大葉大學圖書館 |

登入

回上页

Food science[electronic resource] :r...

Haghi, A. K.

Food science[electronic resource] :research and technology /

纪录类型:	书目-语言数据,印刷品 : Monograph/item
[NT 15000414] null:	664/.07
[NT 47271] Title/Author:	Food science : research and technology // edited by A. K. Haghi.
[NT 51406] other author:	Haghi, A. K.
出版者:	Toronto ; : Apple Academic Press :, c2011.
面页册数:	1 online resource (x, 131 p.) : : ill.
标题:	Food - Analysis.
标题:	Food - Composition.
标题:	Food industry and trade.
ISBN:	9781466560048
ISBN:	1466560045
[NT 15000227] null:	Includes bibliographical references.
[NT 15000229] null:	Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.
电子资源:	http://www.crcnetbase.com/isbn/9781466560048

Food science[electronic resource] :research and technology /
Food scienceresearch and technology /[electronic resource] :edited by A. K. Haghi. - Toronto ;Apple Academic Press :c2011. - 1 online resource (x, 131 p.) :ill.

Includes bibliographical references.

Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.

ISBN: 9781466560048Subjects--Topical Terms:

353556
Food
--Analysis.Index Terms--Genre/Form:

336502
Electronic books.

LC Class. No.: TX541 / .F66 2012

Dewey Class. No.: 664/.07

Food science[electronic resource] :research and technology /
LDR:01456cam a2200277Ma 4500 001 427875
003 OCoLC
005 20151105030847.0
006 m o d
007 cr cnu---unuuu
008 151130s2011 onca ob 000 0 eng d
020 $a 9781466560048 $q (electronic bk.)
020 $a 1466560045 $q (electronic bk.)
020 $z 9781926895017
020 $z 1926895010
035 $a (OCoLC)796383498
035 $a ocn796383498
040 $a EBLCP $b eng $c EBLCP $d N $d YDXCP $d CUS $d E7B $d OCLCQ $d DEBSZ $d OCLCQ $d CRCPR $d OCLCQ $d OCLCF $d IDEBK
050 4 $a TX541 $b .F66 2012
082 0 4 $a 664/.07 $2 23
245 0 0 $a Food science $h [electronic resource] : $b research and technology / $c edited by A. K. Haghi.
260 $a Toronto ; $a New York : $b Apple Academic Press : $b CRC Press, $c c2011.
300 $a 1 online resource (x, 131 p.) : $b ill.
504 $a Includes bibliographical references.
520 $a Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.
588 0 $a Print version record.
650 0 $a Food $x Analysis. $3 353556
650 0 $a Food $x Composition. $3 388325
650 0 $a Food industry and trade. $3 200242
655 0 $a Electronic books. $2 local $3 336502
700 1 $a Haghi, A. K. $3 480965
856 4 0 $u http://www.crcnetbase.com/isbn/9781466560048

读者评论 0 笔

多媒体

多媒体档案
http://www.crcnetbase.com/isbn/9781466560048

新增评论分享你的心得

Export

[NT 5501410] pickup library