図書

Chemical and functional properties of food components series

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Chemical and functional properties of food components series

Material type
図書
Author
-
Publisher
Technomic Pub. Co.
Publication date
-
Material Format
Paper
Capacity, size, etc.
24 cm
NDC
-
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Notes on use

Note (General):

Publisher varies: CRC Press

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Table of Contents

  • Chemical & functional properties of food proteins

  • Toxins in food

  • Methods of analysis of food components and additives

  • Environmental effects on seafood availability, safety, and quality

  • Mineral components in foods

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Paper

Material Type
図書
Publication, Distribution, etc.
Size
24 cm
Place of Publication (Country Code)
us
Text Language Code
en
Target Audience
一般
Note (General)
Publisher varies: CRC Press
Related Material
Chemical & functional properties of food proteins
Toxins in food
Methods of analysis of food components and additives
Environmental effects on seafood availability, safety, and quality
Mineral components in foods
Chemical and functional properties of food components
Chemical and functional properties of food saccharides
Chemical and functional properties of food lipids
Meat quality : genetic and environmental factors
Chemical and functional properties of food components
Toxins and other harmful compounds in foods
Chemical, biological, and functional aspects of food lipids
Chemical & functional properties of food proteins
Food oxidants and antioxidants : chemical, biological, and functional properties
Food flavors : chemical, sensory and technological properties
Chemical and biological properties of food allergens
Fermentation : effects on food properties
Methods of analysis of food components and additives
Carcinogenic and anticarcinogenic food components