Flavour and consumer perception of food proteins:
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Society of Chemistry
[2024]
|
| Schriftenreihe: | Food chemistry, function and analysis
No. 41 |
| Schlagworte: | |
| Online-Zugang: | DE-19 Volltext |
| Beschreibung: | Abweichend vom PDF ist 2023 auf der Homepage als Erscheinungsjahr genannt |
| Beschreibung: | 1 Online-Ressource (xiv, 282 Seiten) |
| ISBN: | 9781839165047 9781839165054 |
| DOI: | 10.1039/9781839165047 |
Internformat
MARC
| LEADER | 00000nmm a2200000 cb4500 | ||
|---|---|---|---|
| 001 | BV049396539 | ||
| 003 | DE-604 | ||
| 005 | 20240611 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 231106s2024 |||| o||u| ||||||eng d | ||
| 020 | |a 9781839165047 |c online, pdf |9 978-1-83916-504-7 | ||
| 020 | |a 9781839165054 |c online, epub |9 978-1-83916-505-4 | ||
| 024 | 7 | |a 10.1039/9781839165047 |2 doi | |
| 035 | |a (OCoLC)1414559053 | ||
| 035 | |a (DE-599)BVBBV049396539 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-19 |a DE-11 | ||
| 245 | 1 | 0 | |a Flavour and consumer perception of food proteins |c edited by Jing Zhao (San Diego State University, USA) and Changqi Liu (San Diego State University, USA) |
| 264 | 1 | |a Cambridge |b Royal Society of Chemistry |c [2024] | |
| 264 | 4 | |c © 2024 | |
| 300 | |a 1 Online-Ressource (xiv, 282 Seiten) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food chemistry, function and analysis |v No. 41 | |
| 500 | |a Abweichend vom PDF ist 2023 auf der Homepage als Erscheinungsjahr genannt | ||
| 650 | 4 | |a Food / Protein content | |
| 650 | 4 | |a Food / Sensory evaluation | |
| 650 | 4 | |a Plant proteins as food | |
| 650 | 4 | |a Flavor | |
| 650 | 4 | |a Plant Proteins, Dietary | |
| 650 | 4 | |a Aliments / Teneur en protéines | |
| 650 | 4 | |a Aliments / Analyse sensorielle | |
| 650 | 4 | |a Protéines végétales (Aliment) | |
| 650 | 4 | |a Saveur | |
| 650 | 7 | |a Flavor |2 fast | |
| 650 | 7 | |a Food / Protein content |2 fast | |
| 650 | 7 | |a Food / Sensory evaluation |2 fast | |
| 650 | 7 | |a Plant proteins as food |2 fast | |
| 700 | 1 | |a Zhao, Jing |4 edt | |
| 700 | 1 | |a Liu, Changqi |4 edt | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe, Hardcover |z 978-1-78801-758-9 |
| 830 | 0 | |a Food chemistry, function and analysis |v No. 41 |w (DE-604)BV045133867 |9 41 | |
| 856 | 4 | 0 | |u https://doi.org/10.1039/9781839165047 |x Verlag |z URL des Erstveröffentlichers |3 Volltext |
| 912 | |a ZDB-1-RSEK |a ZDB-11-EBC | ||
| 966 | e | |u https://doi.org/10.1039/9781839165047 |l DE-19 |p ZDB-1-RSEK |q UBM_Paketkauf_2023 |x Verlag |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1805076670614339584 |
|---|---|
| adam_text | |
| adam_txt | |
| any_adam_object | |
| any_adam_object_boolean | |
| author2 | Zhao, Jing Liu, Changqi |
| author2_role | edt edt |
| author2_variant | j z jz c l cl |
| author_facet | Zhao, Jing Liu, Changqi |
| building | Verbundindex |
| bvnumber | BV049396539 |
| collection | ZDB-1-RSEK ZDB-11-EBC |
| ctrlnum | (OCoLC)1414559053 (DE-599)BVBBV049396539 |
| doi_str_mv | 10.1039/9781839165047 |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>00000nmm a2200000 cb4500</leader><controlfield tag="001">BV049396539</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20240611</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">231106s2024 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781839165047</subfield><subfield code="c">online, pdf</subfield><subfield code="9">978-1-83916-504-7</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781839165054</subfield><subfield code="c">online, epub</subfield><subfield code="9">978-1-83916-505-4</subfield></datafield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1039/9781839165047</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)1414559053</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV049396539</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-19</subfield><subfield code="a">DE-11</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Flavour and consumer perception of food proteins</subfield><subfield code="c">edited by Jing Zhao (San Diego State University, USA) and Changqi Liu (San Diego State University, USA)</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Cambridge</subfield><subfield code="b">Royal Society of Chemistry</subfield><subfield code="c">[2024]</subfield></datafield><datafield tag="264" ind1=" " ind2="4"><subfield code="c">© 2024</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (xiv, 282 Seiten)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">Food chemistry, function and analysis</subfield><subfield code="v">No. 41</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Abweichend vom PDF ist 2023 auf der Homepage als Erscheinungsjahr genannt</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food / Protein content</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food / Sensory evaluation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Plant proteins as food</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Flavor</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Plant Proteins, Dietary</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Aliments / Teneur en protéines</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Aliments / Analyse sensorielle</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Protéines végétales (Aliment)</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Saveur</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Flavor</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food / Protein content</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food / Sensory evaluation</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Plant proteins as food</subfield><subfield code="2">fast</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Zhao, Jing</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Liu, Changqi</subfield><subfield code="4">edt</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druck-Ausgabe, Hardcover</subfield><subfield code="z">978-1-78801-758-9</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">Food chemistry, function and analysis</subfield><subfield code="v">No. 41</subfield><subfield code="w">(DE-604)BV045133867</subfield><subfield code="9">41</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1039/9781839165047</subfield><subfield code="x">Verlag</subfield><subfield code="z">URL des Erstveröffentlichers</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-RSEK</subfield><subfield code="a">ZDB-11-EBC</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.1039/9781839165047</subfield><subfield code="l">DE-19</subfield><subfield code="p">ZDB-1-RSEK</subfield><subfield code="q">UBM_Paketkauf_2023</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV049396539 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T23:02:41Z |
| indexdate | 2024-07-20T06:00:59Z |
| institution | BVB |
| isbn | 9781839165047 9781839165054 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-034723839 |
| oclc_num | 1414559053 |
| open_access_boolean | |
| owner | DE-19 DE-BY-UBM DE-11 |
| owner_facet | DE-19 DE-BY-UBM DE-11 |
| physical | 1 Online-Ressource (xiv, 282 Seiten) |
| psigel | ZDB-1-RSEK ZDB-11-EBC ZDB-1-RSEK UBM_Paketkauf_2023 |
| publishDate | 2024 |
| publishDateSearch | 2024 |
| publishDateSort | 2024 |
| publisher | Royal Society of Chemistry |
| record_format | marc |
| series | Food chemistry, function and analysis |
| series2 | Food chemistry, function and analysis |
| spelling | Flavour and consumer perception of food proteins edited by Jing Zhao (San Diego State University, USA) and Changqi Liu (San Diego State University, USA) Cambridge Royal Society of Chemistry [2024] © 2024 1 Online-Ressource (xiv, 282 Seiten) txt rdacontent c rdamedia cr rdacarrier Food chemistry, function and analysis No. 41 Abweichend vom PDF ist 2023 auf der Homepage als Erscheinungsjahr genannt Food / Protein content Food / Sensory evaluation Plant proteins as food Flavor Plant Proteins, Dietary Aliments / Teneur en protéines Aliments / Analyse sensorielle Protéines végétales (Aliment) Saveur Flavor fast Food / Protein content fast Food / Sensory evaluation fast Plant proteins as food fast Zhao, Jing edt Liu, Changqi edt Erscheint auch als Druck-Ausgabe, Hardcover 978-1-78801-758-9 Food chemistry, function and analysis No. 41 (DE-604)BV045133867 41 https://doi.org/10.1039/9781839165047 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Flavour and consumer perception of food proteins Food chemistry, function and analysis Food / Protein content Food / Sensory evaluation Plant proteins as food Flavor Plant Proteins, Dietary Aliments / Teneur en protéines Aliments / Analyse sensorielle Protéines végétales (Aliment) Saveur Flavor fast Food / Protein content fast Food / Sensory evaluation fast Plant proteins as food fast |
| title | Flavour and consumer perception of food proteins |
| title_auth | Flavour and consumer perception of food proteins |
| title_exact_search | Flavour and consumer perception of food proteins |
| title_exact_search_txtP | Flavour and consumer perception of food proteins |
| title_full | Flavour and consumer perception of food proteins edited by Jing Zhao (San Diego State University, USA) and Changqi Liu (San Diego State University, USA) |
| title_fullStr | Flavour and consumer perception of food proteins edited by Jing Zhao (San Diego State University, USA) and Changqi Liu (San Diego State University, USA) |
| title_full_unstemmed | Flavour and consumer perception of food proteins edited by Jing Zhao (San Diego State University, USA) and Changqi Liu (San Diego State University, USA) |
| title_short | Flavour and consumer perception of food proteins |
| title_sort | flavour and consumer perception of food proteins |
| topic | Food / Protein content Food / Sensory evaluation Plant proteins as food Flavor Plant Proteins, Dietary Aliments / Teneur en protéines Aliments / Analyse sensorielle Protéines végétales (Aliment) Saveur Flavor fast Food / Protein content fast Food / Sensory evaluation fast Plant proteins as food fast |
| topic_facet | Food / Protein content Food / Sensory evaluation Plant proteins as food Flavor Plant Proteins, Dietary Aliments / Teneur en protéines Aliments / Analyse sensorielle Protéines végétales (Aliment) Saveur |
| url | https://doi.org/10.1039/9781839165047 |
| volume_link | (DE-604)BV045133867 |
| work_keys_str_mv | AT zhaojing flavourandconsumerperceptionoffoodproteins AT liuchangqi flavourandconsumerperceptionoffoodproteins |