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

2022-01-21 分类：经济学、管理学评论(0)

Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste
Authors: Ohyama, Takuji; Nishiwaki, Toshikazu; Morohashi, Keiko; Watanabe, Satoshi; Shimojo, Sayaka; Takashi, Yoshihiko; Joh, Toshio; Whitaker, Andrew C.
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Publisher: Nova Science Publishers, Inc.(2013/10/11)
Language: English
ISBN-10: 1626180016
ISBN-13: 9781626180017
e-ISBN-10: 1626186073
e-ISBN-13: 9781626186071