食品微生物学の基礎
食品微生物学の基礎 = Fundamentals of Food Microbiology
- Call No. (NDL)
- SC186-L24
- Bibliographic ID of National Diet Library
- 024768700
Notes on use
Note (General)：
- 執筆: 石田真巳ほか
Detailed bibliographic record
Summary, etc.：
- 食品微生物学の新定番テキスト！食品に関係する微生物学の基礎から遺伝子・バイオテクノロジー関連の最新知見までわかりやすく解説．(Provided by: 出版情報登録センター（JPRO）)
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Table of Contents
Chapter 1 微生物学発展の歴史
Chapter 2 微生物の種類と性質
Chapter 3 微生物の構造と機能
Chapter 4 微生物の代謝
Chapter 5 微生物の増殖
Holdings of Libraries in Japan
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Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.
Northern Japan
宮城県図書館
Paper- Call No.：
- 588.51/2013.9
- Book Registration Number：
- 1010836110
山形県立図書館
Paper- Call No.：
- 588.51-ﾌｼﾞ
- Book Registration Number：
- 108684865
福島県立図書館
Paper- Call No.：
- 588.51-ﾌﾀ139
- Book Registration Number：
- 305119125
Kanto
茨城県立図書館
Paper- Call No.：
- 588.5/ﾌｼﾞ/
さいたま市立中央図書館
Paper- Call No.：
- 588.51 ｼﾖ
- Book Registration Number：
- 01101331351
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Bibliographic Record
You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.
- Material Type
- 図書
- ISBN
- 978-4-06-139838-2
- Title
- Title Transcription
- ショクヒン ビセイブツガク ノ キソ
- Author/Editor
- 藤井建夫 編著
- Author Heading
- 藤井, 建夫, 1943- フジイ, タテオ, 1943- ( 00221813 )Authorities
- Publication, Distribution, etc.
- Publication Date
- 2013.9
- Publication Date (W3CDTF)
- 2013
- Extent
- 183p