{"product_id":"9784023332737","title":"調理科学×肉の事典 | Encyclopedia of Meat Science","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 調理科学×肉の事典\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 朝日新聞出版 編著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 207P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e April, 2019\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784751115152\" data-target-title-ja=\"焼とりの技術　新版\" data-target-title-en=\"The Art of Yakitori: New Edition\" data-position=\"1\" data-author=\"旭屋出版編集部 編\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784751115152.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751115152\" data-lang=\"ja\"\u003e焼とりの技術　新版\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751115152\" data-lang=\"en\"\u003eThe Art of Yakitori: New Edition\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eDeepen your understanding of meat structure and heating processes through scientific visualization.\u003c\/div\u003e\u003c\/article\u003e","brand":"KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":48016520118486,"sku":"9784023332737","price":1760.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784023332737.jpg?v=1774918041","url":"https:\/\/kitakami.japanbooksdirect.com\/products\/9784023332737","provider":"KITAKAMI JAPAN BOOKS DIRECT","version":"1.0","type":"link"}