最新和洋料理法 : 附・家庭菓子の製法

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国立国会図書館デジタルコレクション

最新和洋料理法 : 附・家庭菓子の製法

Call No. (NDL): 63-232
Other Form Call No. (NDL): YDM68819
Bibliographic ID of National Diet Library: 000000486572
Persistent ID (NDL): info:ndljp/pid/849028

Material type: 図書

Author: 割烹研究会編

Publisher: 中川明善堂

Publication date: 明41.10

Material Format: Microform・Digital

Capacity, size, etc.: 210p ; 23cm

NDC: 596

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Table of Contents

Provided by：国立国会図書館デジタルコレクション

標題紙
目次
日本之部
刺身のお料理
煮物のお料理

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Bibliographic Record

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Microform Digital

Material Type: 図書
Title: 最新和洋料理法 : 附・家庭菓子の製法
Title Transcription: サイシンワヨウリョウリホウ : フカテイガシノセイホウ
Author/Editor: 割烹研究会編
Author Heading: 割烹研究会カッポウケンキュウカイ ( 00548303 )Authorities
Publication, Distribution, etc.: 大阪 : 中川明善堂
Publication Date: 明41.10
Publication Date (W3CDTF): 1908
Extent: 210p
Size: 23cm
Place of Publication (Country Code): JP
Text Language Code: jpn
NDC: 596
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: 63-232
Other Form Call No. (NDL): YDM68819
Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 000000486572
http://id.ndl.go.jp/bib/000000486572
National Bibliography No. (JPNO): 40069146
Cataloging Rule: Nippon Cataloging Rules 1942, 1952, 1965 Edition
Bibliographic Record Category (NDL): 111