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図書

わが家の漬物革命 : 台所でできる特許製法「加温塩水漬」のすすめ : どんな野菜もすぐにおいしく

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わが家の漬物革命 : 台所でできる特許製法「加温塩水漬」のすすめ : どんな野菜もすぐにおいしく

Call No. (NDL)
Y73-L1128
Bibliographic ID of National Diet Library
025329346
Material type
図書
Author
大島貞雄 著
Publisher
農山漁村文化協会
Publication date
2014.3
Material Format
Paper
Capacity, size, etc.
63p ; 21cm
NDC
596.3
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Detailed bibliographic record

Summary, etc.:

50~80℃での加温加熱でシャキシャキうまい漬物に。ネギ,タマネギ,レタスなど今までにない素材も登場。下漬,殺菌不要の技術。(Provided by: 出版情報登録センター(JPRO))

Author introduction:

大島貞雄 大島貞雄。元埼玉県工業試験場食品加工部長。現在大島ピックルスコンサルタントとして漬物技術の相談指導に当たる。(Provided by: 出版情報登録センター(JPRO))

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Paper

Material Type
図書
ISBN
978-4-540-13135-6
Title Transcription
ワガヤ ノ ツケモノ カクメイ : ダイドコロ デ デキル トッキョ セイホウ カオン シオミズズケ ノ ススメ : ドンナ ヤサイ モ スグ ニ オイシク
Author/Editor
大島貞雄 著
Author Heading
大島, 貞雄, 1941- オオシマ, サダオ, 1941- ( 001164568 )Authorities
Publication, Distribution, etc.
Publication Date
2014.3
Publication Date (W3CDTF)
2014
Extent
63p