赤身魚、白身魚、血合い肉の料理術 (特集魚の血液考--活力と鮮度保持の要)

赤身魚、白身魚、血合い肉の料理術

(特集魚の血液考--活力と鮮度保持の要)

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Material Type: 記事
Title: 赤身魚、白身魚、血合い肉の料理術
Author/Editor: 田口道子
Series Title: 特集魚の血液考--活力と鮮度保持の要
Author Heading: 田口道子
Periodical title: アクアネット = Aqua net : 産地と消費地をネットする水産情報誌
No. or year of volume/issue: 10(7) (通号 109) 2007.7
Volume: 10
Issue: 7
Sequential issue number: 109
Pages: 28～31
Publication date of volume/issue (W3CDTF): 2007-07
Publication (Periodical Title): 東村山 : 湊文社
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZR26
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z74-B717
Data Provider (Database): 国立国会図書館 : 国立国会図書館雑誌記事索引
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 8890068
http://id.ndl.go.jp/bib/8890068
Bibliographic Record Category (NDL): 632