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
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Soybean products, Soy foodsShowing 1 featured edition. View all 1 editions?
| Edition | Availability |
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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
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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)
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- Created October 17, 2019
- 4 revisions
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| 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 |