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コーヒーの科学 「おいしさ」はどこで生まれるのか ブルーバックス B-1956

  • Content Introduction コーヒーの独特の香味はどのように生まれるのだろうか。自家焙煎店で培われた職人の技術と知恵を科学の視点で徹底分析。科学論文に基づく知見を踏まえて、コーヒーのさまざまな謎に迫る。
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Collection Information

Registration Number Library Book Place Call Number Category Restriction Status
181138189 Tamaho 一般新書① 619 ﾀ General Books 　
Reservation Count 0

Basic Information

Title コーヒーの科学
Title (Reading) ｺｰﾋｰ/ﾉ/ｶｶﾞｸ
Subtitle 「おいしさ」はどこで生まれるのか
Subtitle (Reading) ｵｲｼｻ/ﾜ/ﾄﾞｺ/ﾃﾞ/ｳﾏﾚﾙ/ﾉｶ
Author 旦部／幸博∥著
Author (Reading) ﾀﾝﾍﾞ,ﾕｷﾋﾛ
Publisher 講談社
Publisher (Reading) ｺｳﾀﾞﾝｼｬ
Base Price \1080
ISBN 978-4-06-257956-8
Number of Pages, etc. 317p
Dimensions 18cm
NDC 619.89
Content Description コーヒーの独特の香味はどのように生まれるのだろうか。自家焙煎店で培われた職人の技術と知恵を科学の視点で徹底分析。科学論文に基づく知見を踏まえて、コーヒーのさまざまな謎に迫る。
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