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Advances in food research Vol. 29 /
ADVANCES IN FOOD RESEARCH VOLUME 29.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Academic Press,
1984.
|
| Colección: | Advances in food research
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Ma 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn647802586 | ||
| 003 | OCoLC | ||
| 005 | 20231117033319.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 090909s1984 nyua ob 001 0 eng d | ||
| 010 | |z 48007808 | ||
| 040 | |a E7B |b eng |e pn |c E7B |d OCLCQ |d OPELS |d OCLCQ |d OCLCF |d OCLCO |d OCLCQ |d DEBBG |d LEAUB |d VLY |d OCLCO |d OCLCQ |d OCLCO |d INARC | ||
| 019 | |a 1162235518 | ||
| 020 | |a 0120164299 |q (electronic bk.) | ||
| 020 | |a 9780120164295 |q (electronic bk.) | ||
| 020 | |z 9780080567747 | ||
| 020 | |a 1282167405 | ||
| 020 | |a 9781282167407 | ||
| 020 | |a 9786612167409 | ||
| 020 | |a 6612167408 | ||
| 020 | |a 0080567746 | ||
| 020 | |a 9780080567747 | ||
| 035 | |a (OCoLC)647802586 |z (OCoLC)1162235518 | ||
| 050 | 4 | |a TX531 |b .A38 1984eb | |
| 082 | 0 | 4 | |a 613.2 |2 22 |
| 245 | 0 | 0 | |a Advances in food research |n Vol. 29 / |c edited by C.O. Chichester, E.M. Mrak [and] B.S. Schweigert. |
| 260 | |a New York : |b Academic Press, |c 1984. | ||
| 300 | |a 1 online resource (vii, 319 pages) : |b illustrations. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 0 | |a Advances in food research | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Front Cover; Advances in Food Research, Volume 29; Copyright Page; Contents; Contributors to Volume 29; Chapter 1. Cured Meat Flavor; I. Introduction; II. Curing Ingredients and Their Functions; III. Methods of Meat Curing; IV. Smoking of Cured Meats; V. Role of Curing Agents in Flavor; VI. Antioxidant Role of Nitrite in Cured Meats; VII. Alternatives to Nitrite in Cured Meats; VIII. Chemical Compounds in Cured Meat Flavor; IX. Research Needs; References; Chapter 2. Chemical Aspects of the Smoking of Meat and Meat Products; I. Introduction; II. Physical Properties of Smoke | |
| 505 | 8 | |a III. Smoking TechnologyIV. Production of Smoke Condensates and Smoke Preparations; V. Chemical Composition of Smoke and Smoked Products; VI. Effects of Smoking; VII. Conclusion; References; Chapter 3. Food Texture Perception; I. Introduction; II. Physiology of Texture Perception; III. Texture Perception; IV. Future Research Needs; References; Chapter 4. Baking Quality of Wheat Flours; I. Introduction; II. Evaluation of Baking Quality; III. Fractionation and Reconstitution Techniques; IV. Dough Properties and Mixing Behavior; V. Role of Flour Components; VI. Theories of Baking Quality | |
| 505 | 8 | |a VII. ConclusionsReferences; Chapter 5. Kiwifruit; I. Introduction; II. Production; III. Growth and Ripening Physiology; IV. Chemical Components; V. Processing; References; Index | |
| 520 | |a ADVANCES IN FOOD RESEARCH VOLUME 29. | ||
| 546 | |a English. | ||
| 650 | 0 | |a Food |x Research. | |
| 650 | 6 | |a Aliments |x Recherche. |0 (CaQQLa)201-0001966 | |
| 650 | 7 | |a Food |x Research |2 fast |0 (OCoLC)fst00930596 | |
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Chichester, C. O., |d 1925- | |
| 700 | 1 | |a Mrak, E. M. |q (Emil Marcel), |d 1901-1987. | |
| 700 | 1 | |a Schweigert, B. S. | |
| 776 | 0 | 8 | |i Print version: |t Advances in food research. |d New York : Academic Press, 1984 |w (DLC) 48007808 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780120164295 |z Texto completo |