発酵・醸造食品の最新技術と機能性 = The new technology and functionality of fermented foods [1] 2

発酵・醸造食品の最新技術と機能性 = The new technology and functionality of fermented foods [1]

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Note (General)：: 文献: 各章末[1]. "viii, 303p, 図版 [4] p"--2. "ix, 278p"その他のタイトルはブックジャケットによる

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Material Type: 図書
ISBN: 4882315726
9784781304847
Title: 発酵・醸造食品の最新技術と機能性 = The new technology and functionality of fermented foods
Title Transcription: ハッコウジョウゾウショクヒンノサイシンギジュツトキノウセイ
Volume: [1]
2
Author/Editor: 北本勝ひこ監修 = supervisor, Katsuhiko Kitamoto
Author Heading: 北本, 勝ひこキタモト, カツヒコ
https://ci.nii.ac.jp/author/DA11526723
Publication, Distribution, etc.: シーエムシー出版
Publication Date: 2006.7-2011.10
Publication Date (W3CDTF): 2006
Size: 27cm
Alternative Title: 発酵醸造食品の最新技術と機能性
食品シリーズ
High technology information
Place of Publication (Country Code): ja
Text Language Code: ja
Subject Heading: 発酵
醸造
NDC 8th ed.: 588.51
NDC 9th ed.: 588.51 : Food technology
Target Audience: 一般
Note (General): 文献: 各章末
[1]. "viii, 303p, 図版 [4] p"--2. "ix, 278p"
その他のタイトルはブックジャケットによる
Related Material (URI): https://ci.nii.ac.jp/ncid/BA78225192#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/BA78225192 : BA78225192