図書

Food science and technology : international series

Icons representing 図書

Food science and technology : international series

Material type
図書
Author
-
Publisher
Academic Press
Publication date
-
Material Format
Paper
Capacity, size, etc.
-
NDC
-
View All

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

Nutraceutical and functional food regulations in the United States and around the worldLeave the NDL website. Computer vision technology for food quality evaluationLeave the NDL website. Introduction to food engineeringLeave the NDL website. Low-fat meats : design strategies and human implicationsLeave the NDL website. Foodborne diseasesLeave the NDL website. Sanitation in food processingLeave the NDL website. Introduction to food toxicologyLeave the NDL website. Milk proteins : from expression to foodLeave the NDL website. Wine science : principles, practice, perceptionLeave the NDL website. The produce contamination problem : causes and solutionsLeave the NDL website. Postharvest handling : a systems approachLeave the NDL website. Pulse foods : processing, quality and nutraceutical applicationsLeave the NDL website. Wine science : principles and applicationsLeave the NDL website. Sensory evaluation practicesLeave the NDL website. Phase transitions in foodsLeave the NDL website. Foodborne diseasesLeave the NDL website. Foodborne infections and intoxicationsLeave the NDL website. Food process engineering and technologyLeave the NDL website. The produce contamination problem : causes and solutionsLeave the NDL website. Foodborne infections and intoxicationsLeave the NDL website. Food process engineering and technologyLeave the NDL website. Food texture and viscosity : concept and measurementLeave the NDL website. Introduction to food toxicologyLeave the NDL website. Sensory evaluation practicesLeave the NDL website. Nutraceutical and functional food regulations in the United States and around the worldLeave the NDL website. Computer applications in food technology : use of spreadsheets in graphical, statistical, and process analysesLeave the NDL website. Food preservation process designLeave the NDL website. Introduction to food engineeringLeave the NDL website. Wine tasting : a professional handbookLeave the NDL website. The nutrition transition : diet and disease in the developing worldLeave the NDL website. Food industry wastes : assessment and recuperation of commoditiesLeave the NDL website. Milk proteins : from expression to foodLeave the NDL website. Structure-function properties of food proteinsLeave the NDL website. Practical design, construction and operation of food facilitiesLeave the NDL website. Waste management for the food industriesLeave the NDL website. Handbook of milk compositionLeave the NDL website. Gluten-free cereal products and beveragesLeave the NDL website. Starch : chemistry and technologyLeave the NDL website. Nutrient metabolismLeave the NDL website. What can nanotechnology learn from biotechnology? : social and ethical lessons for nanoscience from the debate over agrifood biotechnology and GMOsLeave the NDL website. Enzymes in food processingLeave the NDL website. Preservation of foods with pulsed electric fieldsLeave the NDL website. Statistical methods in food and consumer researchLeave the NDL website. Introduction to food engineeringLeave the NDL website. Wine science : principles and applicationsLeave the NDL website. Risk management for food allergyLeave the NDL website. Polysaccharide dispersions : chemistry and technology in foodLeave the NDL website. Introduction to food engineeringLeave the NDL website. Wine tasting : a professional handbookLeave the NDL website. Innovations in food packagingLeave the NDL website. The produce contamination problem : causes and solutionsLeave the NDL website. Food industry wastes : assessment and recuperation of commoditiesLeave the NDL website.

Search by Bookstore

Holdings of Libraries in Japan

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

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.

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
Publication, Distribution, etc.
Alternative Title
Food science and technology
Place of Publication (Country Code)
us
Text Language Code
en
Target Audience
一般
Related Material
Nutraceutical and functional food regulations in the United States and around the world
Computer vision technology for food quality evaluation
Introduction to food engineering
Low-fat meats : design strategies and human implications
Foodborne diseases
Sanitation in food processing
Introduction to food toxicology
Milk proteins : from expression to food
Wine science : principles, practice, perception
The produce contamination problem : causes and solutions
Postharvest handling : a systems approach
Pulse foods : processing, quality and nutraceutical applications
Wine science : principles and applications
Sensory evaluation practices
Phase transitions in foods
Foodborne diseases
Foodborne infections and intoxications
Food process engineering and technology
The produce contamination problem : causes and solutions
Foodborne infections and intoxications
Food process engineering and technology
Food texture and viscosity : concept and measurement
Introduction to food toxicology
Sensory evaluation practices
Nutraceutical and functional food regulations in the United States and around the world
Computer applications in food technology : use of spreadsheets in graphical, statistical, and process analyses
Food preservation process design
Introduction to food engineering
Wine tasting : a professional handbook
The nutrition transition : diet and disease in the developing world
Food industry wastes : assessment and recuperation of commodities
Milk proteins : from expression to food
Structure-function properties of food proteins
Practical design, construction and operation of food facilities
Waste management for the food industries
Handbook of milk composition
Gluten-free cereal products and beverages
Starch : chemistry and technology
Nutrient metabolism
What can nanotechnology learn from biotechnology? : social and ethical lessons for nanoscience from the debate over agrifood biotechnology and GMOs
Enzymes in food processing
Preservation of foods with pulsed electric fields
Statistical methods in food and consumer research
Introduction to food engineering
Wine science : principles and applications
Risk management for food allergy
Polysaccharide dispersions : chemistry and technology in food
Introduction to food engineering
Wine tasting : a professional handbook
Innovations in food packaging
The produce contamination problem : causes and solutions
Food industry wastes : assessment and recuperation of commodities
Data Provider (Database)
国立情報学研究所 : CiNii Research