عنوان
پدید آورنده
موضوع
رده
TX537 .A38 1959eb
TX537
.
A38
1959eb
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
0080567541
(Number (ISBN
0120164094
(Number (ISBN
1282167359
(Number (ISBN
6612167351
(Number (ISBN
9780080567549
(Number (ISBN
9780120164097
(Number (ISBN
9781282167353
(Number (ISBN
9786612167355
Erroneous ISBN
9780080567549
NATIONAL BIBLIOGRAPHY NUMBER
Number
b729540
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 [and others].
Volume Designation
Vol. 9 /
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
New York :
Name of Publisher, Distributor, etc.
Academic Press,
Date of Publication, Distribution, etc.
1959.
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource (x, 395 pages) :
Other Physical Details
illustrations.
SERIES
Series Title
Advances in food research
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and indexes.
CONTENTS NOTE
Text of Note
Front Cover; Advances in Food Research, Volume 9; Copyright Page; Contents; Contributors to Volume 9; Foreword; Chapter 1. Chemical Changes Associated with Aging of Meal with Emphasis on the Proteins; I. Introduction; II. Structure of Skeletal Muscle; III. Proteins of Muscle; IV. Chemical Changes Associated with Contraction and with Onset of Rigor Mortis; V. Chemical Changes Associated with Relaxation and with Resolution of Rigor Mortis; VI. Artificial "Aging" of Meat; VII. Conclusions; References; Chapter 2. The Chemistry and Technology of the Preservation of Green Peas; I. Introduction
Text of Note
II. ChemistryIII. Maturity; IV. Unit Processes; V. Future Research Requirements; References; Chapter 3. Principles and Instrumentation for the Physical Measurement of Food Quality with Special Reference to Fruit and Vegetable Products; I. Introduction; II. General Principles; III. Appearance Factors; IV. Kinesthetics; V. Flavor; VI. Summary and Conclusions; References; Chapter 4. Microorganisms in Noncitrus Juices; I. Introduction; II. Types of Microorganisms Found in Fruit Juice; III. Occurrence of Microorganisms of Juice in Nature; IV. Occurrence in Fruit Juice
Text of Note
V. Changes in Appearance of JuiceVI. Production of Alcohols by Microorganisms; VII. Changes in the Organic Acid Content Induced organisms by Microorganisms; VIII. Other Changes in Juice Induced by Microorganisms; IX. Additional Research Needs; References; Chapter 5. The Chemical Constituents of Citrus Fruits; I. Introduction; II. General Composition of Citrus Fruits; III. Carbohydrates; IV. Acids; V. Vitamins; VI. Inorganic Constituents; VII. Nitrogen Compounds; VIII. Enzymes; IX. Pigments; X. Lipids; XI. Volatile Flavoring Constituents; XII. Nonvolatile Constituents of Citrus Oils
Text of Note
XIII. FlavonoidsXIV. Limonoid Bitter Principles; XV. Research Needs; References; Errata: Volume VIII; Author Index; Subject Index
0
8
8
8
SUMMARY OR ABSTRACT
Text of Note
ADVANCES IN FOOD RESEARCH VOLUME 9.
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
.
30072
Edition
23
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TX537
Book number
.
A38
1959eb
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
20201215184702.0
Cataloguing Rules (Descriptive Conventions))
pn
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
