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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.
Location
Call Number
Status
Chinese Book Collection
463 0473
Available 在館
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