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図書

新しい食品加工学 : 食品の保存・加工・流通と栄養 改訂第2版

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新しい食品加工学 : 食品の保存・加工・流通と栄養

改訂第2版

Call No. (NDL)
PC21-L91
Bibliographic ID of National Diet Library
028671561
Material type
図書
Author
小川正, 的場輝佳 編集
Publisher
南江堂
Publication date
2017.12
Material Format
Paper
Capacity, size, etc.
223p ; 26cm
NDC
588
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Detailed bibliographic record

Summary, etc.:

好評の『栄養・健康科学シリーズ 食品加工学』をより一層充実した内容に再編集した改訂新版.(Provided by: 出版情報登録センター(JPRO))

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Table of Contents

Provided by:出版情報登録センター(JPRO)Link to Help Page
  • 【主要目次】

  • 第1章 序論-食品加工の意義

  • 第2章 食品保存(貯蔵)の原理

  • A 食品の劣化の原因

  • B 温度の操作による保存

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Paper

Material Type
図書
ISBN
978-4-524-25561-0
Title Transcription
アタラシイ ショクヒン カコウガク : ショクヒン ノ ホゾン カコウ リュウツウ ト エイヨウ
Author/Editor
小川正, 的場輝佳 編集
Edition
改訂第2版
Author Heading
小川, 正, 1940- オガワ, タダシ, 1940- ( 00206631 )Authorities
的場, 輝佳, 1942- マトバ, テルヨシ, 1942- ( 00206324 )Authorities
Publication, Distribution, etc.
Publication Date
2017.12
Publication Date (W3CDTF)
2017