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Water and food quality / edited by Thelma M. Hardman
| データ種別 | 図書 |
|---|---|
| 著者標目 | Hardman, Thelma M. |
| 出版者 | London : Elsevier Applied Science |
| 出版年 | c1989 |
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| 巻次 | ISBN:1851663061 |
|---|---|
| 大きさ | xii, 370 p. : ill. ; 23 cm |
| 本文言語 | 英語 |
| 内容注記 | Water activity and food quality / J.A. Troller Dehydration of foodstuffs / J.G. Brennan Interpreting the behavior of low-moisture foods / H. Levine and L. Slade Protein-water interactions / M. Schnepf The behaviour of enzymes in systems of low water content / J.E. McKay Protein-stabilized emulsions and their properties / D.G. Dalgleish Gel structure and food biopolymers / A.E. Bell The meat aspects of water and food quality / K.O. Honikel Applications to confectionery products / B. Brockway The effect of water activity on the stability of vitamins / J. Ryley |
| 一般注記 | Includes bibliographies and index |
| 件 名 | LCSH:Food -- Water activity
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LCSH:Food -- Quality 全ての件名で検索 |
| 分 類 | LCC:TK553.W3 DC19:664/.07 |
| 書誌ID | 1000030523 |
| ISBN | 1851663061 |
| NCID | BA07568235 |