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Table of Contents
1.調理の意義
2.食品の特徴に応じた調理の特性(炭水化物を多く含む食品/たんぱく質を多く含む食品/ビタミン・無機質を多く含む食品/その他の食品)
3.調理操作と調理機器(非加熱調理/加熱調理)
4.食事設計(献立作成/供食/他)
5.食べ物のおいしさと評価(美味しさの構成要因/味の認知/食べ物の要因/他)
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Bibliographic Record
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- Material Type
- 図書
- ISBN
- 978-4-7598-1897-0
- Title Transcription
- チョウリガク : ショクヒン ノ チョウリ トクセイ オ タダシク リカイ スル タメ ニ
- Author/Editor
- 河内公恵 編
- Series Title
- Author Heading
- 河内, 公恵 カワチ, キミエ ( 001261786 )Authorities
- Publication, Distribution, etc.
- Publication Date
- 2017.4
- Publication Date (W3CDTF)
- 2017