発酵・醸造食品の最前線 2 (食品シリーズ)
発酵・醸造食品の最前線 = The frontier of fermented foods. 2
(食品シリーズ)
- Call No. (NDL)
- PA411-M33
- Bibliographic ID of National Diet Library
- 032029247
Detailed bibliographic record
Summary, etc.：
- 発酵・醸造素材や醸造微生物の研究動向から、伝統的な発酵食品に新たな知見を加えた新製品の開発に加え、バイオエタノールや有用物質生産まで広がる応用展開についてまとめた。(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 発酵食品データベースの構築
1 はじめに/ 3
2 発酵食品データベースの特徴/ 4
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Bibliographic Record
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- Material Type
- 図書
- ISBN
- 978-4-7813-1656-7
- Title
- Title Transcription
- ハッコウ ・ ジョウゾウ ショクヒン ノ サイゼンセン
- Volume
- 2
- Author/Editor
- 北本勝ひこ 監修
- 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
- 2022.3