BOOK
Shokuhin Kako Chozo Gaku (Standard Eiyo Shokumotsu Series)
Homma Seichi / Hen Murata Hiroshi Tsune / Hen
2400yen
(2640yen Tax incl. in Japan)
| Points You Earn | 1% (24p) |
|---|---|
| Release Date | September 04, 2011 |
| Availability | Backorder:Usually ships in 1-3 weeks |
Product Details
| Catalog No. | NEOBK-1015708 |
|---|---|
| JAN/ISBN | 9784807916054 |
| Product Type | BOOK |
| Pages | 267 |
|---|
Books are basically written in Japanese except for bilingual books or ones indicated as not written only in Japanese.
Description in Japanese
食品加工貯蔵学 (スタンダード栄養・食物シリーズ) / 本間清一/編 村田容常/編
Related Offer & Feature
Tracklisting
| 1 |
第1部 食品の加工(食品加工の目的、意義、原理
|
| 2 |
植物性食品の加工
|
| 3 |
動物性食品の加工
|
| 4 |
油脂およびその加工品
|
| 5 |
調味料、嗜好品
|
| 6 |
新しい加工技術)
|
| 7 |
第2部 食品の貯蔵(貯蔵の劣化要因
|
| 8 |
貯蔵法各論
|
| 9 |
包装)
|
| 10 |
第3部 食品の加工貯蔵中における変化(成分間反応
|
| 11 |
酸化
|
| 12 |
酵素関与の変化)
|
| 13 |
第4部 バイオテクノロジーと食品(酵素、微生物利用とバイオテクノロジー
|
| 14 |
植物性食品とバイオテクノロジー
|
| 15 |
動物性食品とバイオテクノロジー)
|
| 16 |
第5部 食品の表示と規格(食品の表示
|
| 17 |
食品の規格
|
| 18 |
食品の規格・表示から安全性への道のり)
|
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