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Food science = research and technology /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Food science/ edited by A. K. Haghi.
Reminder of title:	research and technology /
other author:	Haghi, A. K.
Published:	Toronto ;Apple Academic Press : : c2011.,
Description:	1 online resource (x, 131 p.) :ill. :
Subject:	Food - Analysis. -
Online resource:	http://www.crcnetbase.com/isbn/9781466560048
Online resource:	https://www.taylorfrancis.com/books/9780429165412
ISBN:	9781466560048

Food science = research and technology /
Food scienceresearch and technology /[electronic resource] :edited by A. K. Haghi. - Toronto ;Apple Academic Press :c2011. - 1 online resource (x, 131 p.) :ill.

Includes bibliographical references.

Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.

ISBN: 9781466560048Subjects--Topical Terms:

561738
Food
--Analysis.Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TX541 / .F66 2012

Dewey Class. No.: 664/.07

Food science = research and technology /
LDR:01522cam a2200289Ma 4500 001 1157205
003 OCoLC
005 20151105030847.0
006 m o d
007 cr cnu---unuuu
008 250704s2011 onca ob 000 0 eng d
020 $a 9781466560048 $q (electronic bk.)
020 $a 1466560045 $q (electronic bk.)
020 $z 9781926895017
020 $z 1926895010
035 $a (OCoLC)796383498
035 $a ocn796383498
040 $a EBLCP $b eng $c EBLCP $d N $d YDXCP $d CUS $d E7B $d OCLCQ $d DEBSZ $d OCLCQ $d CRCPR $d OCLCQ $d OCLCF $d IDEBK
050 4 $a TX541 $b .F66 2012
082 0 4 $a 664/.07 $2 23
245 0 0 $a Food science $h [electronic resource] : $b research and technology / $c edited by A. K. Haghi.
260 $a Toronto ; $a New York : $c c2011. $b Apple Academic Press : $b CRC Press,
300 $a 1 online resource (x, 131 p.) : $b ill.
504 $a Includes bibliographical references.
520 $a Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.
588 0 $a Print version record.
650 0 $a Food $x Analysis. $3 561738
650 0 $a Food $x Composition. $3 557409
650 0 $a Food industry and trade. $3 555135
655 0 $a Electronic books. $2 local $3 554714
700 1 $a Haghi, A. K. $3 805251
856 4 0 $u http://www.crcnetbase.com/isbn/9781466560048
856 4 0 $u https://www.taylorfrancis.com/books/9780429165412

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