38369772
9781626180017
Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste (Food Science ... Nutrition and Diet Research Progress)
by Toshikazu Nishiwaki, Yoshihiko Takahashi, Toshio John, Andrew C. Whitaker, Takuji Ohyama
370333
About this item
- Condition: Good
- Provider: Bonita
- Provider Rating: 0%
- Ships From: Multiple Locations
- Shipping: Standard
- Comments: Access codes and supplements are not guaranteed with used items. May be an ex-library book.
Product details
- ISBN-13: 9781626180017
- ISBN: 1626180016
- Edition: 1
- Publication Date: 2013
- Publisher: Nova Science Pub Inc
AUTHOR
SUMMARY
Toshikazu Nishiwaki is the author of 'Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste (Food Science ... Nutrition and Diet Research Progress)', published 2013 under ISBN 9781626180017 and ISBN 1626180016.
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