Traditional & Modern Japanese Soy Foods: Manufacturing, Nutrition & Cuisine of a Variety of Soy Foods for Health & Joy of Taste (Paperback)Takuji Ohyama (editor), Toshikazu Nishiwaki (editor), Keiko Morohashi (editor), Satoshi Watanabe (editor), Sayaka Shimojo (editor), Yoshihiko Takashi (editor)
Paperback 97 Pages / Published: 01/07/2013
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Publisher: Nova Science Publishers Inc
Number of pages: 97
Weight: 272 g
Dimensions: 230 x 155 mm
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