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Advances in food research Vol. 23 /
ADVANCES IN FOOD RESEARCH VOLUME 23.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Academic Press,
1977.
|
| Colección: | Advances in food research
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Ma 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn647802919 | ||
| 003 | OCoLC | ||
| 005 | 20231117033320.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 090915s1977 nyua ob 001 0 eng d | ||
| 010 | |z 48007808 | ||
| 040 | |a E7B |b eng |e pn |c E7B |d OCLCQ |d UKMGB |d OPELS |d OCLCQ |d OCLCA |d OCLCF |d OCLCO |d OCLCQ |d OCLCO |d OCLCQ |d DEBBG |d INARC |d LEAUB |d VLY |d OCLCO |d OCLCQ |d OCLCO | ||
| 016 | 7 | |a 012293132 |2 Uk | |
| 019 | |a 1162397802 | ||
| 020 | |a 012016423X |q (electronic bk.) | ||
| 020 | |a 9780120164233 |q (electronic bk.) | ||
| 020 | |z 9780080567686 | ||
| 020 | |a 1282167383 | ||
| 020 | |a 9781282167384 | ||
| 020 | |a 9786612167386 | ||
| 020 | |a 6612167386 | ||
| 020 | |a 0080567681 | ||
| 020 | |a 9780080567686 | ||
| 035 | |a (OCoLC)647802919 |z (OCoLC)1162397802 | ||
| 050 | 4 | |a TX537 |b .A38 1977eb | |
| 082 | 0 | 4 | |a 613.2 |2 22 |
| 245 | 0 | 0 | |a Advances in food research |n Vol. 23 / |c edited by C.O. Chichester, E.M. Mrak, G.F. Stewart ; editorial board, E.C. Bate-Smith [and others]. |
| 260 | |a New York : |b Academic Press, |c 1977. | ||
| 300 | |a 1 online resource (vii, 436 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 23; Copyright Page; Contents; Contributors to Volume 23; Chapter 1. ""Warmed-Over"" Flavor in Meat, Poultry, and Fish; I. Introduction; II. Classification and Significance of Lipids; III. Structure of Lipids; IV. Composition of Animal Fats; V. Role of Lipids in Meat Flavor-Desirable and Undesirable; VI. Mechanisms of Lipid Oxidation; VII. Development of WOF; VIII. Prevention of WOF in Meat, Poultry, and Fish; IX. Research Needs; References; Chapter 2. Mathematical Methods for Estimating Proper Thermal Processes and Their Computer Implementation | |
| 505 | 8 | |a I. IntroductionII. Basic Principles for Determining Proper Heat Processes; III. Published Procedures for Determining Proper Heat Processes; IV. Computerized Estimation of Heat Processes; V. Research Needs; VI. Nomenclature; Appendix A: Computer Programming Terminology; Appendix B: Computer Programs; References; Chapter 3. Abalone-An Esoteric Food; I. Introduction; II. Anatomy; III. AbaIone as Food; IV. Chemical Composition; V. Catching and Handling of Abalone at Sea; VI. Physiology of Abalone in Air; VII. Technology of Preserving Abalone; VIII. Quality Aspects | |
| 505 | 8 | |a IX. By-products of Abalone ProcessingX. Research Needs; References; Chapter 4. Wheat Germ; I. Introduction; II. Structural Components of the Germ; III. Separation of the Germ; IV. Chemical Composition of the Germ; V. Nutritive Value of the Germ; VI. Storage and Stabilization of the Germ; VII. Wheat Germ and Bread-Making Quality; VIII. Food Uses of the Germ; IX. Research Needs; References; Chapter 5. Flexible Packaging for Thermoprocessed Foods; I. Introduction; II. Early Efforts; III. Materials; IV. Package Designs; V. Food Product Development; VI. Production Systems; VII. Sealing | |
| 505 | 8 | |a VIII. FillingIX. Air Removal; X. Retorting; XI. Package Durability; XII. Quality Assurance; XIII. Research and Development Needs; References; Subject Index | |
| 520 | |a ADVANCES IN FOOD RESEARCH VOLUME 23. | ||
| 546 | |a English. | ||
| 650 | 0 | |a Nutrition. | |
| 650 | 0 | |a Food |x Research. | |
| 650 | 2 | |a Nutritional Physiological Phenomena |0 (DNLM)D009747 | |
| 650 | 6 | |a Nutrition. |0 (CaQQLa)201-0064996 | |
| 650 | 6 | |a Aliments |x Recherche. |0 (CaQQLa)201-0001966 | |
| 650 | 7 | |a Food |x Research |2 fast |0 (OCoLC)fst00930596 | |
| 650 | 7 | |a Nutrition |2 fast |0 (OCoLC)fst01042187 | |
| 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 Stewart, George F., |d 1908-1982. | |
| 700 | 1 | |a Bate-Smith, E. C. |q (Edgar Charles) | |
| 776 | 0 | 8 | |i Print version: |t Advances in food research. |d New York : Academic Press, 1977 |w (DLC) 48007808 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780120164233 |z Texto completo |