食品成分の栄養・機能の基礎と新素材の利用技術 : 健康志向, 食品・飲料用新素材の利用技術(第1回〜第15回)

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Material Type: 図書
Title: 食品成分の栄養・機能の基礎と新素材の利用技術 : 健康志向, 食品・飲料用新素材の利用技術(第1回〜第15回)
Title Transcription: ショクヒンセイブンノエイヨウキノウノキソトシンソザイノリヨウギジュツ : ケンコウシコウショクヒンインリョウヨウシンソザイノリヨウギジュツ(ダイ1カイ〜ダイ15カイ)
Author/Editor: 缶詰技術研究会編集
Author Heading: 缶詰技術研究会カンズメギジュツケンキュウカイ
https://ci.nii.ac.jp/author/DA03150076
Publication, Distribution, etc.: 缶詰技術研究会
Publication Date: 1999.6
Publication Date (W3CDTF): 1999
Size: 26cm
Place of Publication (Country Code): ja
Text Language Code: ja
NDC 9th ed.: 588 : Food technology
Target Audience: 一般
Note (General): 食品と容器: 39巻2号〜12号, 40巻2号〜5号別刷
Related Material (URI): https://ci.nii.ac.jp/ncid/BB06712195#entity
Data Provider (Database): 国立情報学研究所 : CiNii Research
Original Data Provider (Database): CiNii Books
https://ci.nii.ac.jp/books
NCID: https://ci.nii.ac.jp/ncid/BB06712195 : BB06712195