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- Material Type
- 図書
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- Place of Publication (Country Code)
- us
- Text Language Code
- en
- Target Audience
- 一般
- Related Material
- Processed meat technologyDehydration of natural and simulated dairy productsFood packagingSugar substitutes and enhancersMeat, poultry, and seafood technology : recent developmentsEnergy-saving techniques for the food industryEdible coatings and soluble packagingCommercial processing of vegetablesFruit and vegetable juice processingAnimal feeds from waste materialsTextured protein productsFish and shellfish processingProteins from hydrocarbonsFood processing enzymes : recent developmentsFreeze drying processes for the food industrySausage products technologyFresh meat technologySnack food technology : recent developmentsDehydration of fruits and vegetablesFood additives to extend shelf lifeNutrition technology of processed foodsWhey processing and utilization : economic and technical aspectsSpecialized sugars for the food industryEdible oils and fats : recent developmentsVegetable protein processingCheese-making technologyEdible starches and starch-derived syrupsShortenings, margarines, and food oilsFood flavoring processesSausage casing technologyCommercial processing of poultryNatural gums for edible purposesFeeds for livestock, poultry and petsAnimal feeds and pet foods : recent developmentsConvenience foods : recent technologyProtein food supplements : recent advancesSingle cell proteins from cellulose and hydrocarbonsYeasts for food and other purposesEdible oils and fats : developments since 1978Tea and soluble tea products manufactureTextured foods and allied productsDairy products and eggs : recent developmentsAquaculture and algae culture : process and productsCommercial processing of fruits
- Related Material (URI)
- Data Provider (Database)
- 国立情報学研究所 : CiNii Research
- Original Data Provider (Database)
- CiNii Books