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調理の科学

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Material Type: 図書
Title: 調理の科学
Title Transcription: ﾁｮｳﾘﾉｶｶﾞｸ
Author/Editor: 杉田浩一
Author Heading: 杉田浩一ｽｷﾞﾀｺｳｲﾁ
Publication, Distribution, etc.: 医歯薬出版
Publication Date: 1983.10
198310
Publication Date (W3CDTF): 1983
Extent: 347p
21cm
Subject Heading: 調理学調理科学食品食物食品加工安全栄養嗜好日本の食生活調理技術日本料理西洋料理中国料理献立作成調理操作食品の変化味味覚官能検査植物性食品動物性食品調味料香辛料ﾁｮｳﾘｶﾞｸﾁｮｳﾘｶｶﾞｸｼｮｸﾋﾝｼｮｸﾓﾂｼｮｸﾋﾝｶｺｳｱﾝｾﾞﾝｴｲﾖｳｼｺｳﾆﾎﾝﾉｼｮｸｾｲｶﾂﾁｮｳﾘｷﾞｼﾞｭﾂﾆﾎﾝﾘｮｳﾘｾｲﾖｳﾘｮｳﾘﾁｭｳｺﾞｸﾘｮｳﾘｺﾝﾀﾞﾃｻｸｾｲﾁｮｳﾘｿｳｻｼｮｸﾋﾝﾉﾍﾝｶｱｼﾞﾐｶｸｶﾝﾉｳｹﾝｻｼｮｸﾌﾞﾂｾｲｼｮｸﾋﾝﾄﾞｳﾌﾞﾂｾｲｼｮｸﾋﾝﾁｮｳﾐﾘｮｳｺｳｼﾝﾘｮｳ
Target Audience: 一般
Note (General): 並列書名：Science Of Cookiery
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/