Advances in food and nutrition research, Vol. 44:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
[Place of publication not identified]
Academic Press
2002
|
| Schlagworte: | |
| Online-Zugang: | FAW01 URL des Erstveröffentlichers |
| Beschreibung: | Includes bibliographical references and index Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. This serial was established in 1948, and continues to publish top quality articles on emerging research and developments. Some of the topics in this volume include special processing methods for high-acid liquid foods, structure and properties of fat crystal networks, taste and smell perception in the elderly, edible coatings and films, and the composition and processing of buckwheat |
| ISBN: | 0120164442 9780120164448 |
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| dewey-ones | 613 - Personal health & safety |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:51:24Z |
| institution | BVB |
| isbn | 0120164442 9780120164448 |
| language | English |
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| spelling | Advances in food and nutrition research, Vol. 44 [edited by Steven L. Taylor] [Place of publication not identified] Academic Press 2002 txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. This serial was established in 1948, and continues to publish top quality articles on emerging research and developments. Some of the topics in this volume include special processing methods for high-acid liquid foods, structure and properties of fat crystal networks, taste and smell perception in the elderly, edible coatings and films, and the composition and processing of buckwheat Food / Research fast Nutrition / Research fast Nutrition Research Food Research Taylor, Steven L. Sonstige oth http://www.sciencedirect.com/science/bookseries/10434526/44 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Advances in food and nutrition research, Vol. 44 Food / Research fast Nutrition / Research fast Nutrition Research Food Research |
| title | Advances in food and nutrition research, Vol. 44 |
| title_auth | Advances in food and nutrition research, Vol. 44 |
| title_exact_search | Advances in food and nutrition research, Vol. 44 |
| title_full | Advances in food and nutrition research, Vol. 44 [edited by Steven L. Taylor] |
| title_fullStr | Advances in food and nutrition research, Vol. 44 [edited by Steven L. Taylor] |
| title_full_unstemmed | Advances in food and nutrition research, Vol. 44 [edited by Steven L. Taylor] |
| title_short | Advances in food and nutrition research, Vol. 44 |
| title_sort | advances in food and nutrition research vol 44 |
| topic | Food / Research fast Nutrition / Research fast Nutrition Research Food Research |
| topic_facet | Food / Research Nutrition / Research Nutrition Research Food Research |
| url | http://www.sciencedirect.com/science/bookseries/10434526/44 |
| work_keys_str_mv | AT taylorstevenl advancesinfoodandnutritionresearchvol44 |