Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste (Food Science and Technology: Nutrition and Diet Research Progress)

著者 : TakujiOhyama YoshihikoTakahashi ToshioJohn Andrew C.Whitaker ToshikazuNishiwaki

• Nova Science Pub Inc (2013年12月30日発売)