Asian Food SCIENCE & TECHNOLOGY

This comprehensive book provides information on many types of Asian prepared foods; their origin, preparastion methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Including over 400 varieties of Asian foods

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Bibliographic Details
Other Authors: Yao-Wen Huang (edited), Liu, KeShun 1958- (edited), Ang, Catharina Y.W (edited)
Format: Book
Language:English
Published: Boca Raton, Florida CRC Press Taylor & Francis Group 1999
Subjects:
Online Access:Click Here to View Status and Holdings.
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020 # # |a 1566767369  |q hardcover 
020 # # |a 9781566767361  |q hardcover 
040 # # |a N$T  |b eng  |c N$T  |d UiTM 
041 0 # |a eng 
090 0 0 |a TX641  |b .A79 1999 
245 0 0 |a Asian Food  |b SCIENCE & TECHNOLOGY  |c Edited by Catharina Y.W. Ang, Ph.D., Division of Chemistry National Center for Toxicological Research US. Food and Drug Administration; KeShun Liu, Ph.D., Soyfoods Laboratory Hartz Seed, A Unit of Monsanto; Yao-Wen Huang, Ph.D., Department of Food Science and Technology University of Georgia 
264 # 1 |a Boca Raton, Florida  |b CRC Press Taylor & Francis Group  |c 1999 
264 # 4 |c ©1999 
300 # # |a xvi, 546 pages  |b illustrations  |c 23 cm 
336 # # |a text  |2 rdacontent 
337 # # |a unmediated  |2 rdamedia 
338 # # |a volume  |2 rdacarrier 
504 # # |a Includes bibliographical references and index 
520 # # |a This comprehensive book provides information on many types of Asian prepared foods; their origin, preparastion methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Including over 400 varieties of Asian foods 
650 # 0 |a Food habits  |z Asia 
650 # 0 |a Gastronomy  |z Asia 
700 1 # |a Yao-Wen Huang  |e edited 
700 1 # |a Liu, KeShun  |d 1958-  |e edited 
700 1 # |a Ang, Catharina Y.W.  |e edited 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=269773