新調理科学講座 5 (穀物・野菜の調理)

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新調理科学講座. 5 (穀物・野菜の調理)

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Contents：: 穀物の調理概論(竹生新治郎) 炊飯(松元文子) 小麦粉の調理(吉田レイ) めん類(明田川太七郎) だんご(斎藤昭三) デンプンの調理(寺元芳子) スポンジケーキ(竹林やゑ子) 野菜の調理概論(長谷川千寿子,橋本慶子) サラダ(上田フサ) 煮物(堀越フサエ) ひたし(長谷川千寿子,橋本慶子) 漬け...

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農林水産関係試験研究機関総合目録
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Material Type: 図書
Title: 新調理科学講座
Title Transcription: シンチョウリカガクコウザ
Volume: 5 (穀物・野菜の調理)
Author/Editor: 下田吉人 [等]編集
Author Heading: 下田, 吉人, 1897-1979 シモダ, ヨシト, 1897-1979 ( 00071910 )Authorities
Publication, Distribution, etc.: 東京 : 朝倉書店
Publication Date: 1972
Publication Date (W3CDTF): 1972
Extent: 211p
Size: 22cm
Alternative Title: 穀物・野菜の調理コクモツヤサイノチョウリ
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: 料理リョウリ ( 00569854 )Authorities
NDC: 596
NDLC: EF27
Target Audience: 一般
Price: 1400円
Holding library: 国立国会図書館
Call No.: EF27-89
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): 000001183180
http://id.ndl.go.jp/bib/000001183180
National Bibliography No. (JPNO): 71008099
Cataloging Rule: Nippon Cataloging Rules 1942, 1952, 1965 Edition
Bibliographic Record Category (NDL): 111