新食肉がわかる本生産・流通、安全性、部位、調理、文化、パート別内容 (The Book of Meat)

新食肉がわかる本生産・流通、安全性、部位、調理、文化、パート別内容

(The Book of Meat)

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The Ajinomoto Dietary Culture Library OPAC
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The Ajinomoto Dietary Culture Library OPAC

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Material Type: 図書
Title: 新食肉がわかる本生産・流通、安全性、部位、調理、文化、パート別内容
Title Transcription: ｼﾝｼｮｸﾆｸｶﾞﾜｶﾙﾎﾝｾｲｻﾝﾘｭｳﾂｳｱﾝｾﾞﾝｾｲﾌﾞｲﾁｮｳﾘﾌﾞﾝｶﾊﾟｰﾄﾍﾞﾂﾅｲﾖｳ
Author/Editor: 財団法人日本食肉消費総合センター
Series Title: The Book of Meat
Author Heading: 財団法人日本食肉消費総合センターｻﾞｲﾀﾞﾝﾎｳｼﾞﾝﾆﾎﾝｼｮｸﾆｸｼｮｳﾋｿｳｺﾞｳｾﾝﾀｰ
Publication, Distribution, etc.: 日本食肉消費総合センター
Publication Date: [c2004]
2004
Publication Date (W3CDTF): 2004
Extent: 151p
21cm
Subject Heading: 食肉畜産食品生産流通安全性栄養調理学ｼｮｸﾆｸﾁｸｻﾝｼｮｸﾋﾝｾｲｻﾝﾘｭｳﾂｳｱﾝｾﾞﾝｾｲｴｲﾖｳﾁｮｳﾘｶﾞｸ
Target Audience: 一般
Price: [不明]
Data Provider (Database): (公財)味の素食の文化センター(ASB) : 食の文化ライブラリー蔵書目録検索
https://www.syokubunka.or.jp/library/