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食物科学全般に渡り平易に解説した概論書。〔内容〕食物と生活環境/食物とからだ(栄養素･代謝)/病気と栄養/おいしさ(風味･食感)/安全性(化学物質･アレルギー･食中毒)/加工と保蔵(微生物･バイオテクノロジー)/消費者(品質表示)/他
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