食べ物と健康 4 (Visual栄養学テキスト)
食べ物と健康. 4
(Visual栄養学テキスト)
- Call No. (NDL)
- PC25-L193
- Bibliographic ID of National Diet Library
- 029257852
Detailed bibliographic record
Contents：
- 調理学 : 食品の調理と食事設計 / 山崎英恵 編集(Provided by: 国立国会図書館蔵書)
Summary, etc.：
- 日本食品標準成分表2015年版（七訂）に準拠し，各食品の特徴や調理方法について詳述．わかりやすい図表を豊富に用い，調理操作などについても具体的に解説．(Provided by: 出版情報登録センター（JPRO）)
Author introduction：
- 山崎英恵 編集 山崎英恵（龍谷大学）(Provided by: 出版情報登録センター（JPRO）)
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Table of Contents
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- ツダ, キンスケ, 1949- ( 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