図書
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料理材料の基礎知識 (新潮文庫)

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料理材料の基礎知識(新潮文庫)

Call No. (NDL)
EF27-E852
Bibliographic ID of National Diet Library
000002013449
Persistent ID (NDL)
info:ndljp/pid/13196016
Material type
図書
Author
大阪あべの辻調理師専門学校 編
Publisher
新潮社
Publication date
1989.10
Material Format
Paper・Digital
Capacity, size, etc.
245p ; 16cm
NDC
596
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Holdings of Libraries in Japan

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Northern Japan

  • 北海道立図書館

    Paper
    Call No.:
    B596/R
    Book Registration Number:
    1108931153
  • 札幌市中央図書館

    Paper
    Call No.:
    596/リ/
    Book Registration Number:
    3410151769
  • 宮城県図書館

    Paper
    Call No.:
    596/1989.X/Bシンチ
    Book Registration Number:
    1005389919
  • 山形県立図書館

    Paper
    Call No.:
    498.52-オオ
    Book Registration Number:
    102429103

Kanto

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Bibliographic Record

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Paper Recording Media Digital

Material Type
図書
ISBN
4-10-127553-X
Title Transcription
リョウリ ザイリョウ ノ キソ チシキ
Author/Editor
大阪あべの辻調理師専門学校 編
Series Title
Author Heading
辻調理師専門学校 ツジ チョウリシ センモン ガッコウ ( 00263765 )Authorities
Publication, Distribution, etc.
Publication Date
1989.10
Publication Date (W3CDTF)
1989