食品色彩の科学

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Summary, etc.：: 食品の色や光沢は何によって生み出され、品質とどう関っているのかを心理的側面も交えて解説。(Provided by: 出版情報登録センター（JPRO）)

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食品の色とつや／“おいしさ”と嗜好色／緑黄色野菜の色・つやと品質／果実の色・つやと品質／穀類、豆類の色・つやと品質／乳、肉、魚介類の色・つやと品質／ジャム、嗜好食品などの色・つやと品質／色彩と照明による購買促進の技術／色差計での食品色彩測定の理論と実際／光沢計での食品光沢測定の理論と実際

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Material Type: 図書
ISBN: 4-7821-0149-X
Title: 食品色彩の科学
Title Transcription: ショクヒンシキサイノカガク
Author/Editor: 齋藤進編著
Author Heading: 斎藤, 進, 1922- サイトウ, ススム, 1922- ( 00065282 )Authorities
Publication, Distribution, etc.: 東京 : 幸書房
Publication Date: 1997.7
Publication Date (W3CDTF): 1997
Extent: 207p
Size: 21cm
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: 食品化学ショクヒンカガク ( 00572189 )Authorities
色 (食品) イロ (ショクヒン) ( 00564225 )Authorities
NDC 9th ed.: 498.53 : Hygienics. Public health. Preventive medicine
NDLC: PC25
Target Audience: 一般
Note (Bibliography): 文献あり
索引あり
Price: 2800円
Holding library: 国立国会図書館
Call No.: PC25-G57
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): 000002631640
http://id.ndl.go.jp/bib/000002631640
National Bibliography No. (JPNO): 98039427
Cataloging Rule: Nippon Cataloguing Rules 1987 Revised Edition
Bibliographic Record Category (NDL): 111