عنوان
پدید آورنده
موضوع
رده
TX537 .A38 1969eb
TX537
.
A38
1969eb
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
0080567622
(Number (ISBN
0120164175
(Number (ISBN
1282167367
(Number (ISBN
661216736X
(Number (ISBN
9780080567624
(Number (ISBN
9780120164172
(Number (ISBN
9781282167360
(Number (ISBN
9786612167362
Erroneous ISBN
9780080567624
NATIONAL BIBLIOGRAPHY NUMBER
Number
b728722
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Advances in food research
General Material Designation
[Book]
First Statement of Responsibility
edited by C.O. Chichester, E.M. Mrak, G.F. Stewart ; editorial board, E.C. Bate-Smith.
Volume Designation
Vol. 17 /
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
New York :
Name of Publisher, Distributor, etc.
Academic Press,
Date of Publication, Distribution, etc.
1969.
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource (x, 300 pages) :
Other Physical Details
illustrations.
SERIES
Series Title
Advances in food research
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index.
CONTENTS NOTE
Text of Note
Front Cover; Advances in Food Research, Volume 17; Copyright Page; Contents; Contributors to Volume 17; Mortimer Louis Anson; Chapter 1. Oxidation Systems in Fruits and Vegetables-Their Relation to the Quality of Preserved Products; I. Introduction; II. Oxidizing Enzyme Systems; III. Respiratory and Other Enzymes; IV. Oxidative and Other Changes in Lipids; V. Thermal and Other Environmental Factors Modifying Enzyme Activity; VI. Regeneration of Enzyme Activity; VII. Research Needs; References; Chapter 2. The Utilization of Food Industries Wastes; I. Introduction
Text of Note
Chapter 4. The Chemistry and Biochemistry of Tea and Tea ManufactureI. Introduction; II. Chemical Constituents of Tea Leaf and Manufactured Tea; III. Significance of Biochemistry; IV. Thermal Treatment to Enhance Quality and Vitamin P of Black Tea; V. Biological and Nutritional Value of Tea; VI. Conclusion; References; Subject Index
Text of Note
II. Vegetable-Processing WastesIII. Fruit-Processing Wastes; IV. Total Utilization of Plant Residues; V. Oilseeds and Grains; VI. Starch-Production Wastes; VII. Sugar-Manufacturing Wastes; VIII. Distillery, Brewery, and Winery Wastes; IX. Animal and Marine Product Wastes; References; Chapter 3. Tropical Fruit Technology; I. Introduction; II. The Significance of Fruits; III. Morphology and Anatomy of Fruits; IV. Physical Properties of Fruits; V. Some Chemical Properties of Fruits; VI. Technical Problems; VII. Conclusion; References
0
8
8
SUMMARY OR ABSTRACT
Text of Note
ADVANCES IN FOOD RESEARCH VOLUME 17.
OTHER EDITION IN ANOTHER MEDIUM
Title
Advances in food research.
TOPICAL NAME USED AS SUBJECT
Food-- Research.
Nutrition.
Food-- Research.
Nutrition.
DEWEY DECIMAL CLASSIFICATION
Number
641
.
3/0072
Edition
18
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TX537
Book number
.
A38
1969eb
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Bate-Smith, E. C., (Edgar Charles)
Chichester, C. O.,1925-
Mrak, E. M., (Emil Marcel),1901-1987.
Stewart, George F.,1908-1982.
ORIGINATING SOURCE
Date of Transaction
20201214134054.0
Cataloguing Rules (Descriptive Conventions))
pn
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
