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長年"塩"専門に携わってきた著者が，歴史･文化的側面から，塩業の現状，製塩，塩の理化学的性質，塩の機能と役割，塩と調理･食品加工，健康とのかかわりまで，科学的･文化的にまとめた。巷間流布している塩に関する誤った知識を払拭
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