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Table of Contents
第1章 調理学の基礎
第2章 調理操作と調理器具・機器
第3章 調理操作と栄養
①食品の特徴に応じた調理の特性(植物性食品/動物性食品 ほか)
②調理操作による食品の組織・物性と栄養成分の変化
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- Material Type
- 図書
- ISBN
- 978-4-8103-1501-1
- Title
- Title Transcription
- チョウリガク ノ キホン : オイシサ ト ケンコウ オ メザス
- Author/Editor
- 中嶋加代子, 山田志麻 編著数野千恵子, 冨永美穂子, 岸本律子, 澤田崇子, 廣田幸子, 園田純子 著
- Edition
- 第5版
- Author Heading
- 中嶋, 加代子, 1949- ナカシマ, カヨコ, 1949- ( 00936594 )Authorities山田, 志麻 ヤマダ, シマ ( 001340226 )Authorities数野, 千恵子 カズノ, チエコ ( 001340227 )Authorities冨永, 美穂子 トミナガ, ミホコ ( 001340228 )Authorities岸本, 律子 キシモト, リツコ ( 001340230 )Authorities
- Publication, Distribution, etc.
- Publication Date
- 2020.1
- Publication Date (W3CDTF)
- 2020