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Table of Contents
1.調理と嗜好性(おいしさの測定方法/他)
2.調理操作(調味操作/非加熱調理操作/他)
3.植物性食品の調理性(米の調理/小麦粉の調理/他)
4.動物性食品の調理性(たんぱく質の調理上の性質/食肉類の調理/他)
5.成分抽出素材の調理性(デンプン/ゲル化材料/油脂類/新食品素材)
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Bibliographic Record
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- Material Type
- 図書
- ISBN
- 978-4-7598-1642-6
- Title
- Title Transcription
- チョウリガク
- Author/Editor
- 木戸詔子, 池田ひろ 編
- Edition
- 第3版
- Series Title
- Author/Editor (Series Title)
- 坂口守彦, 成田宏史, 西川善之, 森孝夫, 森田潤司, 山本義和 企画・編集委員
- Author Heading
- 木戸, 詔子, 1943- キド, ショウコ, 1943- ( 00838529 )Authorities池田, ひろ, 1942- イケダ, ヒロ, 1942- ( 00838528 )Authorities坂口, 守彦, 1938- サカグチ, モリヒコ, 1938- ( 00181995 )Authorities成田, 宏史, 1952- ナリタ, ヒロシ, 1952- ( 00818037 )Authorities西川, 善之, 1947- ニシカワ, ヨシユキ, 1947- ( 00830972 )Authorities
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