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Content Introduction 焼き色がつくと、なぜおいしいのか。とろりとした食感は、どんな化学変化なのか。分子レベルから解明され始めた驚異の「食の科学」。素材本来が持つ味の秘密に迫り、おいしさを作り出す技術の最前線を紹介する。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
181149546	Tamaho	一般新書①	498.5 ｻ	General Books

Reservation Count 0

Title	「おいしさ」の科学
Title (Reading)	ｵｲｼｻ/ﾉ/ｶｶﾞｸ
Subtitle	素材の秘密・味わいを生み出す技術
Subtitle (Reading)	ｿｻﾞｲ/ﾉ/ﾋﾐﾂ/ｱｼﾞﾜｲ/ｵ/ｳﾐﾀﾞｽ/ｷﾞｼﾞｭﾂ
Author	佐藤／成美∥著
Author (Reading)	ｻﾄｳ,ﾅﾙﾐ
Publisher	講談社
Publisher (Reading)	ｺｳﾀﾞﾝｼｬ
Base Price	\1000
ISBN	978-4-06-502051-7
Number of Pages, etc.	238p
Dimensions	18cm
NDC	498.51
Content Description	焼き色がつくと、なぜおいしいのか。とろりとした食感は、どんな化学変化なのか。分子レベルから解明され始めた驚異の「食の科学」。素材本来が持つ味の秘密に迫り、おいしさを作り出す技術の最前線を紹介する。

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