An edition of Traditional and Modern Japanese Soy Foods
(2013)
Traditional and Modern Japanese Soy Foods
Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste
by Takuji Ohyama, Yoshihiko Takahashi, Toshio John, Andrew C. Whitaker, Toshikazu Nishiwaki, Keiko Morohashi, Satoshi Watanabe, and Sayaka Shimojo
Share
×Close
This edition doesn't have a description yet. Can you add one?
Check nearby libraries
Buy this book
Subjects
Soybean products, Soy foodsShowing 1 featured edition. View all 1 editions?
| Edition | Availability |
|---|---|
1
Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste
Dec 30, 2013, Nova Science Publishers, Inc.
paperback
1626180016 9781626180017
|
aaaa
Libraries near you:
WorldCat
|
Book Details
Edition Notes
Source title: Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste (Food Science ... Nutrition and Diet Research Progress)
Classifications
The Physical Object
ID Numbers
Community Reviews (0)
Feedback?
History
- Created October 17, 2019
- 4 revisions
Wikipedia citation
×CloseCopy and paste this code into your Wikipedia page. Need help?
| June 17, 2022 | Edited by ImportBot | import existing book |
| November 13, 2020 | Edited by MARC Bot | import existing book |
| August 22, 2020 | Edited by ImportBot | import existing book |
| October 17, 2019 | Created by ImportBot | Imported from amazon.com record |