魚介料理 : 材料の選び方と調理法

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魚介料理 : 材料の選び方と調理法

Call No. (NDL): 724-115
Bibliographic ID of National Diet Library: 000000710057
Persistent ID (NDL): info:ndljp/pid/1218634

Material type: 図書

Author: 一戸伊勢子編

Publisher: 水産社

Publication date: 昭12

Material Format: Paper・Digital

Capacity, size, etc.: 191p ; 19cm

NDC: 596

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Table of Contents

標題
目次
第一章　味と香/1
味の分類/1
味の生理的作用/2

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Paper Digital

Material Type: 図書
Title: 魚介料理 : 材料の選び方と調理法
Title Transcription: ギョカイリョウリ : ザイリョウノエラビカタトチョウリホウ
Author/Editor: 一戸伊勢子編
Author Heading: 一戸, 伊勢子イチノエ, イセコ ( 00352808 )Authorities
Publication, Distribution, etc.: 東京 : 水産社
Publication Date: 昭12
Publication Date (W3CDTF): 1937
Extent: 191p
Size: 19cm
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.: 724-115
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): 000000710057
http://id.ndl.go.jp/bib/000000710057
National Bibliography No. (JPNO): 46049469
Cataloging Rule: Nippon Cataloging Rules 1942, 1952, 1965 Edition
Bibliographic Record Category (NDL): 111