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図書

おいしさの科学的評価・測定法と応用展開 (食品シリーズ)

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おいしさの科学的評価・測定法と応用展開 = Scientific evaluation and measurement of the taste sensation and their applications

(食品シリーズ)

Call No. (NDL)
SC71-L253
Bibliographic ID of National Diet Library
027595217
Material type
図書
Author
阿部啓子, 石丸喜朗 監修
Publisher
シーエムシー出版
Publication date
2016.9
Material Format
Paper
Capacity, size, etc.
212p ; 26cm
NDC
491.377
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Table of Contents

Provided by:国立国会図書館Link to Help Page
  • 目次

  • 【第I編 おいしさを知る】

  • 第1章 味覚受容の分子基盤

    石丸嘉朗

  • 1 はじめに/ 3

  • 2 甘味受容体/ 3

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Kanto

Shikoku

  • 高知県立図書館

    Paper
    Call No.:
    491.377-オイ
    Book Registration Number:
    1108418375

Kyushu

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Bibliographic Record

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Paper

Material Type
図書
ISBN
978-4-7813-1177-7
Title Transcription
オイシサ ノ カガクテキ ヒョウカ ・ ソクテイホウ ト オウヨウ テンカイ
Author/Editor
阿部啓子, 石丸喜朗 監修
Series Title
Author Heading
阿部, 啓子, 1947- アベ, ケイコ, 1947- ( 01102821 )Authorities
石丸, 喜朗 イシマル, ヨシロウ ( 001245446 )Authorities
Publication, Distribution, etc.
Publication Date
2016.9
Publication Date (W3CDTF)
2016