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新調理の科学 : 基礎から実践まで
高崎禎子, 小林理恵編著. -- 学文社, 2024. <BB30221790>
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新調理の科学 : 基礎から実践まで
高崎禎子, 小林理恵編著. -- 学文社, 2024. <BB30221790>
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0001
Mejiro
図書館目白
||596||Cho
25739193
配架済
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0002
Mejiro
図目通信
||596||Cho
25744110
配架済
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図書館目白
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||596||Cho
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25739193
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No.
0002
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Mejiro
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||596||Cho
Material ID
25744110
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配架済
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Bibliography Details
title and statement of responsibility area
新調理の科学 : 基礎から実践まで / 高崎禎子, 小林理恵編著
シン チョウリ ノ カガク : キソ カラ ジッセン マデ
publication,distribution,etc.,area
東京 : 学文社 , 2024.4
physical description area
viii, 181p ; 26cm
Volume Information
ISBN
9784762033124
variant titles
表紙タイトル:Science of cooking : from basics to practice
variant titles
異なりアクセスタイトル:調理の科学 : 新
チョウリ ノ カガク : シン
note
参考文献: 各章末
NCID
BD06432284
text language code
Japanese
author link
高崎, 禎子||タカサキ, サダコ <AU00017786>
author link
小林, 理恵||コバヤシ, リエ <AU00094637>
classification
Food. Cookery NDC9:596
classification
Food. Cookery NDC10:596
classification
Social affairs. Labor NDLC:EF27
subject headings
料理||リョウリ
subject headings
調理科学||チョウリ カガク
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author
高崎, 禎子
小林, 理恵
classification
Food. Cookery NDC9:596
Food. Cookery NDC10:596
Social affairs. Labor NDLC:EF27
subject
料理
調理科学
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