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- 調理科学概論 (生活環境学ライブラリー)
調理科学概論 (生活環境学ライブラリー)
丸山 悦子, 山本 友江How much do you like this book?
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本書は、調理科学の概念、調理による食品成分の変化と栄養、調理科学で用いる主な基礎用語、おいしさの評価、環境・調理と文化、食べ物と健康などに重点をおき、さらに調理に関する事象を広範囲に包含し、調理で起こる現象の科学的理解を容易にしている。管理栄養士のための新ガイドライン(平成14年改訂)にも合わせてある。
Categories:
Year:
2005
Publisher:
朝倉書店
Language:
japanese
Pages:
233
ISBN 10:
4254956053
ISBN 13:
9784254956054
File:
PDF, 8.88 MB
Your tags:
IPFS:
CID , CID Blake2b
japanese, 2005
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