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Table of Contents
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1章 調理の目的と意義
1 調理の目的・意義
2 調理と嗜好性：おいしさの構成要素
3 嗜好性の主観的・客観的評価
2章 調理操作の理論と特性
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Bibliographic Record
You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.
- Material Type
- 図書
- ISBN
- 978-4-521-74289-2
- Title
- Title Transcription
- タベモノ ト ケンコウ
- Volume
- 4
- Series Title
- Author/Editor (Series Title)
- 津田謹輔, 伏木亨, 本田佳子 監修
- Author Heading
- 山崎, 英恵 ヤマザキ, ハナエ ( 001134938 )Authorities津田, 謹輔, 1949-2023 ツダ, キンスケ, 1949-2023 ( 00814823 )Authorities伏木, 亨, 1953- フシキ, トオル, 1953- ( 00406461 )Authorities本田, 佳子, 1954- ホンダ, ケイコ, 1954- ( 00929709 )Authorities
- Publication, Distribution, etc.
- Publication Date
- 2018.10
- Publication Date (W3CDTF)
- 2018
- Extent
- 163p
- Size
- 30cm
- Additional Title
- 調理学 : 食品の調理と食事設計 チョウリガク : ショクヒン ノ チョウリ ト ショクジ セッケイ
- Place of Publication (Country Code)
- JP
- Text Language Code
- jpn
- Subject Heading
- 調理科学 チョウリ カガク ( 01139990 )Authorities
- Target Audience
- 一般
- Note (Bibliography)
- 索引あり
- Price
- 2700円
- Holding library
- 国立国会図書館
- Call No.
- PC25-L193
- Data Provider (Database)
- 国立国会図書館 : 国立国会図書館蔵書
- Bibliographic ID (NDL)
- 029257852
- National Bibliography No. (JPNO)
- 23125047
- TOHAN MARC No.
- 33831742
- Cataloging Rule
- Nippon Cataloguing Rules 1987 Revised Edition
- Bibliographic Record Category (NDL)
- 111