BOOK
Hakko Jozo Shokuhin No Gijutsu to Kino Sei Fukyu Ban ([CMC Technical Library] 404 Shokuhin Series)
Kitamoto Masaru Hiko / Kanshu
4600yen
(5060yen Tax incl. in Japan)
| Points You Earn | 1% (46p) |
|---|---|
| Release Date | September 04, 2011 |
| Availability | Backorder:Usually ships in 1-3 weeks |
Product Details
| Catalog No. | NEOBK-1015444 |
|---|---|
| JAN/ISBN | 9784781303604 |
| Product Type | BOOK |
| Pages | 303 |
|---|
Books are basically written in Japanese except for bilingual books or ones indicated as not written only in Japanese.
Description in Japanese
発酵・醸造食品の技術と機能性 普及版 (〔CMCテクニカルライブラリー〕 404 食品シリーズ) / 北本勝ひこ/監修
Related Offer & Feature
Tracklisting
| 1 |
第1編 製造方法(最近の醸造技術と製造)
|
| 2 |
第2編 発酵・醸造の基礎研究(生モト造りに見る清酒酵母の適応現象
|
| 3 |
酒類醸造における酵母のアルコール耐性と応答 ほか)
|
| 4 |
第3編 新しい技術(清酒酵母研究におけるDNAマイクロアレイ技術の利用
|
| 5 |
DNAマイクロアレイ技術の利用 ビール酵母 ほか)
|
| 6 |
第4編 発酵による食品の開発・高機能化(酵素法によるオリゴペプチド新製法の開発-ペプチド工業製法に新たなブレークスルー
|
| 7 |
低臭納豆の開発 ほか)
|
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