{"first_sentence": {"type": "/type/text", "value": "FOR OVER TWO millenia in China and 1,000 years in Japan, soybeans have served as one of the most important sources of protein."}, "physical_format": "Paperback", "last_modified": {"type": "/type/datetime", "value": "2008-04-30 08:14:56.482104"}, "weight": "1.7 pounds", "languages": [{"key": "/l/eng"}], "publishers": ["Soyfoods Center"], "number_of_pages": 336, "isbn_13": ["9781928914044"], "id": 11889032, "edition_name": "3 edition", "isbn_10": ["1928914047"], "publish_date": "January 2001", "key": "/b/OL8778306M", "authors": [{"key": "/a/OL2930091A"}, {"key": "/a/OL2930092A"}], "title": "Tofu & Soymilk Production: A Craft and Technical Manual (Soyfoods Production Series : No 2)", "type": {"key": "/type/edition"}, "subjects": ["Processing", "Soybean products", "Soyfoods", "Soy proteins", "Cookery (Tofu)", "Cooking", "Specific Ingredients - Natural Foods", "Soybean", "Soymilk", "Tofu"], "physical_dimensions": "11 x 8.8 x 0.8 inches", "revision": 1}