調理学新訂版

調理学

新訂版

Detailed bibliographic record

Summary, etc.：: 調理学の理論をもとに調理過程における食品変化の諸現象を科学的に把握した書の全面改訂版。(Provided by: 出版情報登録センター（JPRO）)

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Material Type: 図書
ISBN: 4-332-05025-8
Title: 調理学
Title Transcription: チョウリガク
Author/Editor: 下村道子, 和田淑子共編著
Edition: 新訂版
Author Heading: 下村, 道子, 1937- シモムラ, ミチコ, 1937- ( 00106838 )Authorities
和田, 淑子, 1936- ワダ, ヨシコ, 1936- ( 00737462 )Authorities
Publication, Distribution, etc.: 東京 : 光生館
Publication Date: 2006.3
Publication Date (W3CDTF): 2006
Extent: 182p
Size: 26cm
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: 料理リョウリ ( 00569854 )Authorities
NDC 9th ed.: 596 : Food. Cookery
NDLC: EF27
Target Audience: 一般
Price: 2400円
Holding library: 国立国会図書館
Call No.: EF27-H667
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): 000008152865
http://id.ndl.go.jp/bib/000008152865
National Bibliography No. (JPNO): 21014470
Cataloging Rule: Nippon Cataloguing Rules 1987 Revised Edition
Bibliographic Record Category (NDL): 112