Encyclopaedia of food science, food technology, and nutrition
Encyclopaedia of food science, food technology, and nutrition
复制标题
DOI：
10.5860/choice.31-1853
复制
发表时间：
1993
期刊：
影响因子：
--
通讯作者：
R. Macrae;R. Robinson;M. Sadler
中科院分区：
文献类型：
--
作者：
R. Macrae;R. Robinson;M. Sadler
食品的物理、化学和生物化学。食品宏观和微观成分。食品商品。食品微生物学和毒理学。传统和现代食品生产和加工技术的原理和应用。食品储存和配送。质量控制和立法。生物技术在食品工业中的应用。饮食需求和食物的营养价值。营养在健康和疾病中的作用。营养的生理和生化方面及其文化，社会学和人口学的影响和含义。临床营养学和饮食学。
The Physics, Chemistry, And Biochemistry of Food. Food Macro- And Micro-Constituents. Food Commodities. Food Microbiology and Toxicology. The Principles and Applications of Traditional and Modern Food Production and Processing Techniques. Food Storage and Distribution. Quality Control and Legislation. Biotechnological Applications in the Food Industry. Dietary Requirements and the Nutritional Value of Foods. The Role of Nutrition in Health and Disease. Physiological and Biochemical Aspects of Nutrition and Its Cultural, Sociological, And Demographic Influences and Implications. Clinical Nutrition and Dietetics.