Traditional & Modern Japanese Soy Foods
Manufacturing, Nutrition & Cuisine of a Variety of Soy Foods for Health & Joy of Taste
Takuji Ohyama editor Toshikazu Nishiwaki editor Keiko Morohashi editor Satoshi Watanabe editor Sayaka Shimojo editor Yoshihiko Takashi editor
Format:Paperback
Publisher:Nova Science Publishers Inc
Published:1st Jul '13
Should be back in stock very soon
This non-fiction paperback, "Traditional & Modern Japanese Soy Foods" from Takuji Ohyama, Toshikazu Nishiwaki, Keiko Morohashi, Satoshi Watanabe, Sayaka Shimojo & Yoshihiko Takashi, was published 1st July 2013 by Nova Science Publishers Inc.
ISBN: 9781626180017
Dimensions: unknown
Weight: 272g
97 pages