Traditional and modern japanese soy foods manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste

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Bibliographic Details
Other Authors:	Ohyama, Takuji
Format:	Book
Published:	Hauppauge, New York Nova Publishers 2013
Subjects:	Soybean products Soyfoods
Online Access:	Click Here to View Status and Holdings.
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LEADER	00000n a2200000 a 4501
001	wils-558917
020	#	#	\|a 9781626180017
020	#	#	\|a 1626186073
040	#	#	\|a ITMB
090	0	0	\|a TX401.2.S69 \|b T73 2013
245	0	0	\|a Traditional and modern japanese soy foods \|b manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste \|c [edited by] Takuji Ohyama, Toshikazu Nishiwaki, Keiko Morohashi, Satoshi Watanabe, Sayaka Shimojo and Yoshihiko Takashi (Faculty of Agriculture, Niigata University, Niigata, Japan and others)
260	#	#	\|a Hauppauge, New York \|b Nova Publishers \|c 2013
300	#	#	\|a 167 p. \|b ill. \|c 24 cm
650	#	0	\|a Soybean products
650	#	0	\|a Soyfoods
700	1	#	\|a Ohyama, Takuji
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=558917