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図書

発酵・醸造食品の最前線 2 (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. 2

(食品シリーズ)

Call No. (NDL)
PA411-M33
Bibliographic ID of National Diet Library
032029247
Material type
図書
Author
北本勝ひこ 監修
Publisher
シーエムシー出版
Publication date
2022.3
Material Format
Paper
Capacity, size, etc.
296 p ; 26 cm
NDC
588.51
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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

Provided by:国立国会図書館Link to Help Page
  • 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

    楠本憲一

  • 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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Northern Japan

Kanto

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Bibliographic Record

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Paper

Material Type
図書
ISBN
978-4-7813-1656-7
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