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食肉と食肉製品に科学のメスを入れその特性をおいしさ･栄養･安全性との関連に留意して最新の研究データのもとに解説。〔内容〕食肉の文化史/生産/構造と成分/おいしさと熟成/栄養/調理/加工/保蔵/微生物･化学物質からの安全性
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