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Content Introduction 食品の「おいしさ」を決定する要因のひとつであるコク。だが、これまで明確な定義がなく、曖昧な使われ方がされてきた。コクの定義と生成メカニズムを解き明かし、新たな食品開発への活用を探る。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
181163176	Tamaho	医育	498.5 ｼ	General Books

Reservation Count 0

Title	食品のコクとは何か
Title (Reading)	ｼｮｸﾋﾝ/ﾉ/ｺｸ/ﾄﾜ/ﾅﾆｶ
Subtitle	おいしさを引き出すコクの科学
Subtitle (Reading)	ｵｲｼｻ/ｵ/ﾋｷﾀﾞｽ/ｺｸ/ﾉ/ｶｶﾞｸ
Author	西村／敏英∥編
Author (Reading)	ﾆｼﾑﾗ,ﾄｼﾋﾃﾞ
Author	黒田／素央∥編
Author (Reading)	ｸﾛﾀﾞ,ﾓﾄﾅｶ
Publisher	恒星社厚生閣
Publisher (Reading)	ｺｳｾｲｼｬ/ｺｳｾｲｶｸ
Base Price	\4000
ISBN	978-4-7699-1670-3
Number of Pages, etc.	11,243p
Dimensions	21cm
NDC	498.51
Content Description	食品の「おいしさ」を決定する要因のひとつであるコク。だが、これまで明確な定義がなく、曖昧な使われ方がされてきた。コクの定義と生成メカニズムを解き明かし、新たな食品開発への活用を探る。

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