洋風製菓法実習編

The cover of this title could differ from library to library.

Available with Digitized Contents Transmission Service

Find on the publisher's website

国立国会図書館デジタルコレクション

Available for viewing via the Digitized Contents Transmission Service for Individuals to official registered users of the NDL, who resides in Japan.

Become an official registered user >

洋風製菓法. 実習編

Call No. (NDL): 特201-168
Other Form Call No. (NDL): YD5-H-特201-168
Bibliographic ID of National Diet Library: 000000605271
Persistent ID (NDL): info:ndljp/pid/1031114

Material type: 図書

Author: 菅野楽山著

Publisher: 東亜菓研会出版部

Publication date: 昭和14

Material Format: Microform・Digital

Capacity, size, etc.: 156p ; 20cm

NDC: 588

Search by Bookstore

Search by Bookstore

Read this material in an accessible format.

View materials in accessible formats for people with print disabilities (1Type)

Table of Contents

Provided by：国立国会図書館デジタルコレクション

標題
目次
第一章　捏粉概論
小麥粉の變化。
小麥粉。

Search by Bookstore

Read in Disability Resources

Mina Search
- プレーンテキスト
  Registered users of Mina Search can download or stream this content.

Bibliographic Record

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Microform Digital

Material Type: 図書
Title: 洋風製菓法
Title Transcription: ヨウフウセイカホウ
Volume: 実習編
Author/Editor: 菅野楽山著
Author Heading: 菅野, 楽山カンノ, ラクザン ( 00257365 )Authorities
Publication, Distribution, etc.: 東京 : 東亜菓研会出版部
Publication Date: 昭和14
Publication Date (W3CDTF): 1939
Extent: 156p
Size: 20cm
Place of Publication (Country Code): JP
Text Language Code: jpn
NDC: 588
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: 特201-168
Other Form Call No. (NDL): YD5-H-特201-168
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): 000000605271
http://id.ndl.go.jp/bib/000000605271
National Bibliography No. (JPNO): 44001270
Cataloging Rule: Nippon Cataloging Rules 1942, 1952, 1965 Edition
Bibliographic Record Category (NDL): 111