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AUTHOR 齋藤勝裕.
TITLE 科學料理 : 從加工、加熱、調味到保存的美味機制 / [日]齋藤勝裕著 ; 衛宮紘譯.
IMPRINT 新北 : 世茂, 2020.
DESCRIPTION 190 頁 : 彩色插圖 ; 21 公分.
SERIES 科學視界 ; 247.
NOTE 含參考文獻及索引.
SUBJECT Food -- Effect of heat on.
SUBJECT Food -- Preservation.
SUBJECT Food additives.
DISCIPLINE Integrated Science.
OTHER AUTHOR 衛宮紘. trl.
ISBN 9789865408251.

front cover.

Location Call Number Status
Chinese Book Collection 463 0473 Available 在館
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