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Advances in food research Vol. 9 /
ADVANCES IN FOOD RESEARCH VOLUME 9.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Academic Press,
1959.
|
| Colección: | Advances in food research
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
| 001 | SCIDIR_ocn647803592 | ||
| 003 | OCoLC | ||
| 005 | 20231117033320.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 090911s1959 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 OCLCA |d OCLCF |d OCLCO |d OCLCQ |d OCLCO |d OCLCQ |d DEBBG |d LEAUB |d VLY |d OCLCO |d OCLCQ | ||
| 019 | |a 1162391903 | ||
| 020 | |a 0120164094 |q (electronic bk.) | ||
| 020 | |a 9780120164097 |q (electronic bk.) | ||
| 020 | |z 9780080567549 | ||
| 020 | |a 1282167359 | ||
| 020 | |a 9781282167353 | ||
| 020 | |a 9786612167355 | ||
| 020 | |a 6612167351 | ||
| 020 | |a 0080567541 | ||
| 020 | |a 9780080567549 | ||
| 035 | |a (OCoLC)647803592 |z (OCoLC)1162391903 | ||
| 050 | 4 | |a TX537 |b .A38 1959eb | |
| 082 | 0 | 4 | |a 641.30072 |2 23 |
| 245 | 0 | 0 | |a Advances in food research |n Vol. 9 / |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 1959. | ||
| 300 | |a 1 online resource (x, 395 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 indexes. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Front Cover; Advances in Food Research, Volume 9; Copyright Page; Contents; Contributors to Volume 9; Foreword; Chapter 1. Chemical Changes Associated with Aging of Meal with Emphasis on the Proteins; I. Introduction; II. Structure of Skeletal Muscle; III. Proteins of Muscle; IV. Chemical Changes Associated with Contraction and with Onset of Rigor Mortis; V. Chemical Changes Associated with Relaxation and with Resolution of Rigor Mortis; VI. Artificial "Aging" of Meat; VII. Conclusions; References; Chapter 2. The Chemistry and Technology of the Preservation of Green Peas; I. Introduction | |
| 505 | 8 | |a II. ChemistryIII. Maturity; IV. Unit Processes; V. Future Research Requirements; References; Chapter 3. Principles and Instrumentation for the Physical Measurement of Food Quality with Special Reference to Fruit and Vegetable Products; I. Introduction; II. General Principles; III. Appearance Factors; IV. Kinesthetics; V. Flavor; VI. Summary and Conclusions; References; Chapter 4. Microorganisms in Noncitrus Juices; I. Introduction; II. Types of Microorganisms Found in Fruit Juice; III. Occurrence of Microorganisms of Juice in Nature; IV. Occurrence in Fruit Juice | |
| 505 | 8 | |a V. Changes in Appearance of JuiceVI. Production of Alcohols by Microorganisms; VII. Changes in the Organic Acid Content Induced organisms by Microorganisms; VIII. Other Changes in Juice Induced by Microorganisms; IX. Additional Research Needs; References; Chapter 5. The Chemical Constituents of Citrus Fruits; I. Introduction; II. General Composition of Citrus Fruits; III. Carbohydrates; IV. Acids; V. Vitamins; VI. Inorganic Constituents; VII. Nitrogen Compounds; VIII. Enzymes; IX. Pigments; X. Lipids; XI. Volatile Flavoring Constituents; XII. Nonvolatile Constituents of Citrus Oils | |
| 505 | 8 | |a XIII. FlavonoidsXIV. Limonoid Bitter Principles; XV. Research Needs; References; Errata: Volume VIII; Author Index; Subject Index | |
| 520 | |a ADVANCES IN FOOD RESEARCH VOLUME 9. | ||
| 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 | |
| 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, 1959 |w (DLC) 48007808 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780120164097 |z Texto completo |