Handbook of food bioengineering

Material type: 図書

Author: -

Publisher: Academic Press, an imprint of Elsevier

Publication date: -

Material Format: Paper

Capacity, size, etc.: -

NDC: -

View All

Related materials as well as pre- and post-revision versions

Food control and biosecurity Soft chemistry and food fermentation Ingredients extraction by physicochemical methods in food Food packaging and preservation Biopolymers for food design Role of materials science in food bioengineering Therapeutic foods Microbial production of food ingredients and additives Genetically engineered foods Microbial contamination and food degradation Food bioconversion Natural and artificial flavoring agents and food dyes Food biosynthesis

Search by Bookstore

Holdings of Libraries in Japan

This page shows libraries in Japan other than the National Diet Library that hold the material.

List of Cooperating Institutions and Databases

Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.

other

CiNii Research
Search Service
Paper
You can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.
Check the holdings of this book

Search by Bookstore

Bibliographic Record

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Paper

Material Type: 図書
Title: Handbook of food bioengineering
Publication, Distribution, etc.: Academic Press, an imprint of Elsevier
Place of Publication (Country Code): uk
Target Audience: 一般
Related Material: Food control and biosecurity
https://cir.nii.ac.jp/crid/1130000797303847040
Soft chemistry and food fermentation
https://cir.nii.ac.jp/crid/1130000797462180480
Ingredients extraction by physicochemical methods in food
https://cir.nii.ac.jp/crid/1130003902054256128
Food packaging and preservation
https://cir.nii.ac.jp/crid/1130003902245745152
Biopolymers for food design
https://cir.nii.ac.jp/crid/1130282268642078464
Role of materials science in food bioengineering
https://cir.nii.ac.jp/crid/1130282268645043584
Therapeutic foods
https://cir.nii.ac.jp/crid/1130282273136214016
Microbial production of food ingredients and additives
https://cir.nii.ac.jp/crid/1130285378619688320
Genetically engineered foods
https://cir.nii.ac.jp/crid/1130566851666329216
Microbial contamination and food degradation
https://cir.nii.ac.jp/crid/1130566851919499392
Food bioconversion
https://cir.nii.ac.jp/crid/1130566853708794880
Natural and artificial flavoring agents and food dyes
https://cir.nii.ac.jp/crid/1130848327461584128
Food biosynthesis
https://cir.nii.ac.jp/crid/1130848327568758400
Related Material (URI): https://ci.nii.ac.jp/ncid/BB24790146#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/BB24790146 : BB24790146