(3) 食品の特性と加工

Details

Course Of Study

Upper Secondary School Curriculum Guideline 2009-03 Notification

Course Of Study Revision

Upper Secondary School Curriculum Guideline 2009-03 Notification

Source

【74V10】Code for Upper Secondary School Course of Guideline published in 2009, version 1.0 （2020-11-30 release）

Item Number

Number

2411

Source

【74V10】Code for Upper Secondary School Course of Guideline published in 2009, version 1.0 （2020-11-30 release）

Type

Line Number

Description of Course Of Study Item

(3) 食品の特性と加工

Code of Course of Study Item

74PC503300000000

Issued Period

Published from 2008 to 2009

Type of School

Upper Secondary School

Subject Area

Agriculture

Subject

Food Production

Category

各科目

Sub Category

内容

Edition of Course Of Study Item

一部改正なし

Fcode of Course of Study

A7A4UPUCA5A0A3A3A0A0A0A0A0A0A0A0

Child

ア　原材料の処理

イ　穀類，大豆，イモ類の加工

ウ　野菜，果実の加工

エ　畜産物の加工

オ　発酵食品の製造

Section Number

(3)

Hierarchical Section Numbers

第1章 / 第2章 / 第3章 / 第1節 / 第2款 / 第12 / 2 / (3)

Text

食品の特性と加工

Type

Course Of Study Item