図書

伝統食品のおいしさの科学

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伝統食品のおいしさの科学 = Oishisa science of Japanese traditional foods

Call No. (NDL)
PC25-R15
Bibliographic ID of National Diet Library
033534494
Material type
図書
Author
山野善正 監修
Publisher
エヌ・ティー・エス
Publication date
2024.7
Material Format
Paper
Capacity, size, etc.
539, 12 p, 図版 33 p ; 27 cm
NDC
498.53
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Detailed bibliographic record

Summary, etc.：

日本の伝統食品のおいしさの秘密について、各界のエキスパート達がそれぞれの分野におけるおいしさ関連の最新研究を含め科学的に解説(Provided by: 出版情報登録センター（JPRO）)

Author introduction：

山野 善正 【監修】 山野 善正（一般社団法人おいしさの科学研究所 理事長／香川大学名誉教授）(Provided by: 出版情報登録センター（JPRO）)

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Table of Contents

  • 第1編　農産品のおいしさ

  • 第1章　穀物製品

  • 1節　米の品種と食味

  • 2節　おはぎとぼたもちについて

  • 3節　車麩とすだれ麩

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Tokai/Hokuriku

  • 石川県立図書館

    Paper
    Call No.：
    498.51/ﾔﾏ ﾃ
    Book Registration Number：
    010794592
    石川県立図書館

Kinki

Kyushu

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Bibliographic Record

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Paper

Material Type
図書
ISBN
978-4-86043-888-3
Title
伝統食品のおいしさの科学
Title Transcription
デントウ ショクヒン ノ オイシサ ノ カガク
Author/Editor
山野善正 監修
Author Heading
監修者 ： 山野, 善正, 1938- ヤマノ, ヨシマサ, 1938- ( 00354362 )Authorities
Publication, Distribution, etc.
東京 : エヌ・ティー・エス (出版)
Publication Date
2024.7
Publication Date (W3CDTF)
2024
Extent
539, 12 p, 図版 33 p