図書

おいしさの科学的評価・測定法と応用展開 普及版 (食品シリーズ)

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おいしさの科学的評価・測定法と応用展開 = Scientific Evaluation and Measurement of the Taste Sensation and their Applications

普及版

(食品シリーズ)

Call No. (NDL)
SC71-M328
Bibliographic ID of National Diet Library
032906286
Material type
図書
Author
阿部啓子, 石丸喜朗 監修
Publisher
シーエムシー出版
Publication date
2023.7
Material Format
Paper
Capacity, size, etc.
212p ; 26cm
NDC
491.377
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Detailed bibliographic record

Summary, etc.：

おいしさの科学的な評価・測定を生かした商品づくりを食品メーカー担当者らが解説した1冊(Provided by: 出版情報登録センター（JPRO）)

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Table of Contents

  • 【第Ⅰ編　おいしさを知る】

  • 第1章　味覚受容の分子基盤

  • 1　はじめに

  • 2　甘味受容体

  • 3　うま味受容体

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Kanto

Tokai/Hokuriku

Kinki

  • 岡山県立図書館

    Paper
    Call No.：
    491.377/ｱﾍ23/
    Book Registration Number：
    0016489668
    岡山県立図書館

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Paper

Material Type
図書
ISBN
978-4-7813-1700-7
Title
おいしさの科学的評価・測定法と応用展開
Title Transcription
オイシサ ノ カガクテキ ヒョウカ ソクテイホウ ト オウヨウ テンカイ
Author/Editor
阿部啓子, 石丸喜朗 監修
Edition
普及版
Series Title
食品シリーズ
Author Heading
監修者 ： 阿部, 啓子, 1947- アベ, ケイコ, 1947- ( 01102821 )Authorities
監修者 ： 石丸, 喜朗 イシマル, ヨシロウ ( 001245446 )Authorities
Publication, Distribution, etc.
東京 : シーエムシー出版 (出版)
Publication Date
2023.7