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Traditional & Modern Japanese Soy Foods
Manufacturing, Nutrition & Cuisine of a Variety of Soy Foods for Health & Joy of Taste
Edited by: Takuji Ohyama, Edited by: Toshikazu Nishiwaki, Edited by: Keiko Morohashi, Edited by: Satoshi Watanabe, Edited by: Sayaka Shimojo, Edited by: Yoshihiko Takashi
Published
by Nova Science Publishers, Inc (US)
Temporarily Out-of-Stock
Available to Pre-order
£69.99
Pages: 97
ISBN: 9781626180017
Publication Date: 01-Jul-2013
Food manufacturing & related industries
Dietetics & nutrition