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図書

焼肉の技術 : 大評判店の「肉の切り方」「味付け」「提供法」

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焼肉の技術 : 大評判店の「肉の切り方」「味付け」「提供法」

Call No. (NDL)
EF27-L327
Bibliographic ID of National Diet Library
025978245
Material type
図書
Author
旭屋出版編集部 編
Publisher
旭屋出版
Publication date
2015.1
Material Format
Paper
Capacity, size, etc.
207p ; 26cm
NDC
596.33
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Detailed bibliographic record

Summary, etc.:

独自の“焼肉哲学”や“焼肉テクニック”がある、大評判の焼肉店11店の技術を公開。同じ部位でも各店の特徴がある「肉の切り方」「味付け」「提供法」の新しい発想や注目のテクニックに迫る。(Provided by: 出版情報登録センター(JPRO))

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Northern Japan

Kanto

  • 石川県立図書館

    Paper
    Call No.:
    673.972/アサ ヤ
    Book Registration Number:
    100245570
  • 岐阜県図書館

    Paper
    Call No.:
    673.9-ヤ
    Book Registration Number:
    8134536132
  • 愛知県図書館

    Paper
    Call No.:
    673.97-ヤキ-1096635
    Book Registration Number:
    1110966350
  • 名古屋市図書館

    Paper
    Call No.:
    59633//
    Book Registration Number:
    0236582276
  • CiNii Research

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    Paper
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Bibliographic Record

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Paper

Material Type
図書
ISBN
978-4-7511-1115-4
Title Transcription
ヤキニク ノ ギジュツ : ダイヒョウバンテン ノ ニク ノ キリカタ アジツケ テイキョウホウ
Author/Editor
旭屋出版編集部 編
Author Heading
旭屋出版 アサヒヤ シュッパン ( 00276736 )Authorities
Publication, Distribution, etc.
Publication Date
2015.1
Publication Date (W3CDTF)
2015
Extent
207p