図書

高度・高品質食肉加工技術 改訂増補

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高度・高品質食肉加工技術 = Food Technology Meat Processing

改訂増補

Call No. (NDL)
PC81-M15
Bibliographic ID of National Diet Library
031717217
Material type
図書
Author
岡田邦夫 著
Publisher
幸書房
Publication date
2021.10
Material Format
Paper
Capacity, size, etc.
266p ; 22cm
NDC
648.24
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Detailed bibliographic record

Summary, etc.:

食の動きとしては,低脂肪,減塩,低炭水化物,低カロリー,健康的な具材など健康志向が一段と強まり,安全・安心・健康的な要素を求める消費者が増えてきている.ミートレスミートやビーガンといった言葉をかなり聞くようになってきた.高齢化も益々進み,健康志向型食肉加工品市場も成長してきている.加工技術的には,イ...

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Table of Contents

  • 1. 食肉製品の種類と製造

  • 1.1 加熱食肉製品

  • 1.2 非加熱食肉製品

  • 1.3 特定加熱食肉製品

  • 1.4 乾燥食肉製品

Holdings of Libraries in Japan

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Northern Japan

  • 北海道立図書館

    Paper
    Call No.:
    648.24/SH
    Book Registration Number:
    1112770951
  • 札幌市中央図書館

    Paper
    Call No.:
    648.2/オ/
    Book Registration Number:
    1310531742

Kanto

  • 鳥取県立図書館

    Paper
    Call No.:
    648.2-オカタ-一般
    Book Registration Number:
    121572443
  • 島根県立図書館

    Paper
    Call No.:
    648.2-オ21
    Book Registration Number:
    916923322
  • 岡山県立図書館

    Paper
    Call No.:
    648.24/オカ22/
    Book Registration Number:
    0015860521
  • 広島県立図書館

    Paper
    Call No.:
    648.2/121オ
    Book Registration Number:
    1008422394
  • 愛媛県立図書館

    Paper
    Call No.:
    648.24-オク-2021
    Book Registration Number:
    5106312528
  • 高知県立図書館

    Paper
    Call No.:
    648.24-オカ
    Book Registration Number:
    1111310650
  • CiNii Research

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    Paper
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Bibliographic Record

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Paper

Material Type
図書
ISBN
978-4-7821-0459-0
Title Transcription
コウド コウヒンシツ ショクニク カコウ ギジュツ
Author/Editor
岡田邦夫 著
Edition
改訂増補
Author Heading
著者 : 岡田, 邦夫, 1949- オカダ, クニオ, 1949- ( 01216327 )Authorities
Publication, Distribution, etc.
Publication Date
2021.10
Publication Date (W3CDTF)
2021