Traditional and Modern Japanese Soy Foods:Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste

by: Ohyama, Takuji; Nishiwaki, Toshikazu; Morohashi, Keiko; Watanabe, Satoshi; Shimojo, Sayaka; Takashi, Yoshihiko; Joh, Toshio; Whitaker, Andrew C.

Publisher: Nova Science Publishers, Inc.(2013/10/11)

Language: English

ISBN-10: 1626180016

ISBN-13: 9781626180017

e-ISBN-10: 1626186073

e-ISBN-13: 9781626186071

未经允许不得转载：Wow! eBook » Traditional and Modern Japanese Soy Foods:Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste