LEADER 00000cam a2200613Ma 4500 
001    ocn829365721 
003    OCoLC 
005    20160527040802.7 
006    m     o  d         
007    cr |n|||||aaua 
008    130305s2013    enka    ob    001 0 eng   
016 7  016416781|2Uk 
019    881571699 
020    9781849737685|q(electronic book) 
020    1849737681|q(electronic book) 
020    |z9781849736442 
020    |z1849736448 
035    (OCoLC)829365721|z(OCoLC)881571699 
037    T3961|bRoyal Society of Chemistry|nhttp://www.rsc.org/spr 
040    AU@|beng|epn|cAU@|dCOO|dOCLCO|dUKRSC|dUIU|dUKMGB|dN$T
       |dYDXCP|dEBLCP|dDEBSZ|dOCLCQ 
049    RIDW 
050  4 TX541|b.N88 2013 
072  7 TEC|x012000|2bisacsh 
082 04 664/.07|223 
090    TX541|b.N88 2013 
245 00 Nutrition, functional and sensory properties of foods /
       |cedited by Chi-Tang Ho ... [et at.]. 
264  1 Cambridge :|bRoyal Society of Chemistry,|c2013. 
300    1 online resource (ix, 335 pages) :|billustrations. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
347    text file|2rdaft 
490 1  Special Publications 
504    Includes bibliographical references and index. 
520    The link between nutrition, food and health is well 
       established and the global interest in these areas 
       generates new information every day. This book pulls 
       together the latest research on flavour chemistry and 
       nutritional and functional properties of food. Topics 
       covered in flavour chemistry begin with an overview of the
       analysis, occurrence and formation mechanism of furan, a 
       food-borne carcinogen, then focuses on analysis of 
       melamine, the uses of enzymes to modify flavours of wines 
       and protein as a process flavour precursor and finally 
       includes information on the volatile compounds in an arr. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food|0https://id.loc.gov/authorities/subjects/sh85050184
       |xNutrition.|0https://id.loc.gov/authorities/subjects/
       sh99005694 
650  0 Functional foods.|0https://id.loc.gov/authorities/subjects
       /sh97005981 
650  0 Food|xSensory evaluation.|0https://id.loc.gov/authorities/
       subjects/sh85050222 
650  7 Food.|2fast|0https://id.worldcat.org/fast/930458 
650  7 Nutrition.|2fast|0https://id.worldcat.org/fast/1042187 
650  7 Functional foods.|2fast|0https://id.worldcat.org/fast/
       936070 
650  7 Food|xSensory evaluation.|2fast|0https://id.worldcat.org/
       fast/930607 
655  4 Electronic books. 
700 1  Ho, Chi-Tang,|d1944-|0https://id.loc.gov/authorities/names
       /n88219007 
776 08 |iPrint version:|aHo, Chi-Tang.|tNutrition, Functional and
       Sensory Properties of Foods.|dCambridge : Royal Society of
       Chemistry, ©2013|z9781849736442 
830  0 Special Publications. 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=706446|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20160607|cEBSCO|tebscoebooksacademic|lridw 
994    92|bRID