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図書

おいしさを創るフードテックの新展開 (食品シリーズ)

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おいしさを創るフードテックの新展開 = New developments in foodtech creating palatability

(食品シリーズ)

Call No. (NDL)
PC21-R6
Bibliographic ID of National Diet Library
033588355
Material type
図書
Author
都甲潔, 小柳道啓 監修
Publisher
シーエムシー出版
Publication date
2024.7
Material Format
Paper
Capacity, size, etc.
376 p ; 26 cm
NDC
588
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Detailed bibliographic record

Summary, etc.：

これまで感じ方に個人差があり伝達が難しかった「おいしさ」や「味」をデータ化・可視化することで、新たなマーケティングツールとしての活用や最新事例を食品メーカーやフードテックの専門家が詳述した1冊！(Provided by: 出版情報登録センター（JPRO）)

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Table of Contents

Provided by：出版情報登録センター（JPRO）Link to Help Page

  • 【第Ⅰ編　おいしさの基礎】

  • 第1章　おいしさとコクの科学

  • 1　はじめに

  • 2　おいしさの成り立ち

  • 2.1　生まれつきのおいしさ

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Paper

Material Type
図書
ISBN
978-4-7813-1811-0
Title
おいしさを創るフードテックの新展開
Title Transcription
オイシサ オ ツクル フードテック ノ シンテンカイ
Author/Editor
都甲潔, 小柳道啓 監修
Series Title
食品シリーズ
Author Heading
監修者 ： 都甲, 潔, 1953- トコウ, キヨシ, 1953- ( 00211851 )Authorities
監修者 ： 小柳, 道啓 コヤナギ, ミチヒロ ( 033705286 )Authorities
Publication, Distribution, etc.
東京 : シーエムシー出版 (出版)
Publication Date
2024.7
Publication Date (W3CDTF)
2024