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Traditional and Modern Japanese Soy Foods
Language: en
Pages: 0
Authors: Takuji Ohyama
Categories: Soy foods
Type: BOOK - Published: 2013 - Publisher: Nova Science Publishers

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In 2009, the average life span in Japan was 83 years old (women 86.08, men 79.29), which for women was the longest in the world. This may be partly due to the l
Microbiology and Technology of Fermented Foods
Language: en
Pages: 624
Authors: Robert W. Hutkins
Categories: Technology & Engineering
Type: BOOK - Published: 2018-11-20 - Publisher: John Wiley & Sons

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The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins bring
History of Edamame, Vegetable Soybeans, and Vegetable-Type Soybeans (1000 BCE to 2021)
Language: en
Pages: 1139
Authors: William Shurtleff; Akiko Aoyagi
Categories: Reference
Type: BOOK - Published: 2021-11-04 - Publisher: Soyinfo Center

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The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 100 photographs and ill
History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014)
Language: en
Pages: 3377
Authors: William Shurtleff
Categories: Soybean
Type: BOOK - Published: 2014-02-19 - Publisher: Soyinfo Center

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The world's most comprehensive, well documented, and well illustrated book on this subject, with 445 photographs and illustrations. Plus an extensive index.
History of Soybeans and Soyfoods in North Carolina (1856-2017)
Language: en
Pages: 821
Authors: William Shurtleff; Akiko Aoyagi
Categories: Soybean
Type: BOOK - Published: 2017-06 - Publisher: Soyinfo Center

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The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 157 photographs and i