図書

食材の切り方大図鑑 : CuttinG

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食材の切り方大図鑑 : CuttinG

Call No. (NDL)
EF27-J542
Bibliographic ID of National Diet Library
000011158750
Material type
図書
Author
辻調理師専門学校 監修
Publisher
講談社
Publication date
2011.3
Material Format
Paper
Capacity, size, etc.
599p ; 27cm
NDC
596
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Paper

Material Type
図書
ISBN
978-4-06-216555-6
Title Transcription
ショクザイ ノ キリカタ ダイズカン : CuttinG
Author/Editor
辻調理師専門学校 監修
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
2011.3
Publication Date (W3CDTF)
2011
Extent
599p