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国立国会図書館デジタルコレクション

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新調理科学講座. 3 (肉・卵の調理)

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Contents：: 肉の調理食肉および肉製品(荒川信彦) ステーキとローストビーフ(小林文子) すき焼き(下田吉人) 鶏肉と調理(別所秀子) スープ(吉松藤子) ソース(大沢はま子) 卵の調理概論(近藤美千代) ゆで卵(吉松藤子) 卵焼き(山崎清子) 茶わん蒸し類(山脇芙美子)(Provided by: 国立国会図...

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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: 3 (肉・卵の調理)
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: 215p
Size: 22cm
Alternative Title: 肉・卵の調理ニクタマゴノチョウリ
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: 1300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): 000001183181
http://id.ndl.go.jp/bib/000001183181
National Bibliography No. (JPNO): 71008100
Cataloging Rule: Nippon Cataloging Rules 1942, 1952, 1965 Edition
Bibliographic Record Category (NDL): 111