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図書

栄養士・管理栄養士をめざす人の調理・献立作成の基礎

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栄養士・管理栄養士をめざす人の調理・献立作成の基礎

Call No. (NDL)
PC25-L137
Bibliographic ID of National Diet Library
027821228
Material type
図書
Author
坂本裕子, 森美奈子 編
Publisher
化学同人
Publication date
2017.1
Material Format
Paper
Capacity, size, etc.
99p ; 26cm
NDC
498.5
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Table of Contents

Provided by:出版情報登録センター(JPRO)Link to Help Page
  • I 調理や食品の基礎を学ぶ

  • 第1章 献立作りのために調理の基礎を学ぼう

  • 1.調理の意義と目的を知ろう

  • 2.調理の基礎を学ぼう

  • 2.1 切る

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Paper

Material Type
図書
ISBN
978-4-7598-1826-0
Title Transcription
エイヨウシ カンリ エイヨウシ オ メザス ヒト ノ チョウリ コンダテ サクセイ ノ キソ
Author/Editor
坂本裕子, 森美奈子 編
Author Heading
坂本, 裕子, 家政学 サカモト, ヒロコ, カセイガク ( 01133159 )Authorities
Publication, Distribution, etc.
Publication Date
2017.1
Publication Date (W3CDTF)
2017
Extent
99p