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図書

うまいウイスキーの科学 : 熟成でおいしくなる理由は?仕込みによって味はどう変わる? (サイエンス・アイ新書 ; SIS-169)

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うまいウイスキーの科学 : 熟成でおいしくなる理由は?仕込みによって味はどう変わる?

(サイエンス・アイ新書 ; SIS-169)

Call No. (NDL)
PA416-J13
Bibliographic ID of National Diet Library
000010895676
Material type
図書
Author
吉村宗之 著
Publisher
ソフトバンククリエイティブ
Publication date
2010.6
Material Format
Paper
Capacity, size, etc.
206p ; 18cm
NDC
588.57
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Notes on use

Note (General):

並列シリーズ名: science・i

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Northern Japan

Kanto

  • 岡山県立図書館

    Paper
    Call No.:
    588.57/ヨシ10/
    Book Registration Number:
    0010033454

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Paper

Material Type
図書
ISBN
978-4-7973-5556-7
Title Transcription
ウマイ ウイスキー ノ カガク : ジュクセイ デ オイシクナル リユウ ワ シコミ ニ ヨッテ アジ ワ ドウ カワル
Author/Editor
吉村宗之 著
Author Heading
吉村, 宗之 ヨシムラ, ムネユキ ( 01203392 )Authorities
Publication Date
2010.6
Publication Date (W3CDTF)
2010