

Advanced quantitative microbiology for foods and biosystems : models for predicting growth and inactivationLeave the NDL website. Food shelf life stability : chemical, biochemical, and microbiological changesLeave the NDL website. Food emulsions : principles, practices, and techniquesLeave the NDL website. Food properties handbookLeave the NDL website. The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientistsLeave the NDL website. New food product development : from concept to marketplaceLeave the NDL website. Modeling microbial responses in foodLeave the NDL website. Food microbiology laboratoryLeave the NDL website. Food emulsions : principles, practice, and TechniquesLeave the NDL website. Antioxidant status, diet, nutrition and healthLeave the NDL website. Modeling microbial responses in foodLeave the NDL website. Bread stalingLeave the NDL website. Interdisciplinary food safety researchLeave the NDL website. America's foods health messages and claims : scientific, regulatory, and legal issuesLeave the NDL website. Handbook of food spoilage yeastsLeave the NDL website. Automation for food engineering : food quality quantization and process controlLeave the NDL website. Food, consumers, and the food industry : catastrophe or opportunity?Leave the NDL website. Aseptic processing and packaging of food : a food industry perspectiveLeave the NDL website. Introduction to food biotechnologyLeave the NDL website. The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientistsLeave the NDL website.

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Table of Contents

  • Advanced quantitative microbiology for foods and biosystems : models for predicting growth and inactivation

  • Food shelf life stability : chemical, biochemical, and microbiological changes

  • Food emulsions : principles, practices, and techniques

  • Food properties handbook

  • The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists

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Paper

Material Type
図書
Author/Editor
Fergus M. Clydesdale, Series editor
Publication, Distribution, etc.
Place of Publication (Country Code)
us
Text Language Code
en
Target Audience
一般
Related Material
Advanced quantitative microbiology for foods and biosystems : models for predicting growth and inactivation
Food shelf life stability : chemical, biochemical, and microbiological changes
Food emulsions : principles, practices, and techniques
Food properties handbook
The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists
New food product development : from concept to marketplace
Modeling microbial responses in food
Food microbiology laboratory
Food emulsions : principles, practice, and Techniques
Antioxidant status, diet, nutrition and health
Modeling microbial responses in food
Bread staling
Interdisciplinary food safety research
America's foods health messages and claims : scientific, regulatory, and legal issues
Handbook of food spoilage yeasts
Automation for food engineering : food quality quantization and process control
Food, consumers, and the food industry : catastrophe or opportunity?
Aseptic processing and packaging of food : a food industry perspective
Introduction to food biotechnology
The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists
Data Provider (Database)
国立情報学研究所 : CiNii Research