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Table of Contents
第１章 調理の概念
1 食事の意義
2 調理の意義と目的
2.1 衛生的に安全なものにする
2.2 栄養効率を高める
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Kanto
神奈川県立図書館
Paper- Call No.：
- 596-420
- Book Registration Number：
- 23136856
Tokai/Hokuriku
福井県立図書館
Paper- Call No.：
- 596/ﾁﾖｳ
- Book Registration Number：
- 1016778654
Shikoku
高知県立図書館
Paper- Call No.：
- 596-ﾁﾖ
- Book Registration Number：
- 1111507602
other
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Bibliographic Record
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- Material Type
- 図書
- ISBN
- 978-4-8446-0894-3
- Title
- Title Transcription
- チョウリガク
- Author/Editor
- 吉田惠子, 綾部園子 編著
- Edition
- 新版
- Series Title
- Author Heading
- 吉田, 惠子, 生活科学 ヨシダ, ケイコ, セイカツ カガク ( 001117586 )Authorities綾部, 園子 アヤベ, ソノコ ( 001117587 )Authorities
- Publication, Distribution, etc.
- Publication Date
- 2020.2