BOOK
Shokuhin No Fuhai to Biseibutsu
Fuji Takeo / Hencho
3500yen
(3850yen Tax incl. in Japan)
| Points You Earn | 1% (35p) |
|---|---|
| Release Date | April 12, 2012 |
| Availability | In Stock at Supplier:Usually ships in 2-4 days |
Product Details
| Catalog No. | NEOBK-1232568 |
|---|---|
| JAN/ISBN | 9784782103609 |
| Product Type | BOOK |
| Pages | 226 |
|---|
Books are basically written in Japanese except for bilingual books or ones indicated as not written only in Japanese.
Description in Japanese
食品の腐敗と微生物 / 藤井建夫/編著
Related Offer & Feature
Tracklisting
| 1 |
第1章 食品と微生物(食品と微生物の関わり
|
| 2 |
発酵、腐敗、食中毒の違い
|
| 3 |
腐敗微生物
|
| 4 |
腐敗による食品の変化
|
| 5 |
腐敗の藩邸
|
| 6 |
食中毒微生物)
|
| 7 |
第2章 食品における微生物の挙動(魚介類とその加工品
|
| 8 |
食肉と食肉製品
|
| 9 |
卵と卵加工品
|
| 10 |
乳および乳製品
|
| 11 |
穀類・豆類とその加工品
|
| 12 |
野菜・果実とその加工品
|
| 13 |
菓子・調理パン
|
| 14 |
弁当・惣菜、生めん類
|
| 15 |
マヨネーズ・ドレッシング
|
| 16 |
香辛料
|
| 17 |
清涼飲料水
|
| 18 |
酒類
|
| 19 |
醤油・味噌
|
| 20 |
漬物類
|
| 21 |
レトルト食品
|
| 22 |
缶詰)
|
| 23 |
第3章 食品の保蔵法(食品保蔵の考え方
|
| 24 |
低温による食品保蔵
|
| 25 |
包装による食品保蔵
|
| 26 |
加熱殺菌による食品保蔵
|
| 27 |
食品添加物による食品保蔵
|
| 28 |
その他の方法による食品保蔵)
|
| 29 |
第4章 食品の微生物学的衛生・品質管理(微生物学的衛生・品質管理
|
| 30 |
従来からの衛生・品質管理 ほか)
|
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