和食の魚料理のおいしさを探る : 科学で見る伝統的調理法

和食の魚料理のおいしさを探る : 科学で見る伝統的調理法

Material type: 図書

Author: 下村道子著

Publisher: 成山堂書店

Publication date: 2014.11

Material Format: Paper

Capacity, size, etc.: 19cm

NDC: 596.35

Notes on use

Note (General)：: 参考図書: p159-160

Related materials as well as pre- and post-revision versions

ベルソーブックス

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Paper

Material Type: 図書
ISBN: 9784425854318
Title: 和食の魚料理のおいしさを探る : 科学で見る伝統的調理法
Title Transcription: ワショクノサカナリョウリノオイシサオサグル : カガクデミルデントウテキチョウリホウ
Author/Editor: 下村道子著
Author Heading: 下村, 道子シモムラ, ミチコ
https://ci.nii.ac.jp/author/DA03097756
Publication, Distribution, etc.: 成山堂書店
Publication Date: 2014.11
Publication Date (W3CDTF): 2014
Size: 19cm
Place of Publication (Country Code): ja
Text Language Code: ja
Subject Heading: 料理 -- 魚
料理 (日本)
調理科学
日本料理
料理 (魚)
NDC 8th ed.: 596.3
NDC 9th ed.: 596.35 : Food. Cookery
Target Audience: 一般
Note (General): 参考図書: p159-160
Related Material: ベルソーブックス
https://cir.nii.ac.jp/crid/1130000798351142016
Related Material (URI): https://ci.nii.ac.jp/ncid/BB17230673#entity
Periodical Title: ベルソーブックス
https://cir.nii.ac.jp/crid/1130000798351142016
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/BB17230673 : BB17230673