File:NDL958814 豚肉加工.pdf

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Original file (6,350 × 4,456 pixels, file size: 72.35 MB, MIME type: application/pdf, 93 pages)

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Summary

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豚肉加工   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
飯田, 吉英, 1876-1976
image of artwork listed in title parameter on this page
Title
豚肉加工
Series title 通俗畜産叢書 ; 第1巻
Publisher
中央畜産会
Language jpn
Publication date

1918

大正7
Place of publication JP
Source

doi:10.11501/958814

institution QS:P195,Q477675
Creator
InfoField
飯田吉英 著
Publication Place
InfoField
東京
Subject: NDC
InfoField
648
Extent
InfoField
162p ; 20cm
Material Type
InfoField
Book
Source Identifier: JPNO
InfoField
43026723
Date Digitized: W3CDTF
InfoField
2008-03-31
Audience
InfoField
一般
Title Transcription
InfoField
ブタニク カコウ
Series Title Transcription
InfoField
ツウゾク チクサン ソウショ ; 1
Publisher Transcription
InfoField
チュウオウ チクサンカイ
Source Identifier: NDLBibID
InfoField
000000574153
Call Number
InfoField
375-12-(1)
Creator Transcription: NDLNA
InfoField
イイダ, ヨシヒデ
Creator: NDLNAId
InfoField
00429680
Note
InfoField
国立国会図書館内では、一部分のみ印刷できます。
Contents
InfoField
標題

目次

本邦豚肉加工業の現况及将来/1

豚肉加工法総論/23

豚屠殺及解体法/31

屠殺豚の選定/31

豚の屠殺準備/33

豚の屠殺/34

豚肉の冷却/36

屠肉体の審査/37

豚肉の切方及名称/38

豚の生体量と屠肉量との関係/39

豚の解体時に於ける体各部の重量比較/40

米国式豚肉の切方及其名称/44

英国式豚肉の切方及其名称/47

独逸式豚肉の切方及其名称/49

米国市場に於ける豚肉の類別/50

豚肉の成分/54

米国に於ける豚肉価格/55

米国市場に於ける牛豚羊価格の比較/56

豚肉加工法各論/58

ハム及びベーコン製造法/58

ベーコンの切方/76

ベーコンの塩漬/76

燻烟/78

製品の検査/89

ハム及ベーコンの減量/90

ハム及ベーコンの審査法/92

ハム及ベーコンの貯蔵法/95

輸出鎌倉ハム及ベーコンの包装及箱詰法/99

燻肉及塩肉製造法/101

燻肉製造法/102

塩肉製造法/103

ソーセージ製造法/105

香料及調味品/106

ソーセージ製造用防腐剤/107

ソーセージ用填充物/108

ソーセージ製造用被包/109

ソーセージ用肉の切方/110

ソーセージの填充/111

ソーセージの種類/111

乾燥及燻烟/118

ラードの製造法/126

ラードの解/126

ラードの種類/127

ラード製造の原料/128

脂肪の優劣/129

脂肪の細切/130

脂肪の煮方/131

ラードの冷却/132

ラードの精製/133

ラードの硬度を高むる法/134

ラードの詰方及貯蔵/135

マーガリン製造法/137

豚肉の缶詰法/144

缶詰法/147

豚肉調理/152

西洋料理/152

日本料理/157

Licensing

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This image is in the public domain because it is a mere mechanical scan or photocopy of a public domain original, or – from the available evidence – is so similar to such a scan or photocopy that no copyright protection can be expected to arise. The original itself is in the public domain for the following reason:
Public domain
According to Japanese Copyright Law (June 1, 2018 grant) the copyright on this work has expired and is as such public domain. According to articles 51, 52, 53 and 57 of the copyright laws of Japan, under the jurisdiction of the Government of Japan works enter the public domain 50 years after the death of the creator (there being multiple creators, the creator who dies last) or 50 years after publication for anonymous or pseudonymous authors or for works whose copyright holder is an organization.

Note: The enforcement of the revised Copyright Act on December 30, 2018 extended the copyright term of works whose copyright was valid on that day to 70 years. Do not use this template for works of the copyright holders who died after 1967.

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著作権法第67条第1項により文化庁長官裁定を受けて公開(裁定年月日: 2019/07/09)

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