[{"onix":{"RecordReference":"9784789554442","NotificationType":"03","ProductIdentifier":{"ProductIDType":"15","IDValue":"9784789554442"},"DescriptiveDetail":{"ProductComposition":"00","ProductForm":"BA","ProductFormDetail":"B109","Measure":[{"MeasureType":"01","Measurement":"257","MeasureUnitCode":"mm"},{"MeasureType":"02","Measurement":"182","MeasureUnitCode":"mm"}],"TitleDetail":{"TitleType":"01","TitleElement":{"TitleElementLevel":"01","TitleText":{"collationkey":"チョウリガク ジッシュウ","content":"調理学実習"},"Subtitle":{"collationkey":"","content":"基礎から応用"}}},"Contributor":[{"SequenceNumber":"1","ContributorRole":["A01"],"PersonName":{"collationkey":"ヤスハラ ヤスヨ","content":"安原 安代"}},{"SequenceNumber":"2","ContributorRole":["A01"],"PersonName":{"collationkey":"マツダ ヤスコ","content":"松田 康子"}},{"SequenceNumber":"3","ContributorRole":["A01"],"PersonName":{"collationkey":"タカハシ アツコ","content":"高橋 敦子"}}],"EditionType":"NED","EditionStatement":"第7版","Language":[{"LanguageRole":"01","LanguageCode":"jpn","CountryCode":"JP"}],"Extent":[{"ExtentType":"11","ExtentValue":"216","ExtentUnit":"03"}],"Subject":[{"MainSubject":"","SubjectSchemeIdentifier":"78","SubjectCode":"2077"},{"SubjectSchemeIdentifier":"20","SubjectHeadingText":"調理学;調理実習"}],"Audience":[{"AudienceCodeType":"22","AudienceCodeValue":"00"}]},"CollateralDetail":{"TextContent":[{"TextType":"03","ContentAudience":"00","Text":"栄養学、家政学を専攻する学生のための調理学実習テキスト。1．調理の基礎、2．食材からアプローチ、3．調理法からのアプローチの3部構成。調理科的な実習からそのテーマに即した調理実習へと展開し、調理を科学的な視点で学習します。フローチャートで示した作り方は、調理全体の流れをつかむのに最適。約200レシピを掲載。"},{"TextType":"04","ContentAudience":"00","Text":"1 調理の基礎\n(調理における衛生管理-特に食中毒等の予防について\n非加熱調理操作、調理器具 ほか)\n\n2 食材からのアプローチ\n(乳・乳製品類の調理、卵類の調理、肉類の調理 ほか)\n\n3 調理法からのアプローチ\n(汁物、煮物、蒸し物 ほか)\n\n資料 わが国の行事・通過儀礼と食"}],"SupportingResource":[{"ResourceContentType":"01","ContentAudience":"01","ResourceMode":"03","ResourceVersion":[{"ResourceForm":"02","ResourceVersionFeature":[{"ResourceVersionFeatureType":"01","FeatureValue":"D502"},{"ResourceVersionFeatureType":"04","FeatureValue":"9784789554442.jpg"}],"ResourceLink":"https:\/\/cover.openbd.jp\/9784789554442.jpg"}]}]},"PublishingDetail":{"Imprint":{"ImprintIdentifier":[{"ImprintIDType":"24","IDValue":"3250"},{"ImprintIDType":"19","IDValue":"7895"}],"ImprintName":"女子栄養大学出版部"},"Publisher":{"PublishingRole":"01","PublisherIdentifier":[{"PublisherIDType":"24","IDValue":"3250"},{"PublisherIDType":"19","IDValue":"7895"}],"PublisherName":"女子栄養大学出版部"},"PublishingStatus":"08","PublishingDate":[{"PublishingDateRole":"01","Date":"20160220"}]},"ProductSupply":{"MarketPublishingDetail":{"MarketPublishingStatus":"00","MarketPublishingStatusNote":"1;"},"SupplyDetail":{"ProductAvailability":"99","Price":[{"PriceType":"01","PriceAmount":"3300","CurrencyCode":"JPY"}]}}},"hanmoto":{"genshomei":"","han":"第7版","datezeppan":"","toji":"","zaiko":34,"jushoujouhou":"","zasshicode":"","hatsubai":"","hatsubaiyomi":"","storelink":"","author":[{"listseq":1,"dokujikubun":"編"},{"listseq":2,"dokujikubun":"編"},{"listseq":3,"dokujikubun":"編"}],"datemodified":"2025-05-12 15:05:00","datecreated":"2017-03-31 12:06:18","datekoukai":"2018-12-26","kanrenshoisbn":"","hanmotoinfo":{"name":"女子栄養大学出版部","yomi":"ジョシエイヨウダイガクシュッパンブ","url":"https:\/\/eiyo21.com\/","twitter":"https:\/\/twitter.com\/eiyodaishuppan","facebook":"https:\/\/www.facebook.com\/jyoshieiyoudaigakusyupanbu\/","chokutori":"1","toritsugitorikyo":"","toritsugisonota":"","eigyoudaihyousha":"","phoneshoten":"03-3918-5411","facsimileshoten":"03-3918-5591","emailshoten":"keigyo@eiyo.ac.jp","ordersitesonota":"","ordersitejisha":"","henpin":""},"hankeidokuji":"B5判","dateshuppan":"2016-02"},"summary":{"isbn":"9784789554442","title":"調理学実習 基礎から応用","volume":"","series":"","publisher":"女子栄養大学出版部","pubdate":"20160220","cover":"https:\/\/cover.openbd.jp\/9784789554442.jpg","author":"安原安代／編 松田康子／編 高橋敦子／編"}}]