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Table of Contents
1章 食品の主要成分の化学と機能
SECTION 1 水分 SECTION 2 炭水化物 SECTION 3 脂質 SECTION 4 アミノ酸,タンパク質
SECTION 5 核酸関連化合物
2章 食品の微量成分の化学と機能
SECTION 1 ビタミン,ミネラル SECTION 2 天然色素 SECTION 3 呈味化合物と香気物質
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Kanto
さいたま市立中央図書館
Paper- Call No.:
- 498.53 ミヤ
- Book Registration Number:
- 24100350271
東京都立中央図書館
Paper- Call No.:
- 498.5-6135-2020
- Book Registration Number:
- 7113606289
横浜市立図書館
Paper- Call No.:
- 498.53
- Book Registration Number:
- 2069066626
山梨県立図書館
Paper- Call No.:
- 498.5/ミヤ/
- Book Registration Number:
- 0107502684
Tokai/Hokuriku
石川県立図書館
Paper- Call No.:
- 498.53/ミヤ シ
- Book Registration Number:
- 100660901
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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
- 978-4-87492-361-0
- Title
- Title Transcription
- ショクヒン ノ キノウ カガク
- Author/Editor
- 宮澤陽夫, 五十嵐脩 共著
- Author Heading
- 宮澤, 陽夫, 1950- ミヤザワ, テルオ, 1950- ( 00826066 )Authorities五十嵐, 脩, 1934- イガラシ, オサム, 1934- ( 00017047 )Authorities
- Publication, Distribution, etc.
- Publication Date
- 2020.6
- Publication Date (W3CDTF)
- 2020
- Extent
- 185p