図書

発酵・醸造食品の最前線 普及版 (食品シリーズ)

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発酵・醸造食品の最前線 = The Frontier of Fermented Foods

普及版

(食品シリーズ)

Call No. (NDL)
PA411-M30
Bibliographic ID of National Diet Library
031701754
Material type
図書
Author
北本勝ひこ 監修
Publisher
シーエムシー出版
Publication date
2021.10
Material Format
Paper
Capacity, size, etc.
282p ; 26cm
NDC
588.51
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Detailed bibliographic record

Summary, etc.:

2015年刊「発酵・醸造食品の最前線」の普及版。ゲノム情報の利用などにより急速に発展する「発酵と醸造」の基礎研究・技術・機能性食品について国内第一線の研究者が解説している。(Provided by: 出版情報登録センター(JPRO))

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Table of Contents

  • 目次

  • 【第I編 発酵・醸造の基礎研究】

  • 第1章 酵母の形態情報を発酵・醸造に生かす

  • 1 はじめに

  • 2 形態に注目した高次元表現型解析

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Kanto

  • 石川県立図書館

    Paper
    Call No.:
    588.51/キタ ハ
    Book Registration Number:
    100738939
  • 鳥取県立図書館

    Paper
    Call No.:
    588.5-ハツコ-一般
    Book Registration Number:
    121601043
  • CiNii Research

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    Paper
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  • CiNii Research

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    Paper
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Bibliographic Record

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Paper

Material Type
図書
ISBN
978-4-7813-1577-5
Title Transcription
ハッコウ ジョウゾウ ショクヒン ノ サイゼンセン
Author/Editor
北本勝ひこ 監修
Edition
普及版
Series Title
Author Heading
監修者 : 北本, 勝ひこ, 1950- キタモト, カツヒコ, 1950- ( 01005914 )Authorities
Publication, Distribution, etc.
Publication Date
2021.10