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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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- 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